Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly. Let rise for at least 10 - 12 hours in the refrigerator. Bring the dough to room temperature before trying to work with it. Form a loaf on a heavily floured towel and let it rise at room temperature until it doubles in size. Preheat the oven and a casserole or large pot to 450F. When the oven and vessel are preheated, carefully turn the loaf into the vessel, and bake covered for 30 minutes. Uncover, bake another 15 - 20 minutes until the loaf is browned to your liking. Let the bread cool completely before slicing.

Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, mix, and knead for about 5 minutes. Weigh in the fat and salt. Knead for another 10 minutes or until smooth. Let rise 1.5 - 2 hours. Weigh the dough into equal portions, and form tight balls from each portion. Let this rise covered for 45-60 minutes. Heat oven to 450F. Bake about 14 - 16 minutes. Let the buns cool completely before serving.

Weigh the water and yeast into a bowl, and mix to dissolve. Weigh in the flour, and mix thoroughly. Knead the unsalted dough in a mixer for 5 - 7 minutes. Let the dough rest for 30 - 40 minutes, then thoroughly mix in the salt. Let the dough rise about 4 hours, folding the sides of the dough up over the top about every hour or so. If you're planning on making multiple loaves or buns from this recipe, it will be easiest to divide the dough before rising, and let the portions rise in separate containers.

Form the loave(s) or buns by turning the wet dough out onto parchment paper, and shaping it roughly. Let the loave(s) or buns rise at room temperature until doubled in size, probably about an hour. Preheat the oven and a pizza stone or baking steel to 475F. When the oven is preheated, carefully place the bread (and paper) onto the pizza stone, and bake for 15 minutes; turn the oven down to 350F, and bake another 5-10 minutes until the bread is browned to your liking. Let the bread cool completely before slicing.

The full recipe method is available from the Recipe Club podcast.

Weigh the milk, sugar, and yeast into a bowl, and mix to dissolve. Weight the remaining ingredients into the yeasted milk. Mix, then knead for about 2 minutes. Let rise 1.5 - 2 hours. Weigh the dough into equal ≈50g portions. For each portion, roll out into a 1/4" thick oval, brush one side with oil, and fold over (oil side in) to form the bun. Let these rise covered for just 10 - 15 minutes. Steam the buns for 10 minutes, then remove the (still closed) steamer from the heat and let the buns sit in the steamer 3- 4 minutes more before removing. When ready to use, the oiled inner fold should allow the slightly cooled bun to open for stuffing.

Begin by making the roux. Mix the roux flour, milk, and water together in a pan using a whisk. Place over medium heat, and cook stirring constantly for 4 - 5 minutes, until aromatic (like toast). Let this cool completely before moving on.

For the dough, weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the base flour and salt. Add the cooled roux, and mix thoroughly. Knead for about 5 minutes before adding in the fat. Knead the fat into the dough for another 10 minutes, or until smooth. Let rise 1.5 - 2 hours. Weigh the dough into equal portions, and form tight balls from each portion. Crease the top of each ball using a dowel, like the handle of a wooden spoon. Let these rise covered for 45 - 60 minutes. Heat oven to 425F. Bake about 18 - 20 minutes. Let the buns cool completely before serving.

After calculating the initial base weight, remove the protein from the water. Weight in the salt and optional sugar, and dissolve completely before adding the protein back to the brine. The container should remain refrigerated throughout the brining process. It's recommended to rotate the protein and redistribute the brine every day or two.

The time factor for an equilibrium brine is going to be longer than gradient brines. Plan for something that's 1 - 1.5 inches thick to take about a day. A cut twice that thick will take about 3 days. If you're doing a roast, give it a week to 10 days. The beauty of this technique is that the brined cut will never get any saltier than the target chosen above, but it takes time. This technique is ideal for fish, poultry cuts, chops, and similarly sized cuts.

Combine the water, salt, and sugar. Heat that brine gently in a pot or microwave just until the salt and sugar can be fully dissolved in the water. Stir in the vinegar to combine.

This brine is a neutral vinegar brine that can be used for any vegetables. For the most crisp results, add the vegetables to room temperature or chilled brine. For faster and/or softer results, bring the brine up to about 200F before adding the vegetables.

