Souffles – So impressive & not that difficult

March 11, 2026January 31, 2026 culinaryjourneysllc

Soufflés are one of those dishes that can be savory or sweet and are delicious in both forms. Have you tried making soufflés at home? If not, you should, and this Cooking Tip will give you what you need to serve impressive and satisfying soufflés!

The French word “soufflé” means “breath” in English. What a lovely word to describe this light and airy dish. They are so beloved in France that there are two celebration days – National Chocolate Soufflé Day is on February 28, and National Cheese Soufflé Day is on May 18.

The components of a soufflé are simple – a base, flavoring, and whipped egg whites. Although it is mainly the flavoring that distinguishes a savory soufflé from a sweet one, the base can also differ.

Base

The classic base is usually béchamel sauce (white sauce), enriched with egg yolks or crème patissière (pastry cream). Some sweet soufflés depart from this base to one that allows the flavoring to come through more. It might just be chocolate and butter (or other dairy) melted together or a fruit puree sweetened with sugar and thickened with a bit of cornstarch.

_{Image by Christos Giakkas from Pixabay}

Flavor

This is added to the base. For a savory soufflé, cheese is common, especially gruyere, but you might also find recipes that call for veggies, either pureed or finely chopped, and even meat or seafood. For sweet soufflés, the classic is chocolate, but a fruit puree also makes a light and summery soufflé.

Whipped egg whites

This is what leads to the remarkable rise of a soufflé. Air bubbles in the whipped egg whites expand as the soufflé cooks, causing it to rise. You will hear and read that if you get any of the yolks (fat) into the whites as you separate them, the whites will not whip up. This is true if you get a fair amount of the fat into the whites. However, a minimal amount probably won’t inhibit the process. To avoid this possibility, use the three-bowl method for separating eggs.

Place two small bowls and the bowl in which you are going to beat the whites on your counter.
Crack an egg and put the white in one small bowl and the yolk in another.
Inspect the white. If there is no yolk in it, transfer it to your bowl for beating.
Continue the process with each egg called for, being sure to inspect each white before adding it to the others.

Another aspect of the eggs is that the whites will beat up faster and have less chance of overbeating if they are at room temperature. However, eggs are easier to separate when they are cold. So, the usual recommendation is that one of the first things you should do is separate the eggs and then allow the whites to sit and warm up a bit before whipping them.

How much should you whip them? Many recipes say “to stiff peaks,” but this can lead to overbeating and drying out the whites, resulting in a soufflé that doesn’t rise well. A better recommendation is to beat them to medium peaks. When you tilt the bowl of medium-whipped egg whites, they should slip a bit.

This is especially important if you live at a higher altitude. Due to the lower air pressure, it is easier/faster for warm air to expand. Fluffy egg whites contain abundant air, and the air bubbles expand so quickly that they burst. This allows the air to escape before the surrounding material can cook, trapping the expanding air inside. The result is that your soufflé cooks but doesn’t rise. If you beat your egg whites less, you trap less air in them, so that you have fewer expanding air bubbles. The surrounding material of the soufflé can do a better job of trapping the air that is trying to escape, which allows the soufflé to rise. Living at 6000 feet, I can attest to the truth of this instruction.

America’s Test Kitchen recommends a different method to get the equivalent of medium peaks. They beat the egg whites to stiff peaks and then combine them vigorously with the other ingredients. They say this beats out some air and breaks down some of the structure, resulting in ”a perfectly risen soufflé with ideal consistency.” I tried this method just last night. I felt the rise wasn’t as much as I would have expected, but it was acceptable and delicious.

Procedure for making soufflés

Mise en place – You can lessen the stress of making a soufflé if you gather all your ingredients and equipment before you start.
Prep your ramekins. Use room-temperature butter (not melted) and brush it vertically along the sides of the ramekins. This is said to help the soufflé follow those lines and rise upwards. I have seen recipes recommend using cooking spray instead of butter, and that seems to work fine, too. After buttering, the ramekins are usually coated with a dry ingredient such as cocoa powder, sugar, Parmesan, or breadcrumbs, depending on the type of soufflé you are making. The theory is that this gives the mixture something to hold onto and rise above the rim of the ramekin as it bakes.
Make your base. Most experts recommend allowing the base to cool before proceeding to the next step: adding the whipped egg whites.
Whip the egg whites. When making a sweet soufflé, sugar is often added to the whites. Cream of tartar is also usually called for, as it helps the whites reach maximum height.
Combine the base and whipped whites. Start by mixing in about ⅓ of the whites. Then, gently fold in the remainder so you do not deflate the mixture, unless you are following the above America’s Test Kitchen instructions.
Pour mixture into ramekins, wiping off any mixture that gets onto the rims. If you want a perfectly flat top to your soufflé, level it with the back of a knife before baking. Some recommend running a knife, an icing spatula, or your thumb along the very top rim to create a channel between the batter and the rim of your pan. The theory is that it encourages the soufflé to rise upwards rather than outwards.
Bake until the tops are set, and the centers jiggle slightly. This will take about 15-20 minutes, depending on the size of the ramekins.
Serve immediately with any garnish you desire, such as powdered sugar, ice cream, chocolate or vanilla sauce, fruit, etc.

Baking

Follow your recipe for instructions on oven temperature and oven rack placement. Some bake at 325°F, while others use a 400°F oven. Some recommend placing the oven rack in the lower third of the oven. Others suggest the middle.

Daniel Gritzer of SeriousEats.com advises a higher temperature. As he explains, the heat causes the gases to expand inside the air bubbles that you have created with your whipped egg whites. It also converts the moisture in the soufflé batter to steam. This causes the soufflé to rise. He tested different oven temperatures and found “A 400°F oven produced a marginally taller soufflé than a 375°F oven did.”

Another recommendation that you might see is baking the soufflés in a water bath rather than on a dry sheet pan. The water in the water bath never reaches above 212°F, or less if you live at higher altitudes. This allows for very even cooking. I have found this results in soufflés that are very evenly risen but not to the same heights as when baked on a sheet pan. The latter rises more, but they are also somewhat uneven in height.

There is a debate on whether opening the oven door while the soufflés are cooking is a problem. Some say that yes, it can cause it to collapse. Others say no, that is just an old wives’ tale. Gritzer tested this, and these were his results.

“… I cooked two soufflés. One I left undisturbed for the duration of its cooking. The other I abused, opening the oven door every five minutes, slamming it closed, bumping the oven, doing everything I wasn’t supposed to. They came out identical.”

A sign of doneness is that the soufflé will rise above the rim of the dish and will be browned on top. It should be slightly jiggly when you lightly tap the top. Some recipes recommend checking doneness by measuring the internal temperature.

One thing experts agree on is that after baking, they need to go to the table immediately. Soufflés start to “fall” fairly quickly. So, serving them at their maximal height when they leave the oven gives an impressive presentation. Even if they do fall, they will still taste delicious.

Make in advance

You can make the soufflés partially in advance. You can make the base and refrigerate it. Then, when you are ready, whisk the egg whites and finish.
You can also complete the soufflé batter, cover and refrigerate until you are ready to bake. It is best, though, to bake within 12-24 hours. You will probably lose some volume if you choose this method.
America’s Test Kitchen recommends the following procedure for making ahead. First, they only recommend this if you are baking in small ramekins. They “parbake the soufflés in a water bath to ensure that the soufflés cook evenly and retain plenty of moisture as they partially rise.” Cool the soufflés, unmold and refrigerate them. When you are ready to bake, put them in the oven to reheat, and they will continue to rise a bit. They will also brown nicely on top. I have never tried this method, but if you have, let me know.

Soufflés are certainly an impressive dish to serve your loved ones or guests. They are not difficult, but they do require you to pay attention to the details I have outlined above. If you do this, you will be rewarded with wonderful results and accolades from your guests.

