Ever fill your favorite intricately-designed bundt pan with homemade cake batter and wait the 50-60 minutes for it to bake, only to have the cake stick to the pan? I know I have. There is nothing more crushing than trying to invert a yummy-smelling cake from its pan and having it stick or fall out it clumps. Well, those sad times are over! Try this “steam” method with your next stuck bundt cake.
4.33 / 5 Stars | 70 Reviews
by Margie
“Baked beans baked – again – with pork, brown sugar, ketchup and Worcestershire sauce.”
Who: The village of Sa Chau
What: Fish sauce
Where: Sa Chau, Nam Dinh, Vietnam
In Vietnam, it’s common for entire villages to be occupied in making one thing. Bat Trang village makes pottery. Chuong village makes the famous conical hats called “non.” Phu Do is the home of rice noodles. And, as we saw yesterday in a profile of fish sauce makers Vu Thi Hoa and Vu Van Hai, Sa Chau, a small town off the coast of northern Vietnam, makes fish sauce.
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You might think that squeeze bottles are only used by chefs in restaurant kitchens to artfully plate chocolate sauce or raspberry coulis, but here are 3 practical ways they can be put to good use in the home kitchen!
4.46 / 5 Stars | 11 Reviews
by Terri Bailey
“This chicken stew inspired by the flavors of Mexico combines leftover chicken meat with hominy, pinto beans and green chilies in chicken stock seasoned with oregano and chili powder.”
