Picking out ingredients, creating new and exciting flavor combinations, the aromas coming from the oven, and watching people’s faces light up when they take the first bite drive Michele Sweeney to create and educate.
The end of summer is fast approaching, but the u-pick adventures aren’t over yet. Apple orchards will begin harvesting their crops, and people will flock for a chance to play farmer for an afternoon. What to do with all those baskets full of apples?
This month we shine a spotlight on the Stefanelli family of Romolo Chocolates in Erie, Pennsylvania . The Stefanellis are born confectioners. The family tradition began over 100 years ago with Romolo, who passed his knowledge to his sons, and eventually his grandson, Tony.
The level of artistry and creativity in today’s world of cake decorating is utterly amazing. It’s an exciting time for the sugar arts! Here are some of the most outstanding designs trending now.
Meet Stephanie Thomacos – mother, painter, baker, and owner of Mama’s Macs & More, Enfield, Connecticut.
Warm weather and school dismissals can only mean one thing – it’s summer! With the kids home for summer break, it can often be a challenge to keep them busy and engaged in a way that doesn’t involve sitting in front of a screen.
Meet Angelo and Vicky Di Zio, the creative husband and wife team behind Cakes by Zio Diz in Sydney, Australia.
Meet LorAnn’s Baker of the Month: Juliana, owner of Juliana Matheus Cakes in Buenos Aires, Argentina.
Both Bakery Emulsions and Extracts can be used for flavoring. Discover how emulsions are different from extracts and why they’re preferred for baking.
Hello February! With Valentine’s Day just around the corner, I can’t think of a better occasion then this to bake up a perfectly *pretty in pink* cake. The color is so vibrant & fun!