American Buttercream x Ganache = Double-Chocolate Frosting

For your fave choco-holic No Images? Click here American-Style Chocolate Buttercream  This recipe combines the speed and ease of an American buttercream with the richness and intensity of ganache, for a bold yet simple chocolate frosting. The exact color and texture will depend on how long the frosting is whipped; stop short for a dark, dense frosting, or continue whipping until it's airy and relatively pale. In either case, the flavor will depend entirely on the quality of dark chocolate and Dutch cocoa involved, so check out our guides to the best dark-chocolate bars easily found in supermarkets and the best high-fat Dutch cocoa for baking. Read More → The Kitchen Essential Dutch-Process Cocoa Powder Dutch-Process cocoa powder contains more fat and less starch than supermarket brands, for better flavor and richness. Shop Now   More buttercreams for better cakes Vanilla American Buttercream French Buttercream German Buttercream Swiss Meringue Buttercream    Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

How to Make Fresh Mozzarella From Scratch

For better caprese No Images? Click here Fresh Mozzarella From Scratch  Excellent fresh mozzarella is milky, tender, and mild, with a faint layer of cream beneath the skin that gushes a little when you slice it. In other words, this isn't that stiff, tough ball of vacuum-sealed supermarket mozzarella, and it's definitely not the low-moisture cooking mozzarella that you throw on pizzas or lasagnas. It's mozzarella for savoring on its own, perhaps with a sprinkle of sea salt, or torn up for a simple Caprese salad. You eat this mozzarella when it's still warm, and it never goes into the fridge. Here's how to make it at home. Read More → The Kitchen Essential Instant-Read Thermometer Having an instant-read thermometer is crucial to ensuring that the milk remains within its ideal temperature range throughout the entire process. Shop Now   Ways to use that beautiful, fresh mozz The Best Caprese Salad Korean-Style Fire Chicken (Buldak) With Cheese Grilled Mozzarella-Stuffed Italian Sausage Burgers Crostini With Blistered Cherry Tomatoes, Burrata and Chive Oil   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

What You Need to Make Kenji's Kimchi Fried Chicken Sandwich

Fry it up! No Images? Click here   What You Need to Make Kenji's Kimchi Fried Chicken Sandwich Kenji came to the office a while back to make some really killer kimchi fried chicken sandwiches. You've got the recipe. Here are the tools you need to make it happen.  A Wok Kenji's frying vessel of choice is a wok, but you can also use an enameled Dutch oven.   A Blender Use a blender to emulsify your chili oil into a flavor-packed sauce.  A Rimmed Baking Sheet and Wire Rack Place your fried chicken on a rimmed baking sheet with a wire rack so air can evenly circulate around the cooling crust.   An Instant-Read Thermometer Don't guess. Know when your chicken is done by using an instant-read thermometer.  Want to Make Stella's Black Sesame Biscuits?  Get the Recipe Pick Up Her Book Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe