
A thorough approach to recipe R&D, ft. kitchen literature, personal kitchen heroes, and strong opinions on flavor & texture. Mostly dessert :)
| Platform | Pricing | Freemium | Publishes | Infrequently | |
|---|---|---|---|---|---|
| Issues | 5 | Founded | 2 years ago | Last Issue | 3 months ago |
| Active | |||||

trying something new
Every time I cook polenta I think of Francisco. Baby-faced Francisco, nicknamed Panchito by our other poblano coworkers. Never saw him in a bad mood, muy amable, he worked the hot station with quiet confidence, the bes...
or, how to conquer your caramel fears and learn to season your sweets
It’s October. In my part of the world, October means we’ll be eating apples...until May. Maybe it’s hard to get excited about apples? We take them for granted because th...
and how to start building a dessert around it
Last post, I taught you a low-effort high-payoff technique for chocolate cake. That recipe worked so well that after honing it, I started wondering how far the method could be stretched to acco...
aka Cabin Cake aka the only chocolate cake recipe you'll ever need
I call this cake the Line Cook Cake because it comes together in seconds, with no special equipment, no tempering of ingredients, and no tricky techniques. In fact, the fas...
I’m starting this project to compile and share some of the recipes I’ve developed during my past 10 (!!) years of making dessert in restaurants—Superiority Burger, Yellow Rose, Leo, etc—and at home. I’ll also discuss the ingredients, books,...
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