Farewell to Hydrocolloids

Chef Alex Stupak’s Mexican food dreams.

Well-Preserved

New canning jars from Ball.

Fresh Out of the Oven

Outfit yourself with these nouveau baking supplies.

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión.

I was thinking of trying to get out to a Wegman’s to pick up some of Pierre Hermé's truffles, but I can’t seem to find any way of getting to there by mass transit from NYC. The stores in New Jersey that carry them are...

Three forms of chestnut baked in a pie.

Inspired by a BBC food survey, Melissa at Travelers’ Lunchbox asks the food blog community to list five “things you’ve eaten and think that everyone should eat at least once before they die.”

It’s hard to find a Paris-great macaron in San Francisco, but Paulette comes close.

Michael Carlson served dinner to the world’s best chefs. Then he closed his restaurant.

Looking for a gift for that aspiring foodie toddler in your life? Forget building blocks. Give a wooden sushi set packed in its own bento box—ginger, wasabi, and shoyu included!

Good morning All, Looking for the address for Pierre Herme pastry/choclatier shop in Paris. Can anyone help?? Txs

Actually, Francois Payard has a pastry book, Simply Sensational Desserts, 1998 or so. I would also recommend both of Pierre Hermes books (coauthored with Dorie Greenspan).

Are there any bakeries in Montreal where I can find decent (or hopefully, incredibly good) macarons (NOT macaroons) a la Lauduree and Fauchon in Paris? (Contrary to everything I know about myself, I do not like Pierre Herme's...)...

I’m pretty sure Pierre Hermé and Ladurée do. It needs to be macarons, as other pastries do not travel well.

Has anyone made Pierre Herme's “20 hour apples”? What do you end up with?