If eggs yolks and full cream milk could make babies, I’d imagine they’d taste a lot like custard. The promiscuous mingling of these two key ingredients (and some other naughty bits thrown in) have resulted in an iconic sauce embraced the world over. Custard (creme anglaise) forms the foundation of ...
Mastering Meringue
Why all the fuss over poufy white fluff? The skill of meringue-making is a common kitchen artistry that all aspiring cooks should have in their back pockets. The ability to whip up a perfect bowl of foamy egg whites forms the foundation for perfecting a multitude of ...
Muffins: The Versatile Pastry
Piping hot, moist and dangerously moreish, few come close to beating freshly baked homemade muffins. Truly the greatest thing since sliced bread (though which came first is poised for debate), the meek little muffin is incredibly conversant and can be adapted, modified and jazzed with a multitude ...
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