Baked is Opening in Japan

August 9, 2016 | By matt | 0 Comments

I suppose, in the end, it was always about Japan. It had to be. It wasn’t obvious, of course. This is the kind of thing that sneaks up on you. This is the kind of thing that rattles around your subconscious—a slight pinging of the brain. Like sonar. Then it surfaces, seeking oxygen, and unexpectedly—12-plus […]

Make Your Own Homemade Nutella (Please!)

August 13, 2014 | By matt | 0 Comments

I really really like Nutella. Always have. Always will. It is part of my baking repertoire (Nutella scones anyone?) and it is the one hi/low foodstuff that is a constant in my pantry. However, over the years, I have been cheating on Nutella – experimenting with all sorts of homemade versions (including this one featured […]

A Turtle Isn’t a Turtle Without the Pecan

May 22, 2013 | By diana | 0 Comments

[Ed Note: Diana reflects on her dreaded nut allergy – and yet, she still manages to make our Turtle Thumbprint Cookie from Baked Elements. Thanks Diana, I promise to make you a nut-free version soon…maybe with pulverized and whole malted milk balls?] I wasn’t surprised that I couldn’t eat the flourless chocolate cake that my […]

On Food, Cooking, and Spicy Brownies

April 16, 2013 | By diana | 0 Comments

[ed note: In a nod to 4 20…er April 20th…, we are rolling out a few brownie posts this week for the truly “baked” fans. Today, Diana reflects on the spicy brownie, a variation of the famous Baked brownie which appeared in our very first book, Baked: New Frontiers in Baking.] It was 10:20 AM.  […]

Fluff It Up!

April 4, 2013 | By diana | 0 Comments

[ed note: We’d like to thank Diana for bringing up the dirty subject of the Fluffernutter for us. True, it might have absolutely zero nutritional qualities, but it deserves some love all the same. Speaking of which have you seen this book?] Apparently not everyone is familiar with the brilliant Fluffernutter.  That needs to change. […]

Gluten? Guten tag? Gesundheit?

March 21, 2013 | By diana | 0 Comments

What’s this gluten stuff that I’ve been hearing so much about lately? We’ve all seen the “Gluten Free!” promulgation.  It’s announced in bold print on packages of potato chips, corn tortillas, and rice cakes, it’s displayed on restaurant menus and, most recently, at typically gluten heavy pizza shops and bakeries.   There are grocery and […]

A Dinner Worth the Weight

March 4, 2013 | By diana | 0 Comments

[Ed Note: For this post Diana made the Cheesy Focaccia from our third cookbook, Baked Elements. This recipe requires more a little extra effort than most, but it is well worth it. Enjoy!] I love hosting dinner parties.  From the menu planning, grocery shopping, and food preparation, to the cooking and eating with my friends […]

My Very Real Paris Experience

February 28, 2013 | By diana | 0 Comments

[Ed Note: The cake referenced in this post, The Triple Rum Black Pepper Cake, is from our third cookbook, Baked Elements. It’s a pretty cool book if I do say so myself.] While pursuing my undergraduate degree at university, I spent a semester studying abroad in Paris.  From mid-January to June, the end of my […]

Eggs, Butter, Kugel!

February 21, 2013 | By diana | 0 Comments

[Ed Note: Many months ago, when I was still dreaming up ideas for our third book, Baked Elements, I became obsessed with the idea of making a perfect Pumpkin Kugel (whatever that embodies). A recipe was written, tweaked, and deployed…but it never made the cut. Renato was less than enthused (would someone please make Renato […]

Eggs, A Love Letter

February 12, 2013 | By diana | 0 Comments

My dear egg, I don’t know what it is about you.  I love you.  Yes, I think I do. Without you, I wouldn’t and couldn’t be what I am today.  What’s a pastry cook without her eggs?  She’s nothing.  A nobody.  Zilch. In most recipes I can replace flour, I can vary sweeteners, and substitute […]

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