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Crossroads: Where Savory Meets Sweet
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Back in the 16th and 17th centuries, olives, truffles and artichokes were considered...
Japanese Shaved Ice: Now a Dessert For All Seasons
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Kakigori, an esteemed member of the global family of shaved ice sweets, is...
Einkorn: Modern Uses for an Ancient and Singularly Flavorful Grain
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Ancient grains have officially been embraced by consumers. Take a stroll down the...
Rock Star: Geode Cakes Are Still Going Strong
After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.
Gluten-Free 2.0: Next Generation Flours
In this gluten-free age, the flour marketplace has changed so much that bakers have a dizzying array of different flours that depart from traditional wheat.
Aquafaba: Fab or Fad?
Aquafaba, the viscous cooking liquid from canned or home-cooked chickpeas, has been steadily gaining traction within the vegan community since 2015.
Ambrosial Desserts with Botanical Flavors
A plethora of botanicals are popping up. From aloe vera to tarragon, rosemary to mint. Even multi-herbal bittersweet amaras are entering the dessert realm.
Adding Traditionally Savory Ingredients to Sweets
You can balance the sweet flavor of most desserts with a salty element. A sprinkle of salt over a sweet bite can bring balance and pull out desired flavors.
The Sweet Side of Gluten Free
Investing in a gluten-free menu has significant rewards as awareness builds of gluten-related medical conditions & the benefits of a gluten-free lifestyle.
LATEST ISSUE
LATEST PODCAST
Florian Bellanger: From Fauchon to Food Network & Mastering Macarons
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Florian Bellanger is a pastry chef and co-owner of Mad Mac Macarons, "the Authentic French Macarons and Madeleines." Mad Mac serves the retail, food...
MOST POPULAR
Antonio Bachour’s Lemon Almond DELICE
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Antonio Bachour's Lemon Almond DELICE comprised of Almond Cake, Citrus Crumble, Lemon Whipped Ganache, Mango-Passion Fruit Jelly & Nappage Spray.
Triangle Millefeuille by Camilla Tinoco
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This Millefeuille is made with one layer of chocolate biscuit and one layer of crispy tuiles. Between the layers has an orange crémeux and...
Rock Star: Geode Cakes Are Still Going Strong
After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.
Ron Ben-Israel: Pastry Genius & Cake Savant Discusses Career Evolution &...
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In this episode, we talk with Ron Ben-Israel, pastry genius, and owner of one of the finest couture cake studios of our times -...
LATEST NEWS
Dawn Foods Announces First-Ever Sourdough Donut Mix
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Donut industry leader continues 100-year legacy with introduction of innovative, new products that cater to latest consumer trends Leading global bakery manufacturer and ingredients supplier Dawn...
Guittard Now Nut Free
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Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...
PreGel Highlights Cool Flavors For Cooler Season
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Dessert ingredient producer prepares for autumn with classic seasonal flavors
Question: What are three of the best things about fall? Answer: The extra hour...
Professional Hospitality Operators Attending Hostmilano Thanks to Partnerships...
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· All of the key Italian and foreign trade associations will be present · 1912 exhibitors have already booked their place (+ 8% on the...
