Category Archives: Ingredients

What is chocolate bloom?

Chocolate Bloom

Imagine that you pull an unopened bar of your favorite chocolate out of the pantry, eager to take a bite, only to discover a whitish film discoloring the surface of your treat. This is a common occurrence and brings up many questions. What is the white layer? Is the chocolate still safe to eat? Can I still bake with it? The whitish layer is what ... Read More »

What is white chocolate?

White Chocolate

White chocolate is a chocolate confection made with cocoa butter, sugar, milk solids and vanilla, the same ingredients that you’ll find in milk chocolate with the exception of cocoa powder. Cocoa powder is what gives dark and milk chocolates their characteristic chocolate flavor and color. With white chocolate, you’re left with a very creamy and sweet product that has a strong flavor of milk and ... Read More »

What is marmalade?

Three Fruit Marmalade

Marmalade is just as popular a topping for toast as jams, jellies and other fruit preserves are, and its strong orange flavor makes it a popular ingredient in some baked goods, as well. Marmalade is a jelly – a fruit preserve made from sugar and fruit juice, as opposed to fruit puree – that has pieces of fruit suspended it it. It is typically made ... Read More »

What is superfine sugar?

Superfine sugar

Superfine sugar is granulated sugar that has been ground into finer crystals than regular granulated white sugar. Also known as caster sugar, it is popular with bakers because the smaller crystals cream very easily into butter and dissolve more readily into meringues and batters. This leads to products that have a finer crumb and lighter texture when finished, a result that is preferred by many ... Read More »

What is Biscoff Spread?

Biscoff Spreads

Nutella is a creamy chocolate hazelnut spread that was developed in Italy and released in 1963. Since then, the spread has gained fans all over the world, including in the United States, where it is becoming ever-more popular. Nutella isn’t the only European spread gaining in popularity: Biscoff spread is a new treat that is rapidly gaining fans of its own. Biscoff spread is a ... Read More »

White sugar vs raw sugar in baking

rawsugarwhitesugar

I have several different types of sugar in my kitchen, including white sugar, brown sugar and a variety of coarse sugars. By coarse sugar, I mean a “sugar in the raw” or natural type of sugar that has a much coarser texture and much larger crystals than plain white sugar has. These natural sugars have a lot of appeal when you’re in the grocery store ... Read More »

What is a sugar pumpkin?

Sugar pumpkin and regular pumpkin

Alongside the big, decorative pumpkins typically used for making jack-o-lanterns around Halloween that they stock at most markets, you’ll also see smaller pumpkins with names like “sugar pumpkins” or “pie pumpkins.” Large pumpkins tend to have watery and stringy flesh, so they’re not a great choice for cooking with. Sugar pumpkins, on the other hand, are an excellent choice for cooking and baking applications. These ... Read More »

What is half and half?

Half and Half carton

The term “half and half” shows up very frequently in cooking and baking recipes in the US, but it is not particularly well known outside of the US (or the term refers to something completely different). When it appears in a recipe, it sometimes generates a little confusion as to what it is. “Half and half” is a mixture of half heavy cream and half ... Read More »

Scroll To Top