Food Science Institute

The internet is full of recipes that you probably shouldn’t take seriously.

In previous articles, we’ve shown you how to make mini croissants, and how to make full size croissants.

In our previous article, we showed how to make a dozen 5” croissants, which make great accompaniments to any meal.

This recipe is adapted from John Baricelli’s recipe in the Sono Baking Company Cookbook.

I got interested in really good croissants after having really exceptional ones on a recent cruise on Explora Journeys.

You may have seen the “Sad Trombonist” ads for Wonder, which promises you can order from up to 20 restaurants at once to get what everyone wants.

I had the privilege of a week long journey on the Explora I ship.

Making Fried Chicken To make good fried chicken, you need to start with small birds, weighing less than 3.5 lbs.

In a recent NY Times article, Chef Andrew Zimmern points out the chefs never use Teflon pans, because they don’t need them.

This delicious scone variation produces a softer textured scone, almost like a little cake.