From Orchid to Pantry: The Rich History of Vanilla
Vanilla is a beloved spice that comes from the pods of orchids in the genus Vanilla. Its amazing flavor and fragrance have made it a favorite in cooking and perfumery all over the world. Let’s dive into the fascinating history of vanilla and see how it went from being used
The Golden Ingredient: The Science of Using Butter in Baking
Butter, a kitchen staple for centuries, is integral to the world of baking and pastries. Its unique composition and characteristics significantly influence the texture, flavor, and overall quality of baked goods. Understanding the science behind butter can help bakers harness its full potential to create mouthwatering treats.
How Important Are Eggs in Baking?
Eggs are vital in baking, offering structure, leavening, richness, color, and flavor. They are indispensable for home bakers and professionals alike, ensuring superior results. Knowing how to use them and how they effect baked goods is important.
The Sweet History of the Macaron
First things first, before we dive into the history of the macaron let’s get the most important thing out of the way – how to pronounce macaron vs. macaroon. Although both are equally delicious, the way it is said could mean the difference between happiness and (possibly) disappointment. If you
L’École Valrhona Brooklyn Announces Luke Frost as Executive Pastry Chef for North America
L’Ecole Valrhona Brooklyn proudly announces the appointment of Chef Luke Frost as the Executive Pastry Chef – North America, marking a significant milestone for the renowned French chocolate manufacturer. With a distinguished career spanning renowned establishments such as the Savoy Hotel Group in London and Le Manoir aux Quat’Saisons in
Meet the Chef: Ewald Notter
In this installment of “Meet the Chef,” we are delighted to introduce Chef Ewald Notter. Ewald boasts global acclaim as a pastry chef, and since 1991, he has been an integral member of Club Coupe du Monde Team USA. Read our story on The Basics of Pastry: Essential Tools Needed
Recipe: Chef Scott Green’s Sugar Cream Pie
While pastry chefs might wish to claim Pi Day solely for pies, the truth is, it’s dedicated to the mathematical constant π. Pi, approximately equal to 3.14159, represents the ratio of a circle’s circumference to its diameter. Given that pies are often circular in shape, it’s fitting that we have
The History of the Cheesecake
Less than 10 months remain until the 2025 Coupe du Monde de la Pâtisserie. Currently, the Continental Selections are in progress to ascertain which countries will secure a place to compete against the world’s finest pastry chefs next January in Lyon, France. The European Selection took place in France this
Everything you need to know about a (chocolate) soufflé
Today, February 28th is Celebrate National Chocolate Soufflé Day! So it is only fitting we pay tribute to this heavenly, delectable, timeless dessert. While this indulgence remains beloved, it tends to grace the menus of upscale restaurants more frequently nowadays. Crafting a soufflé is a culinary challenge requiring precision. Numerous
Recipe: Chef Scott Green’s Chocolate Peppermint Bundt Cake
Yes, we know Christmas was two months ago and the time for anything peppermint flavored has long passed, but has it? Not for some. Although this flavor combination is associated with the holidays, we can … and have … been enjoying it in sweets all year long. Girl Scout cookie
Recipe: Raspberry & Chocolate Mousse Cake
Fruit and chocolate, a match made in culinary heaven! There’s something utterly delightful about the combination of sweet, creamy chocolate and the natural sweetness and tang of fresh fruit. Whether it’s the classic pairing of strawberries dipped in rich, velvety chocolate, the tropical twist of bananas drizzled with melted chocolate,
The Basics of Pastry: Essential Tools Needed for Sugar and Pastillage Work
Sugar and pastillage work represent intricate and delicate forms of culinary artistry, transforming basic ingredients into stunning edible creations. These techniques have been refined over centuries, captivating both professional pastry chefs and hobbyists alike with their versatility and beauty. Sugar work involves manipulating sugar in various forms to create decorative
