Renaissance Court Cook Bartolomeo Scappi’s Influence
How Bartolomeo Scappi Transformed Renaissance Cooking Bartolomeo Scappi, the famed Renaissance chef, was more than just a cook in a ...
Tag: Dessert
Pasta alla Siciliana’s Arab Origins
Pasta alla Siciliana’s Arab origins trace back to a time when North African emirs ruled parts of Sicily. The dish, ...
19th-Century Parisian Cafés and Intellectual Eating
Parisian Cafés and Intellectual Eating: A Cultural Revolution in Every Cup In 19th-century France, the Parisian café became a powerful ...
Rise of Bistro Culture Post-1870
Bistro Culture: A Post-1870 Tradition That Changed How France Eats Bistro culture began to take shape after 1870, and it ...
Careme’s Codification of Grand Cuisine
The Man Behind the Toque: Who Was Marie-Antoine Carême? Carême’s codification of grand cuisine transformed the way professional kitchens operated, ...
Medieval Use of Cinnamon in Meats
Spices and Surprises in the French Middle Ages When we think of medieval France, we usually picture castles, knights, and ...
White Sugar vs. Brown Sugar in Baking
When baking, the choice between white and brown sugar can significantly impact flavour, texture, and moisture. While both sweeten desserts, ...
A Brief Guide to Southern American Desserts
Rooted in the American South’s agricultural abundance and complex history, these Southern confections tell stories of resilience, hospitality, and creativity. ...
Blind-Baking: The Art of Crispy Crusts
Blind-baking is an essential baking technique used to ensure that pastry shells turn out perfectly crisp and thoroughly cooked before ...
The Custard Code
Custard, with its rich, velvety texture, is one of the oldest and most versatile desserts in culinary history. Rooted in ...
