The Food Lab: Better Home Cooking Through Science

“double-acting,” experiment on, 147
homemade substitute for, 149
leavening properties, 145, 145, 149
origins of, 143
shelf life, 79
Baking soda
browning effect of, 143–44, 144
description of, 143
leavening properties, 143, 148
making homemade baking powder with, 149
shelf life, 79
Balsamic-Soy Vinaigrette, Sharp, 790
Barbecue-Glazed Roast Chicken, 600
Barley
and Beef Stew, 192, 193
and beef stew, best cooking methods, 192
Basil
-Caper Relish, 381, 381
how to chiffonade, 415, 415
and Leeks, Hot Buttered Snap Peas with, 413
and Pine Nuts, Classic Genovese Pesto with, 709
Spicy Thai-Style Flank Steak Salad, 344, 344
Tomato and Almond Pesto with Anchovies, 711
Tomato and Mozzarella Salad with Sharp Balsamic-Soy
Vinaigrette, 790, 790–91, 791
Batter
beer-based, 864, 888–91
for deep-frying, 863–64
gluten development in, 899
overmixing, warning about, 899