With the holidays approaching, Pastry & Baking Arts Senior Chef-Instructor Stephen Chavez answers common questions about baking the perfect pumpkin pie. Pie Crust What type of crust do you prefer with...
Whether you’re whipping up a batch from scratch or utilizing refrigerated cookie dough, in theory, you can enjoy a fresh cookie, still warm from the oven, in about 20 to 30 minutes time from start to...
Layer cakes are generally celebration cakes, so unless you’re a pastry chef or otherwise work in a bakery, you might not actually be in the habit of cutting cake more than once or twice a year. It...
Looking through recipes like Chef Penny Stankiewicz’s Ultimate Birthday Cake or her Peanut Butter & Jelly Cake, I uncovered a flaw in my plan. I don’t want to bake that much cake. It would be a lot of...
Think of vanilla like any other spice in your cabinet — it can be added to cocktails, barbecue rubs, chili and more. Plus, the many forms of vanilla available at the grocery store offer many different...
Even in a conventional grocery store, you have many options to choose from when it comes to different flours: those that are indicated for different purposes, white and whole wheat, and even those...
To celebrate National Croissant Day, we’re taking a deep dive into the history of the croissant, complete with input from ICE’s Director of Pastry Research & Development, Chef Jürgen David. Across...
The most festive cake of the spooky season has arrived: Meet the GHOUL log, an eerie roulade cake decked out for Halloween. A roulade cake, also known as a Swiss roll or a rolled cake, is typically...
Full stop: candy is delicious, and whether it be bite- or king-sized, Halloween gives us an excuse to load up on all your favorite store-bought treats. But believe it or not, making a rendition of...
Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two...
In fact, it’s one of the reasons he enrolled in pastry school in the first place. “Fridays in Switzerland were ‘Strudel Day,’ so I made strudel by myself all day,” he says of his time working at the...
Sicilian pistachio and calamansi jelly doughnuts — a mouthful to say, but delicious to eat. Chef Penny's recipe combines rich caramel and the bright citrus flavor of calamansi to create an indulgent...
