Word: flours
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...newfangled: toppings such as sweet peas and guanciale ($14) or brussels sprouts with speck ($14). "Forty percent of our diners still order the classic Margherita," Palombino concedes. "Which is why we focus on the best basics - crushing our own tomatoes, making our own mozzarella, using the highest-quality flour for our dough. It's all very old school...
...made everything ourselves. It wasn’t just Granny—my mother did too. Snack day in elementary school warranted a night of baking. My classmates brought bagged popcorn or Saltines, but my mother started the night before. She baked bread, mixed flour, yeast, milk, and eggs in her large silver bowl. My snack day became so anticipated in Mrs. Reynolds’s class that kids would talk about it days in advance. My mother never knew, nor I suspect minded, that other kids brought store-bought popcorn...
...after much convincing (and 10 plagues) to let Moses' enslaved people go, the Jews left their homes so quickly - pursued by the pharaoh, who by then had changed his mind - that they didn't have time to prepare bread for the journey. Instead, they ate an unleavened mixture of flour and water that, when baked, turned flat and hard. Passover began on April 8 this year, and for the next eight days, Jewish people all over the world will remember their exodus by forgoing cakes, cookies, pasta and noodles - anything made to rise with yeast, baking soda, etc. - in favor...
...went a step further, eating only shmurah, or "guarded" matzo made from grains that had been watched by a Jewish official from the moment of harvest to ensure that they never came into contact with a liquid that would lead to accidental leavening. According to rabbinic law, once the flour is combined with water, matzo dough must be kneaded, rolled and baked within 18 minutes - otherwise it will begin to rise. Judaism takes its bread rules very seriously; in 2001, Israel's Interior Ministry even conducted raids on local restaurants to make sure they weren't serving leavened bread during...
...which people could simply open their mouths and taste everything from rhubarb pie to artichokes as the bubbles popped. But the bubbles’ lipid membranes were too weak to support imbedded particles. They tried tea. They tried mint. They tried a chocolate hookah—but the flour-filled prototype left May coated in white and wheezing. By November, the group had still failed to come up with a viable product. Martin suggested using pipettes as a temporary solution: “We could stuff them and people could squeeze them.” Suddenly Kamler jumped...