Real Irish Soda Bread Recipe

Once upon a time, soda bread was baked over hot coals in a covered skillet, trapping steam from the dough to produce a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. Teamed up with low-protein all-purpose flour and volatile baking soda, buttermilk hits the sweet spot of gluten and carbon dioxide formation, creating a moist and fluffy soda bread that’s chewy and crusty all at once.


Once upon a time, soda bread was baked over hot coals in a covered skillet, trapping steam from the dough to produce a wonderfully crusty loaf of bread—a setup anyone can re-create in a Dutch oven. Teamed up with low-protein all-purpose flour and volatile baking soda, buttermilk hits the sweet spot of gluten and carbon dioxide formation, creating a moist and fluffy soda bread that's chewy and crusty all at once. Read More

Stella’s Favorite Recipes of 2019

When not baking away for her work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home.


When not baking away for her work at Serious Eats, our resident Pastry Wizard still needs to eat. Here are the recipes she loves to make most at home. Read More

Real Talk: DIY Vanilla Extract Is a Waste of Time and Money

However charming the idea, homemade vanilla extract isn’t an extract at all. It’s an infusion, and one that lacks the nuance and complexity of those made by commercial producers.


However charming the idea, homemade vanilla extract isn't an extract at all. It's an infusion, and one that lacks the nuance and complexity of those made by commercial producers. Read More

Top Your Yule Log With These Super-Realistic Meringue Mushrooms

With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the “glue” for the caps and stems, these meringue mushrooms taste as good as they look!


With toasted sugar and vanilla in the meringue, a lush dusting of high-fat cocoa powder on the outside, and your favorite dark or milk chocolate to serve as the "glue" for the caps and stems, these meringue mushrooms taste as good as they look! Read More