Butter needs to be melted or chilled for many recipes, but most baking recipes usually encourage cooks to bring their ingredients to room temperature before starting to mix things up. Everything incorporates much more easily when it is all at the same temperature and you generally get a better, not to mention …
A brown betty is a fruit dessert that is similar in concept to a cobbler. It has fruit baked underneath a sweetened topping, usually made of bread or cake crumbs. There are tons of variations on this dessert, mostly centering on how the fruit and topping ingredients should be …
See’s Candy is known for lots of delicious confections, but they are not known for having a wide variety of chocolates that can be used in baking, unlike many other candy companies. I suppose that you could try cutting up their buttercreams and stirring them into a cake, if you really wanted …
One of the things that stops me from making elaborately decorated cakes and cookies is the fact that it can be a bit of a pain in the butt to mix up multiple icing colors, at least when you compare it to the effort of mixing up just a single color of …
Meringues are usually a light, crunchy and fairly delicate. It’s hard to believe that they can be rolled up into a roulade shape, just like a sponge cake can. Meringue roulades work because the meringue is not overbaked, so that when it comes out of the oven, the meringue is still moist …
The Sweet Life in Paris is part memoir, part cookbook, and part guidebook on how to blend in with Parisians. The book tells the story of why pastry chef, author and blogger David Lebovitz decided to uproot his life in San Francisco and move thousands of miles away to France. …
I generally like my milkshakes in classic flavors like vanilla, strawberry and chocolate, with the former two being slightly favored over the latter. When you have a really good milkshake, these flavors really shine. But as with all things, variety is nice, too, and as good as a plain vanilla milkshake is, …
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