Pizzelles are thin, round waffle-like Italian cookies. They’re cooked on a special little griddle that gives them a crisp texture and imprints them with a delicate floral patter. The traditional pizzelle is flavored with anise extract, which gives the cookies a subtle licorice flavor. I flavored mine with vanilla extract. They’re beautiful …
Bread-baking is a subject that you can never have too many books about. It’s a skill that can take a lot of time and feel to fully develop, even if the basics are simple. This is especially true if your goal is to try and replicate some of the top artisanal loaves in your …
I rarely mention restaurants – unless I’m dining out of the country – but this week I had a lunch that was so foodie-oriented, I can’t resist writing about it. It was a coffee-pairing lunch hosted by Starbucks at Lucques, a restaurant in Los Angeles. The lunch was held at the end …
It’s a bit hard to say what makes lemon poppyseed such a good combination in baked goods. Zesty lemon flavors are always good, of course, but the poppyseeds don’t contribute much in the way of flavor. They do, however, add a hint of additional texture to a cake or muffin and that …
Just last month, the Guinness World Record for Largest Cupcake was set in Minneapolis, Minnesota with a cupcake weighing 150-lbs. The cupcake, while large, was actually not as impressive as you might think. It stood just 12 inches tall and 24 inches wide. It also wasn’t eaten after the record …
When I first started watching cooking shows on TV, the first thing that I noticed that those cooks/chefs used lots of small prep bowls. I tended to chop things as I worked, when I needed them. This was especially true if I was making something like vegetable soup and there was no …
When I was a kid, macaroni and cheese was one of my favorite dinners. I suspect that there are lots of former kids out there who would say the exact same thing. Everyone has a different “type” of macaroni and cheese that they favor. I know some people who like it go …
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