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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Food-grade lye — authentic Bavarian pretzels, ramen noodle kansui
Malt syrup for bagel water, pretzel dip, bread sweetener
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Food-grade lye — authentic Bavarian pretzels, ramen noodle kansui
Malt syrup for bagel water, pretzel dip, bread sweetener
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Place coconut in a shallow bowl. Pour melted chocolate into one end of an 11x7-in. dish. Roll two-thirds of a pretzel rod in chocolate, allowing excess to drip off. Place on waxed paper; let stand until chocolate just begins to lose its sheen. Repeat with remaining pretzels. Sprinkle coated pretzels with coconut, patting to help adhere. Decorate as desired, using some of the melted chocolate to attach candy coating disks to make faces, halved mini marshmallows or white chips to make ears and mini chocolate chips, sprinkles and Sixlets to make eyes and noses. Carefully stand bears upright in a tall glass or press the bottoms of the pretzel rods into holes cut into a 2-in.-thick piece of Styrofoam. If desired, cut fruit rolls into thin strips to make scarves; tie around bears. Let stand until set.