This is a temporary cover, but the information inside is true to form. It seems as though...
Year: 2013
We started with our basic pâte à choux recipe. We substituted What If Flour for the all-purpose....
We spent the past few days working with lobster. The roe is always a battleground for idea...
This video is longer than what we usually put on the website. You need a little time...
We seasoned a fresh lime with powdered lime pickle from Cultured Pickle Shop. It made sense. The...
Another delicious development from our smoker.
What does an egg do in baked goods? It provides liquid, fat, and protein. It helps emulsify...
Walls are obstacles. They are support structures. They define a space. I see texture. Texture allows for...
We left the fennel in our pickle pot for 4 days. When we pulled it out, it...
The problem with many quick breads and cakes is the lack of contrasting textures. Fruits, vegetables, and...