An alternative to working with lye is to dip pretzels in a simmering baked baking soda solution, which will give you a result that is close to the dark, burnished crust that lye imparts. If you prefer to avoid working with lye, or just don’t have time to source it, use this method.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
Fluffier, fresher, and fancier than anything from a tub or can.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.