Transforming scale looks you in the eye

The elevated height of the display makes it easy to read.

(Credit: Williams-Sonoma)

Baking can be a furious endeavor. Throw a cook into a fully stocked kitchen with a set of measuring tools and anything can happen. That doesn't mean everything has to happen, though. Any chef could live without the spills and the messes that inevitably occur from trying to use something that was designed for another purpose. Worse yet is when a commonly used item gets in the way.

Baking scales, like any other piece of kitchen equipment, are only as useful as far as they can be used. Sounds simple enough, but all too often utility is lost due to some overlooked feature. Designed to be used with oversize mixing bowls, as well as everything in between, the Caso Baking Scale gives cooks an eye-level view as to what is going on.

A display that allows you to clearly see the readout may seem like an unwieldy thing to store, but the scale solves this problem by folding for storage. In the closed position, the legs that serve to elevate the display panel fold flat, giving the scale overall dimensions of 10.5 inches by 6.5 inches with a height of only 0.75 inch. With it being easy to use and easy to store, the scale saves time and space, offering more than meets the eye.

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Secrets to Perfect Strata

Whats quicker than quiche, sturdier than a souffl, and combines the best qualities of both? The answer is strata, a layered casserole that in its most basic form comprises bread, eggs, cheese, and milk or cream. Layered among them are flavorful fillings that provide both substance and character, and the result is, in essence, a golden brown, puffed, hearty, savory bread pudding.

But even after we were happy with the flavors of the stratawe settled on spinach and Gruyerewe were having problems with dry pockets of bread. To get the custard to fully saturate the bread, we topped the two components with a fairly heavy weight before baking. This gave us bread that was coated but not mushyand made for a strata that was truly out of this world.

ASSEMBLING THE STRATA

1. Layer the bread and filling in the baking dish and top with the cheese.

2. Pour the egg mixture evenly over the layers.

3. Cover the surface flush with plastic wrap and place a large zipper-lock bag filled with 2 pounds of sugar on top of the wrap. Refrigerate for at least 1 hour.

Our Cooks Illustrated recipe for Breakfast Strata with Spinach and Gruyere will be free to access until September 6th.

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Cooking simulator adds a sense of touch to virtual food

Learning how to cook can be a frustrating experience. This should not be the case. Aside from an occasional overcooked steak, the process should be an enjoyable one. And considering that one gets to eat the results of one's labor, the aftermath isn't too bad either. (Unless that steak is really overdone.) Understanding that learning how to cook can be thought of as a game, a research team at the Tokyo Institute of Technology has created a cooking simulator designed to give novice cooks instantaneous feedback.

As a novel approach to culinary education, the system is composed of a force-feedback frying pan that works in conjunction with displayed images of ingredients. As users move and shuffle the frying pan about, the virtual foods move as directed, even changing colors to illustrate their doneness. The system even mimics the weight of the ingredients allowing for cooks to get a feel for cooking without ever touching any real food.

Combining a "rigid-body physics engine library and a heat conduction simulator" may not be tech found in a common go-to countertop appliance just yet, but the team envisions a different future. Perhaps one day the system could be used in the real world (with real food) not only to alert cooks as to the doneness of an ingredient, but how done something may be in a few minutes' time. As it constantly calculates temperature changes, as well as monitor motion, it could conceivably guide users through the cooking process from beginning to end, resulting in a perfectly cooked meal that would be as fun to make as it would be delicious.

Meanwhile, as the system is still one that deals with virtual food, the folks at the Tokyo Institute of Technology have kindly created a robot bartender to help with the virtual drinks.

Via DigInfo TV

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Folding cutting board travels well

The design of this folding cutting board allows for easy transportation.

(Credit: Snow Peak)

Space is always a concern in the kitchen; it can also be an issue in the great outdoors. While that might not make much sense at first considering that the great outdoors is both great and outdoors, people who enjoy their time in nature tend not to want to get bogged down with stuff. But getting away from it all doesn't have to mean getting away from everything.

No matter if hiking or camping, everybody has to stop sometime to eat. And that means, cutting, slicing, and dicing. For those looking to trek beyond gorp, the Snow Peak Set M Chopping Board consists of a folding wooden cutting board that houses a surprise. Tucked away inside of the prep tool is a chef's knife that fits snugly inside a custom-cut recess.

