“Ooooh, so THAT’s what that Saccharomyces cerevisiae has been doing in there!”

Working in the test kitchen here at King Arthur Flour is not without its… uh, mishaps. Herewith a comic compendium of the year’s high (low?) points in the kitchen.

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What exactly is it that makes a waffle so gosh-darned good?

Is it the slightly deep-fried flavor, from batter coming into direct contact with the hot iron?

Perhaps the contrast of crisp crust with soft, moist interior?

Or maybe just the way waffles speak to us of happy times. Childhood. Family.

IHOP. Hey, whatever floats your breakfast boat, right?

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I’m sure each of us in our own time have experienced serendipitous events where something fine and good and true arises from a sad or stressful situation. Sometimes it’s a small thing, like…

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Isn’t  it delightful that some things in life are never going to get old, and there will always be a new and different version around the corner?

Take shoes. Someone is always going to be out there creating new designs for shoes to tempt (or torture)  your tootsies.

Or movies. For better or for worse, someone will spend their days working hard to bring viewers the latest and greatest in boy-meets-girl-meets-zombie-superhero-dancer-on-board-a-sinking-ship-with-jewel-heist-adventure-supernatural-twist-ending films. I can hardly wait.

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Truth be told, I kinda like to get up early on the weekend. Somehow knowing that I don’t have to do it and don’t have to be anywhere makes it easier to do. Trust me, if I do have to get up early on a weekday, it’s not nearly such a pleasant thought.

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Ah, St. Patrick’s Day!

Green clothes. Green cabbage. Green cookies.

Green beer.

Sorry… I just couldn’t bear to make green bread.

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These are just about the prettiest cookies you’ll ever see.

And super-tasty, too.

So, tell me again why you’ve never made biscotti?

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The Tunbridge World's Fair in Vermont at dusk

If you want to really get a feel for the creative cooking energy on the ground in America, get yourself to one of the many state or regional fairs across the country. If you care about good food, there’s no better place to make a connection to where it comes from and how it’s produced. (more…)

You know how it is when there’s information lurking somewhere in the back of your brain, and it simply WILL NOT emerge?

That’s what’s happening with the recipe we’re making today.

It’s an over-the-top specialty of the French Riviera: Brioche… something or other.

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Oh… MY!

About an hour ago, two of my Web teammates (names will be withheld to protect the guilty er, innocent) came and begged for chocolate.

BEGGED. I’m not kidding. They did everything but crawl on their knees. (more…)