It’s not until you see the finished product from Nordicware’s Heritage Bunt pan that you realize how gorgeous it really is. The pan itself is nice, but not that impressive. The finished cake comes out with sharp lines, forming a swirling design that is reminiscent of a very geometric flower bud. It …
There is very little chance that Guittard‘s Cocoa Rouge cocoa powder will be mistaken for any other brand. The powder is a rich mahogany color that sound stand out amidst a sea of other cocoas, which tend to be more on the brownish side of the spectrum. It delivers …
There are two things that you should definitely try during the summer, when temperatures are high and you don’t really feel like cooking: baking cookies in your car and making homemade raisins. The former requires an 100F-or hotter day to work well. The latter simply requires a very warm sunny …
It’s always handy to have an external memory source on hand when you do a lot of work on the computer, and there is no reason that that memory source needs to be dull or plain. I’ve mentioned Freshly Baked USBs before, which are portable USB memory sticks that are …
I have an easy time using up extra egg whites when I have them because I have a general affinity for egg white heavy desserts (not to mention high protein egg white omeletes for breakfast!). Angel food cakes, pavlova, macaroons… the list goes …
Sydney Food isn’t a new cookbook, but it is one that has a special place in on my cookbook shelf and I decided to bring it up because I recently recovered my long-misplaced copy from the back of not often used bookcase. The cookbook is by Australian chef Bill Granger, who is …
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