Replacing white flour with whole wheat generally makes baked goods denser, drier, and more crumbly because the germ and bran in whole wheat absorbs more water. Claire Saffitz Read Quote
Generally, if you’re a baker who’s still learning the ropes, substitutions can be risky. It’s always best to make a recipe the first time as written, and only after that initial success should you make substitutions. Claire Saffitz Read Quote
Even though they have long shelf lives, chemical leaveners will lose potency over time. If the only box of baking soda you have around is the one that’s been absorbing odors in your fridge for the last few years, it’s probably a good idea to get a new box just for baking. Claire Saffitz Read Quote
Only bake one type of thing at a time. Even when it seems like you’re killing two birds with one stone, baking multiple recipes at the same time in one oven presents a tricky balancing act. Claire Saffitz Read Quote
Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner. Claire Saffitz Read Quote
Usually, turkey burger recipes result in something so lifeless and tasteless that drowning one in ketchup (that most perfect and delicious of condiments) doesn’t help much. Part of the problem is calling this food a ‘burger’ at all, because it’s never going to satisfy the way juicy, salty, medium-rare beef will. Claire Saffitz Read Quote
Cassoulet requires a few ingredients you won’t find in the typical supermarket. Claire Saffitz Read Quote
If you think about it, composed salads are like nachos (I’ll explain). When you’re eating a plate of nachos, it’s always a bummer when you get to those naked, topping-less chips on the bottom of the pile. It’s the same with salads. No one wants to find a naked leaf on the end of their fork. Claire Saffitz Read Quote
In the height of summer, a ripe cantaloupe is one of the most intoxicating pieces of produce under the sun. Claire Saffitz Read Quote
