I wasn’t sure what to expect, but the new Canada’s Food Guide is a lot more concise than it’s predasessor, and offers simplified advice on healthy eating. The updated version of the 2007 document was released this morning by Health Minister Ginette Petipas Taylor. Gone Read more…
When I took on this cannelé-making project*, I had no idea how much effort it would involve. From research, to sourcing out materials like beeswax and copper molds, to experimenting with the actual baking process… It was quite the task, but the results were worth Read more…
I remember sitting outside a quaint, little French pâttiserie in the town of Bordeaux, France several years ago on a warm, Spring day. As I sipped on a tiny cup of espresso and had my first bite of a delectable pastry called canelé… Okay, so that Read more…
Who’d have known that February 9th is known as National Pizza Day (in the U.S. at least)? It’s a good thing I had some pizza-making ingredients on hand so that I can celebrate by making some for dinner tonight. And seeing as how Valentine’s Day Read more…
Have you ever wondered about the science behind how cookies go from dough to warm, yummy goodness? Check out this interesting, animated video (courtesy of TED.com) as Stephanie Warren explains the chemistry behind the tasty treats.