Tag Archives: baking

Cleaning Out the Basement–Cordon Bleu Baking I

I think baking cookies is equal to Queen Victoria running an empire. There’s no difference in how seriously you take the job, how seriously you approach your whole life. Martha Stewart And if you run a good empire, perhaps you’ll … Continue reading

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Teatime in Paris!

There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea. –Henry James And if you’re like Jill Colonna, there are few things more agreeable than messing around in the kitchen making … Continue reading

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Sweet & Vicious, Baking with Attitude

“Bring on the dessert, I think I am about to die.”–Pierret Brillat-Savarin Dale Carnegie thought you could win friends and influence people with a steady gaze and a firm handshake. I prefer Libbie Summers‘ approach. Woo them Side Slap & … Continue reading


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Desserts for Every Season

From holidays to weekdays, every day deserves a dessert Jenny McCoy hits the sweet spot—literally and figuratively. Her desserts make the best use of seasonal ingredients and seem to be just what you want to be eating when the weather … Continue reading

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Blender Bling

I’m always so excited when I find new ways to bake with diamonds!

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Road Trip!

That of course involves food. We visited the baker’s mecca–King Arthur Flour in Norwich Vermont, for a class on croissant baking. And like everything KA, it was excellent. But first stop–the Norwich Farm Market where we found cheese vendors, bakers, … Continue reading

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Maida Heatter’s Cakes and Maida Heatter’s Cookies

In the hipster baking rush to altoids brownies and Momofuku Milk Bar Compost Cookies, we shouldn’t overlook the Maida Heatter, the original baking obsessive. She’s earned icon status with both reliable recipes and indulgent concoctions. So that’s why it’s great … Continue reading

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King Arthur Flour Comes to Town

For bakers, the King Arthur roadshow is like the circus coming to town–coupons, door prizes, and expert tips and the opportunity to commune with fellow flour heads in a hotel ballroom. Beneath the world’s ugliest chandeliers we learned how to make … Continue reading

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Cooking with Whole Grains

When a Greek relative explained to me how to make a particular bread, she said “flavor” when she meant flour, but she inadvertently hit on something—white bleached flour with the life milled out of it lacks flavor. In this book, … Continue reading

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