The goal of this recipe is a deeply flavorful mushroom broth that can be used as an ingredient, or simply enjoyed with garnish(es) of your choice. The key technique is a stable, relatively low temperature steep. An induction burner or electronic kettle is excellent for this type of flavor extraction process. Note, the rehydrated mushrooms will be virtually flavorless at the end of this process; don't plan on getting any other use out of those

Bring the water up to a stable 65C (149F). Add the dried mushrooms to the water, and steep at 65C for 1 hour. When the hour is over, add the salt and msg to a fine strainer (I like the ubiquitous gold tone coffee filter), and pour the broth through the strainer. Press the strainer contents to get the retained broth.

Preheat oven to 375F. Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in a mixer until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the dry ingredients. Stir in chocolate chips and any optional additions like nuts. Drop rounded tablespoons onto an ungreased baking sheet. Bake for 9 - 11 minutes or until golden brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely.

Preheat oven to 325F. Beat shortening, peanut butter, salt, and soda until combined. Cream in granulated sugar and brown sugar until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the flour. Drop rounded tablespoons onto an ungreased baking sheet. Gently flatten and score with the back of a floured fork. Bake for 15 - 20 minutes or until evenly brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely.

Soak the oats in the soy milk in a large mixing bowl for about 5 minutes. After 5 minutes, add in all of the remaining ingredients, and mix thoroughly. Roll into bite-sized balls, and chill for at least 30 minutes.

You can also leave the soy milk out, and sub in any jam you like. If you're using sweetened peanut butter, you'll want to adjust the sugar level down to taste. The recipe is based on unsweetened natural peanut butter.

Combine flour, baking powder, and salt in a small bowl. Beat butter, granulated sugar, and vanilla in mixer until creamy. Add eggs gradually, beating well after each addition. Gradually mix in the dry ingredients. Divide the dough into 2 - 4 parts, and chill for at least 2 hours. Preheat the oven to 375F. Roll the dough to about 1/8" and cut out cookies. Place the cookies onto an ungreased baking sheet. Bake for 8 - 10 minutes or until golden brown. Cool on the baking sheet for 2 minutes; remove to a wire rack to cool completely.

Soubise is a classic french sauce that is traditionally made with onions and dairy. The result is a silky, savory, subtly sweet nappe that can be used in countless ways. This version uses raw cashews to achieve a classic result without dairy (though feel free to load it up with butter if you like).

Soak your raw cashews in water for an hour or so for best results, but it's not absolutely necessary if you have a high-powered blender. Slice your onions consistently to promote even cooking. Add the onions to a heated sauce pan with a tablespoon of neutral oil. Sweat the onions for a couple of minutes until they are wilted and becoming translucent, but definiely not browning. Add the water and cashews to the pan, and simmer covered for about 30 minutes. Add the salt, pepper, and MSG. Mix and turn off the heat. Let the sauce stand off the heat for 10 to 15 minutes, but up to an hour is fine.

To finish the sauce, add the cooked ingredients to a blender and puree completely. Once the mixture is smooth, add the optional xanthan gum to the running blender and let it run for another 30 seconds. You can strain this mixture if you like, but if the base was cooked out and the blender did its job, this should already be a perfect puree with the consistency of heavy cream.

• This recipe produces a very gently seasoned result. In some applications you may prefer up to double the salt and pepper.
• Some traditional soubise recipes were made with bechamel, so for a thicker result you can reduce the amount of water used in the base, or make a roux and refire the finished sauce with the roux to thicken it.

Before preparing the tomato jam, you'll need to make a decision about texture. If you want a finished product that's smooth like apple butter, throw split, deseeded tomatoes (or whole cherry tomatoes) in a high speed blender and puree. If you want a more varied texture, deseed and coarsely chop the tomatoes, or split cherry tomatoes. For thicker-skinned varieties, you may consider removing the skins if you aren't pureeing the tomatoes.

Once you've made your tomato decisions, add all of the ingredients to a heavy sauce pan, mix thoroughly, and bring to a boil. Stir occassionally to prevent scorching. You don't have to worry too much about high heat while there's still a lot of tomato water in the pot, since reduction is the goal. After 15 minutes or so, you'll notice a thicker texture emerging, and you'll need to adjust the heat down to a simmer to avoid constant stirring.

Reduce the jam for 45-60 minutes, or until the mixture has concentrated, thickened, and taken on a glossy appearance. The jam will have a thicker texture once cooled.

Store in the refridgerator in non-reactive containers like glass jars.

• Mix and match sugars (white, brown, honey, etc.)
• Mix and match vinegars like rice, Zhenjiang, or even lemon juice
• Add flavorings like dry spices or fresh ginger. Herbs and alliums like garlic might prove unpredictable over time, so reserve these for small batches intended for quick use

The problem with cheese sauce is that the flavor options are usually limited to cheeses that can be melted without breaking. In this sauce, sodium citrate is added to allow for virtually any cheese to maintain emulsion, and result in unique and flavorful cheese sauces that don't break or curdle.

