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85The difference between cake flour, all purpose flour and bread flour. Which do you need, and why?
Understand the difference between all purpose flour, bread flour, self raising flour and cake flour and know when you can substitute one for another! It's actually pretty easy to understand what makes them all different - it all comes down to the amount of protein in each one.
60 comments
88Italian desserts and pastries
If there is one thing I miss from Italy it is defiinetly the food. Being raised in Italy as I child, I must admit I get terrible nostalgia for the Italian desserts and pastries. There is just something about...
0 comments
86How to Make Shortcrust Pastry
Shortcrust pastry can be used for pies (both sweet and savory), flans, quiches and all kinds of tarts and tartlets.Basic shortcrust pastry consists of flour and fat - half as much fat as flour - bound...
3 comments
85How to make Beef Wellington
If you feel the need for an impressive, albeit expensive meal, perhaps to impress someone, or just plain indulge yourself for once, this recipe has to be top of my list. The English like to claim this recipe...
19 comments
81The Best Baking Cookbooks
If you love to bake, then you need just the right baking cookbook to get the job done effectively. Here are several reviews of the best-selling baking and dessert cookbooks with detailed information and prices.
9 comments
83Gluten Free Pie Crust Recipe and Tricks
Pie crust – not easy to make well at the best of times, and add in the challenges of gluten free cooking, and most wheat avoiders might think their pie baking days were over. But it can be done! And in...
6 comments
82French Pastry Desserts: Gateau Pithiviers
The directions for making this classic French dessert include full instructions for making the puff pastry from scratch. For some, this can be too time-consuming and tedious a task, while others will find the...
3 comments
84Appetizers to serve with cocktails
There are many different types of hors d’oeuvres: canapés, crudités with or without dips, some extremely sophisticated and elegant, some less so. Pastries cut into funny shapes, fishcakes, you name it,...
5 comments
80How to Make Choux Pastry
Unlike other pastries, choux pastry is made in a saucepan and rather than being rolled, the soft, glossy dough is piped or spooned into shape. The best flour to use is strong white plain (bread-making) flour....
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81Brie en Brioche : A Flaky Crust
A classic vintage baking recipe, Brie en Brioche dates back to 1404, andy possibly as far back as the ancient Roman civilization. According to some, the history of baking brioche dates as far back as the...
5 comments
