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'Stella Parks - Serious Eats'
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the TKTK editor at Serious Eats from TKTK to TKTK.| Serious Eats
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the TKTK editor at Serious Eats from TKTK to TKTK.| Serious Eats
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The best Dutch cocoa powder is alkaline and dark, with a flavor that's earthy and deep. These four brands are guaranteed to make baked goods even better.| Serious Eats
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For bakers, chocolate is one hell of a complicated ingredient—over 600 volatile compounds contribute to its aroma and flavor. So if you want to bake with chocolate, it helps to know some fundamentals.| Serious Eats
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My oatmeal cookies are thick and chewy, thanks to a resting period that lets the oats soak up moisture from the dough. A blend of white and brown sugar ensures crispy edges and butterscotch-y middles. Raisins may be traditional, but I love the way dried cranberries or cherries offer a naturally tart counterpoint to the sweetness of the dough.| Serious Eats
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The key to making this banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.| Serious Eats
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Chewy chocolate chip cookies with just-crisp edges, loaded with melted chopped bar chocolate for better flavor than commercial chips.| Serious Eats
