How to Keep Brown Sugar Soft (and What to Do With It!)

A hack that works No Images? Click here   Keep Brown Sugar Soft in One Easy Step Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. A common piece of kitchen equipment, one that you likely already own, will do the job all by itself. Read more →  Put that brown sugar to use Glossy Fudge Brownies These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor. Chewy Brown Sugar Cookies Chewy and warm, with a crackly brown sugar crust, these sugar cookies take less than 30 minutes, start to finish. Oatmeal Cookie Ice Cream It's everything you love about oatmeal cookies, in a scoop—just start with a brown sugar base infused with a plenty of aromatics. Homemade Brown Sugar-Cinnamon Pop-Tarts These Pop-Tarts boast everything you remember about the original's warm, spicy-sweet flavor. How to save hardened brown sugar Think you've reached the point of no return with your dried-out brown sugar? Think again. Stella comes to the rescue with a trick to bring your brick back from the brink. Read more →    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

Beyond Vanilla: Oils, Extracts, and Waters to Improve Your Baking

Bake better! No Images? Click here      Beyond Vanilla: Extracts, Oils, and Waters That Can Improve Your Baking Inventing a recipe from the ground up is hard work, but doctoring a family favorite is easy. With a few drops of pure extracts, essential oils, and floral waters, you can breathe new life into old desserts, without having to worry about altering their chemistry. Below are a few of our favorites. Get the full story here. Espresso Powder We love the nuance and character of King Arthur Flour Espresso Powder, which is perfect for adding a well-defined coffee flavor to desserts.   Rose Water Rose water can be added to taste to literally anything, from a classic panna cotta to whipped Greek yogurt with honey. We use it most often as a floral alternative to vanilla in fruity desserts. Almond Extract Almond extract can be added to a wide range of desserts. Start small for a soft, nutty aroma that highlights the flavors of butter, vanilla, caramel, stone fruit, and spice; or keep at it until the almond comes through loud and clear.   Lemon Oil If you want to make a dessert with a bold lemon flavor, lemon oil is the answer. It's the essential oil we normally obtain from lemon zest, but in a more concentrated (and convenient) form. Stock up on more of BraveTart's recommendations for better baked goods every day! Our Top 6 Dutch-Style Cocoas for Brownies, Hot Chocolate, and More​ 10 Supermarket Chocolate Chips for Better Cookies and Pancakes 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

The Fastest Way to Chill Wine

What's new on Serious Eats No Images? Click here FEATURES The Fastest Way to Chill a Bottle of Wine If you think time moves slowly when you’re waiting for water to boil, try counting the minutes until that bottle of crushable summer wine you picked off the wine shop shelf chills down to the proper serving temperature in your refrigerator, or even the freezer. We tested nine methods for cooling wine, and landed on one that will chill your bottle in just five minutes. Read Now TECHNIQUES This Pork Is Fire (Meat): How to Make Dwaeji Bulgogi Gochujang and charcoal bring the fire for this Korean barbecue pork. Read Now TECHNIQUES For This Mocha Icebox Cake, You’re Gonna Need a Bigger Cookie With layers of mocha whipped cream and homemade chocolate chip cookies, this summertime icebox cake is bittersweet, creamy, and crunchy all at once. Read Now Email Continues After Ad Below THE KITCHEN ESSENTIAL Instant Espresso Instant Espresso works particularly well as a bittering agent in Stella's icebox cake, as well as in brownies and chocolate buttercream. Shop Now FEATURES Get to Know Soursop (a.k.a. Guanábana or Graviola) Everything you need to know about the ungainly but delicious soursop: where to find it, how to choose it, and how to use it. Read Now TECHNIQUES Keep Brown Sugar Soft in One Easy Step Forget marshmallows, bread, specialized terra-cotta disks, and all the other tricks that supposedly keep brown sugar from becoming a rock. This tip actually works. Read Now   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