baking

For those who have been eagerly awaiting the arrival of a 100% legitimate gluten-free flour, as in "can't tell the difference," you might want to break the baking gear out of storage: it's cake and waffle time, thanks to Cup4Cup. Chef Thomas Keller along with Lena Kwak, research and development chef at The French Laundry, teamed up to knock a very important task out of the park. Because that's the only way they do things.

Your cocktail party spread just got a little more impressive-looking. For patterened flatbreads, foccacias, crackers and other bread-based foundations, these textured rolling pins ofer up an impressive new spin on the basics.

According to certain schools of thought, rainbow sprinkles, those brightly colored additions to the icing on the cake, are made from hopes, dreams and unicorn farts. We here at Food Republic know better than that. But the process of adding sugar insult to sugar injury (two of our favorite ways to insult and injure) is actually kind of interesting.