“Suddenly he—the captain, that is—began to pipe up his eternal song: ‘Fifteen men on the dead man’s chest— Yo-ho-ho, and a bottle of rum! Drink and the devil had done for the rest— Yo-ho-ho, and a bottle of rum!’ “ Robert Louis Stevenson, Treasure Island, 1883 With a long, storied […]
Gifts for the Foodie-Mom in Your Life
We happen to know a little something about food lovers. If the Mom in your life is a foodie like us (and you!), check out our Mother’s Day gift guide for the best present at any price point. Digital Cooking Scale A digital scale is a can’t-miss-gift for anyone who […]
The Late Spring-Early Summer Sweet Spot
As the spring quickly merges with early summer, we have some amazing produce headed our way—and we’re eyeing the sweet stuff! Try some of our favorite recipes to enjoy the sweet berries (and tomatoes!) coming your way. Cheesecake with Fresh Summer Berries Raspberry Mascarpone Tart Fresh Blueberry Pie Panna Cotta […]
Choosing Baking Dishes for Pies and Tarts (and More!)
Selecting bakeware for your pies and tarts is an essential step in creating a superior product. A pie or tart dough will bake differently depending on the kind of pan in which it is baked, and an inferior pan can adversely affect the crust of your pies and tarts. It […]
Using Sheet Gelatin
While we may be more familiar with powdered (granulated) gelatin found in a box at every grocery store, our greater access to professional recipes and techniques means the introduction of some unfamiliar ingredients—including the form of gelatin most found in professional bakeshops: sheet gelatin, sometimes called leaf gelatin. Sheet gelatin, […]
Flax Seed Paste for Vegan and Dairy-Free Baking
Eggs play an important role in baking. They work as a binder and add fat and moisture to a recipe. For that reason, baking without eggs can seem virtually impossible, but it’s not! While a variety of egg substitutes exist in the market, these days, the go-to for substituting eggs […]
Carving a Holiday Ham
Ham is an American holiday staple, and whether you buy it raw, cured, or spiral-sliced, you are in for a delicious treat. On the larger size of most roasts, a whole ham can be hard to handle! In these two galleries, we’ll walk you through carving a holiday ham, either […]
Vegetarian Soy Proteins: Tofu, Tempeh, and Seitan
Tofu Tofu is made from soy beans, which are soaked, ground into a paste, cooked, and filtered. This soy milk is then curdled – the curds are removed from the whey and pressed. The pressing removes any excess whey and forms the tofu. Tofu is generally sold in bricks, which […]
An Introduction to Dim Sum
Many people think dim sum is Guangdong (Cantonese) food because most Guangdong restaurants in the United States serve dim sum at brunch. However, dim sum is the Cantonese pronunciation for the mandarin term “dian-xin (pronunciation is shing)” meaning light refreshments or pastries. In China, there are “hot food chefs” and […]
Why Do Cakes Fall in the Center?
Sometimes a cake “falls,” or sinks in the middle during or after baking. Assuming the recipe you’re using is accurate and otherwise “good,” there are several reasons that a cake may not achieve expected volume. Inaccurate measuring of ingredients may affect the structure of a cake. Or, the leavener used […]
Make a Strata, Without a Recipe
One of the most surprisingly underrated foods is the strata. Made from bread, eggs, milk, and fillings, a strata is a cross between a savory bread pudding and a stuffing (or dressing). It’s an appropriate dish for any meal of the day, endlessly customizable, filling, simple to prepare, and best […]
Brûléeing Sugar
The signature of crème brûlée is a crunchy caramelized sugar topping that cracks open to reveal a creamy custard underneath. Brûlée refers to the process of “burning” the sugar and is not exclusive to crème brûlée. In theory, anything can be brûléed—even a steak, if you really wanted to! But […]