Baking School In-Depth: Almond Paste, Marzipan, and Frangipane
Learn the characteristics of these almond-centric products and how each can elevate your next bake.
Almond Paste: The Essential Almond Base
Almond paste is the simplest...
Baking School In-Depth: Sfogliatelle
Sfogliatelle, meaning “thin layer” or “thin leaf,” are heavenly, shell-shaped pastries from the Campania region of southern Italy. The story of these pastries can...
Baking School In-Depth: Fruitcake
Fruitcake is steeped in a history that’s as rich and enduring as its flavor. Its origins go back to ancient Rome, where cakes made...
Baking School In-Depth: Canelés
Originally known as cannelé Bordelaise, canelés (pronounced “can-uh-LAY”) are a unique pastry rooted in the winemaking region of Bordeaux in southern France. In the...
Baking School In-Depth: Khachapuri
Stemming from the Georgian words “khacho” (cheese curds) and “puri” (bread), khachapuri (pronounced “hatch-ah-POO-ree”) is a beloved cheese-filled bread and the national dish of...
Baking School In-Depth: Caramel Cake
Caramel cake is a beloved gem in Southern culture, treasured for its luscious layers of soft, buttery cake embraced by a decadent caramel icing...
Baking School In-Depth: Angel Food Cake
Angel food cake, known for its light and airy texture, is believed to have originated in the United States in the early 19th century....
Baking School In-Depth: Semifreddo
Semifreddo, which translates to “half cold” or “half frozen,” is an elegant dessert that differs from ice cream in that it has a semifrozen...
Baking School In-Depth: Vanilla Extract and Very Vanilla Layer Cake
Vanilla remains a treasured, steadfast ingredient prized for its enchanting essence. Every bean from the vanilla orchid contains tiny seeds, which add depth and...
Baking School In-Depth: Glazed and Filled Yeasted Doughnuts
Doughnuts are an iconic American pastry that have been enjoyed for generations. The sweet aroma of freshly fried doughnuts is irresistible, and biting into...
