A few years back, I visited Tokyo for the first time, and while there I detected a curious flavor in one of the desserts I tasted. None of the pastry-chef students I was there to teach was able to tell me exactly what it was. But later, when a couple of the students and I were poking around at the 100-yen shop (the fabulously fun Japanese equivalent of a 99¢ store), I randomly picked up a packet of beige powder with a colorful riot of Japanese lettering. My easily enthused guides got even more enthused, letting me know that I’d found exactly what I was looking for. When I got home, I discovered kinako in my local Japanese food shop and learned that it was roasted soybean powder. It has a taste similar to roasted nuts but more elusive and certainly more exotic.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.