Author Archives: Sarah N. Balzac

Almond Flour Power

Almond flour has been a favorite baking ingredient for centuries, and now it’s becoming a top pick as a wheat flour substitute. Sarah N. Balzac looks into the benefits of baking with almond flour and heads to the kitchen for some experimenting.
Ryan Burke
It’s a fair assumption that many of us strive for the

Put a Lime in the Cookie, and Eat It Up!

Get out the limes and start squeezing! Sarah N. Balzac takes a look at the use of Key limes in desserts beyond pie Continue reading →

Sugar and Spice Make Everything Nice…and So Does Bacon!

Flavor combinations abound, and out of the thousands one can come up with, the sweet and salty one is a glorious winner. And in this category, bacon is quickly gaining center stage. See how this savory treat is upping the dessert anty Continue reading →

See AllEvents
No events.
See AllSmall Bites


A French term that means froth or foam. It is a light, creamy dessert made with a flavored base, meringue, whipped cream, and usually gelatin.

See AllFrom the Archives

Platter Up: Dessert Plates for the Holidays

You’ve chopped, kneaded, zested, and baked, and now you are ready to serve. We’ve gathered our top serving picks for dishing up your holiday desserts in style—whatever your tastes may be Continue reading →

@Pastryscoop on Twitter
No public Twitter messages.
Follow Us on Twitter!