Cooking Tips · Ingredients · Techniques

Risotto – Italian Comfort Food

March 4, 2026January 27, 2026 culinaryjourneysllc

Risotto is a dish many people consider a “restaurant” dish. While you can get some excellent and creative risottos in a restaurant, you can also easily make them in your kitchen. Read on in this Cooking Tip to learn how.

A simple risotto has very few ingredients – rice, liquid (usually broth), and seasonings. Let’s dive into these first and then follow up with the technique.

Rice

Risotto cannot be made with any type of rice due to differences in starch type and content. (To brush up on types of rice, see this Cooking Tip.) The best kind of rice for risotto is sometimes called short-grain rice, while others call it medium-grain rice. Do not use long-grain rice, as you will not achieve the wonderful creamy texture associated with a good risotto.

The most common varieties of rice you will see recommended for risotto are Arborio, Carnaroli, Bomba, and Vialone Nano.

Arborio rice is the easiest to find in supermarkets, but it does have its drawbacks. It is easily over-cooked, resulting in a mushy risotto. It also often results in risotto that’s too thick.
Carnaroli or Vialone Nano rice gives you a good balance between creaminess and not being too soft. They are also more forgiving, meaning they are less likely to overcook.
Bomba (Valencia) rice is a Spanish rice used in making paellas, but can be used for risotto.
You will also see dishes made with other grains, such as farro or barley, termed “risotto.” Although these can be very tasty, they are not traditional risotto.

Liquid

A classic risotto will use a small amount of wine, usually a dry white wine, early in the cooking process and allow it to evaporate before moving on to adding other liquid.
The main liquid added is broth. Since the broth is where much of the flavor comes from, use good stock. This might be store-bought or homemade. If using store-bought, use a low-salt version so you can control the dish’s salt content. The type of stock can vary depending on the desired end flavor.
For a shrimp risotto, use the shells to make a quick shrimp stock to use in the risotto.
If you do not have any stock, TheKitchn.com recommends using salted water. Bring 6 cups of water and 1 tablespoon of salt to a boil until the salt dissolves. Reduce to a simmer and use just as broth.

Seasonings

Many risottos start the cooking process by sauteing an aromatic ingredient such as shallots, onion, and/or garlic.
Other than salt, some recipes may add other seasonings depending on the flavor profile they wish to achieve.
Cheese, Parmesan or Grana Padano, is classic and is added at the end of cooking.
A small amount of butter is also often added at the end, increasing the creaminess.
Other ingredients that you might see in risotto recipes are mushrooms, corn, asparagus, red bell pepper, squash, etc.

Pan

It is best to use a broad, wide pan with sloping sides. This allows for more even cooking of the rice.

Now that we understand the ingredients, let’s move on to the technique of making risotto. We will discuss both the classic method and an alternative method.

Classic method

Start by sauteing onion or shallot, if using, until softened but not browned.
Add the rice and sauté until the rice grains become translucent around the exterior and smell toasty. This contributes a nutty flavor to the final dish.
Add the wine and cook until it is almost evaporated.
While doing the above, heat the stock to a simmer and keep warm. Some will say you can use cold stock. With cold liquid, the cooking process will take longer.
Add the broth in small increments, allowing it to cook down between additions. This is said to allow the rice grains to retain an “al dente” texture while the overall dish remains creamy and flowing.
Finish by adjusting seasonings, adding butter and/or cheese, etc., off heat.
Judging doneness
- For many home cooks, this is the hardest part. You want a creamy, not too thick texture. Italians say it should be like la onda, which means like a wave rolling slowly to shore.
- Some recommend taking a grain, putting it on a plate, and then smearing it with your finger. It is undercooked if it is rough and chunky with a large white center. If it is very smooth and has no white center, it is over-cooked. Correct doneness will show a relatively smooth smear with a bit of white in the center.
- When you taste it, it should be al dente, meaning it will have a slight bite to it.
It is important to note that you may or may not use all of the broth called for in the recipe. Cook to the correct doneness level, without concern for using all the liquid.
Preheat your serving bowls before putting the finished risotto in them. Cold dishes can cause your risotto to cool down and thicken too much.

Alternative method

Some cooks find the classic method a bit tedious since you have to give your attention to your pot throughout the cooking process. I do not find the classic method that tedious, but if you do, you can try this alternative method, which some term “almost hands-off.” The following method is advocated by J. Kenji López-Alt, culinary consultant for Serious Eats. America’s Test Kitchen recommends a similar method. Note that both methods (classic and alternative) take about the same total time, about 20-30 minutes.
It mainly departs from the classic method in how you add the liquid. It starts by putting the rice in a bowl or measuring cup with the broth and agitating the rice to remove the starch. Drain through a fine-mesh strainer, but do not discard the liquid; you will add it back as you cook.
Toast the rinsed rice in the pan with butter and/or oil. The reasoning behind this rinsing step is that toasting the rice with heat can break down the starch, which is essential to a good risotto. By rinsing the rice, the starch stays in the water, and then toasting the rinsed rice eliminates this concern.
Next, sauté the aromatics until fragrant.
Now, add all but one cup of the starchy broth. Heat until simmering, cover and then reduce to a low heat. Cook for 10 minutes without stirring. At the end of the 10 minutes, stir, cover, and continue cooking until most of the liquid is absorbed, about another 10 minutes.
Remove the lid, add the final cup of stock, and increase the heat to high. Cook, stirring constantly until the risotto is thick and creamy.
Finish as in the classic method.

Making risotto in advance

Risotto should, ideally, be served as soon as it is finished. If you wish to make it ahead, try this method that restaurants use. Start as normal by sauteing the onion, toasting the rice, and adding the wine and broth. Stop cooking when the rice is about ½ to ¾ of the way cooked. Scrape the risotto onto a rimmed baking sheet and spread it out in a thin layer. Let the risotto cool, transfer to an air-tight container and refrigerate.
To finish, return the partially cooked risotto to a pan and continue to add broth until cooked to the al dente stage.

Storage

To store cooked risotto, put it in an airtight container and refrigerate. Use within a few days. It does not do well with freezing.
To reheat, put ¼ cup of stock for each cup of risotto in a pan and bring to a boil. Reduce to a simmer and add the risotto. Stir for 2 to 3 minutes to heat through.
You can also reheat in a microwave. Some recommend adding one tablespoon of butter and a splash of white wine or water. Microwave on medium heat, stirring every minute until heated.

Risotto is a lovely, comforting dish of Italian goodness when done well.
With the above tips, you, too, can serve risotto as good as any restaurant.

Cooking Tips · Ingredients · Techniques

Ethnic Cuisines – Cooking Skills Make All the Difference

February 25, 2026January 26, 2026 culinaryjourneysllc

Some of my most popular cooking classes feature ethnic cuisines, such as Thai, Mediterranean, and Italian. I start these classes by explaining that if you have good cooking skills, you can cook almost any type of cuisine. What makes cooking one cuisine different from another is usually not any particular type of cooking skill, but rather the ingredients. In this Cooking Tip, I want to expand on that concept so you realize you can cook anything you want!

Say you wish to put a delicious Thai meal on your table. Before you consider anything that might be Thai-specific, you should concentrate on improving your cooking skills that transcend all cuisines. Here are some of the skills you need, along with further reading if you wish to dive deeper.

How to pick out and read a recipe

In my Cooking Tip entitled Recipe Cautions, I discuss problems you will find in some recipes that can sabotage your hard work in the kitchen. In today’s world, anyone can stick a recipe online. That doesn’t mean it will be a good one. Better recipes follow these guidelines.

Measurements – Recipes that use weights rather than volume measurements are a good start, although they don’t guarantee a great recipe. Look skeptically at a recipe that specifies “1 onion.” What size onion do they want? There is a large difference between a small and a large onion. A better recipe will either specify the size of the onion, or even better, say something like “½ cup chopped onion.” Besides the size, the variety of onion should be specified.
Timing – Recipes that only specify cooking times rather than the desired result may have problems. As I explain in this Cooking Times Tip, many variables can affect the timing of a cooking step. A better recipe will specify the desired result. Instead of saying “sauté onions for 2 minutes,” it is much better to say “sauté onions until soft and just starting to brown.” That might take you two minutes or four minutes, and that does not matter. What matters is that you take the ingredient to the proper stage of cooking to maximize your chances of a successful dish.
Ingredient substitutions – Many recipes will specify an ingredient, but also list what you can substitute if you do not have that ingredient. That is not necessarily bad, but a better recipe will tell you how those substitutions might affect your results. For example, if a recipe calls for “Muscovado sugar,” it wants the particular flavor profile that ingredient provides. By saying “substitute brown sugar,” it implies that there will be no difference in the result. That is not necessarily true. Muscovado sugar imparts a different flavor than plain brown sugar.
Doneness – Recipes that say to cook something “until done” are questionable. What is “done?” If the recipe writer does not take the time to specify what to look for when determining doneness, it makes me wonder about the rest of the recipe.
Reviews – I am not saying to ignore reviews, but do not only look at the stars rating. I have seen so many reviews that give a recipe 4-stars, but when you read their comments, they say something like, “This recipe sounds great; can’t wait to try it.” It is dishonest to rate a recipe without having tried and tasted it. I have also seen reviewers give a poor rating, but when you get to the comments, you see that they made multiple changes in ingredients and/or directions. Making those changes means you are not making the same recipe, and, again, it is unfair to rate the recipe in that manner.

Knife Skills

Many cooks think that knife skills are not that important. Knowing which knives to grab and how to use them is more important than some think. See this Cooking Tip for which knives you should have in your kitchen.
When a recipe specifies that an ingredient should be minced or coarsely chopped, the recipe writer assumes that you know what these modifiers mean and how to cut that item to achieve the result it specifies. When a recipe calls for you to “slice” an ingredient, you may very likely get a different end result if you “chop” that ingredient.
Probably just as important as knowing the size that is called for is the skill to get your ingredient chopped (or sliced) so that all the pieces are similar in size. Uneven sizes can definitely affect the final dish.
Having good knife skills also reduces the chance of injury from those knives.
Keeping your knives sharp not only makes the chopping job easier, but it also makes performing that task easier. See this Cooking Tip for more information.

Mise en place

This French term is roughly translated as “everything in its place.” Essentially, it means being organized, a skill that comes to some of us more easily than others. For the latter, it is a skill that you can teach yourself.
This skill encompasses so much, from ensuring you have the ingredients and equipment that you need before you start cooking. Prepping those ingredients before beginning to cook or bake is also very important.
Reading your recipe through at least twice before starting to cook will improve your chances of success. Look for those items mentioned in the above-mentioned Cooking Tip on Recipe Cautions.

Taste and flavor like a pro

We all want to make and eat delicious food. A major part of achieving that is tasting your dish as you go through the different steps. Doing this not only helps produce that scrumptious food, but also helps train your palate to taste. See this Cooking Tip for how to teach yourself to taste.
Great tasting food involves a balance of salt, acid, and sweet. These same aspects are essential no matter which cuisine you are making. Different cuisines may use different ingredients to achieve these tastes, but the basics of tasting are the same.

Understand the skill of substituting

Realize that substituting ingredients must be undertaken with care. Many substitutions may result in a failure of a recipe. Others may lead to inferior results, whereas others may not be a problem.
Here are some examples:
- Herbs – fresh and dried herbs can not be swapped out in a 1:1 ratio. Instead, use ½ to ⅓ as much dried as you would fresh.
- Dairy – substituting dairy products often means a different fat level. Different fat levels will result in different flavors and textures. Also, the lower the fat content, the less tolerant it is of higher heat.
- Vinegars – Vinegars are an important source of acidity in a dish. However, there will also be a difference in flavor from a regular balsamic to a white balsamic to a red wine vinegar. The vinegar specified in the recipe is meant to produce a specific taste, and swapping it out can significantly change a dish’s flavor.

Ingredients

There are certainly other kitchen skills that will help you be a successful cook, but if you master the above skills, you will be well on your way to being a great cook, no matter what cuisine you want to make. As I mentioned above, there are very few kitchen skills that are unique to just one cuisine.
Some equipment may be more commonly used in specific cuisines. For example, woks are most widely used in Asian cooking, tagine pots are characteristic of Moroccan dishes, and pasta machines will help you make fresh Italian pasta. However, the larger difference between cuisines will be the ingredients.
To make an authentic bowl of Thai curry, you will want to use Thai curry paste, not a powdered curry, which is more likely to have Indian flavors. Another ingredient you will see in Thai and Vietnamese recipes is fish sauce. Yes, this is different than soy sauce or Worcestershire sauce. Your Thai meal will not be the same without it.
Many cuisines have ingredients that are unique to that cuisine. Be aware of that if you wish to produce authentic-tasting dishes.

Next time you wish to venture out of your comfort zone and try a cuisine you have never made before, realize that you have most of what you need to be successful if you have great basic cooking skills. Learn a bit about the unique ingredients you will use, and you will be there – the envy of your friends and family!

Cooking Tips · Techniques

Creme Brulee & Panna Cotta – What is the difference?

February 18, 2026January 19, 2026 culinaryjourneysllc

Two delicious desserts that some people confuse are Crème Brûlée and Panna Cotta. In this Cooking Tip, we will look at the similarities and differences and how to make them in your own kitchen.

In the simplest terms, crème brûlée is a cooked custard with a crunchy caramelized sugar topping. Panna cotta is an uncooked gelatin-based creamy dessert. Let’s dive into a bit more detail on these two desserts.

Origin

_{Image by jacqueline macou from Pixabay}

Crème Brûlée – We think of crème brûlée as a French dessert, and the name is a French term that translates to “burnt cream.” Whether it originated in France is a matter of debate, with both Spain and England claiming credit for creating it. According to Gourmandise.com, the first printed recipe for crème brûlée is from a 1691 French cookbook, Le Cuisinier Royal et Bourgeois. The author is Francois Massialot, who was a cook at the Palace of Versailles.

Panna Cotta is a famous Italian dessert. The name is Italian for cooked cream.

Ingredients

Crème Brûlée is a type of cooked custard.

Basic ingredients are:

Cream, milk, or a mixture of the two
Egg yolks
Sugar
Flavoring – The classic flavor is vanilla, but modern-day versions are made with many different flavors.

Panna Cotta is an uncooked gelatin-based creamy dessert.

Basic ingredients are:

Milk
Cream
Sugar
Gelatin
Flavorings – Just as with crème brûlée, the classic flavoring is vanilla, but you will find many different versions today.

Techniques

Crème Brûlée

The dairy is heated to a very hot but not boiling temperature. Many will infuse a vanilla bean into the cream at this point.
The egg yolks and sugar are whisked together until combined and smooth. For the creamiest result, whisk gently to minimize the incorporation of air, which can cause bubbles.
The hot cream is tempered into the egg mixture.
The mixture is run through a fine-mesh sieve.
The strained mixture is poured into ramekins, which are baked in the oven in a hot water bath. The hot-water bath allows for gentle, even baking.
They are baked at 300°F until the outer rim is set, but there is still a slight jiggle in the center. Using a thermometer, the finished temperature should be 170°-175°F.
The baked custards are cooled to room temperature and then refrigerated until they are cold and firm.
To make the crunchy, caramelized topping, sugar is sprinkled on top, and then it is caramelized with a blow torch. Shallow ramekins allow for more surface area for the caramelized top. Although you can use a broiler, the results are inferior to those with a blow torch.
It is served in the ramekins. Once caramelized, do not let the custards set for too long, or the crust can melt.

Panna Cotta

Prepare the gelatin by rehydrating or “blooming” it. Do not use too much gelatin to avoid a rubbery texture. It should just barely hold together and quiver when you touch it. See this Cooking Tip for a discussion on types of gelatin and how to use them. I much prefer leaf gelatin to powdered gelatin, but you can use either.
Heat the cream, milk, sugar, and vanilla, if using, just until the sugar dissolves. Do not boil. Rub some of the mixture between your fingers to ensure all the sugar is dissolved.
Stir in the bloomed gelatin and whisk until dissolved.
Place into bowls, glasses or other molds and refrigerate until set up.
Although the mixture can be served in the vessels, it is often unmolded onto a plate.
The texture should be delicate, very smooth, and just barely holding its shape. It should not be rubbery, as is often the case with panna cotta ordered in restaurants.

Neither dessert is very complicated, and the ingredient lists are short. If you haven’t tried making them at home, I encourage you to do so. Here are my favorite recipes for these desserts. Once you master the basic recipe, branch out and experiment with other flavors.

Crème Brûlée

Panna Cotta

Cooking Tips · Ingredients · Techniques

Whole Wheat Flour Swaps

February 4, 2026January 11, 2026 culinaryjourneysllc

_{Image by Richard Kirschner from Pixabay}

Whether it is New Year’s resolutions or the release of updated Dietary Guidelines, many people seek to improve their diets this time of year. One approach is to consume more whole grains rather than refined grains. This earlier Cooking Tip discusses whole grains we can purchase and incorporate into our diet. In this current Cooking Tip, I want to focus on whole grain flour and how to use it when we are trying to cook and bake at home more.

What is Whole Wheat Flour?

When you find grains of wheat in nature, they are composed of an outer bran layer, an inner core called the endosperm, and the germ.

The bran is a fibrous outer layer that has abundant B vitamins, insoluble fiber, antioxidants and phytochemicals as well as a small amount of protein. This layer also contains most of the minerals in grain, such as iron, copper, zinc and magnesium.
The endosperm makes up about 85% of the kernel. It is about 50-75% starch and protein, although it also contains some iron, B vitamins and soluble fiber. This is the part that becomes white flour.
The germ is high in fatty acids, a small amount of protein, trace minerals, B vitamins, vitamin E and phytochemicals.

In making white flour, the bran and the germ are removed, leaving only the white endosperm. Whole wheat flour is made from the entire grain of wheat, including the bran, germ, and endosperm. In recent years, we have seen the emergence of a flour called White Whole Wheat Flour. Although the name is a bit confusing, it is an actual whole grain. It is milled from a different wheat variety with a lighter color. I will discuss its use later, but many people prefer it because it offers the nutritional benefits of whole wheat with a lighter color and flavor. Because of confusion over the name, some companies have given it a different name from White Whole Wheat.

If you want to try white whole wheat, here are some of the brands that you may see in stores. And, of course, there are always online sources.

King Arthur Baking Golden Wheat Flour. This is the one that will probably be most available in supermarkets.
Farmer Direct Foods Whole White Wheat Flour
Wheat Montana Prairie Gold Whole Wheat Flour
Ardent Mills Whole Wheat Flour

There are numerous cookbooks and recipe websites devoted to providing cooks with whole-wheat recipes. Many of us, though, would like to use some of our favorite recipes that call for white flour. Can we substitute whole wheat and, if so, how? Because of the differences in the characteristics of whole wheat as compared to white wheat, it is certainly not an easy 1:1 swap.

How is whole wheat flour different than white flour?

The texture is coarser, which can impart a grainy texture to dishes.
The color is darker, and thus, the color of your dish will be darker. While the color difference is less with white whole wheat, it will still be darker than regular white flour.
The flavor is nutty and can be somewhat bitter, due to the tannins in whole wheat flour.
It absorbs more water than white flour.
It has less starch and, therefore, less thickening ability.
The bran and germ can interfere with gluten development, causing baked goods to be dense and crumblier.
Baked goods will often not rise as much as with white flour. Because this leads to a denser result, the baking time may need to be increased.

Rouxs/Sauces

Knowing how to make a roux and turn that into a delicious sauce is a fundamental skill that all cooks should know. The typical roux is made from equal parts white flour and fat, usually butter. You might think this would be an easy application to replace white flour with whole wheat flour. However, there are cautions.

Whole-grain flour can give a grainy texture. To minimize this, sift thoroughly before use and whisk vigorously while cooking.
Because the flour is darker in color, so will be your roux. It will also darken more quickly during cooking. Whereas this may not be a problem for heartier sauces, stews, and soups, you may not want it for your more delicate béchamel or velouté sauce.
Since whole-grain flour has a nutty flavor, this may come through in your sauce. Again, this is more of a risk with lighter sauces.
Because whole-grain flour has less starch, it will have less thickening ability. You may need to alter your flour/fat ratio or use more roux to compensate for this.

General substitution advice

How using whole wheat flour affects a recipe varies by recipe type. However, some general tips can be given.

When first making the recipe, do not substitute more than about 25% whole wheat flour for white flour. As you become more successful, you may consider using more whole wheat flour. Realize, though, that the effects that whole wheat has will increase as you increase the amount.
You should consider adding additional liquid. Most experts recommend adding two teaspoons of liquid for every cup of flour replaced.
As you increase the whole wheat flour, the crumb of a baked item will be denser.
The lighter and airier the baked good, the less well it will adjust to whole wheat.
Although you will find recipes, baked items such as croissants, challah and brioche are probably not the best choice for whole wheat flour.
Sifting the whole wheat a couple of times is a good practice.
Substituting white whole wheat rather than regular whole wheat will probably be less noticeable. The latter will be darker in color and stronger in flavor.
Substitute by volume, not by weight. Whole wheat flour weighs less than white flour, but it can absorb more liquid. You will obtain better results by using volume measurements.
If you want to measure by weight, King Arthur Baking recommends using 113 grams of whole wheat flour for every 120 grams of white flour.
Allow the dough rest for 20 to 25 minutes before kneading. This allows the bran to soften and improve elasticity.

King Arthur Baking has a series of blog posts about substituting whole wheat flour for white flour in different recipes. All their testing seems to have been done using their white whole wheat flour (called Golden Wheat) rather than regular whole wheat. Keep this in mind as you read through my summary of their tips.

Yeasted Breads/Rolls/Pizza crusts

Start with a 25% substitution and increase from there. If using the Golden Wheat, a 50-50 swap without changing any other ingredients is possible.
If you want to try to do a 100% swap, allow a rest of at least 20-30 minutes before kneading. Also, add two teaspoons of additional liquid per cup of whole wheat flour, and add more as needed to achieve the desired texture.
A 100% swap will inhibit the rise of the baked good.

Quick Breads/Pancakes/Muffins/Scones

They advise that you can probably make a 1:1 swap without any problems. However, you may want to start with 50-50 and adjust from there.
If you do a 100% swap, the texture may be a bit grainy, and the color will be darker.
Pancakes with 100% whole wheat may spread more. You can adjust for this by allowing the batter to rest for 30 minutes so it can better absorb the liquid.

Cookies/Brownies/Bars

Brownies and bars tend to do well with whole wheat.
Typically, the darker color from whole wheat won’t be noticeable, and chips, nuts, etc can hide the grainier texture that whole wheat can produce.
Recommendations are for substituting up to 50% without any noticeable differences in results.
Cookies with 100% whole wheat can be a bit gritty, especially if the cookies have no add-ins or are dry and crunchy cookies, such as sugar cookies and shortbread.
Drop cookies can be made with 100% whole wheat without any changes if baking immediately. If, however, your dough requires chilling of 25 minutes or longer, you will want to increase the liquid by two teaspoons for every cup of whole wheat flour to compensate for the greater absorption.
Allow this type of baked good to rest overnight. The item will soften and have an improved texture.

Cakes/Cupcakes

Substitute only up to 50%.
The more whole wheat, the crumblier it will be.
The graininess may stand out because a cake is meant to be smooth.

Are you a whole wheat fan? Do you want to try to use it more? As I mentioned, it would be best to start with recipes that were developed for whole wheat. After you have mastered them, you can try altering your own recipes. If you are not a fan of whole wheat, consider white whole wheat. I think you will be pleasantly surprised!

Cooking Tips · Ingredients · Techniques

Chocolate Plastic – Is it Chocolate or is it Plastic?

January 21, 2026January 7, 2026 culinaryjourneysllc

Most of us think the words “chocolate” and “plastic” do not belong together. Chocolate is a delectable edible delight, but plastic is far from edible. So, what is Chocolate Plastic? Keep reading this Cooking Tip for the answer.

Other names you might see for Chocolate Plastic are Chocolate Clay, Plastic Chocolate, Chocolate Leather, and Modeling Chocolate. No matter the name, it is a mixture of chocolate (or candy melts) and light corn syrup. It can then be molded like Play-Doh into flowers, leaves, or other shapes. If you use white chocolate, it can also be painted to your choice of color(s).

It is fairly simple to make by first melting chocolate or candy wafers and then gently folding in the corn syrup. Some like to briefly heat the corn syrup before adding it to the chocolate. You need to continue folding until fully incorporated. If you do not do this, you can end up with chocolate chunks in the final product. If you stir too much, the mixture can break, and the fat can separate. After mixing, it is then spread onto a piece of plastic wrap and allowed to firm up before refrigerating.

To use the chocolate plastic, it should be taken out of the refrigerator and allowed to warm up for about 30 minutes. It will be very hard and needs to be softened before you can use it. This is best done with your hands by kneading for a few minutes to make it smooth and pliable. You can then shape it as desired. If wrapped and put in an airtight container in a cool, dry place, it can last for months.

One of the main points of discussion in how to make chocolate plastic is the ratio of chocolate to corn syrup. It is hard to give an exact ratio as it depends on what chocolate you use and on your intended purpose.

Most will say anywhere between 3:1 to 4:1 – chocolate to corn syrup.
The less corn syrup you use, the firmer and less elastic the chocolate will become.
The more corn syrup, the softer and more pliable the result.
The firmer the type of chocolate or candy melts, the more corn syrup will be required.
Check out his great chart from CakePaperParty.com.

Some people get confused between chocolate plastic and fondant. They are really very different products in the following ways.

Recipe – chocolate plastic is made from chocolate and corn syrup. Fondant is made with sugar, water, corn syrup and gelatin.
Taste – chocolate plastic will taste of chocolate or candy melts. The taste will, of course, depend on the quality of the chocolate or candy melts. The latter, especially, can vary from good quality melts like Merckens to lower quality, such as Wilton. Many people greatly dislike the taste of fondant, even to the point of recommending peeling it off the cake and not eating it.
Uses – Chocolate plastic is better for sculpting, whereas fondant is better for covering items such as cakes. For an amazing project, see this video using chocolate plastic to bring a skull to life.

Tips for success

You will have more success if you use a scale to weigh both the chocolate and the corn syrup. This will give you a more reliable result.
Do not over- or under-mix.
If you end up with lumpy chocolate, put it into a bowl and heat it in the microwave for 10-15 seconds. It should remain solid, but have a melted interior. Remove from microwave and knead until smooth.
If your chocolate plastic breaks and the oil separates, briefly microwave it for 4-6 seconds to soften the fat. Then, knead until smooth.
If your chocolate plastic is crumbly, add a little bit of corn syrup, heat the mixture, and knead to bring it together.
Colors – One of the advantages of candy melts is that they come in a variety of colors. You can also use white chocolate and color it with oil-based or gel food color.

Most experts will tell you that homemade chocolate plastic is far superior to store-bought. However, if you do want to experiment with store-bought, one recommended brand is Hot Hands.

If you take pride in the aesthetic beauty of your creations as well as the deliciousness, you may want to give chocolate plastic a try. It is much more wonderful than the name suggests.

Cooking Tips · Ingredients · Techniques

Pork – All Cuts are Not the Same

January 7, 2026December 26, 2025 culinaryjourneysllc

Pork is one of my favorite proteins. I find it delicious and easy to cook. I will always prefer a tender pork chop or pork tenderloin to any cut of beef. As with beef, different cuts of pork require different cooking methods and have different applications. This Cooking Tip will give you what you need to know about all the cuts of pork.

For your reference, I have written four other Cooking Tips on a variety of pork products. This Tip only references raw pork products.

Not all pork tastes the same, even if cooked perfectly. One difference is the breed of pig from which the pork came. It is uncommon for supermarket packets to list the breed. However, a few years ago, Duroc pork became popular, and one can still see this listed on the package for marketing purposes.

The main eight pig breeds are:

Berkshire
Chester White
Duroc
Hampshire
Landrace
Poland China
Spotted
Yorkshire

Another difference is in the cut of pork. As with Beef, the different cuts come from different anatomical regions. Here is a chart courtesy of Pleasant Grove Homestead that shows where we get each cut.

When pork is cut from the carcass, it is first divided into what are called “Primal Cuts.” For pork, most butchers will define four primal cuts – Shoulder, Loin, Leg, and Side. As these are further cut down, they are called sub-primal cuts. From these, we get the names we are most likely to see in the supermarket. The USDA uses the following nomenclature for these smaller cuts. You may or may not care about the names, but knowing the origin of the pork cut will give you an idea of the fat content, the texture, and therefore the best cooking method.

Shoulder

Shoulder Butt, Roast or Steak
Blade Steak
Boneless Blade Boston Roast
Smoked Arm Picnic
Smoked Hock
Ground Pork for Sausage

Loin

Boneless Whole Loin (Butterfly Chop)
Loin Roast
Tenderloin
Sirloin Roast
Country Style Ribs
Chops

Side

Spare Ribs/Back Ribs
Bacon

Leg

Ham; Fresh or Smoked and Cured.

Now, let’s look a little deeper into these different cuts.

Shoulder

_{Image by Alexander Fox | PlaNet Fox from Pixabay}

Pork shoulder can have different names, such as pork butt, Boston butt, or Boston shoulder. The name “pork butt” can be confusing, as it does not refer to the anatomical region from which we get this cut. Instead, it refers to the barrels (known as butts) in which the meat was historically stored.
This cut actually comes from the upper part of the pig’s front leg/shoulder.
The picnic shoulder comes from the lower section of the front leg.
See the next section for a discussion of pork chops that are cut from the shoulder.
Both types of shoulder have a higher fat content than other pork cuts, but the picnic shoulder has slightly less fat, making it tougher and somewhat less flavorful.
Culinary uses – Because of the higher fat content, shoulder is ideal for a slow-cooking method.
- Great uses for pork shoulder are pulled pork, carnitas, stews, braises, smoking, and roasting. It is also often ground and used to make sausages.
- It should not be used in preparations where there is not enough cooking time to tenderize the meat, such as stir-fries or quick sautés.
- To enhance the flavor, sear the meat to get a crust before continuing with your cooking method.

Loin

_{Image by Katharina Klinski from Pixabay}

This is a large, relatively lean cut that is cut from the back of the pig and has a thick fat cap.
From the loin, we get ribs, roasts, and chops.
Most cuts are sold both bone-in and boneless. Many prefer bone-in cuts because they claim they have more flavor. However, the more evenly shaped boneless cuts cook more easily and more evenly.
The fat content can vary depending on where the chops or roasts come from, although the loin is generally considered a leaner cut.
Pork loin is known for its tenderness and mild flavor.
- Culinary uses
  - A pork loin can be cooked whole as a pork roast or cut into smaller pieces, such as chops or medallions.
  - The smaller the cut, the faster it will cook and the greater the risk of overcooking.
Pork tenderloin
- The leanest cut of pork with a fat content not much more than a skinless chicken breast.
- Culinary uses
  - As it is so lean, care must be taken not to overcook.
  - They do well roasted in the oven, or, if cut into smaller pieces, they can easily be cooked on the stovetop.
Pork chops
- Most pork chops come from the loin, except for blade (or shoulder) chops. Even among those from the loin, the chop will vary depending on the exact location from which they were cut.
- Shoulder/Blade chops
  - As the name implies, this comes from the shoulder. Can also be called shoulder or blade steaks. Because they come from the shoulder, they have a significant fat content. They also have a good amount of connective tissue and gristle.
    - These chops will benefit from a longer cooking method, such as braising or a slow cooker, that allows the connective tissue to break down and the meat to become more tender.
  Rib chops
  - Other names are center-cut rib chop, pork chop end cut, pork rib cut chop, rib end cut, and rib pork chop. These chops are taken from the rib section of the loin that goes from the shoulder to the middle of the loin. There is no tenderloin attached. These chops are very tender with a mild flavor. Can be sold bone-in or boneless, but the bone-in are generally fattier.
    - With a lower fat content than the shoulder chops (but more fat than other cuts), these chops do better with grilling, broiling or searing than longer cooking methods. Many recommend a brine to enhance the moistness and tenderness.
  Loin chops
  - Also known as center loin chop, center-cut loin chop, loin pork chop, pork loin end chop, porterhouse, or top-loin chop. These are taken from the hip and loin towards the back end of the animal. Depending on the precise location from which they were cut, they may have a small piece of tenderloin attached. These chops are very lean and mild in flavor.
    - These do best with a quicker cooking method such as grilling, broiling, or searing. If the particular chop has tenderloin attached, it can be tricky to cook, as the tenderloin part will cook faster. Brining is sometimes recommended.
    Baby back ribs are cut from the same part of the pig as loin chops. After the loin is cut away from the spine, the ribs are cut off.
    - Baby back ribs are leaner and shorter than other rib cuts.They are extremely tender. Culinary uses include roasting, smoking and barbecuing.

Leg

Ham
- This is cut from the hind leg of the pig.It is known for its rich, savory flavor and firm texture.It is often cured and smoked.Ham may be found bone-in or boneless. Many feel the bone-in ham has more flavor, but the boneless is easier to slice.
- Country ham is dry-cured and fairly salty.
Pork shank
- This is cut from the shin of the front forearm.It can be sold with or without skin. The texture is very tough.
- Culinary uses
  - Because of its toughness, it requires a long, slow cooking method.
  - It does lend itself well to braising and roasting.
  - It is also used to add body and flavor to soups, stocks and sauces.
Pork hock
- This is the joint of the pig’s leg, where the leg meets the foot.It contains much fat, connective tissue, skin, and bone. Hocks can be found smoked and unsmoked.
- Culinary uses
  - Hocks are mainly used in sauces, soups, and braises to add flavor and richness.

Side

_{Image by Joshua Van Hierden from Pixabay}

Sub-primal cuts from the side will have a higher fat content.
Pork Belly is the main cut from the side.
- It is a boneless cut from the flesh surrounding the stomach. It is sold both with and without the skin.
- Culinary uses
  - Pork belly is best slow-roasted, braised or cured and smoked into bacon.
Spareribs
- These are also known as St. Louis ribs or St. Louis-style ribs. They are meaty ribs that are cut from the belly. St. Louis-style means the meat is cut away from the breastbone to form a rectangular slab.
- They are great for slow-cooking, barbequing, smoking, or oven-roasting.

Cooking pork

The main problem with cooking pork is overcooking. That is because today’s pork is about 75% leaner than in the 1950s.
According to the FDA, pork should be cooked to 145°F followed by a three-minute rest. Here is a link to the FDA’s Safe Cooking Chart if you want more details.
Ground pork should be cooked to 160°F, as with all ground meat.
It is important to know that pork can still be pink even after reaching the proper internal temperature. Rely on the thermometer, not the color.

Health & Safety Concerns

Pork is somewhat misunderstood both in terms of its healthfulness and food safety.

Health Aspects

Despite the advertising campaign of a few years ago that pork is “the other white meat, it is classified as a red meat. The color of the meat depends on the amount of myoglobin in the meat. Myoglobin is the protein that holds the oxygen in the muscle. Pork contains more myoglobin than chicken or fish.
One of the main health concerns of past generations was the parasite that causes the disease Trichinosis. In the past, one could contract it by eating undercooked pork. This led people to cook pork to much higher temperatures than necessary, resulting in a dry, tasteless piece of meat. The incidence of trichinosis has declined markedly since the 1950s. Although the disease has not been eliminated, it is now almost exclusively transmitted through wild game. Also, the parasite is killed at 137°F, which is well below the recommended cooking temperature of 145°F.
Nutrition-wise, pork is an excellent source of protein and many vitamins and minerals.
Although it is a red meat, several cuts of pork meet the USDA guidelines for being considered “lean.” This is defined as having less than 10 g of fat, 4.5 g of saturated fat, and 95 mg of cholesterol per 3-ounce cooked serving.

Food Safety Aspects

According to the FDA, the following are true about pork.

No hormones are used in the raising of hogs.
Antibiotics may be given to prevent or treat disease. However, a withdrawal period is required between the time antibiotics are administered and the time of slaughter. The Food Safety and Inspection Service (FSIS) of the USDA randomly samples pork at the time of slaughter and tests for antibiotic residues. Their data shows “a very low percentage of residual violations.”
Pork inspection is mandatory. All pork sold in retail stores is either inspected by the USDA or by the states, which have standards equivalent to or higher than those of the federal government. The inspections ensure the pork is wholesome and free from disease.
Pork grading for quality is voluntary, and the pork producer pays for the costs of it. There are only two grades – Acceptable and Utility. The former is the only one sold in supermarkets. The latter is used mainly in processed products and is not available for consumer purchase.
All fresh pork is considered “natural.” This means that it cannot contain any artificial flavor, colors, chemical preservatives, or other artificial ingredients. There should be only minimal processing. If the package is labeled “natural, it should also have a statement explaining what they mean by natural.
Federal regulations do not require product dating. Many stores or processors may choose to include it. If so, use or freeze within 3-5 days of a “sell-by” date.

I hope this will demystify things just a bit when you go to the store looking for a pork product. The name will help you determine how lean or fatty it is and, thus, which cooking method is best for that cut. Although, as with so many things, moderation is the key, a delicious dish of pork can be part of a healthful diet.

Cooking Tips · Ingredients · Techniques

Gingerbread – A Holiday Tradition

December 17, 2025November 26, 2025 culinaryjourneysllc

Is Gingerbread part of your holiday tradition? Do you make cookies or a gingerbread house? How about a gingerbread cake? This Cooking Tip is all about what gingerbread is and how to make the best you can.

In today’s world, Gingerbread can be either a noun or an adjective. As a noun, gingerbread is a moist, spiced cake made with ginger and molasses. As an adjective, we see it used in phrases like ‘gingerbread cookies,’ ‘gingerbread house,’ etc. In reality, gingerbread is a somewhat broad term for many baked goods that use ginger and molasses, though some recipes use honey or treacle instead.

