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Salute to the Savory Underground
Note-Worthy
Temper, Temper by Dennis Teets
Chocolate Pecan Tropical Escape
Organizing the Cottage Kitchen by Deanna Martinez-Bey
Teacher Feature: Peter Greweling
How to Make a Successful Sourdough Starter by Elaine Boddy
Classic French Pastry: A Benchmark of Quality
BUT I Need Just a Little More Tempered Chocolate…
The Porch Pop-Up
Pain Perdu by Sophia McDonald
Classic Layer Cakes: Crossroad of Memory and Modern
Teacher Feature: Tracy DeWitt
Chocolate Tempering: Controlling Beta Crystal Growth and Maintenance of Useable Flow Properties of Nucleated Chocolate
How To Be a Successful Cottage Baker
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Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
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Salute to the Savory Underground
Chocolate Choux with Praline by Oleksandr Trofimenkov, KICA Brand Chef
Note-Worthy
AnnTremet Cake in New York, NY
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