Maple syrup continues to be produced on small farms in the same low-tech way that it has been for centuries. But that’s not the whole story.
Soggy, overly eggy French toast just won’t do. And neither will rubbery, bland waffles. If you’re going to spend the time making brunch fare, it better be good. The test kitchen gives the recipes that...
No matter how foolproof the recipe, all waffles will be rubbery and flaccid if cooked in the wrong waffle iron.
For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.
The best waffles are crisp on the outside and creamy on the inside, like a soufflé with crunch; the secret is buttermilk.
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