Natural Ways to Color Food Red and Blue
Here we are at the week of the Fourth of July, and it’s our national colors that we see used all over to decorate beautiful, festive desserts. As we become more and more aware of the choices we make
Independence Day Velvet Cake
Tania moved to New York from Jakarta, Indonesia, in February and started career classes at the Institute of Culinary Education in March to pursue a path to cake artistry. For her first Independence
All About California Apricots
Though representing 1% of the world’s apricot production, the state of California is responsible for growing 85-95% — yes, you read that correctly — of all apricots in the U.S., where 35,000 tons of
Chef Elisa's Bourbon Brownie Recipe
Chef Elisa emphasizes ingredient choice, precision and texture to perfect this dessert. She chooses pure, organic butter free of additives, dark brown sugar for an extra rich flavor, and bourbon for
Third Career Path's the Charm
When Angelica graduated high school, she wanted to pursue the world of beauty. She worked hard to get her cosmetology license but had trouble building up her clientele once she had it. Next, she went
Bread 101 with Chef Sim Cass
Chef Sim shares the No. 1 tool for making bread, how to know the dough is ready and his guidelines for incorporating flour throughout the process. Plus, learn four ways to tell you did everything
Elevate the Conversation Hearts with Macarons
I considered many different formats for the cheeky sayings, like lollipops, cookies and cakes, but in the end decided to elevate the conversation a bit with hand-painted macarons. I began by making my
Meet French Pastry Chef Nicolas Botomisy
A veteran of Valrhona schools in Tokyo and Brooklyn, Nicolas specializes in chocolate. He’ll share his techniques for developing desserts and approach to formulating taste in this two-day plated
A Chocolate Primer for Aspiring Chefs
Indigenous to Mexico, as well as Central and South America, chocolate is the product of the cocoa or cacao bean, which grows on pod-like fruit from the cocoa tree. Aztecs were the earliest
Gold Medal-Winning Sugar Artist to Teach at 91߹
Chef Peter has always loved sweets. His parents pushed him to become a pastry chef after primary school as he baked with his mom often. Peter’s pastry teacher, Nemethne Regos Eva, taught him to pull
Celebrate New Year’s with a Croquembouche
At the annual 91߹ Cuisine Course in France, which I have been running for almost 20 years, we have built croquembouches at a pastry shop, La Duchesse Anne, in Saumur. All 91߹ culinary and pastry
Sweet Ways to Taste Ginger this Winter
Technically classified as a spice, ginger belongs to the same family as turmeric and cardamom. The word comes from an old sanskrit one meaning “shaped like a horn,” and the gangly root is