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Bar Cookies: Or How to Stop Worrying and Embrace Mistakes in the Kitchen

If there’s one lesson sous chef Miriam Garron of our kitchens learned while developing these bar cookie recipes, it would be ‘don’t be afraid to make mistakes’!

Although the self-proclaimed dessert-lover delved into hours of research on baking the perfect bar, Miriam ultimately discovered the key to bar cookie success from an oversight in the kitchen. “The baking soda we bought was in a red can that looked just like baking powder…and so we accidentally used that in testing thinking it was powder!”

Baking soda turned out to be a happy accident that Miriam incorporated into the rest of the recipes. “In my head I was envisioning this perfect shiny surface and golden brown color. And that’s what it was! Baking soda made the cookies rise outwards rather than up for super-density. I never would have gotten that with baking powder.”

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The Best Way to Eat a Muffin

Muffin Recipes

While just about everyone who eats carbohydrates can agree that muffins are delicious (what’s not to like?), almost no one can agree on the best way to eat them. Through a little research among fellow muffin connoisseurs, it seems there is an infinite number of ways to devour such a small baked good.

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