Desserts and Pastries

Why I Won't Ever Be a Mainstream Food Writer

Not that I have ever actually aspired to be a food writer for a mainstream newspaper or periodical, but occasionally I see an article that really brings home the truth that I could never cut it in that job. The most recent was an article just before Christmas in a national paper. It was a question from a reader who 'loves to bake for... Read more →

On a recent vacation to Paris, I thought it might be fun to take a cooking class. My wife, Pat, loves to paint so it would also be a chance to get out of her hair while we each did something that interests us. The problem, though, is that I don't need someone to teach me how to make Beef Bourguignon, or Tarte Tatin. Those I make at home... Read more →

How Can You Prevent a Cheesecake from Cracking?

How can you prevent a cheesecake from cracking? --Sr. Celine Cheesecakes crack because the filling expands during cooking and then contracts while it cools. If the filling is not able to relieve the stress caused by this contraction in some way, it cracks. There are a few ways to help prevent cracking, according to Harold McGee. They... Read more →

More on Unsalted Butter

Someone on the food channel stated that all baked goods that call for butter should use unsalted butter rather than regular. If this is the case, why don't the recipes state that in their directions? When I see a recipe call for butter, I have never seen it state a preference for unsalted butter. Should unsalted be used instead, and if... Read more →

Cappuccino Panna Cotta

This isn't supposed to be a recipe website (Lord knows, there are enough of those around!), but sometimes I'll find a recipe that is just so-o-o-o good that I want to publish it. So, here is a great recipe for a tasty dessert: Cappuccino Panna Cotta Makes 6 half-cup servings 1 cup Milk 2 cup Whipping Cream - Divided 1/2... Read more →