Jill Meredith
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Jill Meredith is a pastry chef, food writer and culinary instructor. She is passionate about all things sweet and loves sharing that passion and knowledge with others. She lives in Oklahoma with her husband, daughter and 3 cats.
Tips for Perfect Caramel Apples
If you are going into withdrawal because state and county fairs did not happen this year and you are craving those iconic caramel apples,...
The Science of Sugar
Believe it or not, the holidays are almost right around the corner. That means it is almost time for candy! From fudge to divinity...
Storing Pavlovas
Crispy on the outside and fluffy on the inside, pavlovas are a beautiful dessert, especially when filled with gorgeous berries and billowy peaks of...
New Ideas for Sweet Potato Pie
If you love sweet potato pie but want to make it more distinctive and less like pumpkin pie, here are a few ideas for...
Mirror Mirror – Basic Mirror Glaze Tips
We have all seen those beautiful cakes covered in glistening mirror glaze. Whether one color or several colors beautifully intermingled and made extra shimmery...
It’s a Marshmallow World
Whether you’re enjoying campfire s’mores or a big, steamy cup of hot cocoa, soft, ooey-gooey marshmallows play a starring role. We’ve all bought those packaged...
Macarons and Meringues
Anyone who is familiar with making meringues is probably aware that is more than one way to make them. Various types of meringues, including...
Demystifying the Macaron
The oven dings, and you anxiously open the oven door with eager anticipation, only to find that your macarons are cracked, brown and never...
Bringing Back Backed Alaska
Some desserts never seem to go out of style. Baked Alaska is one such dessert. Simple in concept, yet elaborate when presented, it is...
The Basics of Caramel
What’s sweet, sticky and essential for popcorn, ice cream or apples on a stick? Well, caramel, of course! As we welcome fall, gorgeous caramel...
LATEST ISSUE
LATEST PODCAST
Elisa Strauss: From Cake Artist to Owner, Author, Consultant & Teacher
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Elisa Strauss founded Confetti Cakes in 2000. She is a graduate of Vassar College and The Institute of Culinary Education, where she received a...
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Pierre Hermé: The “King of Modern Patisserie”
(This article appeared in the Winter 2020 issue of Pastry Arts Magazine) Pierre Hermé is often referred to as the “Picasso of Pastry” and the “King...
Tips for Perfect Caramel Apples
If you are going into withdrawal because state and county fairs did not happen this year and you are craving those iconic caramel apples,...
The Science of Sugar
Believe it or not, the holidays are almost right around the corner. That means it is almost time for candy! From fudge to divinity...
Storing Pavlovas
Crispy on the outside and fluffy on the inside, pavlovas are a beautiful dessert, especially when filled with gorgeous berries and billowy peaks of...
LATEST RECIPES
Tout Chocolat Tart By Garry Larduinat
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(This recipe appeared in the Summer 2019 issue of Pastry Arts Magazine) Sponsored by Yield: 15 tarts Chocolate Sweet Dough 250 g unsalted butter
250...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
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(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
