[Photographs: Vicky Wasik]
This week we’ve got a special holiday episode of Ask Special Sauce. With Kenji and Stella serving as my co-pilots from the comforts of their own homes, we endeavored to answer some of the questions Serious Eaters and Special Sauce devotees have about holiday cooking and baking. Though we were thousands of miles apart, the exchanges crackled with energy and holiday cheer, with more than a heaping helping of incredibly helpful intel on the side.
Kenji and Stella cheerfully sparred on their respective pie crust theories. (My role as the Serious Eats overlord requires that I remain resolutely neutral on this freighted topic, at least publicly.) They also weighed in on tempering chocolate when making peppermint bark, the best way to make fudge, and whether it’s possible to make caramel and toffee when it’s raining (Spoiler alert: it is, and using the right kind of kosher salt is key). And if you’ve ever wanted to know what a gizzard is, what its function is in a turkey, and what holiday cooks can use them for, this is the episode of Special Sauce for you. So listen up! I am confident it will make your holidays a little bit merrier and a lot more delicious.
Happy Holidays and Happy New Year, Serious Eaters and Special Sauce-ers! See you in 2018.
You Could Be on Special Sauce
Want to chat with me and our unbelievably talented recipe developers? We’re accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your in-laws over the most reliable way to roast a turkey? Have you been struggling to get the right consistency in your Thanksgiving stuffing over the years? Does your brother always turn up with the worst pumpkin pie, and you want to help him make it better? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].