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 in ancient civilizations to becoming a global favorite today.
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.
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.
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 are looking for a small…
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 Oxfordshire, Luke brings a wealth…