Many people love bagels, but few have ever learned how to make them at home. This is truly tragic, because there is nothing like a freshly boiled-then-baked bagel. Perhaps you’ve had a taste of this perfection if you’ve ever been the first customer on line in a NYC bagel shop, but even that experience won’t give you the inimitable sense of pride that comes from making your own.
There is a trick to making round pizza and I am going to share it with you. And you don't need to say abracadabra or tap your magic wand. You may think it requires years of practice, it doesn't.
You know summer has arrived when a regular cheese slice at your favorite pizzeria all of a sudden seems too cheesy, too greasy, too heavy. In an effort to make a lightened-up version of a favorite slice, I stripped it of its cheeses and baked the dough naked.
If you’re avoiding carbs, do yourself a favor and keep flipping for another recipe. Carb lovers only need apply for this pie, which is inspired by the house specialty at New York City’s Prince Street Pizza. This recipe is adapted from a version developed by my friend and cooking hero Kenji Lopez-Alt, perhaps better known as the guru behind The Food Lab.
I’m going to make a bold statement: this is simply the best burger you will ever make or eat at home.
Dorayaki was never a thought in my mind until last night when I watched the movie Sweet Bean on Netflix. Traditionally filled with a sweet red bean paste, I decided to make this a little more American and use a raspberry filling. A classic raspberry jam, seeds and all is a great acidic compliment to these sticky, sweet delights. Of course, our Griddle is the only way to get this even cooking.
Did you know that in the state of Indiana, it’s illegal to attend a public event or use public transportation within four hours of eating onions or garlic? If you’re in the Hoosier state, prepare to hunker down for the next few hours, because this allium (the fancy-pants term for onions and aromatics)
Hey, we know that many of you still love your familiar pizza stone. Have you ever felt the horror of having it crack while you're cooking up your latest pie? You're not alone. Here's the answer.
When it comes to defining a genuine Neapolitan-style pizza, the Associazione Verace Pizza Napoletana presents a thorough set of rules and regulations.
Typically at these get-togethers, beyond your basic cheese (which is always #1 with the kiddos), I get the most requests for an arugula and onion pizza. It's pretty simple, but the flavors are always spot-on!
Many are terrified of the dreaded failed pizza launch. We feel your pain. It is the hardest and most stressful part of the entire pizza making process. Once mastered, your days of disastrous pizza launches will be over for good. Let us be your guide to launching successfully.
Mr. Challenger uses a metal peel to remove a pizza from his home oven. With a Baking Steel in the oven, he broils the pizza for two minutes, then bakes it for two minutes at 500 degrees. PHOTO: TAYLOR GLASCOCK FOR THE WALL STREET JOURNAL
Get in the spirit of the Super Bowl with Rob Gronkowski Super Bowl Sausage Pizza and the Marshawn Lynch Super Bowl Skittles Pizza.
Here I am, at Gillette Stadium, delivering a Baking Steel, a mere 48-hours before Sunday's big game.
Baking Steel game day giveaway!