| February 09, 2010 07:25 AM | |||||||||||
| ONLINE CHATS Featured Chats |
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Got a pastry question that requires expert attention? In our online chats, pros answer your toughest baking and dessert-related questions in real time. Join us at 12:30 p.m. on Wednesday, September 9th as we chat with Julia M. Usher, author of Cookie Swap (Gibb Smith), about making and decorating cookies and how to throw your own cookie exchange anytime of the year. |
June 2009 |
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June 2008 |
March 2009 |
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| Previous Chats | ||||
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June 2009 Gary Guittard, president of E. Guittard Gary grew up with chocolate all around and joined the family business in 1975, where he started out over the development of specialty chocolates. He now heads up one of only 10 chocolate making companies in the United States, and one of the few that works with growers long before the harvest process. Gary shares his wealth of knowledge with us and some of the new chocolates Guittard is producing. READ MORE... |
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June 2008 Kir Rodriguez, chef-instructor at The FCI A former Franciscan monk, chef Kir has worked at such restaurants as Caf é Boulud, Alaia, Le Cirque, Union Square Café, and Orso in New York City and has been teaching at the school since February 2004. Chocolate is one of his specialties. Here, he shares with us some of his best tips about working with chocolate for novices and experts alike. READ MORE... |
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November 2008 The Baking Team, Whole Foods Market With timely advice to get you prepped for the most important baking season of the year—the holidays—this is reading you won't want to miss. The expert bakers at Whole Foods Market cover baking topics such as pies, wholesome holiday baking, and the latest and greatest treats on offer at the Whole Foods bakery, which will get you in the mood for some good seasonal eating. READ MORE... |
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March 2008 The Baking Team, Whole Foods Market Whether you wish to hone your pastry recipes and use your spring break to spring bake or you simply wish to expand your dessert repertoire, the expert baking team from Whole Foods Market is here to inspire you and answer your toughest baking questions. The bakers are highly esteemed for their ability to create from-scratch, natural desserts that taste and look delicious. READ MORE... |
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June 2007 Mindy Segal, HotChocolate What's the next step for a pastry chef who has worked in top restaurants and garnered rave reviews? Mindy Segal, a veteran of Charlie Trotter's and MK, decided to open her own place—not just a dessert bar, but a café that could cater to those diners on the prowl for a juicy steak, as wells as the sweet-toothed dessert lovers that were already part of her fan base. READ MORE... |
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April 2007 Dorie Greenspan, Baking: From My Home to Yours Dorie’s a woman who knows—and loves—her sweets. Her books include the absolutely indispensable Baking with Julia and Desserts by Pierre Hermé, which brought the legendary French pastry chef's vision to American cooks. Her latest book, the James Beard Award winning Baking: From My Home to Yours, has inspired legions of bakers to cook up chewy, gooey, and delectable treats. READ MORE... |
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2007 Cutting Edge Equipment and Ingredient Chat Dave Arnold of The French Culinary Institute and Food Arts The use of science is one of the hottest trends to hit the culinary scene in recent years, and some say it will even revolutionize the future of the fine dining. Find out how new equipment, new techniques, and new ingredients are being used in the world of pastry to enhance the taste, texture, and presentation of desserts. READ MORE... |
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2006 How to Start a Business Mark Ballard, Sugardaddy's Sumptuous Sweeties & Cindy Renzi, The FCI Sometimes, one good idea is all it takes. In the case of Sugardaddy's Sumptuous Sweeties, one concept—the "edgeless brownie"—became the basis for a booming business. READ MORE... |
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2006 How to Start a Business Melissa Murphy, Sweet Melissa Patisserie & Jill Gifford, University of Nebraska Food Processing Center How do you get your food idea into the marketplace? And what should you keep in mind when creating and selling your product? Find out what Melissa Murphy and Jill Gifford have to say on these topics, and many others, in part two of our How to Start a Business Chats. READ MORE... |
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2005 4-Star Chefs Michael Laiskonis, Le Bernardin Who better to lead off our series than Michael Laiskonis, the cyberspace-savvy former moderator of eGullet's pastry forum? At New York City's Le Bernardin, he creates intriguing desserts that play with texture, temperature, and unexpected ingredients. READ MORE... |
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2005 4-Star Chefs |
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2005 4-Star Chefs |
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2005 Fall Baking Chats |
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2005 Fall Baking Chats |
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2005 Fall Baking Chats |
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2005 Wedding Cake Chats Elisa Strauss, Confetti Cakes As a former designer for Ralph Lauren, Elisa Strauss has an eye for creating a stylish cake. From the legendary stiletto created for Manolo Blahnik to the much talked about pink fondant cake with chocolate floral piping, her designs are elegant, unique, and just plain fun. READ MORE... |
