So what’s the best way to prep your challah for the freezer?

There are days when baking schnitzel is more practical and sensible

I usually bake it straight from the freezer but was wondering if thawing it first would be beneficial

With the endless varieties of apples at the grocery store, I wondered if using whatever apples I had in the fridge is a convenient and ideal default.

Let’s explore how second-cut brisket (the default) does against kolichel.

For me, taking out my mixer requires a very compelling reason. Does a Bundt cake count as one?

But what about skimming the foam as it bubbles to the surface? Can we ignore the task, or will it compromise the clear broth we’re after?

I am all for optimal nutrition, but sometimes we want the best version of dessert because that’s what it was meant to be and we shouldn’t get in the way.