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| THE SCOOP Featured Stories |
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January 2008 |
November 2007 |
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July 2007 |
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January 2008 Let them eat cake Pastry chefs and bakers have long ridden the roller coaster of consumer demand with free-, low-, and "lite" baked goods all enjoying their fleeting 15 minutes of fame. Thankfully, some had less time in the spotlight… READ MORE... |
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November 2007 Sugar and Spice Finding just the right holiday gift for your loved one can be a serious challenge. When in doubt, PastyScoop.com staffers stick to the old adage "sweets for the sweet" (so save the Omaha steaks for that cantankerous uncle). READ MORE... |
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July 2007 Golden Scoop Awards PastryScoop.com is proud to announce the results of the 2007 Golden Scoop Awards. This year, PastryScoop.com received over three hundred submissions from professional pastry chefs, bakers, and confectioners from around the country. READ MORE... |
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July 2007 Miette I admit it. I am a starry-eyed fan that would happily travel from one shining sea to the next for the delicious baked goods at Miette Organic Pâtisserie. I have obsessed over their macaroons and longed for just another one of their deliciously moist cupcakes. READ MORE... |
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January 2007 Rise and Shine Fruit-studded aromatic stollen from Germany, Polish babka shaped like a ladies skirt, Austrian and Alsatian kugelhopf baked in a fluted mold, high-hat Italian panettone, and their French kissin' cousins, the brioche, the baba, and the savarin, are all related yeast doughs that have delighted kings and commoners since medieval bakers began to leaven bread with brewer's yeast. READ MORE... |
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November 2006 Sugar and Spice and Everything Nice Put a little sugar in your gift giving! Our staff picks for holiday presents put the focus on sweets for the sweet, books for bakers, and other gifts sure to thrill your dessert loving friends and family. READ MORE... |
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November 2006 High Rolling Desserts on the Vegas Strip If Walt Disney had preferred Italian white truffles over Mickey Mouse, chances are he would've conjured up an amusement park that resembles the current dining scene in Las Vegas. READ MORE... |
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September 2006 |
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July 2006 |
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March 2006 |
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January 2006 |
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November 2005 |
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November 2005 How To Cook A Pomegranate. My fascination with this richly colored fruit began when I learned that the pomegranate is not only grown in the United States, but is farmed a mere three hours southwest of San Francisco in the San Joaquin Valley, an agricultural region near Fresno. READ MORE... |
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November 2005 |
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September 2005 Afternoon Tea for Beginners After 10 years of being a bona fide coffee addict, I finally kicked my habit and became a tea drinker. The reason I made this lifestyle change is because I am sick of needing that caffeine fix in the morning and because I am plagued by headaches that always disappear as soon as I stop drinking coffee. READ MORE... |
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June 2005 Golden Scoop Awards Honor Top Pastry Chefs Some More It was a day of sweet celebration at The French Culinary Institute in New York City on Monday, June 6th, 2005. READ MORE... |
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April 2005 Meringues May is National Egg Month, the perfect time to pay homage to melt-in-the-mouth meringues... the voluptuous vacherins, mysterious baked Alaskas, and ethereal Pavlovas, those billowy egg white creations that have been stars in the pastry chef's firmament for centuries. READ MORE... |
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January 2005 Seeing Red: The Resurrection of Red Velvet Cake Every so often, without anyone anywhere making a command decision, a single item will appear at the same moment on menus all over the country, in disparate and far flung locations, from big cities to small town bakeries. READ MORE... |
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January 2005 Sweet Talk Me Some More This Valentine's Day, if you have a hankering for a bit of nostalgia served up in one romantic bite, look no further than New England Confection Company's (NECCO) Sweetheart® Conversation Hearts. READ MORE... |
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December 2004 Sugar and Spice and Things That Are Nice ‘Tis the season to finish up that holiday shopping. The staff at PastryScoop.com has put together their top picks for everyone on your gift list. READ MORE... |
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September 2004 Cheesecake: From the Ancient Greek Olympics to a Great American Classic James Kane, an early 20th-century newspaper photographer with a passion for cheesecake, is remembered today, not for his pictures, but for coining a phrase. READ MORE... |
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July 2004 Look Out Betty Crocker, There's a New Gal in Town Betty Boop meets Jessica Rabbit in Mary, sassy spokescharacter for Mary's Dairy. READ MORE... |