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2005 Wedding Cake Chats |
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2005 Wedding Cake Chats Ron Ben-Israel, Ron Ben-Israel Cakes We can think of no better guest to conclude our wedding cake chat series than Ron Ben-Israel, the cake designer who has been called "the king of cakes" and "the Cartier of the pastry set." READ MORE... |
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2005 Chocolate Chats Robert Steinberg, Scharffen Berger Chocolate Maker A truffle a day keeps the doctor away. Well, in this case, it brings the doctor to us. Meet Dr. Robert Steinberg, co-founder of Scharffen Berger Chocolate Maker, one of America's finest artisanal chocolate producers. READ MORE... |
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2005 Chocolate Chats Alison Nelson, Chocolate Bar Do you love chocolate? As much as Alison Nelson? As co-owner of NYC's West Village shop Chocolate Bar, Alison doesn't just sell chocolate to us hungry masses. She invites us to experience chocolate as a lifestyle. READ MORE... |
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2005 Chocolate Chats Jacques Torres, Jacques Torres Chocolate Factory and Chocolate Haven Once again, Jacques Torres has taken chocolate to a new level. At his new Manhattan shop Chocolate Haven, he processes cocoa from bean to bar, roasting and grinding the beans and blending them into smooth, delicious confections. READ MORE... |
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2004 Holiday Baking Chats Susan Reid, King Arthur Flour With the publication of their Cookie Companion, the writers at the King Arthur Flour have proven again that they pretty much know all there is to know about baking. Get foolproof tips from editor Susan Reid to get your through the holiday baking frenzy in one piece. READ MORE... |
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2004 Holiday Baking Chats Julia Collin & Dawn Yanagihara, Cook's Illustrated, America's Test Kitchen Still struggling to find the perfect dessert to grace your holiday table? Why not get advice from two professional recipe developers, Julia Collin and Dawn Yanagahira, editors of Cook's Illustrated and America's Test Kitchen? READ MORE... |
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2004 Holiday Baking Chats Tara Bench, Martha Stewart Living If your goal is to bake holiday goodies that look as good as they taste, trust the people at Martha Stewart Living to give you great advice. Senior food editor Tara Bench shares her secrets for creating desserts perfect for gift giving or to share at your holiday table. READ MORE... |
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2004 Fall Baking Chats Sarabeth Levine, Sarabeth's Kitchen Legend has it that it was her signature orange-apricot preserves that started Sarabeth Levine down the road to pastry stardom. We find the chocolate chubbies, Budapest bundt cake, and pumpkin muffins—plus everything else in her bakery—equally as unforgettable! READ MORE... |
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2004 Holiday Baking Chats Jean Murray & Buck Rollins, Whole Foods Market The Whole Foods Market Bakehouse uses only natural and organic ingredients—great news for those of us who can't seem to resist their premium breads and baked goods. READ MORE... |
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2004 Holiday Baking Chats Sarah Phillips, Baking911.com Does the sight of a weepy meringue get you teary? Has a deflated angel food cake sunken your spirits? Don't let a baking disaster get the best of you! READ MORE... |
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2004 Summer Wedding Cake Chats Cheryl Kleinman, Cheryl Kleinman Cakes As wedding season continues to heat up, so will the competition to create truly stunning cakes. Trendsetter Cheryl Kleinman of Brooklyn, New York has been designing elegant special occasion cakes for over 20 years. READ MORE... |
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2004 Summer Wedding Cake Chats |
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2004 Summer Wedding Cake Chats |
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2004 Spring Chats |
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2004 Spring Chats |
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2004 Spring Chats |
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2003 Holiday Baking Chats Tish Boyle, Chocolatier Tish Boyle is an accomplished food writer, food magazine editor, and award-winning cookbook author with special expertise in baking, desserts, and chocolate. READ MORE... |
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2003 Holiday Baking Chats |
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2003 Holiday Baking Chats Joan Nathan, The Art of Jewish Cooking For Joan Nathan, food is more than her occupation—it's history, heritage and culture. The author of award-winning cookbooks and the host of the acclaimed PBS series "Jewish Cooking in America," Nathan is an internationally recognized expert on food culture. READ MORE... |
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2003 Holiday Baking Chats |
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2003 Holiday Baking Chats |
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2003 Holiday Baking Chats |
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2003 Holiday Baking Chats Rose Levy Beranbaum, The Bread Bible Rose Levy Beranbaum is known to legions of enthusiastic readers as a cookbook author, journalist, and popular guest on national television programs like "The Today Show," "The Early Show," "Martha Stewart," and "Charlie Rose." READ MORE... |
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