When your brothy soup or salad dressing is missing backbone, add miso, which is fermented soybean paste. This particular one— a "mellow white"—is easy to find (no need to schlep to a specialty market) and, because it's sweeter and less assertive than others, easy to experiment with.
This flavor foundation is a great addition to sorbets, soups, and curries, and it's an ideal alternative to dairy (try it in a fruit smoothie). Coconut milk should look like heavy cream and smell like actual coconuts. Some of the brands we tested were clumpy and watery, but Goya's is always smooth, which guarantees silky curries. And, most important, it hits the right flavor balance. As test kitchen director Mary-Frances Heck says, "It tastes like coconut, not a Piña Colada."
When we're making cookie dough or, say, luscious peanut butter frosting, we stick with Skippy. Most serious bakers do. "Sometimes you need a properly stabilized, emulsified peanut butter to get the job done right," says BA assistant food editor and resident pastry pro Alison Roman. "It doesn't hurt that Skippy's salt level is spot-on, which is crucial—it dramatically affects the way your baked goods turn out." Now, if only we could convince them to sell it in a giant squeeze bottle.
I will never ever, never ever, ever never buy ricotta cheese again! This recipe is easily doubled or tripled and super easy. I was amazed that I actually made my own cheese! I used it in lasagna and it was fantastic. It is super creamy and fresh. Please try this, you wont be disappointed!
Whisked into vinaigrettes, stirred into braising liquid, or dolloped on a wintry Belgian beef stew, Dijon mustard is a classic culinary go-to (unlike whole grain, yellow, or sweet kinds). We looked for a mustard that could balance richness and brighten flavors. Maille won for its distinct note of white wine, a creamy, almost egg yolk-like feel, and the blast of nose heat that defines a solid Dijon.