Banh mi is crispy and chewy on the outside, cottony soft and fluffy on the inside. Perfect. Plus, this recipe uses tangzhong - that magical secret ingredient often used in soft Asian breads. Tangzhong will help keep your bahn mi soft, fluffy and moist for days.
Japanese milk bread is an incredibly soft, fluffy bread with a silky texture that pulls apart in feathery, cottony layers. It is perfect for sandwiches and toast. And because it is made with tangzhong (a slurry of milk and flour), it will stay soft and fluffy for days.
Homemade Chocolate Shell chills into a snappy, chocolatey shell when poured on anything cold. Made for ice cream, but great for so much more!
There is nothing like bright, smooth and velvety fresh lemon curd. Perfectly balanced between surprisingly tart and pleasantly sweet, this lemon curd is beautiful in tarts and cakes, on pancakes, scones or toast. It's wonderful by the spoonful straight out of the fridge, too.
Cured egg yolks. So delicious. Grate these beautiful bright yellow yolks over soups, salads, pastas or any dish you like for a rich hit of umami.
Dark chocolate rice pudding is a rich and comforting dessert. It's easy to make and eggless, too. Serve with plenty of whipped cream for the ultimate treat.
Mochi donuts are not typical doughnuts. They are a treat all their own. Slightly sweet, crispy, chewy and even a bit bouncy. They are made from glutinous rice flour, just like mochi, which gives these donuts their wonderful dense and chewy texture.