Pastry & Baking

6,268 topics in this forum

1. Sous vide cheesecake? 1 2

   By HowardLi, September 19, 2011
   • 25 replies
   • 18.3k views
   • 
   • Tri2Cook
   • November 17, 2013

2. Hard, Chewy Caramels: ISO a Successful Recipe

   By Mjx, November 12, 2013
   • 11 replies
   • 13.2k views
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   • Mjx
   • November 15, 2013

3. DOUGHNUT SOS! Professional experience/advice needed!

   By TheStarvingArtist, May 25, 2013
   • 10 replies
   • 14.4k views
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   • donutsRus
   • November 14, 2013

4. Aztec Hot Chocolate - shelf life?

   By six, November 13, 2013
   • 0 replies
   • 1.4k views
   • 
   • six
   • November 13, 2013

5. Ganache + coconut oil

   By TylerK, November 11, 2013
   • 2 replies
   • 1.6k views
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   • TylerK
   • November 13, 2013

6. Frozen Fruit Puree shelf life

   By Sue Casey, November 6, 2013
   • 2 replies
   • 2.8k views
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   • Sue Casey
   • November 9, 2013

7. English Custard Tarts

   By Dejah, October 30, 2013
   • 7 replies
   • 3.6k views
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   • Dejah
   • November 9, 2013

8. What the mint?

   By Gary Traffanstedt, November 6, 2013
   • 7 replies
   • 2.2k views
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   • Jim D.
   • November 7, 2013

9. Favorite desserts with Kahlua?

   By Emily_R, November 5, 2013
   • 11 replies
   • 3.1k views
   • 
   • Alex
   • November 7, 2013

10. Making pumpkin pie from scratch for the first time...quick question about my pumpkin puree.

    By Graphix, October 10, 2013
    • 13 replies
    • 3.1k views
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    • andiesenji
    • November 3, 2013

11. Fixing un-jelled jam with green apple jelly?

    By ElainaA, October 18, 2013
    • 11 replies
    • 2.4k views
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    • ElainaA
    • October 30, 2013

12. Can Better Chocolate be Made by Blending?

    By gurlPatis, October 25, 2013
    • 1 reply
    • 2.5k views
    • 
    • Lisa Shock
    • October 27, 2013

13. Michael Laiskonis Workbook PDF?

    By adey73, June 16, 2013
    • 9 replies
    • 10.8k views
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    • Tri2Cook
    • October 25, 2013

14. Creme Brulee – No Oven – Fast Chill

    By TheLastOfUs, October 7, 2013
    • 9 replies
    • 13.5k views
    • 
    • pbear
    • October 22, 2013

15. Are Cella's chocolate cherries starch molded?

    By Jenjcook, October 18, 2013
    • 2 replies
    • 2.6k views
    • 
    • minas6907
    • October 20, 2013

16. Help with Packaging Lollipops!

    By minas6907, July 28, 2013
    • 6 replies
    • 8.4k views
    • 
    • AngelRaine
    • October 16, 2013

17. Holy butter ganache, batman!

    By Jenjcook, October 11, 2013
    • 15 replies
    • 4.9k views
    • 
    • teonzo
    • October 15, 2013

18. Favorite "Bark" Recipes? 1 2 3

    By tammylc, December 11, 2003
    • 51 replies
    • 11k views
    • 
    • Anna N
    • October 10, 2013

19. "Bouchon Bakery" – The Book

    By &roid, September 8, 2013
    • 10 replies
    • 4.3k views
    • 
    • emmalish
    • October 7, 2013

20. Chocolate Lab and Teaching Room 1 2 3 4 6

    By Kerry Beal, August 23, 2009
    • 127 replies
    • 41.9k views
    • 
    • Kerry Beal
    • October 6, 2013

21. Feed your yeast

    By shellyschachter, September 23, 2013
    • 7 replies
    • 1.9k views
    • 
    • judiu
    • October 4, 2013

22. Intentionally Breaking Emulsions

    By Stephanie Wallace, October 2, 2013
    • 6 replies
    • 1.9k views
    • 
    • judiu
    • October 4, 2013

23. Bittman Tackles Whole Grain Breads and...Breaks the Mold

    By weinoo, February 10, 2013
    • 10 replies
    • 5k views
    • 
    • nibor
    • October 3, 2013

24. Eggnog chocolate

    By carol lang, December 15, 2008
    • 21 replies
    • 6k views
    • 
    • Gary Traffanstedt
    • October 1, 2013

25. The cake, the whole cake, and nothing but the cake 1 2

    By cakewalk, September 15, 2013
    • 30 replies
    • 7.6k views
    • 
    • cakewalk
    • September 29, 2013