The Baking Wizard en Americans, Just Get Over It And Make The Souffle The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."<p>The scientific validity of this statement is, of course, debatable — but it's undeniable that many Americans <em>are</em> deeply afraid of making that fluffy French dish. Thu, 10 Apr 2014 20:47:00 +0000 NPR Staff 17481 at Americans, Just Get Over It And Make The Souffle Buttermilk Pancakes <p>4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. .&nbsp;<a href="" target="_blank"></a></p><p></p> Fri, 04 Apr 2014 14:00:00 +0000 Beth Anne Austein 16990 at Buttermilk Pancakes Candy and Caramelization <p>February 23rd, 2014: Greg and Jon explore candy-making, <a href="" target="_blank">caramelization</a>, and the chemistry of cooking with sugar.&nbsp;</p><p></p> Fri, 21 Feb 2014 15:00:00 +0000 13778 at Candy and Caramelization Soufflé Photos <p>February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)</p><p></p><p></p> Fri, 14 Feb 2014 15:00:00 +0000 13777 at Soufflé Photos Farro <p>January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)&nbsp; Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.</p><p><a href="" target="_blank"></a></p> Fri, 17 Jan 2014 15:00:00 +0000 13698 at Farro Adding More Vegetables <p>January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.</p><p></p> Fri, 10 Jan 2014 23:21:46 +0000 13505 at Adding More Vegetables Oils for Frying and Sauteeing <p>January 5th, 2014: Prompted by <a href="" target="_blank">a 2010 article</a> in the online magazine, <em>Organic Authority</em>, Jon and Greg discuss which oils and fats are best for frying and sauteeing.</p><p></p><p></p> Fri, 03 Jan 2014 15:00:00 +0000 13181 at Oils for Frying and Sauteeing Breakfast Cereal <p>December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 <em>Smithsonian</em> article by Corby Cummer, titled: "<a href=";page=1" target="_blank">Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl</a>."</p><p><a href="" target="_blank"></a></p><p></p> Fri, 27 Dec 2013 15:00:00 +0000 11412 at Breakfast Cereal Duck Breasts <p>December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.</p><p><a href="" target="_blank"></a></p><p></p> Fri, 20 Dec 2013 15:00:00 +0000 11409 at Duck Breasts Pho, the Nectar of Vietnamese Street Vendors <p>December 15th, 2013: Greg and Jon paint in broad strokes an adaptation of <a href="" target="_blank">Mai Pham</a>'s <a href="" target="_blank">recipe for the Vietnamese soup, pho</a>. Fri, 13 Dec 2013 15:00:00 +0000 11243 at Pho, the Nectar of Vietnamese Street Vendors