Chef's Blog, Chef's Notes Plus, Family Fun

All About Meringues

Have you ever tried to make a lemon meringue pie and ended up with a sort of sad, droopy meringue top? We all have! Luckily, once you master the meringue, it’s a super simple trick to have up your sleeve for pies, cookies, and even cakes! Whipping egg whites with […]

Cookies, Free Recipes

Amaretti Cookies

Makes about 3 dozen cookies Variations Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon. Chocolate Chip Amaretti: Fold ½ cup mini chocolate chips into the finished batter. Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest. Candied Ginger Amaretti: Fold ¼ cup finely diced […]

Cakes, Desserts

Angel Food Cake

Makes one 9-inch tube cake In order to reach a lofty height, angel food cake needs to cling to the sides of the pan, both as it bakes and while it cools. This is why the pan is ungreased and the cake is cooled upside down. Some angel food cake […]

Chef's Blog, Chef's Notes Plus

Desserts for Your Passover Table

Baking for Passover involves its own unique set of challenges, as during the Passover period, observers do not consume items that are chametz—that is, any product made from wheat, barley, rye, oats, or spelt that has come into contact with water and allowed to “rise.” Just about anything made from […]

Cakes, Desserts

High-Ratio White Cake

High-ratio cakes have a higher quantity of sugar than some other cakes, which makes them exceptionally moist and tender, and gives them a slightly longer shelf life. Their unique mixing method is simple and leaves you with a cake that’s perfect for kids’ birthday cakes or your next pot-luck. Makes […]


Italian Buttercream

Makes about 6 cups Italian buttercream starts with a very stable meringue, making it creamy and light, but also very sturdy. It is almost impossible to mess this recipe up, so don’t panic. If your buttercream appears melted, it means it’s too warm. Place the whole mixing bowl in the […]


Pignoli Cookies

Makes about 3 dozen cookies Pignolis, also called pine nuts, make a delicious, toasty-tasting cookie. Ingredients 2 1/4 cups sugar 2 cups almond paste 1/2 teaspoon almond extract Pinch kosher salt 1 teaspoon pure vanilla extract 1 cup egg whites 1 cup pine nuts, or more as needed Directions Preheat […]

Chef's Notes Plus, Family Fun

Spooky Cookies and Cupcakes for Halloween

Are you afraid of ghosts? Monsters? Zombies!? For Halloween treat inspiration, we look to the creepy crawlies, and this easy spider web design can be used to make creepy cupcakes, spoooooky coooookies, and cakes or pizza that will give you goosebumps! For these cupcakes, we rolled pre-made fondant (you can […]


Swiss Meringue

Makes about 6 cups With this meringue method, warming the egg whites and sugar dissolves the sugar to create a smooth texture and heats the eggs for a food-safe and stable meringue. For a common (or French) meringue, use the same ingredients and whip without heating. Add 1/8 teaspoon of […]