The Food Lab: Better Home Cooking Through Science

season berries) are completely lacking in flavor. Unless you’re picking blueberries yourself or have access to a ...

HOMEMADE RICOTTA News flash! Store-bought ricotta is almost invariably awful! True ricotta is made by ...

and forming soft, white curds. To make high-quality ricotta, these curds are then carefully removed from ...

Distilled vinegar gives the cleanest flavor, with soft, tender curds. Since bottled vinegar is always ...

TIME Under 5 minutes Extremely moist and creamy, like cottage cheese, with small, tender curds Immediate consumption, while ...

spreadable, but not runny pizza, or mixing into your pancake batter At least 2 hours, or up to overnight (refrigerate ...

its shelf life. There are three basic methods used to do this: Regular pasteurized milk has been ...

about the same. For making ricotta, however, the higher the temperature the milk has been cooked to, ...

FRESH RICOTTA IN 5 MINUTES OR LESS MAKES ABOUT 1 CUP 4 cups whole milk ½ teaspoon table salt ¼ cup d ...

microwave. Heat the milk and vinegar mixture in a saucepan over medium-low heat, stirring c ...

WARM RICOTTA WITH OLIVE OIL AND LEMON ZEST SERVES 4 1 cup Fresh Ricotta (above), just made 2 tablespoons ex ...

LEMON RICOTTA PANCAKES These are special-occasion pancakes. Serve them for brunch, at your own risk—you ...

1 cup Fresh Ricotta (here), drained for 30 minutes 2 tablespoons unsalted butter, melted and slightly cooled 2 l ...

WAFFLES Waffles are like the cool cousin of pancakes: a bit more complicated, a bit more interesting, and ...

form of soda water? It’s a trick that New Englanders have used forever: the beer in beer-battered ...

BASIC QUICK WAFFLES MAKES 8 SMALL ROUND WAFFLES, FOUR 4-WELL BELGIAN-STYLE WAFFLES, OR 4 LARGE SQUARE ...

If using a 7-inch round stovetop waffle iron, ladle ½ cup of batter into the iron and cook, flipp ...

BUTTERMILK BISCUITS If my wife and I ever have identical twins, I’d like to name one Stanley and the other ...

ingredients lists, and they’re nearly identical: flour, butter, baking powder, baking soda, and liquid dairy. ...

gluten sheets. Next, moisture—from both the butter and the liquid added to the dough—begins to vaporize, ...