- 5 Winter Cocktails That Will Make You Forget How Freezing It Is Outside
- How Jon Favreau Learned to Cook for His New Movie
- Two Black Belts in the Kitchen
- Why It's Never Too Early to Make Gravy
- 3 No-Cook Pantry Staples to Get You Through the Summer
- The 4 Things Stephanie Izard Taught Her Husband About Grilling (And The 4 Things He Taught Her About Craft Beer)
- 5 Ways to Give the Fast-Food Breakfast Sandwich a Makeover
- The Secrets Behind Tyler Florence's Ridiculously Good Fried Chicken
- Juice Like a Pro
- The Secret Best Egg Dish Ever
"I don't really like sweets," says master pastry chef (and Cronut inventor) Dominique Ansel. His amazing marshmallows are remarkably less sweet than most. "Just like salt, too much sugar can kill flavor." At his bakery, Ansel makes two kinds of marshmallows: a French variety made fluffy with whipped egg whites and a chewier, egg-free version he discovered in the US. To learn which kind you like best, try both of his recipes and favorite add-ins.
Light and Fluffy Marshmallows
These incredibly light and airy marshmallows from pastry chef Dominique Ansel are made with beaten egg whites in the classic French style. They're delicious plain, or with any of the following flavorings: cinnamon, hazelnut or coconut-lime.
Soft and Chewy Marshmallows
These delicious marshmallows from pastry chef Dominique Ansel are made by whipping a hot sugar syrup with gelatin; they're just dense enough to be perfect for toasting over a fire.