Culinary Articles & Info: Scroll down for culinary basics, terminology and guides. Pastry info is from our pastry specialty site, pastrysampler.com.
Culinary and Food Cheese Guide Fruit & Veg Purchasing Tapas Asparagus Fresh Chiles Dried Chiles Mushrooms Meat and Poultry Basics Variety Meat Terminology Beef Cuts Traditional French Beef Cuts Mutton Cuts Pork Cuts Veal Cuts Mentions, News, Etc. As mentioned in Saveur Magazine, Tip 880 St. Honore Tip As mentioned in Saveur Magazine, Tart pan Pastry Guides & Charts Ateco, Wilton & Matfer Tip Charts from Manufacturers Tip Conversions: Matching Ateco Tips to Other Brands for Easy Replacing Sugar Stages Temperature Conversions General Oven Chart Measures, Equivalents and Substitutions Conversion to Metric Metric Units of Measure Conversion to US Equivalency & Common Measures Ice Cream Scoop Measures General Can Sizing Pastry Q&A What are paramount crystals? How long do Cannolis keep? And what are good fillings for them? What are tuiles? What's the purpose of using baking soda in some brittle recipes? Building the Cake: Guidelines for the Decorator. What flour should be used in making crêpes? What are Madeleines? I have a recipe using cornflour. What is it and can I substitute it? What's in a buttercream? What is Kadaife? I want to build a gingerbread house. What are some good resources? I've heard of penuchi but don't know what it is. Is it a candy of sorts? What is a petit four? I've seen it labeled on a lot of things. Is there a way to turn a regular ice cream vegan? How can I make candied orange rind? What are churros made of? I saw "guimauve" on a menu. What is it? What is in pastillage? What's a good recipe for pound cake? What is canele? Is it a shape or a dessert or what is it? Is gingerbread a cookie or a cake or a bread? What variety of apple is best for apple pie? What is a good plain rice pudding recipe? Can I use margarine in puff pastry instead of whole butter? Where are some sources to buy good chocolate? What is Kosher salt? Is dark brown sugar just darker sugar than light brown sugar? Can I make fondant? I've seen 10x on your site. What is it (I know it's sugar) but what does it refer to?
Culinary and Food Cheese Guide Fruit & Veg Purchasing Tapas Asparagus Fresh Chiles Dried Chiles Mushrooms Meat and Poultry Basics Variety Meat Terminology Beef Cuts Traditional French Beef Cuts Mutton Cuts Pork Cuts Veal Cuts
Mentions, News, Etc. As mentioned in Saveur Magazine, Tip 880 St. Honore Tip As mentioned in Saveur Magazine, Tart pan
Pastry Guides & Charts Ateco, Wilton & Matfer Tip Charts from Manufacturers Tip Conversions: Matching Ateco Tips to Other Brands for Easy Replacing Sugar Stages Temperature Conversions General Oven Chart Measures, Equivalents and Substitutions Conversion to Metric Metric Units of Measure Conversion to US Equivalency & Common Measures Ice Cream Scoop Measures General Can Sizing
Pastry Q&A What are paramount crystals? How long do Cannolis keep? And what are good fillings for them? What are tuiles? What's the purpose of using baking soda in some brittle recipes? Building the Cake: Guidelines for the Decorator. What flour should be used in making crêpes? What are Madeleines? I have a recipe using cornflour. What is it and can I substitute it? What's in a buttercream? What is Kadaife? I want to build a gingerbread house. What are some good resources? I've heard of penuchi but don't know what it is. Is it a candy of sorts? What is a petit four? I've seen it labeled on a lot of things. Is there a way to turn a regular ice cream vegan? How can I make candied orange rind? What are churros made of? I saw "guimauve" on a menu. What is it? What is in pastillage? What's a good recipe for pound cake? What is canele? Is it a shape or a dessert or what is it? Is gingerbread a cookie or a cake or a bread? What variety of apple is best for apple pie? What is a good plain rice pudding recipe? Can I use margarine in puff pastry instead of whole butter? Where are some sources to buy good chocolate? What is Kosher salt? Is dark brown sugar just darker sugar than light brown sugar? Can I make fondant? I've seen 10x on your site. What is it (I know it's sugar) but what does it refer to?
