We prepare two breakfast dishes worth getting out of bed for: buttermilk waffles that come out crisp yet fluffy every time, and French toast that’s crisp on the outside and soft—not soggy—on the insid...
For French toast that’s crisp on the outside and soft—not soggy—on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.
How do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes.
Why does baking soda increase browning?
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