A Week in Buzet Wine Country
A Week in Buzet Wine Country (Apr. 3) I am not a wine snob. In fact, I’m a wine idiot. But that didn’t appear to be stopping me, I...
10 Can’t-Miss Pastries at Paris Bakeries
10 Can’t-Miss Pastries at Paris Bakeries You just arrived in Paris, a little jet-lagged and bleary-eyed. But it’s 10am somewhere (here, as it turns out), and you know exactly...
The End of Intermediate Pastry, and the Key Lime Story
The End of Intermediate Pastry (And the Key Lime Story) I can’t believe it, but somehow I just finished Intermediate Pastry at Le Cordon Bleu Paris! I’m about to...
How to Navigate Paris Bakeries Like a Pro
How to Navigate Paris Bakeries Like a Pro If you’re visiting Paris for the first time in a while (or ever), the simplest of shopping can be intimidating. Small...
Nougat Noir, the Surprisingly Vegan French Confection
This predecessor to nougat de Montélimar is also a more climate-friendly alternative. It's vegan!
Sabotage in Paris, Part Two
Who knew one little centime could wreak so much havoc? (And other stories from disgruntled downstairs neighbors in Paris.)
Kitchen Store Heaven & Vegan Madeleines
Kitchen store misadventures, the history of Les Halles, and vegan madeleines I'll have to make 100 times to get my money's worth (for reasons you'll understand...). Thank goodness they're...
Vegan Madeleines with Apple-Cinnamon Glaze
The spicy, lemony, apple-y glaze makes these madeleines taste of pure fall. You'll want to eat one... or all of them?!... as soon as they're done.
Vegan Aquafaba Meringue Cookies
Vegan Meringue Cookies (with Aquafaba) Aquafaba meringues are as easy as “normal” egg white-based meringues – provided you have a can of chickpeas, sugar, cream of tartar, and a...
Vegan Peanut “Brittle”
This easier take on peanut brittle involves no candy thermometers and doesn't go on the stove top once. And it skips animal products and processed sugars entirely (no corn...
Honey Oat Pan Loaf (Episode 7)
Can we make sandwiches worthy of the moniker "the best thing since sliced bread?" This recipe answers that question – deliciously.
White Wheat Cake (Episode 6)
Regional mills are making our flour more resilient – and our cakes and bread tastier! Try this recipe for a White Wheat Cake.
Dispatch from Superior Pastry
Dispatch from Superior Pastry (Apr. 28) Hurry. That’s the word that best evokes my first few weeks of Superior Pastry at Le Cordon Bleu Paris. After two terms of...