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Ditch the Sheet Pan — It’s Time for Made In’s New Porcelain Baking Slab

By Matthew Denis Sep 30, 2021 10:21 AM

Chef Nancy Silverton serves up slab pie in a new Made In baking slab. — Chef Nancy Silverton serves up slab pie in a new Made In baking slab. Image used with permission by copyright holder

While world-renowned chef, baker, and author Nancy Silverton is most known for her bread baking, she loves to cook desserts, especially slab pies. As a dish meant to be served from its dish, Silverton was missing the proper bakeware to show off the finished pastry — until now.

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Slab Pies are usually presented in sheet pans, so from a plating perspective, the aesthetics of Silverton’s scrumptious purple and brown pies didn’t live up to their taste until Made In kitchenware stepped up to the counter. The company’s new porcelain baking slab was designed to her exact specifications, with Made In working alongside its French porcelain factory to bring Silverton’s vision to life.

Motivated by its 100-year family history in kitchen supply, creating the perfect baking slab was a challenge that thrilled its artisans and got the creative juices flowing. With cookware used in Michelin-starred kitchens, top-rated hotels and independent restaurants, shaping the slab’s difficult dimensions was no easy task, but Made In pulled it off. As the kitchenware maker continues to carve new ground in the chef’s landscape, designers weaved together three essential features to add function to this sweet-looking piece of bakeware.

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Made In’s baking slab features undulated handles that make it simple to transfer the dish straight from oven to table. Its large surface area is designed to fit the maximum amount of dessert fillings and the dish is made with pure French porcelain. Called “the best bakeware material in the world” by Made In, the porcelain features thermal shock resistance, a naturally non-stick surface and crisp white coloring that elicits a beautiful piece of bakeware that will be a distinct addition to any home or restaurant kitchen.

Designed to the 2014 James Beard Foundation’s Outstanding Chef winner’s exact specifications, Made In’s baking slab is a one-of-a-kind piece of bakeware that stands not only as the perfect vessel for Silverton’s most cherished recipe, but for your next baking experiment. So next time, skip the sheet tray and sub in the brand-new baking slab, the ideal vessel for whatever you’re crafting in your kitchen this year.

Read More: Our Place’s Perfect Pot

Tom Brady-backed Hero launches low-carb pasta for National Pasta Month

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October is National Pasta Month — and if you ask me, it’s not getting nearly enough hype. There’s never a bad time for pasta, but the high carbohydrate content can keep people running the other way. Luckily, Hero has us covered, bringing back pasta night with three new low-carb pasta shapes. Backed by celeb athletes like Tom Brady and Kevin Durant, the Hero Pasta collection now includes Elbow Macaroni, Penne and Mini Spirals. All three deliver the taste, texture, and bite of traditional pasta with a fraction of the carbs.

Every box of Hero Noodles has the same nutrition profile: 5g net carbs, 0g sugar, 32g fiber, 12g plant-based protein, and 80 calories per serving. With over 40,000 5-star reviews, Hero has shown that pasta lovers no longer have to settle for pea-based noodles, spaghetti squash, or cauliflower stand-ins. For someone like me who has followed a generally low-carb diet for years, innovations like Hero’s low-carb noodles are a true game changer (and make it possible to enjoy National Pasta Month just like everyone else).

Europe is slowly embracing wine in pouches instead of bottles. Is America next?

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Boxed wine gets a bad rap because, well, it’s wine in a box. You’ve heard all the negative connotations by now: They’re cheap, unsophisticated, and downright boring. You walk into any party with boxed wine, and you’ll not only raise eyebrows, but also be persona non grata at the next shindig. I’ve personally never sipped wine from a box, though that has a lot to do with the fact that my introduction to wine happened when a date of mine from more than 20 years ago ordered a bottle of Château Ste. Michelle Riesling at a restaurant I frequented. The Riesling was sweet, crisp, and truly delicious for someone who runs on beer, tequila, rum, and whiskey. That bottle of Riesling, however, sparked curiosity: Buying a dozen red and white bottles of wine from my local shop in Pasadena, California. The bottles sat mostly on my wine rack collecting dust. I’d open one every few months when guests preferred something buttery or fruity over carbonated or oaky booze.

It wasn’t until my trip across Tuscany in April 2018 that I really learned to appreciate wine. After touring the tiny village, one wine came out on top, and it’s one I order every chance I get when dining out: Chianti Classico. But always make sure the bottle carries the black rooster symbol. The older I get, the more I appreciate a glass of wine. Heck, last summer while visiting Cuban Creations Cigar Bar in New Orleans, the lovely waitress recommended a glass of Cabernet Sauvignon for the Arturo Fuente Gran Reserva cigar I was about to light. It was a great recommendation.

Bowmore is bringing a new 20-year-old Islay single malt to the US

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Twenty years is a long time to wait for anything, let alone a whisky, but Bowmore is betting its newest release is one worth the delay.

The distillery, founded in 1779 in the town of Bowmore, is the oldest licensed distillery on Islay. It’s also the second-oldest in Scotland, and one of the few that still runs its own floor maltings, using peat smoke to dry the barley on-site.