Blog

30-years for stealing a donut?

A man in Missouri is facing the possibility of a 30-year prison sentence for stealing a donut from a local convenience store. The donut wasn’t made of gold, diamonds or anything else valuable (unless you reallylove sprinkles); it was an ordinary 52-cent donut. What happened was that the man shoplifted the donut and, while trying to make his escape, assaulted the store clerk. The assault ... Read More »

Pate Brisee (Tart Dough)

Pate brisee (or pâte brisée, si tu prefere) is one stable recipe that should be in every baker’s repertoire – especially if you’re a baker who likes to occasionally branch out from cookies and cakes into the realm of pies and tarts. It is a basic tart crust that is easy to make, keeps in the refrigerator or freezer exceptionally well, and works with both ... Read More »

Killer Pies: Delicious Recipes from North America’s Favorite Restaurants

killer pies

Pie is one type of dessert that is loved by just about everyone. This is largely because there are so many types of pies out there to choose from, from chocolate fudge to classic cherry to lemon meringue and everything in between. Even more interesting than the variety of pies that exist is the fact that pie popularity varies radically from region to region, making ... Read More »

Lime and Raspberry Bread

lime & raspberry loaf slice

With a half-dozen limes freshly picked from a heavy-with-early-season-fruit lime tree and a large basket of organic, super sweet, nearly black raspberries in my kitchen, I knew that I had to find a way to combined them. Tempted as I was to just eat all the berries unadorned), the combination of zesty lime and rich berries just seemed too good to pass up. And I’ll tell ... Read More »

Cake and pizza lifter

Shifting cake layers around the kitchen can be tricky, especially when you’re making a cake with several layers, because there is always a risk of a piece of cake tearing or breaking in two. Once the cake is stacked up, frosted or not, it is almost impossible to move (undamaged and in one piece) unless it is already on a cake stand. Cheesecakes and other ... Read More »

Truffle pretzel spiderweb for Halloween

truffle pretzel spiderweb

Halloween isn’t one of those holidays that sends me out looking for gourmet candies and treats. Call me a traditionalist, but while I’m not about to turn down a pumpkin pie truffle, I tend to stick with the more widely available chocolates and candies at this time of year. The more exotic or indulgent things get saved for Christmas, Valentine’s Day and Easter. This isn’t ... Read More »

CI tests rimmed baking sheets

rimmed baking sheets

A baking sheet is a baking sheet is a baking sheet – right? Not quite. Different baking sheets are made of different materials and are different thicknesses, and baking the same cookie on ten different sheets can result in ten differently finished cookies – from undercooked to burnt. For their most recent issue (Nov./Dec. 07), the Cook’s Illustrated staff decided to test baking sheets to ... Read More »

What does “to proof” mean?

When it comes to food, the word “proof” has two completely different definitions. The verb “to proof” is a baking term that describes the action of yeast. Primarily, it is the act of dissolving active dry yeast in water (or another liquid) before incorporating it into dough to ensure that the yeast is alive and kicking, a definition that might have arisen from the need ... Read More »

Scroll To Top