Grate the cheese(s) for ease of melting later. Combine the flour and butter in a hot sauce pan, and whisk to combine. Once the roux is sizzling, slowly whisk in the milk to emulsify the base sauce. Once the white sauce has returned to a boil, mix in the sodium citrate, and reduce the heat to low. Whisk in small batches of the grated cheese, being sure to fully melt each addition before adding the next. Once all of the cheese is added, reduce heat to the lowest possible, or use the sauce immediately.

• Cheese blends work well when you want to include powerfully flavored cheeses without creating an overpowering sauce.
• If you choose to flavor the sauce with dried spices, add those in the roux stage, before the milk is added.
• If you choose to flavor the sauce with acidic or chunky ingredients like roasted or pickled chilis, add those at the very end.
• The flavor of the base sauce can be altered by swapping in alternate liquids, like beer, broth, or the soubise recipe shared above.

The base weight for this recipe is all of the prepped vegetables, which could simply be chopped seeded chilis, or it could include other additions like garlic, tomato, fruits, or anything else you like the flavor of in a vinegar hot sauce. Get all that stuff prepped and weighed, and that's the base weight to enter for this recipe.

Combine all ingredients except for the optional xanthan gum in a pot, and bring to a simmer. Cook just until the chilis are soft enough to be pureed. Pass the mixture through a food mill, or use a blender to puree completely.

Once the sauce has been pureed to your liking, you can adjust the thickness with small additions of equal parts water and vinegar. If you choose to enhance the texture and emulsion stability with xanthan gum, add that into the running blender so it is thoroughly and quickly incorporated without clumping.

• Chilis with thick flesh and/or thin skin work really well
• The flavor and acidity of the particular vinegar you choose is a major variable. This is another place where a blend might work well
• Avoid getting any fats or oils involved. They will change the texture and appearance of the sauce, leading to something more dressing-like
• Small amounts of fruits or vegetables that are high in pectin enhance the texture of the finished sauce, as well as adding flavor complexity and sweetness
• If you want to add the flavor of vegetables that are difficult to puree (ginger, celery, etc.), juice them, and substitute them for some of the water content

Bring more water than you need up to a boil. Weigh the flour into a clean bowl, then weigh in the indicated amount of boiling water. Carefully mix thoroughly, then knead for at least 5 minutes (a mixer is much safer here). Let the dough rest to fully hydrate for at least 90 minutes (or up to a full day) before rolling and cutting. These noodles will cook very quickly in salted boiling water. For example, this dough rolled to #7 on a pasta roller and cut into noodles cooks in 20 - 30 seconds.

To prep the eggs, estimate ≈45g per egg and beat up enough to achieve at least the quantity indicated above. Weigh the flour into a clean bowl, then weigh in the indicated amount of beaten eggs. Mix thoroughly, then knead for at least 5 minutes (a mixer is very handy here). Let the dough rest to fully hydrate for at least 60 minutes before rolling and cutting. This pasta will cook in salted boiling water in about a minute.

Weigh the water, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly and let rise for 60 - 90 minutes. Thoroughly grease or oil a pan like a 9x13. Turn the dough into the oiled pan, and stretch the dough to cover the bottom of the pan. Let the dough rise in the pan for 20 - 30 minutes while the oven heats to 450F. Top the pizza, being sure to get sauce and cheese all the way to the edge. The goal is caramelized lasagna-style edges. Bake about 20 minutes. For best results, remove the pizza from the pan to cool for at least 10 minutes before slicing.

Weigh the water, sugar, and yeast into a bowl, and mix to dissolve. Weigh in the flour, oil, then the salt. Mix thoroughly, knead for 5 minutes, and let rise in the refrigerator overnight. Alternately, double the yeast quantity, and let rise 2 - 3 hours at room temperature. Bring dough to room temp before using. Heat a pizza stone in the middle of a 500F oven for at least 20 minutes. Form each crust on a thoroughly floured peel, and top. Use the peel to safely bring the pizza in and out of the oven. Bake about 12 minutes.

Weigh the water, sugar, oil, and yeast into a bowl, and mix to dissolve. Weigh in the flour, then the salt. Mix thoroughly and let rise for 2 - 3 hours. Heat the oven to to 475F. Turn the dough onto a work surface and roll as thin as possible. Place the dough on either a floured pizza peel (if you're going to use a baking stone), or a piece of parchment (if you're placing it directly on the oven rack). Top the pizza, and bake about 15 minutes. Cut into squares, because that's how it's done.

