Hans’ Hit List: Music Picks From Our Staff Musician


As some of you will remember, this isn’t the first time this blog has highlighted the work of ChefSteps audio director Hans Twite—Twite told us all about his covetable job in this post from September 2013. What you might not know: One of the perks of working with Hans is that he’s a veritable wellspring of awesome music recommendations, and he’s always enthusiastic about sharing the stuff that inspires him. So we asked him to share that stuff with you. Below, Hans details the weird and fascinating tracks he’s listening to right now. Enjoy, and please share your own current favorites in the comments.

Shabazz Palaces: “They Come in Gold”
Ishmael Butler and Tendai “Baba” Maraire, the amazing duo known as Shabazz Palaces, are never far from reach in my record collection. This track—from the highly anticipated, recently released Lese Majesty—is just a taste of the amazing and creative production that these guys have to offer. The feats of musical ingenuity they pull off in the studio are also on display during their captivating live shows . 

Oneohtrix Point Never: “Ships Without Meaning”
Daniel Lopatin, also known as Oneohtrix Point Never, is lauded for his minimalist, yet multi-layered, experimental music. I am constantly gravitating towards his stuff and admire his ability to take simple patterns or arpeggiated synthesizer lines, and completely breathe life and feeling into them with his arsenal of musical machines.

Iska Dhaaf: “Happiness”
Nathan Quiroga and Benjamin Verdoes are two Seattleites with a long history in the local scene. Known locally for his successful hip hop group called Mad Rad, Quiroga found himself looking to expand his musical and artistic outlets, and formed this duo with drummer Verdoes. This hypnotic and honest music is some of my favorite to come out of Seattle in recent years.

NetCat: “The Internet is an Apt Motherfucker”
Hilarious song title, right? NetCat (Brandon Lucia, David Balatero, and Andrew Olmstead) are definitely on the edge of where technology and music meet. Equipped with both musical and computer programing backgrounds, these guys are pushing the limits of live improvisation, and humanizing the technological world of modern music production.

Swans: “Screen Shot”
Michael Gira and his band Swans are not for the faint of heart. But they are influential and compelling to me, thanks to their willingness to completely commit to whatever they are working on—no matter where that work leads them. They have come a long way since the early days, when they played with nothing but a tape recorder of samples and a wall of amps.

Tim Hecker: “Amps, Drugs, Mellotron”
A lot of my life is about plugging and unplugging cords, setting up microphones, moving amps, restringing guitars, and attempting to tune old synthesizers. When I am actively working in my studio, I need to concentrate. But I want to still listen to music. Enter Tim Hecker, who creates the perfect atmospheric background music for when you need to be able to think, but also to keep moving.

P.J. Harvey: “Black Hearted Love”
Polly Jean Harvey has always been a musical innovator—and a subtle comedian. She has the ability to make some of the most earthy and natural-sounding recordings sound completely fresh and of the future. I chose this track, from an overlooked album she created with John Parish in 2009, because it really demonstrates her thematic writing, not to mention her dry humor.

Beck: “Wave”
Morning Phase, a late follow-up to 2002’s Sea Change, has been a welcome addition to Beck’s already substantial discography. This direct and atmospheric piece exemplifies my favorite aspects of Beck’s music: his ability to find the essence of a song; his ability to craft that perfect melody on top of his music; and his ability to get out of the way of the music when the occasion calls for it.

Ben Frost: “Venter”
Are you going on a long road trip, or driving very late at night? Put on some Ben Frost to transform your journey into an epic cinematic experience that keeps you alert and makes you feel like you’re in some weird and awesome Icelandic movie.

Death Grips: “Black Quarterback”
Death Grips just broke up! I really wish I could have seen them live, but from what I have heard even if you bought the ticket, they may not have shown up anyways! These guys were pretty much the essence of punk in a hip-hop world. Vicious, unrelenting beats and polyrhythms assault your senses, but they still manage to engage listeners and create something completely unique.

