Picture a huge ballroom with 100 individual work areas, a couple hundred people, a overwhelming air of anticipation and the air conditioning cranked up high. And stick a 6-ft tall, costumed Pillsbury Doughboy in the corner of the room. This is pretty much the setting for the 43rd annual Pillsbury Bake Off …
When it comes to recipes, it is usually best to match the ingredient list as closely as possible. Use large eggs, when a recipe calls for them. Use buttermilk, rather than a substitute if you can. You’ll usually get the best flavor and the most accurate results this way.
The biggest temptation …
I’m incredibly lucky to live in California, a state that not only produces fantastic produce, but does so year-round. As a result, you might think that I don’t pay too much attention to what is in season and what isn’t simply because so much is available. But I do. Despite the availability of decent …
Almond paste and almond meal are two ingredients that are quite easy to confuse – especially when you haven’t worked with either one before.
Both products start with ground almonds. Almond meal, which is also called almond flour, is made with nothing more than finely ground almonds. Technically, almond meal …
Just about all cake-baking recipes, as well as those for quick breads and muffins, call for the pan to be prepped in such a way as to prevent your finished product from sticking to the inside of the pan. Nonstick cookware is supposed to do this on its own, but it’s not foolproof. Recipes …
MY LATEST COOKBOOK IS NOW AVAILABLE
YOU CAN ALSO FIND ME HERE
