The Food Lab: Better Home Cooking Through Science

coating foods in, for deep-frying, 864, 878–79, 879
Garlic-Anchovy, 459
for meat loaf recipes, 528–29
Parmesan, Broiled Asparagus with, 457, 457
and the Richardson Effect, 882
Breadings and batters, for deep-frying, 863–64
Breads. See also Pancake(s)
Bacon Parmesan Biscuits, 163
Basic Quick Waffles, 157
best, for stuffings, 620
buttermilk biscuits, best methods for, 158–62, 160–62
Cheddar Cheese and Scallion Biscuits, 158, 160–62, 163
Cream Scones, 165
drying, description of, 621
Easy Cream Biscuits, 165
Easy Grilled Naan-Style Flatbread, 517, 517–18
Even Easier Grilled Flatbread, 518, 518–19
Flaky Scones, 164
frozen, reheating, 622
Garlic, The Best, 748, 748
Maple Bacon Waffles, 157
Orange-Scented Waffles, 157
Parmesan Croutons, 824
quick, definition of, 143
quick, working with batters, 144–45
staling, description of, 621
sticky buns, best methods for, 166–67
storing, 76, 621–22
Super-Flaky Buttermilk Biscuits, 163
waffles, best cooking methods, 156