| Mar 19, 2013
Q: Can you please tell me the difference between powdered vanilla and liquid vanilla. Is one stronger? Can you only use the powdered for cooking? I ruined a "no cook" icing recipe using the powdered form and have been afraid to use it ever since. Also are...
| Mar 27, 2013
Easter baskets in this country burst at the seams with toothachingly sweet treats (we're looking at you, neon-colored marshmallow Peeps). But why not break from tradition and fill your holiday table with some Italian baked goods this Easter? They're sweet...
| Feb 21, 2013
| 9:53 AM
Some people climb mountains. Others explore uncharted wilderness. Beau Chevassus aimed to order the most expensive drink Starbucks could concoct.
The Washington state man brought his own 52-ounce coffee mug to the coffee chain. There, he proceeded to...
| Feb 9, 2013
Total time: 1½ hours, plus chilling and cooling times
Note: Based on a dish at Knead Patisserie in San Francisco. Using a scale for measurements is recommended.
2 cups plus 3½ tablespoons (17.7 ounces, or...
| May 30, 2013
| 8:30 AM
Have you ever wondered what would happen if Goldilocks jumped down Alice's rabbit hole? Well it might look a little something like my quest for amazing homemade churros. It took some experimenting, you see. The first round of churros? Good but not great....
| Dec 11, 2012
| 8:49 AM
The restaurant: Valentino, 1145 S. Federal Highway, Fort Lauderdale, 954-523-5767, ValentinosCucinaItaliana.com
Holiday memory: "My mother is from Bogota, Colombia and my father is Cuban. My mother and grandmother did all the cooking. I never went...
| May 9, 2013
| 12:30 PM
Fruit crumble is usually pretty straightforward: combine flour, sugar and butter, and you've got a perfect streusel topping, right? But what happens when you can't eat regular flour, sugar or butter (or nuts)? Suddenly, making a really good fruit...
| Apr 24, 2013
| 6:30 PM
CrÃ¨me caramel stole my heart on my first visit to Paris many years ago. It is a comfort food that I appreciate whether I'm happy or sad. The creamy, vanilla-infused center and caramel sauce-like coating make this a delicious dessert worthy of mom.
| Dec 22, 2011
| 4:33 PM
What does one of the world’s best pastry chefs come up with when pressed for a holiday cookie? Spago’s Sherry Yard, working with Sixto Pocasangre, took the oh-so-popular French macaron and scented it with an oh-so-Christmas-y touch of ginger,...
| Jun 10, 2012
| 4:33 PM
The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks!...
| Mar 19, 2012
| 4:33 PM
5 Questions for Keven Alan Lee of Sherbourne restaurant...