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The Best and Most Accurate Way to Measure Wet and Dry Ingredients for Baking

Proper measuring is a crucial part of successful baking. Unlike cooking, where you can often get away with eyeballing, baking is chemistry and requires precision. Add too much flour to cake batter and the cake may come out tough and dry. Not enough flour and you risk ending up with a badly structured cake that will collapse in the oven. Enter: Measuring 101. Today we're going to talk about the best tools for measuring, how to measure wet versus dry ingredients, why an ounce is not always an ounce, and why you should really, really consider investing in a good digital scale. More

How to Taste (and Fall in Love With) Raw Honey

Good raw honey is practically a different product from the "Grade A Amber" plastic bears that line supermarket shelves. Bursting with caramel or butterscotch; fragrant with citrus, minerals, or the intoxicating aromas peonies and jasmine; jammy with berries and currants and dried fruit—that's the kind of honey worth relishing. Here's how to get the most out of it. More

Taste Test: The Best Fancy Drinking Chocolate

Whether or not you're suffering from winter-induced gloom, there's nothing a good, rich cup of drinking chocolate won't help. Yes, drinking chocolate—powdered hot cocoa's fancy-pants cousin, made from the finest beans and the richest ingredients, and meant to hit you hard, like a liquid-chocolate freight train. Here are three of our favorites. More

How to Brown Butter

Brown butter is one of those shortcut ingredients to great cooking, adding nutty, toasted flavors to whatever it touches. And all it takes to make is some butter, a pan, and a spatula. Here's how. More

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