Featuring Passion Fruit: Dream Ingredient for Pastry Chefs, Katalina Diaz: Phenom-enal, The Inner Architecture of Dessert, Chocolate Science: Understanding the Microwave Heating of Chocolate, Pastry Virtuosity: Umami from Scratch, The Function of Eggs in Pastry and Baking, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: GROUNDed in Tradition, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Gonzo Jimenez: Humble Jimenez, The Cocoa Crisis, Cottage Life: Increase your Revenue by Teaching Baking Classes, Promo Planner, Victor Dagatan: Crafting Elegance in Ice and Chocolate, Sourdough Secrets: Making Sourdough Spring in Springtime, Perfect Pairings, Business Bites, Celery + Mint + Honeydew + White Chocolate by Angel R. Betancourt, Pavlova Revisited by Richard Hawke, Inka Travel Cakes by Chef Karim Bourgi, Jajanan by Deden Putra, Matcha, Shiso & Coconut Mille Feuille by Jason Licker, Sweet Potato Cheesecake with Ginger Pear and Cranberry Compote by Kimberly Brock Brown, Grandma’s Carrot Patch by Sanjana Patel, Vanilla Oasis by Nicolas Nikolakopoulos, Carmela Ice Cream, Bitzel’s Chocolate, Bianco Latte, Pizca Patisserie

READING OPTIONS

Get this issue AND all past issues with our All-Access Subscription, or purchase the single issue on our shop!

DON’T MISS THIS ISSUE

Get this issue or the All-Access Subscription and get all past issues included!