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Baking tattoos

cupcake tattoo

Chef tattoos are nothing new and we see them from time to time in various artand news sources, but you don’t hear all that much about bakers’ tattoos. Perhaps this is because a cupcake is far less dramatic than a large knife? Some might say it is because large knives appeal to more people with tattoos than cupcakes, but I think we’ve all seen plenty of ... Read More »

Need a ride to the grocery store?

Convenience, price and selection are likely to be the three things you take into consideration when choosing which grocery store you shop at most often. You might be willing to compromise on one or two points sometimes, but when a store offers you all three, it is probably where you do most of your shopping. The stores themselves have control over the price and selection ... Read More »

Wrench Ware

Father’s Day is rapidly approaching and, even though you probably already sorted through a long list of ideas, I couldn’t resist throwing in one more. Wrench Ware is a hybrid between tools and tableware, featuring one place setting with a stainless steel wrench-handled knife, crescent-wrench spoon and ratchet fork. The utensils come packed in a mock tool kit, with shaped holders to secure each piece ... Read More »

Trans fats and local, familiy bakeries

“Banning trans fat would ‘annihilate the legacy of every family bakery,’” or so says a baker from Philadelphia, PA, in response to a local city council bill that would prohibit the use of trans fats in commercial kitchens. As it first happened in New York when the city opted to ban trans fats, the public outcry was not unexpected, nor was the argument that small, ... Read More »

Pumpkin and Red Bean Curry

pumpkin curry and naan

Every once in a while, believe it or not, I end up making something that (a) doesn’t require an oven and (b) isn’t a breakfast/dessert item. I certainly wouldn’t mind if everything I cooked fell into one of those two categories, but there are so many other foods out there worth eating that it is a shame to pass on them. Besides, most of them ... Read More »

Soda makers switching to sugar?

In the 1980s, most major soda producers (and many food manufacturers) switched from using sugar as a sweetener to using high fructose corn syrup because it was both sweeter and cheaper than sugar. Due to the rising price of corn syrup, as well as increased consumer demand - primarily in the name of health - for sugar sweetened drinks, some manufacturers are considering a switch back to sugar. Others, ... Read More »

Homemade ice cream options

ice cream ball

It may be harder to achieve the fudge ripples and caramel swirls of prepackaged ice creams, but homemade ice cream has its own set of advantages. Now, I’m not going to argue against the convenience factor of store bought ice cream, or the fact that many are of outstanding quality, but they can be pretty expensive, so one of the advantages of making it at home ... Read More »

Cut cleanly through brownies

sliced brownies

Brownies and cheesecakes can be difficult to slice through and I often get asked how they can be sliced cleanly. The fact of the matter is that any sticky food can be a bit awkard when sliced, whether it is a fudgy cake or a rich custard-type pie, because the same qualities (gooey, sticky, creamy, etc) that make it so delicious also make it stick ... Read More »

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