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You’ve successfully started a small food business. You’re selling your delicious products to friends, family, and a growing group of happy customers. But, you can no longer keep up with the demand. It’s impossible to continue making the food at…
You may not want to admit it, but isn’t roasting marshmallows just as must fun for adults as it is for kids. Isn’t it delightful to see the marshmallows shiver, sweat, turn brown, hopefully without burning or falling in the…
Gently press into a marshmallow. And let it go. What happens? It should have bounced right back up Now, drop one in a glass of chocolate milk. Does it float or sink? Marshmallows are light and airy, while being bouncy…
There are literally countless recipes for caramel sauces. But, if you look more closely, you’ll find just 3 recurring patterns in these recipes. You can use brown sugar, caramelize sugar, or, make use of the Maillard reaction to make a…
Not happy how your French meringue turned out? Make it crisper by extending the baking time, add more sugar to make it denser, or consider experimenting with stabilizers. There are several ways you can tweak a French meringue to make…
Want to make your own sugar candy? Develop your own recipes? Maybe even start your own candy-making business? But do you feel like you’re only able to follow a recipe? Scared that even the slightest tweak will result in a…
You might have seen it on a tv cooking show. Or maybe there’s an ice cream shop you’ve been to that uses it. Using liquid nitrogen sure is a spectacular way to make ice cream. But, it’s not just that.…
It’s the cream of a pastry chef: creme patissiere, or creme pat in short. A fancy version of cream. It’s thick and creamy, and works well in a range of treats – what about filling some choux pastry with creme…
Choux pastry is a little piece of magic. A small, dense, little ball of dough, turns into a light and airy hollow ball in the oven! It serves as the perfect casing for a range of fillings to make profiteroles,…
Making fudge is all about controlling the crystallization of sugar. Dissolve the sugar first and then make sure it crystallizes in just the right way to make some melt-in-the-mouth fudge. It only becomes easier when you understand the science behind…
Just wanted to eat a hard-boiled egg and found out that it contains a dark grey ring around the yolk? No need to throw it out, these grey egg yolks are still perfectly safe to eat. They just don’t look…
It’s the contrast between its soft and silky inside and crackly brown top which makes a creme brulee such a great dessert. Yet it’s simple to make. No long list of ingredients, nor complex processes are required. Instead, making a…