About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only t
I've recently started making homemade ice-cream and have found most recipes require you to make a custard using egg yolks, however the Ben and Jerry's recipe bo
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wro
konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it mor
I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned
I've been living in the US for several years and often make a pavlova for my friends at dinners. I made one this Christmas and it was probably the first I made
I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole mil
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice th
Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is prefera
Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have
What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulle
I would like to make honeysuckle ice cream (or some other honeysuckle flavored food item). What is the best way to extract the flavor from just picked honey
I made Panna Cotta for a party. I don't have a fridge where I'll keep them, so most likely they'll be on a buffet table. I'm afraid of them go
When you hear sherbet (powder) described by the "science is fun" camp, it's made of three components: a sugar, an acid, and a base (almost always bicarb). I als
I'm wanting to make a peanut butter pie using vanilla cook and serve pudding. Can I do this and would I need to use less liquid?
So I got hooked onto "advanced" (dunno how to call it correctly) dessert making and that primary comes from two books that I accidentally got hold of: "Dare
I recently made New Best Recipe's chocolate pudding recipe. It's very good, but I was expecting that sort of 'glossy' texture you get with store bought pudding