A method for better milk bread

Plus: Our favorite pancake recipe from Gourmet.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View in browser]( | [Manage preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [Sour-Cream Pancakes With Sour-Cream Maple Syrup]( [Gourmet's Sour-Cream Pancakes with Sour-Cream Maple Syrup on a plate with forks, knives, and coffee on the side.]( No buttermilk? No problem. In this classic pancake recipe from Gourmet editor Lillian Chou, a mixture of equal parts sour cream and milk stands in for acidic buttermilk, which works its magic when it reacts with baking soda. The result? Tender, fluffy, and slightly tangy pancakes. [READ MORE]( What We're Talking About [Three Peanut Butter Coconut Cream Sandwich Cookies on a ceramic platter.]( [57 Vegan Desserts to Make at Home]( [Fudgy brownies, easy cookies, and luscious chocolate pudding—no eggs or dairy required. Read More ►]( INTRODUCING WELL EQUIPPED Gear Reviews, Taste Tests, and the Best Deals Online Straight to your inbox. [GET THE NEWSLETTER]( [A bag of Loacker Cheese Quadratini on a marble countertop surrounded by more cheese quadratini.]( [Cheese Quadratini Are the Best Quadratini]( [They’re sweet and savory, and capable of stealing the show at a dinner party. Read More ►]( [Two loaves of Milk Bread being sliced. ]( [Tangzhong Makes Milk Bread Better—but Not for the Reason You Think]( [Milk bread recipes frequently mention tangzhong’s magical ability to produce ultra-tender bread, but it’s rare to see an explanation of the actual science behind this phenomenon. Read More ►]( Weekend Brunch [Photo of masa pancakes on plates with maple syrup and butter surrounded by glasses of ice water and maple syrup.]( [Masa Pancakes]( [View Recipe ►]( [Soft scrambled eggs with fresh ricotta and chives on toast.]( [Soft Scrambled Eggs With Fresh Ricotta]( [View Recipe ►]( [Image may contain: Food, and Pizza]( [Mushroom, Leek, and Fontina Frittata]( [View Recipe ►]( [Gourmet's Crème Brûlée French Toast with forks, plates, and berries on the side.]( [Crème Brûlée French Toast]( [View Recipe ►]( [Grandma Douglas's schnecken on a wire cooling rack.]( [Grandma Douglas's Schnecken]( [View Recipe ►]( [Photo of Breakfast Grilled Cheese with Soft Scrambled Eggs.]( [Breakfast Grilled Cheese]( [View Recipe ►]( [Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2022. One World Trade Center, New York, NY 10007. All rights reserved.