Robin Guthrie: “Some Sort of Paradise”
Guitarist and founder of Cocteau Twins, Robin Guthrie and his use of live looping have always been a huge influence on what I do. I got into Cocteau Twins much later than many of my musician buddies because I sometimes found the vocals distracting when I wanted to hear more of what Robin was creating in the background. This album is always around, and a great one to listen to when you are relaxing late at night.

David Bowie “TVC15″
David Bowie—where to begin? This guy is pretty much the reason I try to do what I do. His drive to keep pushing for new ideas, and ability to never settle on a technique or hit neutral on his “gear box,” are completely inspiring. I could tell you how I feel about the albums Low, or Aladdin Sane, or Heroes, but instead I give you “TVC15” from Station To Station. I DARE you to try and get that chorus out of your head!

So there you have it folks, a new playlist for yahs from a guy who pretty much lives for this stuff. To hear Hans’ own inspiring creations (and get access to recipes, techniques, and our lively forum), join the ChefSteps community. Then, check out original Twite tracks like this recent Starburst-Style Chewy Candy composition—featuring Macklemore trombonist Greg Kramer—or the breezy, evocative score to our Kouign-Amann video.

How Do You Like Your Burger?



Here at ChefSteps, we have burgers on the brain. Our kitchen crew has been working hard on an upcoming project that will delve real deep into the matter. One thing we’ve discovered along the way: Everybody has opinions about this most American of sandwiches. Well, we want to hear yours. Do you like your patty piled high with wet and dry toppings, or more minimally dressed? Are you a year-round griller, or do you prefer broiling your burgs in the cold months? What are your feelings about fat content in the beef? Perfect melting cheese? Shake Shack vs. In-N-Out? Whatever. Share your thoughts here, and look out for the ChefSteps Burger class—coming your way soon.

Join the ChefSteps community for all the latest recipes and techniques, plus the chance to chat with our outgoing community of home cooks. 

Yup, You Can Make That at Home: 5 Homemade Takes on Storebought Stuff

There’s something uniquely satisfying about making your own version of storebought foods using fresh, quality ingredients. It’s also a great way to cook with kids (and keep them from destroying the house on a rainy day). From Starburst-Style Chews to Nacho Cheese, here are five of our favorite ways to recreate supermarket treats without having to leave the house. Try these recipes, and if you’d like us to develop techniques for other stuff on your grocery list, tell us about those in the comments.

hero image

Starburst-Style Chewy Candy—so pretty.

Nooks and crannies! Thomas isn’t the only one who can make English Muffins. Since 1747, baking enthusiasts (or, you know, people who just wanted to eat) have been doing their own versions of this comforting breakfast treat, and you can too.


English muffins, fresh from the oven.

What’s the best thing to serve with pulled pork and crunchy coleslaw? King’s Hawaiian Sweet Rolls, of course. The only way to improve on that satisfying summer meal is to make the rolls yourself and serve ‘em up fresh.

Sweet Rolls_Final_1

Hawaiian Sweet Rolls, always great with pulled pork.

Life hack alert: If you only make one recipe on this list, let it be homemade Ice Cream Cones. Because it’s so easy you won’t believe you ever bought that stack of styrofoam-esque sugar cones. This is how you get fast-tracked to parent of the year, and you don’t even have to attend one PTA meeting.


Homemade Ice Cream Cones—as impressive as they are easy.

Nacho Cheese is one of those foods you eat with the blinds drawn when your significant other goes out of town. Well come out into the light, Velveeta lovers. ‘Cause there’s no shame in indulging in creamy, chip-coating cheese sauce when it came out of your own kitchen. The secret—melting salts. And they’re about to change your life.


Homemade nacho cheese—so creamy.

That’s right, you can make your own Starburst-style Chewy Candy—all you need is a stand mixer and a set of really strong arms. (The more sets of really strong arms you have, the better. So invite your gym-iest friends over to help you pull.)


