A bit new to maldon sea salt which looks like dandruff and I was wondering if I should just stay with regular fleur de sel or use Maldon sea salt which is apparently really popular. I intend to sprinkle it on baked goods right before baking.
CHOW Associate Editor Roxanne Webber makes her pie crust for the CHOW Thanksgiving pumpkin pie the right way, by using cold butter, not overworking the dough, and defying the temptation to add a lot of water.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy