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If you've ever made a batch of gummy marshmallows or rubbery panna cotta, then you know that gelatin is a fickle thing. Fortunately, most problems can be avoided if you know what conditions cause it to misbehave.| Serious Eats
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When you don't have five or six hours to roast a bag of sugar BraveTart-style, this simple technique will give you a cup or two of lightly toasted sugar in just 30 minutes.| Serious Eats
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Toasting sugar in a low oven allows it to slowly caramelize. The result is a sort of "granulated caramel" that can be used in any recipe as a one-to-one substitution for plain sugar.| Serious Eats
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Blind-baking isn't difficult at all, but it does require the right technique.| Serious Eats