I love making cookies, and I love making recipes. My family has always loved cardamom in everything, so I began to try and experiment with it in some of my baking. This particular experiment making crispy cardamom pistachio cookies turned out great (after a few tries) so I’m sharing it here. In the Ingredients section […]
In my chocolate chemistry post, I talked about how ganache is an emulsion, and you may have heard a sauce or salad dressing be called an emulsion before, but what does that actually mean? Are emulsions liquids, are they solids, or are they something in between? Are all sauces emulsions? Well, it turns out emulsions
Now that summer is over and school has started back up I wanted to talk about an experience I had over the summer that might be interesting to readers of this blog. I spent some time in Belgium – no prizes for guessing my favorite thing there (yes, it was chocolate!) but specifically, I got
Ciabatta is a traditional Italian bread… or so I thought. According to the BBC, “ciabatta, was invented in 1982” by a baker named Arnaldo Cavallari. But is that really true? I do not doubt that ciabatta was only popularized in the 80’s and most likely also only got its name recently, but compared to other
Gluten is the one (ok, two – but we’ll get to that) protein that rules the world of baking – it gives bread its structure and signature texture, and the amount of gluten present in flour is one of the most important differences between different types of flour. But how does gluten work, and how
