Pastryscoop

atemoya

A tropical fruit derived from a cross between the cherimoya and sweetsop. Its fragrant flesh tastes like a delicate blend of mango and vanilla flavors. Although the fruit is usually chilled and eaten plain, it can also be used in dessert preparations, most commonly for making ice cream.

Fancy Food, Indeed

The Fancy Food Show (held yearly at the Moscone Center in San Francisco in January and the Javits Center in New York City in June) can be a food lovers paradise–if you can navigate the overwhelming amounts of vendors from allover the world to find the best of what is being offered. Here are … Continue reading →

Our new site has launched! http://www.pastryscoop.com/ Coming up:chef interviews, Bay Area ice cream, cooking with honey, and much more. 2011/05/24

Follow student Sharon Martin as she writes about her time in professional 8-week bread course at The FCI on Food2.com http://bit.ly/lyr33Q 2011/05/20

RT @coolhunting: An interview with Diego Badaro about organic farming and his award-winning Brazilian chocolates http://bit.ly/in9a7C 2011/05/10