J. Kenji López-Alt
Emily and Matt Clifton
Enrobing a cake in a glossy layer of chocolate is pure indulgence. Here, we're using blond chocolate (caramelized white chocolate), but the technique works with any ganache. [Video: Natalie Holt. Technique: Stella Parks] Read the Full Article
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Now it's coming to you in a gorgeous book with all-new material and recipes lavishly photographed in over 900 full-color pages.