sourdough misugaru buns

Meet Multigrain Powder Misugaru

There is another Asian ingredient, though, with comparably distinctive and delicious taste, health benefits, and potential for wide application in the food world. Often overlooked, it sits in your

Bread experiment

Testing the Tangzhong Bread Method

Chef Herve integrates his deep knowledge of science into classroom lessons at ICE, and recently he was invited to share that expertise with a UCLA Science & Food undergraduate class on the subject of

Peanut Butter and Jelly Chocolate Cake

Chef Penny's Peanut Butter and Jelly Chocolate Cake

"The perfect combination of flavors for me is chocolate and peanut butter, and then I add a little bit of strawberry and strawberry jam to make it more like a peanut butter and jelly cake," Chef Penny

Michael Laiskonis' Origin dish

Michael Laiskonis’ Journey Back to Chocolate’s Origin

I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was

Jungsik Executive Pastry Chef Eunji Lee plates baby bananas

Eunji Lee Shares Her Signature Dessert

Chef Eunji moved from South Korea to France when she was 19-years-old to pursue a pastry career. Over the next decade, she studied pastry arts at the Institut National de la Boulangerie Patisserie in

Caneles and copper tins

Classic Canelé: The History of the Fluted French Pastry

As with most classic French pastries (and food in general), these delicacies come with a varied and diverse history depending on what you read, and like most great recipes and dishes from France, they

Valentine's Day fortune cookies

Valentine's Day Fortune Cookies

Brianna Farrell's pink, chocolate-covered fortune cookies won first place, complete with a Chinese takeout box, heart-shaped sprinkles and edible fortunes. Who needs conversation hearts? "I decided on

Colleen Gibson at Valrhona

ICE Alumni Working with Chocolate

Kate McAleer (Pastry/Management, '11) is the founder of Bixby & Co., a craft confectionery in Rockland, Maine. Her company produces organic chocolates, single-origin bean-to-bar chocolates, drinking

Baking conversions day in HSCA

7 Sweeteners for Baking Conversions

In Health-Supportive Culinary Arts, we teach students how to season their food, which frequently involves adding salt, sweetness, spice and acid. We stress variety in diet and discuss ancient

Lemon Meringue Pie Doughnuts

Lemon Meringue Pie Doughnuts

Chef Tracy fills her doughnuts with lemon curd and tops the treats with toasted meringue. "Toasting gives flavor and dimension," she explains. A food scientist explains that fresh yeast, also referred

Chef Rory's mince pies

The Curious History of the Mince Pie

The term “mince” actually comes from the Latin word “minutus” that means small and has no connotation with minced meat, which is a common misconception. The history of how mince pie originated is

Rory Macdonald's strawberry and black pepper no-bake cheesecake

Chef Rory Macdonald's No-Bake Cheesecake

Chef Rory adds texture to the dish with an oat biscuit rather than the traditional graham cracker crust, combines cream cheese and Brillat-Savarin cheese, and tops the pastry with fresh strawberry

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