Stretch your confectionery skills with Starburst-Style Chewy Candy.

Want to find more great recipes to enhance your experience in the kitchen? Chat with other modernist cuisine enthusiasts? Get the first word on ChefSteps news and events? Join our community and get cooking. 

Salad Days: Lighten Up With Summer-Friendly Sides and Starters

In between sous viding the World’s Largest Pastrami, scarfing down Kouign-Amann, and reconstructing beef roasts like a bunch of modernist Dr. Frankensteins, we like to work in the occasional salad. But we’re not talking about the sort of iceburg-and-stale-crouton situation you find beneath the sneeze guard at a supermarket salad bar. Oh no. With ingredients like pork belly, fresh Parmesan, and albacore tuna, these salads are far, far sexier than all that. Read on for our favorite ways to lighten up at dinner.

Fun fact: Radicchio is not a lettuce. It’s a member of the chicory family, and it’s super tasty, especially when you accessorize it with creamy buttermilk, verdant chive oil, and funky blue cheese—which is exactly what we do in this Microwaved Radicchio Salad. An elegant warm salad you can make in the microwave? Radicch.


Salads are a magical thing. You can top them with stuff like fried chicken and fatty cheese, and somehow they still feel healthy. Our Endive Salad works in skinny rolls of braised pork belly, so you get that hit of salty fat without getting too weighed down. It’s a great one for a dinner party, but give yourself time—that belly’ll need a minute to brine. (And by “a minute,” we mean 48 to 72 hours).


So, your kids complain that chickpeas look like little butts. Don’t let that deter you from serving this Chickpea Tuna Salad. You can substitute all sorts of non-butt-like beans for the chickpeas, and your picky little legacies will never know the difference. Ha, tricked ‘em. That’s called good parenting.


Speaking of microwaves, did you know you can confit vegetables up in there? True story. In fact, that’s how we prepare the squash for this Confit Squash Salad. Then we cut it into cubes and let a blizzard of ricotta salata rain down upon them, tossing on some toasted hazelnuts for good measure. Use kabocha squash and you don’t even have to peel the skin off. Come on, people. The only way we could make this easier on you is to come over and make it ourselves. (Not right now, we’re at work.)


“You can’t please everybody,” your wise uncle Fred used to tell you. But here’s the thing: You can. Case in point: our two versions of coleslaw–creamy, and red. Because some people love their coleslaw all mayo-slicked and fatty, and other people like it red. Can’t please everybody? Have some coleslaw, Uncle Fred.


The Germans like to lay claim on potato salad. Man, Germany. Is winning the World Cup not enough? Right here, right now, we’re calling on America to claim this carbiest of side salads. After all, there are few foods that feel as U-S-A! U-S-A! as potato salad. And okay, our version involves homemade mayo and homemade pickled mustard seed—look, if you want something quick go back to that confit squash dish—but it’s stupidly delicious. Bring it to a barbecue and watch it upstage the ribs and the keg of lager and the tall, handsome German guy teaching the kids to play soccer properly.


Want to make chef-level dishes at home? Chat with other modern cuisine enthusiasts about all sorts of stuff? Watch beautiful, inspiring videos filmed in our test kitchen? Join our community and get cooking. 

Tips for Better Food Photography

How To Photograph Food – Preparation

Just like an eager home cook peeking into a professional kitchen, a behind-the-scenes look at a professional photography studio is often enough inspiration for nascent food photographers to take their images to the next level. Whether you’re picking up a camera for the first time, or are looking to improve your skills, we hope these tips will get you snapping in no time. (Yes, smart-phone photographers, everything here applies to you, too!)

We’re starting with the basics, and will build future blog posts that are geared towards different concepts and skills. Please always ask if you have specific questions about how we shot a particular still image or video—we’ll happily share the details.

Read on for some basic tips on planning, equipment, and technique.


