Chopped Ranch Cobb Salad, 841–42 preparing, for chopped salads, 834 Bacon best cooking methods, 131–32 Braised String Beans with, 446, 446 Chopped Ranch Cobb Salad, 841–42 dry versus wet cures, 131 Easy Skillet Braised Chicken with White Wine, Fennel, and Pancetta, 249 Fried, Crispy, 132, 133 Garlicky Broccoli, and Anchovies, Pasta with, 685 grease, deep-frying with, 857 high-end, about, 131 Iceberg Wedge Salad, 831, 831 Maple-Sage Breakfast Sausage, 507, 507 Mayonnaise, 809 and Mushrooms, Easy Skillet-Braised Chicken with, 252 Oven-Fried, Crispy, for a Crowd, 133 Parmesan Biscuits, 163 and Pickled Jalapeños, Stovetop Mac ’n’ Cheese with, 723 preparing, for chopped salads, 836 preparing, for omelets, 130 Seared Brussels Sprouts with, 433, 433 Shallots, and Tarragon, Hot Buttered Peas with, 413–14 Waffles, Maple, 157 Baking pantry, 78–79 Baking powder “double-acting,” about, 145 “double-acting,” experiment on, 147 homemade substitute for, 149 leavening properties, 145, 145, 149 origins of, 143 shelf life, 79 Baking soda browning effect of, 143–44, 144 description of, 143 leavening properties, 143, 148 making homemade baking powder with, 149 shelf life, 79 Balsamic-Soy Vinaigrette, Sharp, 790 Barbecue-Glazed Roast Chicken, 600 Barley and Beef Stew, 192, 193 and beef stew, best cooking methods, 192 Basil -Caper Relish, 381, 381 how to chiffonade, 415, 415 and Leeks, Hot Buttered Snap Peas with, 413 and Pine Nuts, Classic Genovese Pesto with, 709 Spicy Thai-Style Flank Steak Salad, 344, 344 Tomato and Almond Pesto with Anchovies, 711 Tomato and Mozzarella Salad with Sharp Balsamic-Soy Vinaigrette, 790, 790–91, 791 Batter beer-based, 864, 888–91 for deep-frying, 863–64 gluten development in, 899 overmixing, warning about, 899 ... leavening properties, 143, 148 making homemade baking powder with, 149 shelf life, 79 Balsamic-Soy Vinaigrette, Sharp, 790 Barbecue-Glazed Roast Chicken, 600 Barley and Beef Stew, 192, 193 and beef stew, best cooking methods, 192...“double-acting,” experiment on, 147 homemade substitute for, 149 leavening properties, 145, 145, 149 origins of, 143 shelf life, 79