Weighing in at 16.6 ounces, the backpacking accessory provides a safe and easy way to transport an always useful utensil. When the cutting board is unfolded and the knife unleashed, eaters get about a 10x8-inch surface to work with, which translates to new eating opportunities. And that is certainly more appetizing than a diet consisting solely of good old raisins and peanuts.

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My Favorite BBQ Joints Volume 30 RL Reeves Jr. Scrumptious Chef

Im actually surprised that RL Reeves Jr. accepted my invitation to provide his list of favorite BBQ joints. Perhaps its from my persistence or a weak moment on his part, but regardless of the reason, youre in for something special this week. RL Reeves Jr. is easily the busiest and most proficient writer in pursuit of all that Austin (and beyond) offers when it comes to food and drink. By the time youve read this short paragraph hes no doubt penned and published 3-4 pieces on either Scrumptious Chef or Chowpapi. What makes this weeks list different than the other 29 previous is that he has gone outside of the United States to offer up a few gems that I know for sure youve never heard of.

Here are RL Reeves Jr.s favorite BBQ joints in his words:

This is tough. Tougher than it has any right being. Its hard to make a top ten list out of the hundreds of barbecue joints Ive eaten at over the years but Ive been tasked tricked into having a go at it, so here they are: In order, starting with the number one spot.

1 Archibalds Barbecue in Northport, Alabama. The finest smoked meat I ever put in my mouth and holder of the always revered final meal on earth if I had time to plan such a thing. Since 1962, the Archibald family has been putting out pork butts and pork ribs in their tiny seats 6 barbecue stand just north of Tuscaloosa. George Archibald Jr is the pitmaster a term I do not use lightly, big difference between pitmaster and pitboss and his sister Paulette makes the sauce. Its the best barbecue Ive ever eaten and the only sauce on earth I buy a gallon at a time.

Photo of Archibalds courtesy of Buffetbuster @ RoadFood.com

2 JMueller Barbecue in Austin,Texas. Street fighting man. The hot-headed John Mueller is a cypher to this day. A puzzle of a man who has left a giant, fist-shaped mark on the world of Texas barbecue. I never know if Im going to get the plate of smoked meat Ive just ordered or if were going to start rolling and tumbling in the dirt parking lot of his eponymous food trailer in south Austin. The best handmade sausage Ive found in Texas and the best beef chuck ribs in the Great State.

Photo of JMueller BBQ courtesy of Full Custom Gospel BBQ

3 R&G Barbecue in McMahan, Texas. The old pit boss of City Market in Luling and Luling City Market in Houston, Roy Jeffrey has a half-century of experience in the world of Texas smoked meat. Superb brisket, handmade Texas hot guts sausage and some of the best barbecue sauce Ive ever eaten. Go on a Friday afternoon when the old-timers gather to throw bones, eat brisket and hang out in one of the sweetest dining rooms youll find in Texas.

Photo of Jeffrey from R&G Barbecue courtesy of Chowpapi.com

4 I have a deep love for American barbecue but after years of research and eating my way across our country, I felt like there was a giant gap in my education. Time to go to Turkey. In Istanbul there are numerous barbecue joints with the meat cultures of Syria, Kurdistan, Egypt, Morocco and a host of other countries represented. Ive eaten at dozens of them but only one can rule the city and that is Zubeyir. Run by 5 Kurdish brothers, the little cafe in Beyoglu district puts out traditional barbecue representative of the eastern provinces of Turkey-Kurdistan according to some folks. Their tarak lamb spare ribs are one of the greatest dishes Ive ever eaten in a restaurant.

Photo of Zubeyir

5 When I first began venturing to North Holland back in the 90s, I was determined to explore the phenomenon of Dutch Ribs. As is my custom, I did several months of research prior to boarding the plane and eventually determined that De Klos in Amsterdam was the joint of highest repute. Unbelievable. Giant, meaty racks of pork spare ribs are given a final denouement on a scorching hot grill at the end of the bar where you perch, drinking delicious Dutch beer, while you wait on your order. Raw onions, hunks of fresh bread and a mayonnaise dipping sauce complete the picture. One of the great barbecue experiences on this planet..

Photo of De Klos courtesy of You Pretty Things

6 Blacks Barbecue in Lockhart, Texas wears the crown of the city that would be king. Its really not that close. They kill the competition with consistency. Their superb smoked brisket, hot guts and beef ribs taste exactly the same, every single time. Ive been eating there for 2 decades and have never had a bad meal. Anybody who tells you Blacks is not the best in Lockhart should be looked at with a wary eye.