Here’s the scenario: You’re in the kitchen preparing a sumptuous meal, and you want to share it with the world (or your Instagram buddies, at least). The first rule is this: keep it simple. Before you even start cooking, remove clutter from the area and make sure everything is clean and orderly. Set up your tripod, and any tools you might need, within an arm’s reach. In a professional kitchen, this process is called mise en place; the same principle works for food photography.

Before we document anything at ChefSteps, we also discuss exactly what we want to shoot. Since prepared food changes rapidly, it’s best to think about these elements and stage your shooting area before you cook. When you’re all set up in advance, you can work fast to capture a frozen dessert at that perfect icy temperature, or show hot steam escaping off of warm rolls just out of the oven.


If you can get it, natural light will show off your food to its best advantage. We’re lucky to have huge windows lining our kitchen, so we can shoot almost everything using natural light—even on those famously dreary Seattle days. Lighting your food evenly is one of the easiest ways to create a delicious-looking photo, so a bright but cloudy day is actually the perfect time to shoot.

But still, too much or too little light can affect your outcome. If it’s too dark outside (at dawn or dusk, for example), we use artificial lights, or we move very close to the window to make use of whatever light we can. And while they’re great for sunbathing and barbecues, sunny summer days can create harsh shadows and overexposed highlights in photos. When it’s too bright, we’ll pull the shades to diffuse the light, or just move plated food further from the window. To get rid of heavy shadows cast from bright light, we’ll hold up a piece of poster board to reflect light onto the shadowy areas. This reflector can also be used on darker days, to reflect whatever light there is evenly onto the subject of the image.


Make the food the star of the show by keeping compositions clean and simple. We like a bright, minimalist look, so we use white or black plates set against clean backgrounds like butcher blocks. Personal styles vary, of course, but even if you’re after a more homey, rustic look, less is often more. Play with different surfaces around the house to see what works best for you.


If you’re shooting solo, we highly recommend using a tripod. That way, you can “style to the camera”—positioning your tripod first and then plating with a set angle in mind. With a hand-held camera, it’s more difficult to remember camera positioning as you adjust items in the shot. Working with a tripod will also reduce the blur that comes from accidentally moving the camera while shooting.

Another great item to invest in is a remote for your camera—you can capture sprinkling powdered sugar over the moist doughnut you just baked without having to lean over and snap the photo at the same time.

How to Photograph Food – Lighting

We hope these tips are helpful and inspiring enough to get you cooking and shooting. Let us know if you any specific questions—we’re always here to help.

Join our community for empowering recipes and techniques, access to our lively forum, and lots more behind-the-scenes stuff. 

Get Fried All Summer Long


A lot of people like to spend the summer smoking meats—trust us, we are among them. In fact, our devotion is such that we created this in-depth barbecue class complete with techniques, science, 20 recipes, and a method for making smoked Bloody Mary ice. So, you probably want to check that out.

But lazy, sunny weekends are also a festive excuse to chow down on some fried goodness—and despite what your “health-conscious” friends might have you believe, the deep-fried foods are inevitably the most popular dishes at any party. So without further ado, here ya go: five crispy, crunchy party foods for all your summer celebrations.

1. Potato Chips: Make them yourself and they don’t count as junk food. (The same applies if you eat ice cream standing up. Or eat pizza for breakfast. Or—this is getting kind of sad, isn’t it?)


2. Some people might not love the idea of eating poutine in the hot season. They’re clearly not staying up late enough. No matter the time of year, any evening at the bars should end with gravy-covered fries studded with cheese curds. We’ve got two versions: old school, and new. This may be the most patriotic weekend of the year, but we salute the Canadians nonetheless.


3. Chicken Wings are right up there with ribs when it comes to food that sticks to your face. That’s why we love to eat them with family and other assorted loved ones—anybody who can’t leave you even after they’ve seen your lips stained orange.


4. Man, we love snacking on Fried Tendon Puffs. Wait, where are you going? Seriously, try these salty, crunchy treats and you will end up dreaming of them at meetings when you’re supposed to be analyzing web metrics.


