“Too much good stuff” should be the theme of today’s Bites, even thought I managed to narrow my list down from last week’s massive post. Food bloggers are clearly back in action after the New Year’s celebration and it looks like we have a good 2008 to look forward to – recipe-wise, …
By now, you’ve probably heard something about the controversy between the cookbooks The Sneaky Chef and Deceptively Delicious, authored by Missy Chase Lapine and Jessica Seinfeld, respectively. If not, the short version of the story is that DD was released a few months …
 Swiss chocolate maker Frey is known for some of their creative flavor combinations and overall great-tasting chocolate. I’ve always had good luck with the bars I’ve tried in the past, including the unusual Citron & Poivre (Lemon & Pepper). One of my favorites is …
When I mentioned my new pie gate last week, commenter suzer pointed me over to another useful pie-baking accessory that I wasn’t really familiar with: the Bake-in-Pie Spatula. The spatula looks like a handle-less version of a regular pie spatula and is meant to be laid …
Those gigantic bakery-style chocolate chip cookies that are larger than your hand are always impressive. They promise the same buttery, sugary, chocolaty goodness of a small cookie, but in triplicate. Unfortunately, many of these cookies aren’t as good as the look, as the bakers/bakeries responsible figure that the fact that they can …
“Vegan baking” is a phrase that strikes fear into the hearts of quite a few bakers. Not my heart, of course, but some hearts. This is because successful baking often relies on the properties of butter, milk and eggs to produce a good result – and you can’t use any of these …
 I enjoyed every single recipe that I posted about this year, whether it was fun to make, fun to eat or – in the majority of cases – both. There were 151 new ones in total. But some were more popular than others, both with myself and with my …
Some desserts are classics and never get taken off the menu, year after year. Other desserts follow trends, going in and out of style and from being everywhere to nowhere in the blink of an eye. The classics get passed over for trendier desserts with regularity since many diners know that the …
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