• This base recipe will yield a highly seasoned (2% salt), 80% lean pork sausage that can be flavored to taste in countless ways. For a less seasoned base (1.5% salt), or to accommodate salty flavoring agents, reduce the salt to 75% of the indicated amount, or 1.87% the weight of the lean pork.
• This recipe assumes that you're engineering the fat ratio in the finished sausage by combining ground lean with ground fat. If you're starting with a relatively fatty cut like shoulder and want to simplify the recipe, just grind the meat and weigh it. Season with salt at 2% the weight of the meat, and water or flavorful liquid at 8% the weight of the meat.

Grind the salted meat and fat cubes until the desired texture. For a fine grind, most sausage makers prefer the texture of multiple passes through a coarse die, as opposed to using a fine die. When the meat is ground, mix in the chilled liquid of choice, as well as any additional seasonings, until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. Any sausage will improve in flavor and texture if refrigerated overnight before cooking.

• Italian sausage = red chile flake, cracked or ground fennel seed, and your favorite woody herb(s)
• Garlic sausage = 2 - 3 pureed garlic cloves per pound of meat. Optional: use white Vermouth as the liquid; add finely chopped Asian chives
• Smoked sausage (all pork) = measure the volume of the salt that is portioned by weight above. Add that same volume of ground black pepper. Some people like the balance of an equal volume of white sugar with the flavors of smoke and black pepper.
• Breakfast sausage = black pepper, sage, and optional maple syrup.

• Ginger water: smash or grate 30 - 40 grams of peeled ginger, and place into a heat-proof vessel. Bring 1 cup of water to a boil, and pour over the ginger. Let that steep for at least 15 minutes, and strain before using.
• Brat Seasoning (seasons about 10 lbs. of meat):
  • 12 g ground mustard seed
  • 12 g white pepper
  • 6 g black pepper
  • 5 g dried marjoram
  • 4 g ground coriander seed
  • 4 g citric acid
  • 4 g msg

Grind the salted meat cubes through a coarse die. Refrigerate the ground meat for 10 - 15 minutes, then grind through a coarse die a second time to achieve a fine texture. When the meat is double-ground, mix in the beer, ginger water, salt, sugar, and brat seasoning until the surface of the mix is sticky. Stuff it into casings if you like, or use bulk. This recipe freezes very well.

Clean your shellfish, then weigh it to set your base weight. Keep the shellfish well-chilled while you weigh out all of the other ingredients. Make sure the egg is beaten before weighing. You can plan on about 45-50g per large egg.

Once everything is weighed out, put the shellfish in a food processor, and pulse briefly to chop it. Add the salt and sugar, then start the food processor. Stream in the dairy and eggs gradually, and process until smooth and fully combined. Don't over-process, or the cooked result will be racquetball-esque.

• The finished mousseline can be flavored in innumerable ways with chopped herbs, ground spices, flavored oils, MSG, etc.
• While the dairy adds structure to the mousseline, any flavorful liquid can be subbed in. For shrimp mousseline, it is delicious to sub out half of the dairy for a concentrated stock made from the shrimp shells.
• If the mousseline is going to be served cold, you should push the salt and sugar quantities up by about 50%.

Weigh the masa harina, water, and salt into a bowl and mix until the masa is completely rehydrated. Cover the masa and let it sit at room temperature for at least 10 minutes, but up to an hour. Portion the dough to 30 - 35g balls. Individually press each ball of masa into a tortilla, and gently place on a griddle over medium-high heat. Flip the tortilla every 30 to 40 seconds to prevent overdrying on the surface. Each tortilla needs about 3 minutes in total, and it should puff with steam somewhere around the last minute of cooking. Remove the cooked tortillas to steam in a clean towel until they're all ready.

Weigh the flour, baking powder, and salt into a bowl and mix briefly. Mix the oil into the seasoned flour until the mixture is an evenly crumbly texture. Weigh in the water, and mix an additional 3 - 5 minutes, until smooth (a mixer is very handy here). Let the dough rest for at least 20 minutes. Portion the dough to 40 - 50g balls. Form the balls into thin tortillas using a rolling pin (the gluten will contract when using a tortilla press, making thin tortillas very difficult to achieve). Griddle the tortillas over medium heat about 30 -40 seconds per side. They should bubble on the first side before flipping. Hold the cooked tortillas in a clean towel until they're all ready.