Baking Soda

Pistachio-cherry tart, mirin-sauced pork, granola bars

2013-05-23 17:36:00

DEAR SOS: El Tovar restaurant at the Grand Canyon National Park Lodges serves a wonderful cherry tart with pistachio nuts. I would love the recipe and hope you can get it for me. --KAREN DEAR KAREN: What an interesting tart this is--especially its...

Recipe: Mom's chocolate chip cookies

2013-05-15 17:47:00

Mom's chocolate chip cookies Total time: 45 minutes, plus cooling time Servings: Makes 2 dozen cookies. Note: This recipe comes from my mother, who was a home ec teacher. It's the one she taught me and my sister, and our friends from high school -- all...

Recipe: Soy-brined turkey

2013-05-09 13:14:00

� Time: 6 hours, plus 24 hours brining Servings: 12 (with leftovers) Note: To make gravy, remove the turkey and set the roasting pan over two burners on medium heat. Stir 2 tablespoons of flour into 2 cups of cold water; whisk into pan drippings...

Weekend project: Homemade bagels

2013-04-05 07:00:00

Ever thought homemade bagels were possible? And great bagels at that? They are, and Peter Reinhart wrote a great story for Food to share his secrets:� "What I am about to explain could get me barred from the Lincoln and Holland tunnels or any other...

Peel away the complications of the perfect hard-boiled egg

2013-03-30 00:00:00

Sometimes it's the simplest things that are the most confounding. Last year, right before Easter, I blogged about how to make a perfect hard-boiled egg. Basic? Yes. Popular? Very. This seemingly simple task received tens of thousands of page views. And,...

Kitchen gadget: Ginger grater

2013-03-05 12:20:00

Have you ever tried to add fresh ginger to a recipe, only to be frustrated by how fibrous the little root can be? Grate it with a rasp or cheese grater, and it seems half the root is nothing more than annoying hairs. How are you supposed to add those to a...

Test Kitchen tips: Perfect biscuits

2013-02-20 07:00:00

Ever have a craving for biscuits? Not the hockey pucks, but those tender, lighter-than-air biscuits. The ones so delicate they have to be homemade and eaten fresh, while they're still warm. Maybe with a little tang from buttermilk, maybe a little zing...

Kitchen gadget: Grain mill

2013-02-15 07:00:00

Have you ever considered milling your own flour? Whether you go for an inexpensive hand-cranked mill or a larger electric grinder, you'll find that you can vary the flavor and texture of breads, cakes and more when you grind your own grains. There are a...

Test Kitchen tips: Edible flowers

2013-02-07 07:00:00

Flowers may not be the first ingredient you think of when garnishing a dish, but they're perfect for adding bright color -- not to mention flavor -- to a host of sweet and savory recipes. Sprinkle tender buds in salad, laminate pastry sheets with colorful...

Test Kitchen tips: Testing baking soda and powder for freshness

2013-02-04 13:11:00

Baking soda and baking powder are only as good as their freshness when it comes to baking in the kitchen. Used to leaven everything from cakes and biscuits to doughnuts and waffles (like Jackie Kennedy's waffle recipe, which can be found below), they're...

Test Kitchen tips: Homemade doughnuts

2013-01-25 07:00:00

There's something magical about the doughnut. You don't have to be Homer Simpson to swoon when you're greeted with all those bright colors and sparkly decorations in a doughnut shop display case. But no matter how wonderful they appear, it's hard to...

Holiday cookie recipe: Granny's sugar cookies

2012-12-09 08:00:00

Vicki Wawerchak of West Los Angeles was one of the 10 winners of last year's Los Angeles Times Holiday Cookie Bake-Off with Granny's sugar cookies: "When we traveled to visit my grandparents, we were 99% guaranteed that we would go home with a couple of...

Treacle is made from the syrup that remains after sugar is refined. Lyle's golden syrup is a popular brand of treacle used among British, Caribbean and Creole cooks. Look for it in specialty markets or substitute corn syrup, honey or maple syrup.

2013-04-03 07:50:00

Grease well a 9-by-5-by-3-inch loaf pan. Set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Transfer to a piece of wax paper.

2013-04-02 08:09:00

Helen A. Clemsen of Lutherville submitted this no-muss, no-fuss classic with a twist. She said her family loves how the flavor of the almonds, as well as the English toffee bits, came through. Our testers agreed. Makes: 6 dozen 1/2 cup butter, softened (no substitutions) 1/2 cup sugar

2012-11-28 00:00:00