Photo of Blacks Barbecue

7 Mitnica in Zagreb, Croatia. This is a Serbian Barbecue house in the western part of Zagreb. It is unfathomably delicious. Smart choice here is Maksimirs Strings, which is a meat buffet brought to you, course by course, til you beg them to stop with the meat already. Their barbecue sauce is kaymak, a sort of clotted cream. After eating a half dozen rounds of meat the waiter was so impressed he comped me a rakia, which is the national liquor drink of Croatia, it burns like fire with a sweet finish. An appropriate end to such indulgence.

Photo of Mitnica courtesy of RL Reeves Jr.

8 Johnny Rays Barbecue in Birmingham, Alabama. Many misty, water-colored memories of this joint. Thinking about it makes me tear up a bit. I spent so much time here during my Birmingham tenure I was often mistaken for a worker. A giant, brick pit runs along the far wall and a busy crew of workers hustle the meat off the smoker all day long. Splendid rib tips, excellent smoky chicken and even an occasional brisket would make its way off the pit. House cut fries, hand dipped onion rings, sweet tea and mile-high cream pies were all on the menu and everything just tasted so damn fine.

Photo of Johnny Rays courtesy of Miranda Carter

9 Davis Grocery in Taylor, Texas. The good reverend James Davis Jr is doing the Lords work through the power of smoked meat. I like to go in this little grocery store on a Saturday, the ministers busiest day. Expect some good conversation while Davis is wrestling off hot, smoky briskets and big racks of pork ribs. Davis Grocery is on the wrong side of the railroad tracks and many people, even Taylor natives, dont know about him but youll not find better barbecue in Williamson County.

Photo of Davis Grocery courtesy of Full Custom Gospel BBQ

10 Zimmerhanzels in Smithville, Texas. Criminally under-appreciated, world class Texas barbecue. The city of Smithville went into a revolt when they ceased operations a few years back. The family was forced back into the game as the town folk took to the streets! A forty five minute drive from Austin, Zimmerhanzels has been quietly putting out top flight brisket, sausage and ribs since 1990.

Photo of Zimmerhanzels courtesy of Blue Eyes and Bluebonnets

RL Reeves Jr is on Twitter HERE
RL Reeves Jr on Austin Barbecue,Food Trucks and Dive Bars HERE
RL Reeves Jr on Texas Barbecue, New Orleans, Istanbul and Budapest HERE

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Twitter Instantly connect to what's most important to you. Follow your friends, experts, favorite celebrities, and breaking news. Austin Dining Guide: Best Burgers in Austin Ginnys Austin ... The burger joints house favorite features a hearty yet ... and Roaring Forks Big Ass Burger is my favorite ... rl reeves jr on First Look: Salty Sow; Kristin on Drink ... Eat My Words :: TMBBQFest, 23 Pitmasters in 23 Days ... ... your favorite barbecue in ... at yer BBq joint. And vinegar sauce is dang good with pulled pork . . . just saying. Reply October 24th, 2011 at 12:46 am RL Reeves Jr says: ChowpapiChowpapi Chef writer RL Reeves Jr cooking and writing ... After Scrumptious Chef Pop Up 1, barbecue edition we took ... perhaps a notch below my all time favorite food group; barbecue ... Chef writer RL Reeves Jr cooking and writing ... Live Oak Barbecue Full Custom Gospel BBQ Scrumptious Chef; Southern BBQ Boys; Southern BBQ Trail ... RL Reeves Jr said... agreed, Live Oak needs ... Find Your Favorite Joint deviantART: my's Journal Art - community of artists and those devoted to art. Digital art, skin art, themes, wallpaper art, traditional art, photography, poetry / prose. Art prints. Welcome to Facebook - Log In, Sign Up or Learn More Facebook is a social utility that connects people with friends and others who work, study and live around them. People use Facebook to keep up with friends, upload an ... Man Up: Tales of Texas BBQ Backwoods BBQ (Corona, CA)
30. Cedar River ... What Texas BBQ joint offers the ... RL Reeves, Jr., better known as the Scrumptious Chef, is throwing a really ... RL Reeves Jr: Austin Daily Photo: RL Reeves Jr Ventures Into A ... Austin Daily Photo: RL Reeves Jr Ventures Into A Hardee ... and fluffy, scratch biscuits were my favorite menu ... Definitive Article On The New John Mueller Barbecue Joint ... Three Little Pigs Full Custom Gospel BBQ Scrumptious Chef; Southern BBQ Boys; Southern BBQ Trail ... RL Reeves Jr said... If you're in Austin ... Find Your Favorite Joint

