A Guide to Ovens for Baking: Convection Vs. Conventional
I still remember the day I realized that not all ovens are created equal. As a baking consultant with a…
A Recipe for Silky Swiss Meringue Buttercream
I still remember the first time I attempted to make Swiss meringue buttercream – it was a disaster. I had…
The Ultimate Guide to Cheesecakes: From Classic to No-bake
As I stand in my bespoke cake studio, surrounded by the intoxicating aromas of butter and vanilla, I am reminded…
A Beginner’s Guide: How to Decorate Cookies With Royal Icing
As I sit amidst my watercolor paintings and half-finished cake designs, I often think about the myths surrounding how to…
An Explainer: What Is Couverture Chocolate?
As I stand in my kitchen, surrounded by the tools of my trade, I often find myself frustrated by the…
A Guide to Different Types of Sugar in Baking
As a pastry instructor with 20 years of experience, I’ve seen many home bakers struggle with the concept of a…
A Foolproof Guide on How to Make Macarons
I still remember the first time I attempted to make macarons in my tiny Parisian apartment. It was a disaster…
A Review of the Best Cameras for Food Photography
I still remember the day I realized that best cameras for food photography weren’t just about the gear, but about…
A Guide to the Best Types of Chocolate for Baking
I still remember the day I realized that not all chocolate is created equal, especially when it comes to best…
A Guide to Baking With Kids: a Fun Weekend Project
As I sit here, surrounded by the warm glow of my kitchen and the gentle hum of the mixer, I’m…