As we delve deeper into pastry experiments for our next book, we thought it was time to introduce you to an integral member of our team. Meet Lesley Pettigrew, our Pastry Manager, who joined us last spring. As we continue our work on the pastry project, Lesley will be overseeing our culinary team. Her role […]
Pressure caramelization unlocks incredible flavors with just a few simple ingredients. Take our Pressure-Caramelized Carrot Soup, for example. When you combine carrots, butter, a pinch of salt, and baking soda in a pressure cooker, magic happens. The result is a combination of caramelization and the Maillard reaction (what people commonly call “browning”), which produces a rich, […]
Whether you’re a seasoned baker or just starting your journey, deciding on the right bread or pizza dough recipe can feel overwhelming. With so many options to choose from, it’s essential to consider your skill level, available time, and goals for the finished product. If you’re new to bread baking or you want to try […]
Whipping siphons have revolutionized the art of foam-making, bringing efficiency and creativity to kitchens everywhere. But siphons are useful for making so much more than whipped cream. These tools allow chefs to transform fatty or starchy ingredients—even fluid gels—into delicate, stable foams with ease. We use ours all the time—for making fresh soda, greatly speeding […]
Pressure cookers are fantastic tools. They develop the characteristic flavors and textures of foods so quickly that what is conventionally a long, labor-intensive process becomes one hardly more time-consuming than a casual sauté. Risotto takes 7 minutes instead of 25. An intense chicken stock takes 90 minutes instead of 2 or 3 hours. You can […]
While ring-shaped wheat breads have long existed in many parts of the world, the bagel has two main distinctions: it’s traditionally boiled and then baked, and it’s often associated with Jewish culture. Bagels have been around for centuries, their origins tracing back to Poland over 400 years ago. What began as a local specialty in […]
Enriched breads are a delightful evolution from the simple, humble beginnings of flour, water, salt, and yeast. By adding ingredients like fats, eggs, milk, and sugar, bakers create a wide array of breads with unique textures, flavors, and aromas. Unlike lean breads, which are known for their crackly crusts and open crumb structure, enriched breads […]
Sourdough starter (or what we call “levain”) is a living, breathing organism that plays a crucial role in the art of bread making. However, just like any living thing, it takes some work and commitment to take care of—and doesn’t come without its challenges. Starters, for example, can easily become inactive. This can happen for […]
When it comes to making crusty loaves of bread, one of the biggest challenges home bakers have to contend with is home ovens. If you simply bake a loaf of bread in your oven, as water evaporates from the surface of the dough, it will begin to dry out and thicken. Even if all the […]
In the world of bread, wheat flour dominates. Rye, the next most popular bread flour, doesn’t even come close. Part of the issue is that rye flour behaves differently than wheat flour, and it can be more difficult to make a lofty loaf of bread with rye. That’s what we thought, anyway, until we began […]