Chocolate for breakfast
Chocolate–for breakfast? Hey, loosen up–it's the holidays. After all, you used to drink hot chocolate…
Top ten test kitchen disasters to avoid
Lots of folks who call our bakers' hotline (802-649-3717) comment that they’d love to work…
When you’ve absolutely, positively run out of time…
So, here we are, it's nearly Christmas, and I have yet to mail the annual…
Take a moment to relax…
Here we are, less than a week before Christmas (and Kwanzaa); post-Chanukah; and just prior…
OK, I’m just going to come right out here and say it: I’m not a…
When it’s CRUNCH time
Long ago and far away, in a land where there was no email and your…
Forget the yeast
You know those big, fat, super-sweet cinnamon buns you get at the mall or airport?…
Believe it or not, fruitcake–the butt of so many holiday jokes–has its fans. And I’ve…
Scones are SO in
The scone, in its original incarnation nothing more than a British buttermilk biscuit, has settled…
Not-Half-Bad Cheesecake and other lower-fat wonders
Hey, wait a minute–isn’t this the holidays? Aren’t we supposed to be eating, drinking, and…
Biscotti secrets revealed!
The other day I had a discussion with a fellow about biscotti. I’d just made…
Day 4: Baking Team U.S.A.
Yesterday went well. Many, many improvements were noted during the day, some subtle, some dramatic.…
Day 3: Baking Team U.S.A.
There is a hushed intensity in the room today, and the three team members exhibit…
Day 2: Baking Team U.S.A.
The day started early and mellow. By 7 a.m. the team members were here at…
Day 1: Baking Team U.S.A.
King Arthur Flour certified master baker Jeffrey Hamelman is spending this week coaching Baking Team…
Cutout cookies without the GRRRRRRRRRR
As I write this, snow is falling outside our windows, changing the landscape from stark…
Dipping, drizzling, coating, icing, saucing, frosting… EVERYTHING tastes better with chocolate. Well, almost everything. Not…
Make-and-freeze cookie dough
The sun sets early these days. When I leave work at 5 p.m. I step…