December 30, 2010
Last summer, L.A. Times Test Kitchen manager Noelle Carter became fascinated with zabaglione, the velvety Italian dessert sauce made with egg yolks, sugar, a little bit of alcohol, and not much else. She came up with several delicious variations, but the one we liked best was this one, kind of a cross between a semifreddo and an ice cream. It doesn't freeze as hard as ice cream does, so the texture is a bit more delicate. And the flavor is out of this world, particularly this version, in which the flavor of bittersweet chocolate is perfectly accented by a hint of Port.
August 7, 2013 |
Older chocoholics may have a new excuse to indulge their cravings: The dark stuff not only soothes the soul, but might also sharpen the mind. In a study published Wednesday in the journal Neurology, researchers reported that chocolate may help improve brain health and thinking skills in the elderly . The Boston-based team found that older people who initially performed poorly on a memory and reasoning test and also had reduced blood flow...
January 20, 2011
Chocolate apricot balls Total time: 45 minutes, plus steeping and chilling times Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish. Servings: 3 to 4 dozen small candies Note: If you're making these with kids, you can substitute orange juice for the wine and omit the liqueur. For adult tastes, you might like to use chocolate with 70% cacao.
October 20, 2011
While you could probably top a pretzel with almost anything, there are certain toppings and combinations that work best. Coarse salt is always a favorite. You can find "pretzel salt" at many cooking and baking supply stores, as well as select gourmet markets. Substitute another coarse salt if you can't locate it, but stay away from fine table salt — the fine grain can melt into the pretzel as it bakes, and you won't get the same wonderful "crunch" you get with coarse salt. You can also try one or a combination of seeds, such as sunflower, pumpkin, poppy and sesame.
October 14, 2010
Spicy cherry chocolate brownies Total time: About 1 hour, plus cooling time Servings: 12 to 16 1 cup (2 sticks) butter, melted 3 cups sugar 1 tablespoon vanilla extract 4 eggs 1 1/2 cups flour 1 cup unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1 teaspoon salt 1 cup dried sweet cherries (6 ounces) 1 cup semisweet chocolate chips 1. Heat the oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish.
December 4, 2012 |
If you happen to have a lot of chocolate lying around (and have the self-restraint not to eat it all at once), you might want to consider how to properly store it to keep it in prime shape. Store your chocolate in a cool, dry place -- we keep ours tucked away in a cabinet in the Test Kitchen. Do not refrigerate or freeze the chocolate, and keep it away from excessive heat. Store the chocolate wrapped tightly in plastic wrap (some experts also recommend wrapping the plastic-wrapped chocolate in foil to further preserve)