Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season of Sugar Rush…
One of the first foods I learned to cook is French toast. Don’t ask me why, but our school’s cooking classes started by teaching us how to make French toast. Of course, over the next several weekends, I wanted to…
Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change in texture,…
For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just such a unique…
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…
Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee can be finicky to…
Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering whether you can do…
It’s like a cloud, white, light and fluffy. A typical example of a foam with plenty of air bubbles throughout coated in sugar and gelatin. It’s a bit of a hassle to make them (though certainly not impossible) but will…
When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about what’s happening in that oven. A cheesecake…
It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever you…
A good chocolate mousse is super smooth, airy, chocolatey and just melts in the mouth. It’s a great end to a dinner and is definitely one of my favorite desserts. If you want to make it yourself though it can…
Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical reactions…
