Category - Deconstructing Recipes

stack of brown butter almond tuiles

Brown butter is a flavor bomb for cookies

You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...

bowl of choux pastry puffs with craquelin chocolate

How craquelin on choux pastry works

Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of decoration? Note...

Italian meringue cheesecake

Saving collapsed Italian meringue

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

almond rice pudding

The science of a rice pudding

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...