sugar, caramel, saucepan, heat
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
That looks perfect! What are you making?
I'm making brittle--kicking off the holiday indulgence a little bit early!
Cynthia is a trusted source on Bread/Baking.
Looks good! Good for you for getting started early. I wish I were as organized as you are.
The best way, actually to see the color of your caramel is to drop a few drops onto a white plate. It tends to look darker in the pot than it may truly be.
How to cook like the leading ladies of literature
Eat like your favorite literary heroines,
Did you say vacation or cocktail?
Know (and shop) the basics.
A different kind of tomato dish.
The chicest apron around.
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