- Test Kitchen Essential Tool, Part 1
- The Pine Nut Menace
- Help Me Solve My Heirloom Tomato Mystery!
- Brave New Product
- Picadillo--Ultimate Comfort
- Sticky, Chewy, Messy, Gooey: My Favorite New Dessert Cookbook
- Kitchen Sink Salad (or How to Clean Out Your Fridge)
- Great Balls of Rice!
- The New Caffeinated Snickers Bar: A Taste Test
- Microplane Magic
I love to bake and I test a ton of baking books throughout the year so I get a little tired of seeing the same old recipes for chocolate layer cake and oatmeal cookies. Once in a while a great surprise will land on my desk, a book with originality that rethinks familiar sweets. Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito of Brooklyn's Baked bakery is '08's inspired dessert cookbook. Yesterday I made the Peanut Butter Crispy Bars, a cross between a Rice Krispies Treat, a Reese's Peanut Butter Cup and a Whatchamacallit (but for grown-ups, of course). A coworker called these luscious, silky bars "dessert's answer to foie gras." Another one of my new favorite recipes: the Sweet and Salty Cake, a fairly traditional chocolate cake layered untraditionally with salted caramel and coarse salt.