Meyers Elgin Smokehouse End of Summer BBQ Giveaway

Its hard to believe, but we have one more week left until the official end of Summer 2012. With that being said, Kevins BBQ Joints has teamed up with Meyers Elgin Smokehouse in Elgin, Texas to provide an incredible End of Summer BBQ Giveaway to ease you into Fall and of course tailgating season.

For the Meyers Elgin Smokehouse / Kevins BBQ Joints giveaway there will be TWELVE different winners (yes, weve gone a little crazy with this one). Here are the prize packages:

The first person drawn will receive the Cowboy BBQ Combo (Value $ 82.95)
Includes One slab of Meyers St. Louis-style pork ribs (2-2.5 lbs)
One 1/2 smoked Texas brisket (2-3 lbs)
Two lbs. of smoked sausage
One 16oz. bottle of Meyers Honey Mesquite BBQ sauce
One bottle of Meyers Smokehouse seasoning
One bottle of Meyers Texas Bean seasoning

The second person drawn will receive Two slabs of St. Louis pork ribs, one 16 oz. bottle of Meyers honey mesquite BBQ sauce and one bottle of Meyers smokehouse seasoning. (Value -$46.95)

TEN additional people drawn will receive a BBQ Seasoning Sampler AND a Fightin Sausageheads t-shirt (Total Value $ 32.90)

There are (3) easy ways to enter. All you have to do is ONE of the following:
(1) Tweet about the contest including @kevinsbbqjoints so I can track it (or simply tweet I just entered the Meyers Elgin Smokehouse Giveaway @kevinsbbqjoints), (2) Post a comment about your favorite type of BBQ in the comment section below this blog post, or (3) Post a comment about your favorite type of BBQ meat on the facebook page for Kevins BBQ Joints here on the post announcing this contest. To up your odds, you can do any and/or ALL of these every day (one entry per day though). Contest ends at midnight Pacific time on Monday September 3rd and winners will be drawn later that week. NOTE: If you share the contest on facebook please comment on my facebook page to let me know you shared. Note that prizes 1 and 2 are available only to US residents(since they are perishable food), but 3 winners can be from anywhere in the world. Good luck!

To purchase any of Meyers Elgin Smokehouses famous sausage, brisket, ribs, sauces, and more follow this LINK
Follow them on twitter here
See their facebook page here

Once again, I want to give a HUGE thank you to Gregg and Gary Meyer as well as the rest of the Meyer family for both this incredible giveaway and the support theyve given me and my site.

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Secrets to Perfect Calzones

A calzone is made by enclosing the components of a pizza in a crisp crust. Sounds perfect, right? It isexcept when the tasty little pouch of pizza is compromised by a faulty seal or leaky filling. To make sure you seal the calzones properly, brush the exposed edges with egg wash, then fold the dough over, leaving a small border on the bottom crust exposed, then pull it up and over the top layer, pressing it together firmly. This sealed crust cooks through, looks great, and prevents any calzone catastrophes.

MAKING CALZONES

1. After rolling out the dough into a 12-inch circle, mound the ricotta cheese over half the dough, leaving a 1-inch border at the edge.

2. Brush the bottom edge of the dough with egg wash.

3. Gently fold the dough over the filling, leaving a -inch border of the bottom crust uncovered.

4. Lightly press the dough to be flush to the edge of the cheese at the seam, then press the dough edges firmly to seal them together.

5. Working from one end of the seam to the other, gently pull the bottom layer of dough over the tip of an index finger and press to seal.

6. Using a sharp knife, cut 5 slits, about 2 inches long, diagonally across the top of each calzone. Make sure to cut through only the top layer of dough and not completely through the calzone.

Find this and other great recipes in The Americas Test Kitchen Family Baking Book.

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A view to the future with the Electrolux Design Lab 2012 semifinalists

Ingresure by Jongwoo Choi is a concept kitchen helper that is part of the Electrolux Design Lab 2012 competition.

