Why use brown bananas for baking?
I’m usually pretty particular about my bananas, preferring a slight green just at the stem for less sweetness and a firmer bite. But when it comes to baking, the browner the better. It may take some patience—the bananas I got…
Starch and potatoes
There’s a lot more to potatoes than meets the eye, and the choice of which potato to use in a recipe can have a huge impact on the results. The most important variation comes in the form of starch, the…
Why rest crepe batter?
In reading a bunch of crepe recipes in preparation for the crepe cake, one common element stuck out to me: they all called for resting the batter before cooking. Times varied from an hour to overnight, and none of them…