5.  Imagine you, only with a great Fish & Chips recipe you can whip out whenever your friends are hungry and looking to be impressed. Oh hey there buddy, no need to thank us! The joy is in the giving. Enjoy your summer!

Fish and Chips recipe – ChefSteps

For more great recipes, plus cooking classes, game-changing techniques, and more, join the ChefSteps culinary community





Recipe Inspiration: Five Meaty Meals

In honor of this week’s Barbecue Class, we’re putting all things meat at center stage. Read on for the makings of your next carnivorous feast.


1. If you’ve gone through life thinking your tiny urban kitchen wasn’t up to the task of producing the sort of deeply delicious ribs you get with an outdoor smoker, prepare for a life-altering experience. Cooked sous vide for four hours—followed by a quick stint in the oven—our Apartment Ribs recipe produces juicy, tender meat, chewy bark, and plenty of great flavor—no backyard (or even sunscreen) required.

PSST: Don’t have sous vide equipment? Never fear, we’ve got a hack right this way.

Serve with: Baked Beans, Rich as F*¢k Biscuits.



2. Pitmasters who have a smoker at the ready, this one’s for you. Dry rub a pork butt with a blend of mustard seed, paprika, and lots of other stuff, then leave it to do its thing for 12 hours. The result: rich, succulent pieces of delicious piggy guaranteed to up your barbecue game.

Serve with: Creamy Coleslaw or Red Coleslaw.



3. Brined for 48 hours, this Braised Pork Belly recipe takes a well-loved pig part to a whole new level.

Serve the pork belly in our Kung Pao Carnitas.



4. For the hi-tech type looking to take beef to the next level, we offer our Reconstructed Roast. Via the magic of Activa, you can remove all the unwanted bits, then glue the good parts back together. Okay, it sounds a little strange, but trust us: It’s amazing.

Serve with: Thin-Cut French Fries.



5. A steak dinner is as classic as it gets, but preparing steak the old-fashioned way—pan-roasting or grilling—is tricky. Guarantee yourself a perfect slab of beef by opting to cook it sous vide instead. We baste our Sous Vide Steak in butter and thyme for an even more decadent flavor.

Serve with: Microwaved Radicchio Salad as a starter; Pomme Purée as a side; and a good bottle of red wine to wash it all down.

For more meat recipes, plus cooking classes, shopping advice, butchering techniques, and more, join the ChefSteps culinary community

Father’s Day Ideas: Five Great Recipes to Cook with Kids


Okay, so there’s part of you that would like to spend the day scarfing burritos and binge-watching Archer reruns—hey, every man’s allowed his fleeting fantasies. Now back to reality: What awesome activity are you going to do with the kids this Father’s Day? You know, the kind of roll-up-your-sleeves, all-engrossing project of which great memories are made. Here at ChefSteps, our favorite family-friendly projects usually happen in the kitchen. Below, we’ve assembled five of our top ways to spend time with kids while cooking. Your children will be thrilled when you sit down to a Father’s Day feast of homemade pasta or ice cream they churned on their own—so thrilled, they might just skip off to bed without protest. And then you can start that Archer marathon.


1. Ice Cream and Ice Cream Cones

Maybe your ice cream socials are the stuff of neighborhood legend, maybe you’re brand-new to the world of DIY frozen desserts—either way, our free Ice Cream Class will inspire your family to make all sorts of cold creations in the kitchen. Pick that fresh mint that’s taking over the herb garden and pack it into a refreshing Mint Chocolate Chip Ice Cream, or go buy some dry ice and teach the wee ones to whip up ice cream in a stand mixer (but only when supervised, of course.)

Short on time? Grab some rocky road or Neapolitan at the store, then head home and make your own Ice Cream Cones. Your kids will be dazzled when Super Dad turns their plain-old sandwich bread into a delicious edible vessel.


