The How-To Kitchen

Thumbnail image for Tart Crust, No Rolling Pin Necessary

Tart Crust, No Rolling Pin Necessary

Casey Barberby Casey Barber May 21, 2012

“Its literal translation is “sweetened paste,” but pâte sucrée is a dough, no doubt. Only it’s a shape-shifting kind of dough. Half sugar cookie, half pie crust, it’s moldable but bakes up light and tender. It’s pliant yet structured, soft yet crumbly. And yes, you really can roll it out with nothing more than your fingers.”

2 comments [Read the whole good food story...]
Thumbnail image for Measure for Measure, Here’s the Weigh to Go

Measure for Measure, Here’s the Weigh to Go

Casey Barberby Casey Barber December 5, 2011

“Until we can get every cook in America comfortable with the tare function, we can at least talk about which measuring cups you should be using for which ingredients—and why adding your ingredients to the measuring cup in a certain way makes a difference.”

7 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Folding Ingredients + Cocoa Waffles

The How-To Kitchen: Folding Ingredients + Cocoa Waffles

Casey Barberby Casey Barber February 28, 2011

“Folding is simple to master because, for once, this is a technique that doesn’t ask you to rely on speed or infinite precision to make it successful. In fact, this is the cooking equivalent of a tortoise�slow and steady wins the race every time when it comes to folding.”

9 comments [Read the whole good food story...]
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The Thanksgiving Timeline

Casey Barberby Casey Barber November 15, 2010

“The timeline ends with a time-stamped, half-hourly breakdown of what needs to happen on Thursday. I make sure to add reminders to set the table and get the bar in order before guests arrive—if you’re the kind of person who’ll forget to shower before dinner, add that too.”

20 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Caramel Sauce

The How-To Kitchen: Caramel Sauce

Casey Barberby Casey Barber August 30, 2010

“Caramel is basically two ingredients: sugar mixed with cream. Sounds so simple, right? But there’s a clever chemistry that makes the business a bit trickier than you’d think, and here’s why.”

8 comments [Read the whole good food story...]
Thumbnail image for The How-To Kitchen: Custards + Vanilla Ice Cream

The How-To Kitchen: Custards + Vanilla Ice Cream

Casey Barberby Casey Barber May 24, 2010

“Chances are, you’ve already successfully whipped up a custard without realizing it. Do you stir a little cream into your eggs with a fork before scrambling them? Hey, you’re technically making a custard and taking it a step further.”

1 comment [Read the whole good food story...]

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