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July 2004 In Search of Cannoli I remember my first time. I'd repeatedly crossed paths with a young couple while sightseeing along Boston's Freedom Trail. READ MORE... |
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June 2004 Fab Four Really Takes the Cake Looking back on her 1963 nuptials, writer and mother of two, Barbara Christian recalls an elaborately adorned vanilla sponge cake, garnished with fresh flowers and topped with a happy plastic couple. READ MORE... |
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June 2004 The French Laundry Pastry Chef Francisco Migoya Sitting comfortably in a quaint courtyard building surrounded by the rustic beauty of Napa Valley, The French Laundry has established itself as one of the most celebrated restaurants in the country. READ MORE... |
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May 2004 |
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April 2004 |
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February 2004 |
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February 2004 |
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January 2004 |
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December 2003 Gingerbread Journeys Gingerbread, with its myriad forms, alluring aromas, and symbolic significance, has been a quintessential holiday treat for centuries. READ MORE... |
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December 2003 Where the Last Course Comes First If it were empty, you would probably guess it was a sushi joint. You'd be half-right. READ MORE... |
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December 2003 Sugar and Spice and Things That Are Nice OK, you've figured out that a cooking-related gift is the way to go for the baker in your life, but knowing is only half the battle. READ MORE... |
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November 2003 The American Harvest Pie "I ate some apple pie for supper and then said my prayers and had good health, good thoughts, and good humor. . .," the Virginia planter William Byrd recorded in his diary in 1710. READ MORE... |
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October 2003 |
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October 2003 Chic Chocolatier Offers Exotic Treats Fit for the Catwalk I want to be Katrina Markoff when I grow up—despite the fact that she may be younger than me. READ MORE... |
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September 2003 Grand Marnier "Pacific Breeze" Since its creation in 1880, Grand Marnier has been a favorite ingredient with top-notch chefs. inventing fanciful creations using this cognac mellowed with tropical oranges. READ MORE... |
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September 2003 The Legacy of Chunky Bread I was born in Fresno, California, and although my family criss-crossed North America for my father's career while I was growing up, we returned to our home state every summer to visit our cabin high in the Sierras at Huntington Lake. READ MORE... |
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August 2003 Tiny Chocolate Shop Is No Shrinking Violet Classic or cliché, depending on your point of view, crème brûlée blossoms anew as an exquisite bonbon at the Kee's Chocolates in Manhattan's SoHo. READ MORE... |
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August 2003 A One Dish Wonder There were six recipes for rice pudding in the first American cookbook written by Amelia Simmons back in 1796. READ MORE... |
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July 2003 Chocolate at the American Museum of Natural History You wander past a beautiful mannequin dressed in a frilly skirt and a designer bustier sculpted entirely out of chocolate. READ MORE... |
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July 2003 You Scream, I Scream. . . . for Gelato! Amaretto cherry, candied lemon, butterscotch copetta. . . scoops of gelato just fly out of the kitchen at Mario Batali's popular new Greenwich Village restaurant, Otto Enoteca and Pizzeria... READ MORE... |
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July 2003 Pastry Chef Sam Mason at WD~50 When we think of ingredients for dessert, we naturally think of butter, sugar, flour, vanilla, and perhaps something a little more unusual, maybe pine nuts. READ MORE... |
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July 2003 Rice Crispy, Peanut Ice Cream, Chocolate, and Condensed Milk Cappuccino A classically trained French patissier who enjoys surfing American supermarkets? Mais oui! READ MORE... |
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July 2003 Dressed Up Or Dressed Down, Pastry Chefs Fire Up A Classic S'mores are simple. Just three ingredients—graham crackers, chocolate, and marshmallow—and you're all set. READ MORE... |
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July 2003 Dinners End On Sweet Notes With Take-Home Goodies "I have a hard time saying goodbye to customers," says Gale Gand, executive pastry chef/partner at Chicago's luxe restaurant Tru. READ MORE... |
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June 2003 wichcraft spells sweet success Although its doors have only been open a short time, 'wichcraft, a take-out shop near New York City's Union Square, is already busy. READ MORE... |
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June 2003 Lacroix at The Rittenhouse Pastry Chef Fredrick Ortega When asked what led him to pursue a career in the culinary arts, Fred Ortega answers that it was something he just fell into. READ MORE... |
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June 2003 A Muse of One's Own Where San Diego's Pastry Pros Find Inspiration On a recent visit to San Diego, I decided to leave the beaches to the surfers and instead set out to indulge my passion—sampling pastries. READ MORE... |
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