Since gingerbread typically uses certain spices, we also tend to use the word as a flavor, similar to how we talk about Pumpkin Spice. What does it taste like? Ginger is a major flavor in gingerbread along with other warm spices such as cinnamon, cloves, allspice and even pepper. Sweetness usually comes from molasses’ unique flavor.

Picking out an appropriate recipe depends on which type of gingerbread baked good you wish to make. A recipe for gingerbread cake will be somewhat different than that for gingerbread cookies. And a gingerbread house requires a recipe adapted to create a much sturdier product that will stand up to the house form. Some call this Construction Gingerbread.

A gingerbread cake will have a higher liquid-to-water ratio, making for a very moist cake. The cookies will have more flour compared to the liquid, and the construction gingerbread will have even more flour. Take a look at this chart of basic recipes from King Arthur Baking as an example.

	Flour	Sugar	Butter	Molasses	Eggs	Other
Cake	2 cups	¼ cup	8 Tbsp	¾ cup	1	Buttermilk – 1 cup
Cookies	3¾ cups	¾ cup	12 Tbsp	¾ cup	1
House	5 cups	1 cup	6 Tbsp	½ cup	1	Buttermilk – ¾ cup

Making a gingerbread cake (more correctly called just gingerbread) is fairly simple. It is a type of quick bread. It can be as simple as mixing the dry ingredients, mixing the wet ingredients, combining them, and baking. It is often enjoyed with whipped cream or ice cream.

_{Image by Ray_Shrewsberry from Pixabay}

Gingerbread cookies and gingerbread houses take a bit more effort. Here are some tips for success.

Refrigerate the dough
- Refrigerate the dough for at least an hour before rolling it out. Many recommend longer, and some advise chilling it overnight. This will make the dough less sticky and easier to roll out.
Rolling the dough
- To get evenly-shaped cookies, take time to roll out the dough carefully. To prevent sticking, dust your rolling surface and pin with flour.
- Try to roll to a consistent thickness, about ¼ inch thick.
- If you roll directly onto parchment paper, it will make the task of transferring to a cookie sheet easier.
Baking the cookies
- If you bake at a lower oven temperature of 325°F for a longer baking time, you will get a firmer and evenly colored cookie.
- Use the recipe’s recommended baking time as a guide, as the actual time may vary depending on the size and thickness of the cookies. You may want to start and bake just one as a test to determine the perfect baking time. A softer, chewier cookie will take less time, whereas a firm, crispy cookie will require longer in the oven. This is particularly true if you are making construction gingerbread. It should dry completely in the oven, yielding a sturdier structure for your house.
Tips for decorating
- Consider drawing out your design on paper and then practicing it by piping onto parchment or broken cookies.
- Royal icing is the traditional type used for decorating, as it dries hard and has a glossy finish. It is typically made with powdered sugar and egg whites. However, if you are unable to get pasteurized eggs, meringue powder is often recommended.
- Some make a faux royal icing, using powdered sugar, water, and corn syrup.
- The consistency should be thicker for outlining the cookies, as it holds its shape better. This thicker icing is also better for making more intricate details.
- For flooding or filling the cookie, use thinner icing.
- To adjust the thickness, just add powdered sugar to thicken or water to thin the icing.If you are making a gingerbread house, royal icing is also used as your glue. It is stiff and dries quickly and completely.
- One may also use a frosting. Although you could use a glaze made with powdered sugar and water or milk, you will get better results with buttercream. It is creamier and spreads more easily than royal icing. However, it does not harden. Therefore, it is better for simpler decorations.
- For prettier results, use piping bags and tips. Use a small round tip for outlining and details. Larger tips are better for flooding or filling in the cookie.
- Embellish to your heart’s content by using sprinkles and candies.Let the icing dry completely, which may take several hours.

Is make gingerbread cookies or a gingerbread house part of your holiday tradition? With this advice, I hope you will make them the best you have ever done!

Cooking Tips · Ingredients · Techniques

Pancakes – A Fluffy Delight

December 10, 2025November 21, 2025 culinaryjourneysllc

I recently wrote a Cooking Tip on waffles and how to make the best waffles possible. If you are more of a pancake person, this Cooking Tip is for you. We will look at pancake varieties from around the world and offer tips for making great American-style pancakes.

According to The New Food Lover’s Companion, pancakes are one of the oldest forms of bread. A simple definition is that a pancake is made from a batter, poured into rounds and cooked on a griddle or in a skillet.

We all recognize American-style pancakes as the light, fluffy creations topped with butter, maple s yrup, and more. Pancakes are known around the world, but in different forms and with different names. Here are just a few.

Crepes

French crepes are probably among the most well-known pancakes after American-style pancakes. The batter is much thinner, and they are cooked either on a crepe maker or in a nonstick skillet.

Blinis

Hailing from Russia, these are small, thin pancakes served not only for breakfast but also as an appetizer, often topped with smoked salmon or caviar. They are traditionally made from buckwheat flour, are yeasted, and have whipped egg whites folded into the batter.

Banh Xeo

Vietnamese crepes that are made with rice flour and have turmeric added for color.

Swedish Pancakes

These pancakes are thin and delicate, like a French crepe.

Back to those American-style pancakes we all know, served at IHOP since 1958. Here are some tips to help you become a pancake master.

Flour

Using too much or too little flour can negatively affect the batter.
Weighing the flour helps ensure the proper ingredient ratio.

Leavening

Pancakes generally call for chemical leavening in the form of baking powder, baking soda or both.
Most baking powder is “double-acting.” This means it starts to leaven when it comes into contact with moisture, but it also “acts” when heated. This gives you more time before cooking without losing the leavening action. It also produces a lighter and fluffier pancake.
Because baking soda starts working immediately when it comes into contact with acid, a recipe that only calls for baking soda can produce a thinner pancake. You also need to start cooking quickly after mixing.
Note that, without an acid such as buttermilk, baking soda will not cause leavening.
Apart from leavening, baking soda also helps with browning.

Buttermilk

Although not necessary, many pancake aficionados recommend using buttermilk in the batter. This acidic ingredient reacts with baking soda, creating bubbles that cause the batter to expand.
It also adds a tanginess to the flavor.

Separating eggs

Most recipes call for using whole eggs.
Some advocate separating the eggs, whipping the whites to peaks and folding them into the batter. The whipped egg whites contain air, which will help produce fluffiness.

Batter Consistency

This is like Goldilocks – not too thin, not too thick, but just right.
As you let the batter run from a spoon into the bowl, it should fall in clumps rather than a steady stream.

Mixing

A significant problem that people make is overmixing the batter. Mix until the batter is just combined, leaving some lumps. This minimizes the development of gluten.
King Arthur Baking recommends whisking the wet ingredients together first until you see bubbles. They state that this helps to emulsify the fat and water before adding the dry ingredients, thus preventing overmixing.

To Rest or Not

There are two schools of thought on whether you should rest the batter before cooking.
The first recommends resting the batter for 10-15 minutes or even overnight. Proponents of this method say it allows the gluten to relax and the batter to fully hydrate, giving a more tender pancake.
The other point of view (shared by Serious Eats and Bon Appétit) is that the pancakes should be made immediately because the leavening agents of baking soda and/or baking powder begin to produce gas as soon as they are mixed in. Resting only allows this gas to escape before putting the batter in the pan, making a less fluffy pancake.
King Arthur Baking takes an intermediate approach. They recommend resting for about five minutes, which they say ensures full hydration and that the leavening agents are fully working.

Cooking

Preheat the pan slowly over medium-low heat. This results in more evenly distributed heat and uniformly golden pancakes.
Wipe away excess oil after adding it to the pan, leaving only a slight coating. If there is excess oil, it may pool under the pancake, causing uneven cooking.

