Welcome to this week’s edition of Will It Sous Vide?, the weekly column where I usually make whatever you want me to with my immersion circulator.
There are two types of brownie lovers: those who are fans of fudgy brownies, and those who prefer a more cake-like treat. It can be hard to tell what’s what when picking out a mix, but The Kitchn has taste-tested a bunch of boxes to find the best brownie for every type of palate.
If you’re hoping to enjoy some Valentine’s Day candy from your sweetheart but you’re also watching your calorie intake, this video can help.
There’s nothing more romantic than wine and chocolate—as long as the pairing is right. Here are some useful suggestions from an expert in the field.
Not all chocolate is created equal, but it’s all equally delicious. When it comes to dark vs. milk chocolate, they each have their own perks and quirks for you sweet tooths to keep in mind.
Chocolate and cheese may seem like an odd pair, but a good slice of salty dairy can temper and balance the sweetness of a truffle. If you happen to be gifted with an iconic Whitman’s sampler this February 14th, you are in luck, for Bon Appetit has devised a cheese and chocolate pairing guide just for you.
Throughout your many baking adventures, you may have noticed that some chocolaty recipes call for “Dutch-process cocoa powder.” It may seem extraneous to have two types of cocoa powder in your pantry, but there is a difference between the Dutch-process and “regular” stuff.
Most chocolate bars are designed to be broken into smaller portions, but some of the larger, thicker varieties are harder to separate with your hands. This simple trick will have you baking or snacking almost instantly.