The ingredients barely change between pastry types. What changes is the distribution of the fat before baking, and everything else follows from that single decision. Here are fifteen.
1. Fat…
The useful frame is that you are building a foam and then freezing it in place with heat. Every ingredient either introduces bubbles, stabilises them, or sets the structure around…
The useful frame is that bread is a foam with a solid structure. Something has to make the gas, something has to trap it, and something has to set around…
What separates these is mostly how they are baked — in a clay oven, on a hot stone, in a steam-injected chamber, or in a pan — and which grain…
Dessert is where cooking becomes closest to chemistry, and where small errors are least forgiving. Here are twelve from around the world, and what each one is actually teaching you.…
Sourdough occupies an unusual place in food culture. It is simultaneously the oldest form of leavened bread, a craft with real skill involved, and a subject about which an extraordinary…