2. Chocolate Soufflé

You’ve seen your offspring flip out over chocolate plenty of times. And those chocolate lava cakes they serve at steakhouses are the stuff of childhood dreams. Way more dreamy: watching your kids’ faces as they discover they can produce a dazzling Molten Chocolate Soufflé at home. Our technique is remarkably easy and requires no special tools—so it’s a perfect solution for families in search of a last-minute plan.


3. Spherification

Any parent with a budding scientist in its midst should consider investing in a spherification kit. Trust us, Young Einstein will never forget the day she and Dad learned how to make liquids appear to be solids, creating tiny spheres that burst with flavor when consumed. Our free Spherification Class walks you through all the fundamentals. Fear not, ye overachievers, there’s a quiz you can take at the end.


4. Homemade Soda

Soda seems to have a magnetic pull on children, which is why you’re always pulling them away from the fizzy drink aisle. Because it uses real fruit juice, our Strawberry Soda is a drink you can let them consume without visions of cavities dancing in your head. And you’ll all have fun creating a carbonated beverage that harkens back to old-timey soda fountain days.


5. Fresh Pasta

One of our all-time family favorites: Fresh Pasta. Work through our simple recipe for supple noodles, and you’ll be making them together for years. Plus, the pasta holds up in the fridge for three more days. What better way to stretch out a holiday that’s all about you? (in name, anyway.)

Looking for more ways to cook with the kids? Join the ChefSteps community to talk recipes and techniques with chefs and home cooks. 

Seasonal Inspiration:
Eight Things to Do with Salmon

Salmon Bites ChefSteps

Here in the Pacific Northwest, we’re just a wee bit obsessed with salmon—particularly at this time of year. When you buy it fresh at a trusty fish counter, there’s no end to what you can do with a gorgeous hunk of sockeye or chinook. In the warm months, grilled salmon makes for a lovely light dinner. But if you’re burnt out on the cedar plank, we’ve got ideas to inspire you all year long.

Unsure about how to select the best fish? Consult our video for tips on seafood shopping, then move on to our handy salmon butchering tutorial. After that, it’s time to get cooking. Oh, and should questions arise, please pose them in the comments. We’re always here to help—and, (you may have already noticed), we do love talking about salmon.

1. Pass it around

Cancel the caterer. Your guests will be über-impressed to learn you made these elegant Salmon Bites all by your lonesome. Brined, cooked at a low temperature, then chilled overnight, the fish takes on a dense, rich texture. Augment with watercress purée, pickled onion, and Horseradish Cream and serve as an amuse-bouche before brunch or a passed snack at your next garden party.


2. Roll on

Master our technique for Fish Roulade, and you’ll use it time and time again when you need a fancy, yet foolproof, seafood preparation. Our favorite way to serve salmon roulade? Quickly seared and dressed in Piccata Sauce.

3. Discover the cure

Loving curing meats? You must see how expediently this Quick-Cured Salmon method turns raw fish into something toothsome and full of flavor.

4. Chop it up

Topped with fresh chervil and a few orbs of ikura roe, our handsome Salmon Tartare classes up an outdoor dinner and showcases the awesome fresh fish available this time of year.


5. Perfect your plating

Looking to bone up on your plating skills? Use our lemon oil–enhanced Salmon Crudo recipe to help you master the basics of composing the sort of sexy dish you find in fine-dining restaurants.

6. Have a smoke

To make Salmon Pastrami, brine your fish in our signature brine, give it a good rub, then smoke it to bring out that savory-sweet flavor. Mmmm…salmon candy.


7. Wait it out

Our PNW Salmon requires some planning—you’ll need to make the Salmon Katsuobushi months in advance—but it is So. Very. Worth it.

8. Explore modern cooking techniques

The dish that launched ChefSteps, our Salmon 104 °F is a great way to begin exploring modernist techniques and walks you through the steps of creating one of our all-time prettiest plates.

final_dish_salmon 104Click here to check out other salmon recipes, or upload your own by clicking “Add Recipe.”


