Kale sprouts, a hybrid of Russian red kale and Brussels sprouts, combine the best of both. Imagine kale's thick leaves and peppery flavor paired with the sweet nuttiness and adorable size of Brussels...
J. Kenji López-Alt says he decided to publish his food science wisdom in book form because, although he loves blogging and the interchange of ideas he enjoys with his readers, the blog can’t compete when it comes to presenting charts, graphics, and easy-to-understand layouts. (Score one for print.)
All this is to say that when Chris is excited about a baking book, I am excited about a baking book. Lately, it's the newest one from Tish Boyle. Chris, who has been a Boyle groupie since she was editor of "Chocolatier" magazine, was on me for a copy of Flavorful as soon as he got wind it was coming out.
Baking a pizza on a pizza stone is a great way to get that crispy, crackly crust everyone loves, but transferring that pizza dough from a peel onto the stone can be tricky. We'll show you a mess-free way how to do it.