(Credit: Electrolux Design Lab/Jongwoo Choi)

The Electrolux Design Lab is a yearly competition that challenges design students across the globe. This year's competition asked students to create home appliances that would "provide a fuller sensory experience." Perhaps one day, some of these entries will be used in the home kitchen. Below are a few highlights:

Ingresure (seen above) is by Jongwoo Choi. It is a gadget designed to be a taste tester. Instead of chef's tasting their own creation, they would use the device to taste it for them. The idea is that the Ingresure would give amateur chefs the assurance that they were following a recipe correctly. The Tastee (pictured below) from Christopher Holm-Hansen is another similar concept that also relies on taste sensors to assist home chefs.

The Tastee from Christopher Holm-Hansen would use "receptors based on the human taste bud" and then make suggestions about what ingredients to add.

(Credit: Electrolux Design Lab/Christopher Holm-Hansen)

The Fridge Nose (below) by Vilius Dringelis would be a refrigerator magnet that knows what is going on inside the fridge. Designed to keep track of perishables, the unobtrusive gadget would rely on sensors placed in the refrigerator to monitor food. When foods expire, the device would alert users, without the need to test the real thing.

The Fridge Nose by Vilius Dringelis may one day be able to tell you if the contents of the refrigerator are about to expire.

(Credit: Electrolux Design Lab/Vilius Dringelis)

Combining food storage with cooking, Treat by Amy Mon-Chu Liu is a device that can be controlled remotely by a mobile device. As a food storage unit, the appliance would keep food under a vacuum seal, and the containers would change colors as food freshness deteriorated, until eventually it would fall from the treelike structure. Food preparation could be controlled via a mobile app that could start the cooking process for individual pods remotely.

When food falls off the Treat by Amy Mon-Chu Liu, it is a treat no longer.

(Credit: Electrolux Design Lab/Amy Mon-Chu Liu)

Using haptic technology, the Smart Embossed Blender by HwaJin Ock would provide feedback to users by manipulating the handle of the stick blender. As the consistency of the blended food or beverage changes, the handle of the blender would alter its texture to suit. The idea would be that users could sense when their food or beverage has reached the desired consistency.

The Smart Embossed Blender by HwaJin Ock would provide users feedback by physically manipulating the feel of the handle.

(Credit: Electrolux Design Lab/HwaJin Ock)

As with any design competition, some cuts will have to be made. Electrolux has posted a list of 30 semifinalists. Of the list, 10 will be chosen for the final held in Milan on October 25.

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Toaster oven icons know the menu

Push-button toasting and leftovers reheating.

(Credit: Amazon)

A toaster oven is one of those devices in the kitchen that are seemingly useful for everything. In fact, it gets pressed into service so often that we can practically use them blindfolded. (Do not use your kitchen appliances blindfolded.) It may be easy to forget how versatile a toaster oven can be, so that means a cheat sheet can help.

With icons to guide users through common tasks, the Panasonic NB-G110P Flash Xpress Toaster Oven ($127) makes the countertop appliance even easier to use. The preset functions are divided into two intuitive sections, one labeled "bread" and the other "food." Each section has three (mostly) recognizable icons, including pizza, hash browns, bread slices, and frozen waffles.

The approximately 10-inch-tall appliance has a footprint a little larger than a square foot and is capable of incremental temperature adjusting from 250 degrees to 500 degrees Fahrenheit. The infrared oven heats up quickly and is rounded out by inclusions of a timer as well as an interior light. Capable of adjusting cooking time to suit the need, the appliance makes quick work of common countertop-cooking tasks. And that does include just making toast.

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5 Great BBQ Joint Pics New York Edition

I wanted to highlight some BBQ joints from New York for this weeks set of pictures and knew that there was only one place I could go to find great photos from unique BBQ joints. That place is Pigtrip.net. If youre into BBQ and youre on the east coast (or traveling there in the near future) you have to make Garys site a once a week minimum visit. Hes extremely knowledgeable, has honest and thorough reviews, and is passionate about BBQ.

All 5 photos below are via Pigtrip.net:

Fatty Cue Brooklyn

Butcher Bar Queens

Mables Smokehouse Williamsburg

Dinosaur Bar-B-Que NYC

Wildwood Barbeque New York

Have you been to any of these? Any of these your favorite? If not, which spot is your favorite New York BBQ hang out?

