So many nooks! So many crannies!
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Dana Bonagura: at the grocery store. But there weren't a lot of brands to be found there, so we took to the internet and sourced two additional brands, which are both easily purchased online. We sought out only plain, white English muffins—no cinnamon-raisin, no sourdough, andThe best English muffin has to be a study in textures.
The flavor of of a plain English muffin shouldn't be overwhelming—a light sourness, butteriness, and a hit of salt are welcome factors, but the muffin should really be prepared to act as a backdrop for any-and-all sweet or savory purposes.A team of Epi staffers gathered round as I toasted English muffins in a top-loading toaster and brought them piping hot and crispy to a conference table.
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