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The Cool Tools of Summer


Our favorite “kick up your heels and take in some sun” months have arrived, and here are three kitchen items to help you make it even more fun. Summer weather calls for eating outside, so bring the dessert along to wherever your festivities may take you.

1. Who wouldn’t want the perfect compact

An Armchair Pastry Tour

Curious about making Spun Chocolate? Interested in creating a mango yolk? Or maybe you have been wondering what to do with atsina cress? (Make Almond Milk Tapioca with Atsina Jelly and Atsina Ice Cream, of course!) Then we have the book for you.
Curious about making Spun Chocolate? Interested in creating a mango yolk?

We Heart V-Day

Give into the love: Get festive and get baking with these holiday inspired kitchen tools. They may just bring out the giver in you.
Okay, so this holiday can get a little overly sugar-sweet for us stoic types—and we aren’t just talking about the treats here—but Valentine’s Day is still tops in our

In the Know

Pastry & Baking North America magazine is taking it to the internet. Now we have one more reason why the computer could just be a chef’s best friend.
Cool, new things are afoot at Pastry & Baking North America. You can now easily browse and search back issues of the magazine online—page

The Proof Is in the Pudding

As the humble food truck has risen in popularity, more and more creative chefs and entrepreneurs are jumping on board, bringing white-table dining ideologies and gourmet predilections to the streets. For Dessert Truck in New York City, that means creating sweets for every day enjoyment.
Street carts and, more recently, a crop of food

A Chocolatier’s Point of View

It’s time for the soft velvet crush of Valentine’s Day. Find out how some of our favorite chocolatier’s take on the holiday.
Like it or not, Valentine’s Day is just around the corner. Whether you’re one who gleefully looks forward to hearts and roses or scorns Cupid’s little bows and arrows, you have to

Pastry & Baking North America

From the publishers of Pastry & Baking Asia Pacific, Synergy1 Group is proud to announce the launch of their new professional trade publication: Pastry & Baking North America.
An insightful, sophisticated glossy for and about dessert professionals, Pastry & Baking North America is filled with vivid step-by-step demonstrations from respected industry leaders such

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

The Heart of the Matter is Chocolate

No matter what side of the Valentine’s Day fence you stand on, our chocolate picks for this year are something you can appreciate.
Say what you will about love, romance, and passion come February 14th. Some say it’s sweet to have an excuse to spoil that special someone. Others cry “sickly” and wonder

Dessert Fit for a King

Today, on what would have been the 71st birthday of the king of rock and roll, we celebrate one of Elvis Presley’s favorites, the noble peanut butter and banana sandwich.
Mashed ripe banana, creamy peanut butter, white bread fried to golden brown…although the combo may seem like a culinary no-brainer, the PB & B

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cherry

Cherries are grown in many areas of the world and harvested during the summer months. Sweet cherries, which can be eaten raw or cooked, include Bing, Lambert, and Royal Ann varieties. Sour cherries, including the Montmorency and Morello varieties, are very tart and rarely consumed out of hand.

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A Chocolatier’s Point of View

It’s time for the soft velvet crush of Valentine’s Day. Find out how some of our favorite chocolatier’s take on the holiday. Like it or not, Valentine’s Day is just around the corner. Whether you’re one who gleefully looks forward to hearts and roses or scorns Cupid’s little bows and arrows, you have to … Continue reading →

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