The current issue of Bon Appetit January 2013 is focused on The Top 25 Food Trends of the New Year but there is an article “How to Cook Right Now”. The leading trend relating to baking and desserts continues to be salted sweets. This specific article includes a description of what salts should be used when baking. According to the article, kosher salt dissolves quickly in cookie doughs, pastry dough and caramels. Flaky sea salt such as Maldon, is best for finishing touches. Coarse sea salt is crunchy and described as being more assertive. The other bit of useful information in this issue was in the Prep School section which highlights “A New School Caramel”. Alison Roman, Assistant Food Editor of the magazine, suggests “there’s an easier way: adding cream of tartar to the sugar. Its acidity prevents crystals from forming for a smooth, anxiety-free caramel, every time.” I have not tried this procedure yet but the idea of not having to continually brush the sides of the pan with a wet pastry brush is appealing. I wanted to include a link to the article but I was unable to find a link to the complete text. I guess you will have to buy your own issue or check it out at the local library. The recipe with the caramel is on Epicurious – Almond Bread Pudding with Salted Caramel Sauce. When I make it, I will be sure to let you know how it turns out.