- A Guide to Pintxos from The Basque Book
- What It's Like to Cook with Dominique Crenn
- Tailgate Tips From a BBQ Guru
- Three-Minute Jam
- Vermont Butter & Cheese
- Stephanie Izard's Mouthwatering Bread Salad
- Jean-Georges' New Cookbook
- Don’t Judge a Cookbook By Its Greasy Cover
- Julia Child Potluck
- Cocktail Rx?
Warning: Test Kitchen Tease snapshots may cause cravings, lip-smacking and an unshakeable desire to cook.
© Justin Chapple
Fleur de Sel Caramels
San Francisco’s modern and positively charming pastry shop Miette makes caramels that are perfectly chewy and firm. It’s a signature texture that Miette’s owner, Meg Ray, achieves by cooking the caramel mixture to the exact temperature of 246 degrees before pouring it into a baking pan to set. This week in the Food & Wine Test Kitchen, we couldn’t resist making the Fleur de Sel Caramels (left) from the shop’s very first cookbook. As promised, the caramels had just enough bite to keep them from being too sticky to savor. With a generous sprinkling of super-fancy French sea salt, the candies were the perfect balance of salty and sweet. If you’d like to try making them for yourself, you will need to pick up a copy of Miette (published by Chronicle Books in June), but until then, surprise your holiday guests with these buttery-good Chocolate-Dipped Vanilla Caramels from our own Senior Recipe Developer, Grace Parisi.