Pastry & Baking

6,264 topics in this forum

1. Seed culture issues

   By BadRabbit, March 16, 2011
   • 6 replies
   • 2.3k views
   • 
   • BadRabbit
   • March 16, 2011

2. The Problem With Ice-Cream Profiteroles

   By Fat Guy, March 11, 2011
   • 13 replies
   • 4.9k views
   • 
   • Hayley Casarotto
   • March 16, 2011

3. Caramel Ripple Marshmallows

   By CanadianBakin', March 13, 2011
   • 5 replies
   • 2.6k views
   • 
   • CanadianBakin'
   • March 14, 2011

4. Liquorice or Licorice Powder

   By iainpb, March 8, 2011
   • 12 replies
   • 13.8k views
   • 
   • mgaretz
   • March 14, 2011

5. Caramel Cake 1 2

   By ludja, September 18, 2006
   • 27 replies
   • 27.1k views
   • 
   • RWood
   • March 13, 2011

6. Chocolate Extract

   By merstar, March 12, 2011
   • 11 replies
   • 4.1k views
   • 
   • highchef
   • March 13, 2011

7. American type soft nougat

   By Darienne, March 8, 2011   

   • Confections
   • 7 replies
   • 4.2k views
   • 
   • Darienne
   • March 9, 2011

8. ISO Cup shaped chocolate molds

   By rebgold, March 9, 2011
   • 5 replies
   • 3.1k views
   • 
   • Kerry Beal
   • March 9, 2011

9. Chocolate from Mexico

   By LizD518, March 7, 2011
   • 5 replies
   • 2.8k views
   • 
   • LizD518
   • March 8, 2011

10. One interesting box of chocolates

    By jsmeeker, February 23, 2011
    • 17 replies
    • 4.1k views
    • 
    • barbarataylor
    • March 7, 2011

11. Developing a Bread Lip

    By lizztwozee, March 6, 2011
    • 16 replies
    • 6.6k views
    • 
    • teapot
    • March 7, 2011

12. desserts for 1200 people

    By QbanCrackr, March 1, 2011
    • 10 replies
    • 2.9k views
    • 
    • Genkinaonna
    • March 7, 2011

13. Gluten-free Desserts with Pecan Flour

    By Patrick A., March 1, 2011   

    • Dessert
    • 8 replies
    • 4.2k views
    • 
    • CanadianBakin'
    • March 5, 2011

14. Is precision in pastry an illusion?

    By Shalmanese, January 10, 2011
    • 23 replies
    • 6.4k views
    • 
    • Norm Matthews
    • March 3, 2011

15. The "Modern" jam topic

    By MarkIsCooking, July 19, 2010
    • 10 replies
    • 5k views
    • 
    • Luke
    • March 3, 2011

16. Substituting cocoa fat for cocoa butter in peanut butter cups

    By rebgold, March 2, 2011
    • 1 reply
    • 1.4k views
    • 
    • pastrygirl
    • March 2, 2011

17. Searching For a Rosemary and Plum Jam Recipe

    By Joel Hicks, March 2, 2011
    • 0 replies
    • 1.6k views
    • 
    • Joel Hicks
    • March 2, 2011

18. Chocolate Showpiece Course

    By lebowits, February 27, 2011
    • 12 replies
    • 6.3k views
    • 
    • ElsieD
    • March 2, 2011

19. Chocolate course at CIA

    By rae, February 27, 2011
    • 5 replies
    • 2.8k views
    • 
    • lebowits
    • March 1, 2011

20. smoked chocolate

    By rebgold, February 12, 2011
    • 10 replies
    • 5.7k views
    • 
    • chiantiglace
    • February 28, 2011

21. Question about Greweling Saltwater Taffy

    By minas6907, February 26, 2011   

    • Confections
    • 4 replies
    • 2.6k views
    • 
    • Kerry Beal
    • February 27, 2011

22. Silicone Bakeware: Gastroflex vs. Flexipan

    By cookman, September 8, 2007
    • 8 replies
    • 5.8k views
    • 
    • petrus
    • February 26, 2011

23. Home baking v Commercial Baking

    By Almondmeal, February 24, 2011
    • 11 replies
    • 3.4k views
    • 
    • Wholemeal Crank
    • February 25, 2011

24. Help! Tempered chocolate curls on acetate.

    By AmritaBala, February 24, 2011
    • 4 replies
    • 5.2k views
    • 
    • Kerry Beal
    • February 24, 2011

25. Back with J&W Chef Mitch Stamm's Bread Class

    By Chris Amirault, February 20, 2011
    • 19 replies
    • 6k views
    • 
    • xxchef
    • February 23, 2011