Make a test pancake

This ensures your pan or griddle is at the right temperature.
America’s Test Kitchen recommends adding just a tablespoon in the middle of the pan. If that mini-pancake is golden brown on the bottom after one minute, the pan is ready. If it is more of a blond color, allow the pan to preheat longer. If it burns, lower the heat.

Portioning the batter

You can use a measuring cup, but a cookie scoop is even better for a consistent size.

Flip properly

Do not flip until you see small bubbles appearing evenly across the surface, popping and leaving a hole. You may also take a peek at the underside to help monitor the cooking process. You want to see an even golden-brown color.
When you flip the pancake, use a thin spatula and flip in a smooth but quick motion with a flip of the wrist. This will minimize splattering and misshapen pancakes.

Keep pancakes warm

As you cook, keep the pancakes warm on a rack in a 200-degree oven.

Storage

For storage, put between layers of wax or parchment paper.
They can stay in the refrigerator for a few days or longer in the freezer.

Troubleshooting

Flat pancakes – This results from overmixing or insufficient leavening.
Dense pancakes – This can result from too much flour. Weighing dry ingredients rather than using cups ensures more accurate measurements.
Soggy middle – If your heat is too high, it will cook the outside too quickly, leaving the center undercooked. Use medium-low heat and cook slowly.

Making pancakes is not difficult, but it does take some practice to achieve that “perfect” pancake. How do you like yours? I think a pat of butter and some good dark maple syrup is all that is needed. Others like chocolate, fruit, jam or other flavorings. No matter what, they are delicious!

Cooking Tips · Ingredients · Techniques

Waffles – Great for Breakfast & Dinner!

December 3, 2025November 20, 2025 culinaryjourneysllc

I made Belgian waffles for dinner the other night. They were delicious, and it caused me to wonder how many of you make your own waffles. Don’t tell me if all you do is put frozen waffles in the toaster! In this Cooking Tip, I will discuss the different types of waffles and offer tips for making a great waffle from scratch.

The first thing you need to decide is what kind of waffle you wish to make. There are many kinds of waffles, but the two major categories are Belgian-style and American-style waffles.

Belgian waffles

What Americans call Belgian waffles originated in Belgium and were introduced to the US during the 1964 New York World’s Fair. However, you won’t find the term “Belgian waffle” anywhere in Belgium. There are what are called Brussels waffles and Liege waffles.
Brussels waffles are larger in size than American-style waffles. They also have deeper pockets for all the toppings.
What makes these waffles unique is that yeast is used in the batter. This produces a light and fluffy waffle with a crispy exterior.
Many recipes for Belgian waffles also call for separating the eggs, whipping the whites into peaks and then folding them into the batter, giving an incredible lightness and airiness.
You will find Belgian waffles in America that forgo the yeast and instead use baking powder. However, it is the yeast that gives this waffle style its characteristic form and slightly tangy taste.
They are traditionally cooked in a rectangular or square waffle maker.
Liege waffles differ in that the batter is thicker and they have pearled sugar baked into them. This gives a lovely crunch. They are typically cooked in a round shape.

American waffles

These waffles are thinner and denser than the Belgian waffles.
They are leavened with baking powder rather than yeast.
The batter is much closer to a pancake batter, although a pancake batter will not work in a waffle maker.

Tips for Great Waffles

Waffle Maker – Great waffles not only require a good recipe but also a waffle maker. If you make waffles regularly, you may want to invest in a higher-end model. For most of us, though, a more moderately priced one will do just fine.

Instructions – Be sure to read the instructions of your waffle maker so they are cooked as your appliance calls for.
Preheating – Be sure to properly preheat the waffle maker. Most waffle makers indicate they are ready after about 4 minutes of preheating. America’s Test Kitchen (and others) recommends preheating for 10-20 minutes to ensure the entire surface is thoroughly preheated.
Oil – Unless you know your waffle maker is very non-stick, it is best to brush a small amount of oil on both sides of the waffle maker before adding the batter.
Portioning batter – It will take some practice to know how much batter to add to the waffle machine. Once you know, measure each time to ensure consistently sized waffles.
Judging doneness – Do not open the waffle maker until the appliance tells you it is ready. It will not cook properly if you do. Many experts say that you should not open your waffle maker until the steam has stopped seeping out its sides.

Ingredients

Flour – It is fine to use all-purpose flour. Some prefer cake flour because it gives a lighter texture.
Leavening agents – For the best Belgian waffles, use yeast. For American-style waffles, baking powder is used.
Eggs – Eggs are crucial for structure and richness. Some recipes use whole eggs, while others use yolks and whipped egg whites. There are many advocates of the “whipped egg whites”. However, some say this is a waste of time. See this article from Epicurious. Even if you opt for just using whole eggs, whisk them until they are nice and fluffy. Adding air to the eggs, whether whole or separated, gives the waffles a light and airy texture. If you desire an eggless waffle, try using buttermilk for acidity and baking soda for leavening. This batter shouldn’t sit for very long, as the leavening reaction may die. Therefore, make small batches and once the batter is ready, start cooking. Do not allow it to sit for too long.
Milk – Many use whole milk, but buttermilk will give a tangier flavor.
Butter – Butter certainly adds richness and flavor. For crispier waffles, though, try vegetable oil in place of the melted butter. A waffle study published in Food Science & Nutrition showed that waffle batter made with oil browned more than batter made with butter. They attribute this to the fact that, unlike butter, oil doesn’t contain water. The water in butter adds moisture and can hinder the formation of a crispy crust.
Cornstarch – King Arthur Baking considers this a secret ingredient to producing a crispier exterior in a non-yeasted waffle. Try starting with ¼ cup of cornstarch and work up to ½ cup to get the desired result.

Making the Batter

Sift the dry ingredients to aerate them and to ensure there are no lumps.
Warm your liquid ingredients. This will prevent your melted butter (if using) from coagulating and forming small bits of solid butter when stirred into cold dairy. Also, the liquid ingredients will blend better with the dry ingredients if they are all at a similar temperature.
Do not overbeat the waffle batter. You want to minimize the gluten development, which can lead to tough waffles. Just stir until everything is combined, and leaving a few lumps is perfectly acceptable.
Allow the batter to rest for at least ten minutes and up to an hour to ensure good hydration and to increase flavor.

Keeping Waffles Warm and Storing Waffles

As you are making waffles, you will want to keep the cooked ones warm until you have enough cooked for everyone. Place a wire rack inside a rimmed baking sheet and put it on the middle rack of a 200°F oven. As you cook, simply transfer each finished waffle from the waffle maker to the wire rack. The rack helps to prevent sogginess.
To store, place cooled waffles between layers of wax paper and place in an airtight container. They can be refrigerated for a few days.
To rewarm waffles, place them on the oven rack in a 200°F oven. Microwaving isn’t ideal, as the waffles can get soggy.
To freeze, cool and place wax paper between them. Place them in a freezer bag and freeze for up to 3 months. When ready to eat, allow them to defrost at room temperature for about 10 minutes. Then, heat in a 300°F oven.

Troubleshooting

To prevent soggy waffles, ensure the waffle maker is fully preheated and cook thoroughly until done.
To prevent tough waffles, do not overmix and allow the batter to rest before cooking.
If your waffles are sticking to the waffle maker plates, be sure to grease the plates before each batch. If sticking persists, you may need to thoroughly clean the waffle maker according to the appliance instructions.

I cannot share my recipe for the Belgian waffles I mentioned, as it is a friend’s secret family recipe. If you want to make some delightful Gingerbread waffles (non-yeasted), check out this recipe. Just recall the advice from above and adjust the instructions to ensure success.

I much prefer yeasted waffles. What about you? Do you have a favorite recipe? Before reaching for that carton of frozen waffles, try making them yourself. They are so much better!