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Thermador announces updates to wall oven line

Sure to be noticed.

(Credit: Thermador)

The oven has long been a fixture in the kitchen. It stands guard over our food, supplying delicious cooked results on demand. However, as dominant in the kitchen as the oven may be, its very ubiquity sometimes makes it easy to take for granted. Unless, of course, the oven is functional, stylish, and packed with features.

Thermador has just officially announced new features for its 2012 lineup of built-in wall ovens. The luxury appliance maker has unveiled new technical and engineering upgrades for both the Professional Series as well as the Masterpiece Series of ovens. People looking for a 12-pound-capacity rotisserie, a 5,000-watt, 12-pass broil element, or a fast 2-hour self-cleaning mode will find an upgraded model to suit their needs.

Additional features include telescoping racks that can hold up to 45 pounds, specially designed hinges that allow for smooth opening and closing of the oven door and a large 4.7-cubic-foot oven capacity. The handsome wall ovens are available in single or double built-in configurations designed for the luxury market. Starting at $2,999 the quality appliances are made to look good while delivering excellent performance -- all without blending into the woodwork.

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Secrets to Fig Bars

Fresh figs are hard to find year-round, but our hankering for fig bars isnt limited to certain months (or satisfied by overly cakey Fig Newtons). Fortunately for usand our cravingsdried figs baked up just as well as fresh in our bars, as long as they got a quick pre-treatment. Simply pureeing sweet, thin-skinned Turkish and Calimyrna figs made for terribly dry bars, so we rehydrated them first. Water did little for the flavor and orange juice and wine were both too acidic, but apple juice gave us a slight sweetness and subtle flavor boost that highlighted all that the figs had to offer.

MAKING FIG BARS

1. After mixing the dough and spreading most of it inside a pan lined with a greased foil sling, top it with a piece of greased parchment paper and smooth the crust into an even layer with the bottom of a measuring cup. Remove the parchment before parbaking the crust. Meanwhile, roll out the remaining dough (used for the top crust) between 2 sheets of greased parchment paper into an 8-inch square and stash it in the freezer until the last step.

2. Spread the fig filling into an even layer over the baked crust.

3. Remove the top crust from the freezer, unwrap, and lay on top of the filling. Press lightly on the dough to adhere. Finish baking.

Find this and other great recipes in The Americas Test Kitchen Family Baking Book.

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Indoor grill gets heavy

No need to brave the elements in order to grill.

(Credit: Chef's Catalog)

Outdoor grilling has its time (daylight) and place (outdoors). But sometimes, the grill gremlins growl deep in the pit of the stomach when it is just not convenient to fire up the monster out back. Luckily, there are other ways of soothing the pangs for a grill session by moving it indoors where it is safe. But that doesn't mean cooking inside can't stand up to the toughest of tasks.

With strong heat retention, along the associated heat recovery, the Waring Pro CIG100 Cast Iron Grill supplies grillers with a heavy-duty indoor alternative. Thanks to its cast-iron grill grates, the countertop device can withstand cooking the heartiest of meals. Well-suited for everything from searing steaks to quickly cooking veggies, the indoor grill manages to pack a punch without getting bogged down by the lack of an open flame.

The cast-iron surface of the indoor grill has an additional benefit in that the thin patina of fat that ends up seasoning the grill acts as a natural nonstick surface. With smoke mostly absent from this cooking method (the grill has a drip tray that can be filled with water and is designed to minimize smoke), the appliance won't exactly replicate an outdoor grilling experience, but the 1,800-watt countertop cooker will make it easy to fend off the hunger.

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Secrets to Blueberry Cobbler

Good cobblers may be no more than a fleet of tender biscuits on a sea of sweet fruit, but the good versions can hold their own against fancier desserts. Best of all, they come together in just a few quick steps, then are ready to be dished up hot, accompanied by an all-important scoop of vanilla ice cream.

But for such a simple dessert, only a couple missteps could lead you to a runny filling with doughy biscuits. The key to getting the filling and topping to come together perfectly is cooking them separately. Parbaking the biscuits prevents them from becoming soggy on the bottom once theyre placed atop the fruit, while parbaking the filling firms it up and ensures both components are done at the same time. After short, separate stints in the oven, the two components are baked through together for a no-fuss, summery dessert.

