Chef's Notes Plus

Establishing a Sourdough Starter

Ready for at-home bread baking with your very own sourdough starter? Follow this schedule to create your own starter in 5 to 7 days. For more information about starters, see Sourdough Starters: 101. DAY 1 Mix equal amounts of flour with water (at 85°F) until the mixture is homogenous. Use […]

Chef's Notes Plus

Types of Salt for Cooking and Baking

It doesn’t get much attention, but salt is one of the most important ingredients in everyday cooking and baking. It primes our palates to identify and enjoy flavors and textures, and it works to amplify and balance what we taste. Different types of salts have varying textures and levels of […]

Chef's Notes Plus

Infusing Oils and Vinegars

Infusing flavorful liquids, such as oils and vinegars, boosts their overall flavor—making them powerful additions to any dish without affecting the nutritional content in a negative way. To make your own infused oils and vinegars, use any of the following methods: Heat the oil or vinegar very gently over low […]

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Creating Contrasts in Plated Desserts

Since you are a DISH member, we know that you likely have dessert ambitions beyond the classic cookies and coffee. And why shouldn’t you? The world of pastry is exciting and decadent! If you are home channeling your inner pastry chef, designing a composed, or plated, dessert for your next […]

Chef's Notes Plus

Making Icebox Cookies

Icebox cookies are named for the place they would be stored, ready to be baked at a moment’s notice. Sounds like something that could come in handy right about now, eh? Icebox cookies are simple doughs, often basic butter cookies or shortbreads. Once mixed, the doughs are rolled into a […]

Chef's Blog, Chef's Notes Plus, Family Fun

Design Your Own Gingerbread House

Nothing says “Christmas!” like an old-fashioned gingerbread house, and this year, we’re going all out! These cookies are the ideal canvas for all sorts of decorative touches. The dough can be made and baked off in advance and stored in an airtight container until ready to decorate or finish. Use […]

Chef's Notes Plus

Filling Cake Pans for Perfect Results

Whether tried-and-true or new-to-you, some cake recipes leave you guessing when it comes to filling the pan. Here are some basic pan-filling standards for sheet cakes, layer cakes, or the ever unpredictable bundt or tube cakes.

Chef's Notes Plus

Making Soft Caramel Candies

Soft Caramels are among the most popular of all confections, and in any box of assorted chocolates they are very likely to be the first to disappear. Lucky for us, caramels are fun to make, and there are few things more delicious than a just-made caramel candy. Even better, they’re […]

Chef's Notes Plus

Using Salt Cod

Salt cod is a staple ingredient in cuisines around the globe, including Latin American, Italian, and Spanish cuisine. Some of the most beautiful stalls in La Boqueria, Barcelona’s bustling central market, are devoted to salt cod. You might think of salt cod as a dry, salty preserved fish product that […]

Chef's Notes Plus

Working with Chestnuts

Chestnuts have sustained communities over the centuries. They are a relatively starchy nut, perfect for cooking in thick creamy soups or added to stuffings. Preparing Chestnuts Cut an X on the flatter of the nut’s two sides. Try to keep your cut shallow so that you don’t cut into the […]