Technique8 min read
Reading Macaron Batter by Feel, Not by Ribbon Count
Everyone tells you to fold until the batter falls in a ribbon. That advice fails more macarons than it saves. Try this instead.
Blog
Notes from the kitchen.
Technique explained properly, ingredients pulled apart, and the occasional account of what went wrong during filming.
Latest Articles
Technique7 min read
A Starter Schedule for People With Jobs
You don't need to feed a starter twice a day forever. A realistic maintenance routine for bakers who leave the house.
Ingredients5 min read
Butter, Explained: Fat Content and Why It Matters
The difference between 80% and 82% butter is not marketing. In laminated dough it decides whether your layers survive the roll.
Behind the Scenes9 min read
The Churro Dough We Tested Forty Times
Ridge depth, resting time, oil temperature. What changed between batch one and batch forty, and what actually mattered.
Recipes6 min read
Three Cookies From One Dough
Chewy, crisp and cakey are the same dough with three variables moved. Here's the map.
Technique5 min read
Stop Cracking Your Cheesecake
Cracks are a cooling problem far more often than a baking one. Four habits that fix it permanently.
Technique7 min read
Tempering Chocolate Without a Marble Slab
Seeding works in a home kitchen, needs no special equipment, and is far more forgiving than tabling. Step by step.
Behind the Scenes4 min read
What We Look For When Filming a Lesson
Hands in frame, no jump cuts through the hard part, and mistakes left in. Why our lessons are shot the way they are.