Eight Things to Do With Simple Syrup


Simple Syrups

Simple syrup is a vital bar ingredient. Most good bartenders wouldn’t dream of starting a shift without a healthy stock of liquid sweetener. That’s because simple syrup dissolves easily into cold drinks and makes scaling recipes easy—an important factor when you’re furiously batching cocktails at a high-volume bar. But simple syrup has plenty of applications in the kitchen as well. Along with salt, sugar is an age-old preservative that was once essential for storing fruits in the cold months—you can think of simple syrup as sort of a pickling brine for sweet stuff. Bakers, meanwhile, keep sugar syrup on hand for glazing, and brush layer cakes with it to keep them fresh and moist.

Start by checking out our three Simple Syrup techniques. Depending on what you get up to, your syrup may require some modifications—it’s good to add glucose to the mix when you’re candying fruit, for example, to prevent crystallization. But all the ideas below begin with a simple solution of sugar in water.

From there, the sky’s the limit.

1. Create custom infusions

Bartenders regularly wow their customers with exotic-sounding “housemade” ingredients such as lemongrass or blueberry syrup. What they may not mention: infused simple syrups are shockingly easy to make. And they have all sorts of fun uses—try, say, setting up a DIY cocktail bar with a few different spirits, simple-syrup infusions, mixers, and garnishes. Your party guests will love building their own drinks while experimenting with new flavors. No need to heat the mixture either; cold-processed infusions have a distinctly bright, vivid quality that’s especially appealing when working with fresh fruit.

2. (Half-) candy and cure citrus fruits

If you find most candied fruits to be cloyingly sweet, try our technique for Half-Candied Blood Orange. We blanch the fruit in salt water—the salt diffuses into the pith, masking its bitterness. The best part? You can use any citrus you have on hand.

Equally versatile: our method for smoothly textured Cured Lemon Peel. We cook the peel sous vide with a 1:1 simple syrup, slice away the pith, then keep it around in the fridge until we’re ready to use. Wake up a weeknight dinner by sprinkling cured peel atop chicken, salmon, or our Chickpea Tuna Salad, or serve it alongside your favorite ice cream or sorbet.

Get creative—there’s no limit to the uses for this bright, addictive snack.

Half_Candied Blood Orange_5

3. Whip up some sorbet

One of the all-time best uses for leftover simple syrup: work it into a light, refreshing sorbet.

4. Dress fruit salads

Use simple syrup in a just-sweet-enough dressing to transform a simple bowl of fruit into a cohesive dish with a great glossy look.

5. Moisten layer cakes

Baker pro tip: brush simple syrup onto cooled layers of a layer cake to keep your confection fresh and moist. Adding a little booze—rum, vodka, etc.—will reduce the risk of a too-sweet treat and keep the cake nice and moist.

6. Mix muddle-free cocktails

The extent to which bartenders hate making mojitos may have been overstated, but there’s a reason those mint coolers have a bad reputation. It takes time and energy to muddle drinks à-la-minute, and it’s easy to overbruise delicate ingredients if you’re not being careful. Often, cocktail recipes that call for muddling can be adjusted by using simple syrup instead. A great example: this muddle-free Old Fashioned from Seattle’s own Robert Hess.

7. Design elegant garnishes

Start with our gluten-free, Flourless Carrot Cake, topped with super-cute candied carrots cooked sous vide in simple syrup.

Jellied Beans_1

8. Make jelly beans with actual beans—seriously

For the Jellied Beans in our Fruit Minestrone, we sous vide navy beans and a simple syrup made with sucrose and glucose syrup to yield toothsome little candies that will last in the fridge for months.

Want to mix a cocktail with simple syrup right this minute? Check out our very own Yard Bird, a smooth libation made with rum, Cynar, and two kinds of bitters. And of course, we’d love to hear about your favorite uses for simple syrup—let us know in the comments!