1. Make drop biscuits: The key to great drop biscuits is to mix cold buttermilk with melted butter until it clumpsthis clumpy butter gives the biscuits a flaky texture.

2. Parbake the biscuits: Bake the biscuits in a 400-degree oven just long enough for them to puff up nicely and get lightly browned on the bottom, about 10 minutes. Parbaking the biscuits prevents them from becoming soggy on the bottom when theyre placed on top of the fruit filling. But if you overbake them here, they will become stiff and difficult to fit into the baking dish.

3. Parbake the fruit filling: After parbaking the biscuits, parbake the fruit filling in a covered 9-inch deep-dish glass pie plate just until the fruit is hot and has released its juices, 20 to 25 minutes. Giving the fruit a head start in the oven ensures that when the cobbler is assembled, the biscuits and filling will be perfectly done at the same time.

4. Put it all together: When the fruit has finished parbaking, remove the foil and stir the fruit gently to distribute the heat evenly. Lay the parbaked biscuits on top, placing 7 around the edge of the dish and 1 in the middle.

5. Bake until bubbly: Bake the cobbler, uncovered, until the biscuits are browned and the filling is bubbly. If the cobbler is pulled from the oven before it is bubbling, the filling will not have thickened and will be watery. These bubbling juices can, however, bubble over the rim of the dishto prevent a sticky mess on the bottom of the oven, we bake the cobbler on a foil-lined rimmed baking sheet.

6. Cool it: Be sure to let the cobbler cool for at least 10 minutes before serving. Not only will this prevent you from burning the roof of your mouth, but as the fruit juices cool, they will continue to thicken into a glossy sauce.

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Secrets to Making Turtle Brownies

Chocolate and caramel have an undeniable affinity. Add pecans to that union and youve struck gold. These nut-studded nuggets of chewy, caramel-filled chocolate, affectionately dubbed turtles, are found in bakeries and coffeehouses from coast to coast.

But replicating a bakery-quality turtle brownie at home is tough, especially because most recipes call for jarred caramel sauce or melted store-bought caramel candies, which give the brownies insipid flavor and a waxy texture. Simple homemade caramelchewy and gooey, viscous enough to hold its formis the only way to go. Drizzle some of it into the brownie batter and reserve the rest to pour over the top (the pecans adhere nicely) for the ultimate in turtle perfection.

Making Caramel

1. Dont let sugar stick to the pan sides: Pour the water into a medium saucepan and then pour the sugar into the center of the pan (dont let it hit the pan sides). Gently stir the sugar with a clean spatula to wet it thoroughly. If the sugar hits the sides of the pan it will stick and not dissolve into the water, eventually causing the caramel to crystallize and ruin the sauce. If you see any sugar crystals sticking to the sides of the pan, brush them back into the water with a very clean wet pastry brush.

2. Dont stir at first: Bring the mixture to a boil over medium-high heat and cook, without stirring, until the sugar has dissolved completely and the liquid has a faint golden color. It is during this part of the caramel making that the sugar is most likely to crystallize. These crystals are caused by a combination of undissolved sugar granules or other foreign bits that have fallen into the syrup and agitation. By not stirring, you reduce both the amount of agitation and the chance that any foreign bits will fall into the pot.

3. Watch the color: Reduce the heat to medium-low and continue to cook, stirring occasionally, until the caramel has a dark amber color. Caramel cooks very quickly once it starts to show color, so keep your eye on it (dont walk away from the stove). Turning down the heat and stirring the caramel (stirring is OK at this point) ensure that it will brown evenly.

4. Add the cream slowly off the heat: If you are making sauce, remove the pan from the heat and slowly whisk the cream into the hot caramel until combined. The caramel is very hot at this point, and stirring in the cold cream will create lots of steam and vigorous bubblesbe sure to remove the pan from the heat and add the cream very slowly. Also, keep your face and hands away from the pan.

Making Turtle Brownies

1. Spread half of the brownie batter evenly in the prepared baking pan, then drizzle with a scant cup warm caramel.

2. Repeat with the remaining brownie batter and another scant cup of the caramel. Using the tip of a butter knife, swirl the caramel and brownie batter together.

3. After the brownies are baked and cooled, reheat the remaining caramel in the microwave, then pour and spread evenly over the brownies.

4. Remove the brownies from the pan, remove the foil, and cut into 25 brownies. Press a pecan half into each brownie.

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