Apartment Therapy: Baking Products

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Posts tagged “Baking Products”

Fair Trade: Vanilla

In honor of National Fair Trade Month, we're taking a look at some of the social, economic, and environmental impacts of common pantry ingredients. Last week, we found a number of Fair Trade cocoa pro...

Fair Trade: Cocoa

Although we do our best to eat local, some things are just grown too far from home. One of these foods is cocoa, most of which comes from the Ivory Coast region of West Africa, as well as Central Amer...

Baking Tools: Quilon Sheets

Last fall we did some pretty heavy baking for a wedding. We needed parchment for cookies and meringues, both of which would be a disaster on unlined cookie sheets. We went through baking parchment by ...

What's the Difference? Macaroons vs. Macarons

If your childhood was anything like ours, you grew up with chewy, unkempt, possibly chocolate-dipped coconut macaroons. Like us, you were probably confused when these "new" almond macarons bearing no ...

Pre-Portioned Cake Pan From Konstantin Slawinski
Köln, Germany

German designer Konstantin Slawinski has taken the annoyance out of cutting the cake with this silicone cake mold that divides the cake into 15 unequal portions of different heights and widths, so all...

Look! Fèves on Display at Whole Foods

We've written plenty about the New York Times chocolate chip cookie and the requisite fèves, or chocolate disks, that it calls for in lieu of traditional chips. Faith even wondered if fèves are this...

Good Product: Maple Sugar

We picked up a bag of maple sugar on a recent trip (we should say "pilgrimage") to the King Arthur Baker's Store in Norwich, Vermont. It was a passing whim. We'd never used maple sugar before. We did...

Quick n' Easy: Ways to Soften Butter

This weekend, we were halfway through assembling ingredients for a yellow cake when we realized that we'd forgotten to set out butter to soften. Again. We keep sticks of butter in the freezer, so set...

Living the DIY Wedding: The Cake

We've finally reached dessert in a series of posts about making my wedding a couple of weeks ago. I've already written about the main dishes and the accessorizing of the fish. Even though I knew it wo...

What Should We Make With This Blue Cornmeal?

A friend just got back from a trip to Arizona and brought us a pound of this blue cornmeal. We love its gritty texture and earthy smell, and we can't wait to cook with it! The package comes with a to...

Red Rice, Licorice Chocolate, and Violet Mustard: Zingerman's Great Unknowns

Last week we blogged Zingerman's, a deli and purveyor of fine foods in Ann Arbor, Michigan. We really like their homegrown approach and locally-owned flavor, but we also love their excellent taste for...

Good Product: Wondra Flour

Many people already use easily-dissolving Wondra Instant Flour for lump-free gravies and sauces. This wheat flour has been pre-cooked and then dried (much like instant rice), so it dissolves without s...

Delayed-Fermentation: Getting More Flavor From Your Sourdough

Once you get the hang of basic sourdough bread, it can be really fun to start branching out and getting creative with flavor. One of the simplest ways to get a different (and some would say 'better'!)...

Food Science: What is Sourdough?

For anyone who began a sourdough starter from our recipe last week, we hope your starter is bubbling happily right now! If the surface is frothy and you get a sharp whiff of vinegar when you peek unde...

Baking: Which Chocolate Works Best?

While working on a chocolate recipe for this afternoon, we realized that we generally keep on hand two to four different brands of semi-sweet and bittersweet chocolate. Why so many? Rather than stic...

Beat the Box: Is a Box Mix Really Faster?

In February, many of you said that you still used box mixes because they were faster than scratch. So, we challenged you to bake two cakes side-by-side, one from scratch and one from a mix, and send u...

Good Product: Butter That Doesn't Burn

Many of our recipes call for melting butter and oil together in a pan. The oil's ability to withstand higher heat keeps the butter from burning, but it also dilutes the flavor. Sometimes you want just...

Almond Paste and Marzipan: What's the Difference?

Sometimes what you put on a grocery list is not always what comes back from the store. We sent a friend out with a list that included almond paste, and what came back instead was a tin of marzipan. On...

Recipe: Prize-Winning Peanut Butter Panna Cotta with Caramel Mousse

We're a bit crazy about peanut butter, and try to sneak it into as many desserts as possible. (In fact right now, we've baking another batch of the hamantaschen cookies we showed you yesterday, filled...

Aunt Jemima Pancake & Waffle Mix Recall

Hot on the heels of the alfalfa sprout recall comes another food recall; the Quaker Oats Company has recalled a small amount of Aunt Jemima Pancake and Waffle Mix due to potential salmonella contamina...

How to Hold a Chocolate Tasting

Chocolate is a Valentine's cliché - right up there with red roses and diamond rings. (Look for a piece tomorrow on how chocolate and Valentine's got so intertwined in the first place.) But it c...

Impulse Buy: Pearl Sugar from IKEA

Shopping for gourmet food at Ikea sounds like a wacky idea. Once you've dragged yourself and your huge hard-to-pronounce pieces of furniture through miles of store, any remaining energy must be devo...

Chocolate Artisan Profile: The Do-Gooders

Cacao growing is a brutal and harsh endeavor. It can only happen near the equator in some of the most challenging climates on earth, and most of the small farmers who grow it live in poverty, subjec...

Product Review: Nestlé Chocolatier Morsels

In the world of baking chocolate there are some big, well-known names that are often seen in recipes and baking books: Valhrona, Scharffen Berger, El Rey. But these are not usually available at the...

Smart Spice: tsp spices

Raise your hand if you have over-the-hill spice jars in your kitchen, their senility evidenced by a layer of dust on the cap, or a price that makes you feel old (when did they ever use a font like tha...