The Warm Kitchen — Fall Baking
FALL BAKING, FROM THE SPICE CABINET
The Warm Kitchen
When the house smells like this, it's fall.
There's a season when the oven becomes the center of the house again, and it runs on five jars. Cinnamon, nutmeg, ginger, allspice, clove: the warm quintet behind pumpkin bread, spice cake, snickerdoodles, mulled cider, and most of what makes a kitchen smell like October. This series is about those bakes, one at a time, with the technique that makes them work and the honest truth about where the flavor comes from. (It's usually the spice.)
First bake below. Apple crisp, banana bread, and the rest of the fall table are on the way.
When the house smells like this, it's fall.
The Slow Cooker Lane
Cold-weather cooking on a timer. The pot does the work; the only real skill is knowing when to put the spice in.
- Why Your Slow Cooker Tastes Flat — what eight sealed hours do to a spice, and the timing that fixes it.
- Slow Cooker Pot Roast — why chuck is the only cut worth buying.
- Slow Cooker Beef Stew — how to stop it going watery.