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Apple cider braised chicken thighs turn one skillet into a complete fall dinner. Bone-in, skin-on thighs sear skin-side down 6-8 minutes until the skin crisps, then braise at 350°F for 35-40 uncovered in fresh cider, chicken broth, and Dijon mustard with cremini mushrooms and shallots until the meat hits that 175-185°F sweet spot. Why I […]
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Yogurt and sour cream aren't the same product with different names. I use both in baking both cakes and cupcakes - both make baked goods moist, tender, and rich. They're fermented with completely different bacteria. Yogurt is made with Lactobacillus (usually teamed up with Streptococcus thermophilus), and it needs warmth to ferment - around 110°F. […]
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"Perhaps it's a stupid question, but I've made a fruit cake (at least tried) and it turned out the fruit all went down when I took it out of the oven. "Is it just me, or does fruit always sink to the bottom of the cake?" Not a stupid question at all - this is […]
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"How do I get my bundt cake to not stick? I sprayed it with cooking spray, but it still fell apart when trying to get it out of the pan." I hear this one constantly, and it's almost never the recipe. It's how you greased the pan. Specifically, it's the type of fat - either […]
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Why do most people use a toothpick to determine if a cake is cooked vs. a thermometer? Both methods work, they're just built for different jobs. A thermometer gives you real precision and keeps you from overbaking. A toothpick's the fast, old-school way to check that the wet batter's actually gone. Temperature Method Best for: […]
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