dancing. We started moving, like when you’re a kid and you eat a candy bar and you just have to twirl around and move. It’s the shoulder shake, like, ‘Oh, that’s good.’”She tried tamping down the garlic and onion, and when the batch came out, there was no dancing. “It didn’t make us smile.
It wasn’t as fun. It just didn’t click.” The team reverted back to the old recipe.Since 2002, Britton Bauer has been in her test kitchen, rooting around for flavor combinations that make people want to get on their feet.
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