Just Baking

Today we have Chef Michael Olson of the Niagara Culinary Institute showing us how to make puff pastry. Puff pastry is created by first making a base dough and then folding in a fat, often butter, thereby creating hundreds of layers within the finished dough. When it is baked, the water becomes steam, […]

Last week in blogger world, there was an event put on by Barbara of Winos & Foodies called A Taste of Yellow, that was designed to help support, unify and educate people about the awareness of cancer in our society. I had signed up and knew I needed to submit my yellow-colored food and pictures […]

You would think that a breakfast staple so common that it can be found in every bakery, grocery store, and even gas station that can boast a minimum of competency, would be as simple to make as rousing yourself from bed in order to chow down on it. In the case of the deceptively […]

The Home Baking Association is a non-profit corporation formed with the intent to promote year-round baking at home. Its membership is comprised of well-known baking related corporations, non-profit groups, and individuals representing the various common baking ingredients such as flour, yeast, sugar, baking powder, salt, cocoa/chocolate, eggs, dairy, and common baking mixes. While […]

I love to try new recipes. I love finding things that I have not tried before and branching out to taste new flavors. I would say that on an average week, I make a given 5 new recipes…sometimes more, rarely less. The internet recipe sites, all of the published cookbooks and magazines out there and […]

“Just like Grandma used to make” and I can say that because my Grandmother did indeed used to make these. There were few things better than Sundays at Gram’s when I was a kid. The best part about these days was spending time in the kitchen with my Gram. She always cooked […]

As my beloved dog, Isis, prepares to celebrate her 10th birthday today, I’ve come to notice that her tastes have become greatly refined since puppyhood, especially in earlier days when anything even borderline edible [And many things completely inedible, too] would end up in her mouth before we would ever see her approach. Deftly stalking […]

I’m departing from my ‘Beginning Baker’ stuff for a post or two.  I was recently in Manhattan, and I talked my wife into a trip to Chelsea Market.  You may have heard of Chelsea Market if you watch the Food Network; their offices are there.
So what does Chelsea Market have to do with baking?  There […]

King Arthur Flour is known for their flour and their books (I’ve made no secret of my love for these books). Well, beyond those things, they also have an entire section of their website dedicated to baking education.
Not only do they offer classes at their Norwich, VT headquarters, they also travel the country giving […]

Ah, spring. The snow is gone, the trees are showing their inner green, and that mourning dove is once again outside my window at 4AM. But spring is about more than just Mother Nature reawakening and annoying birds, they say that spring is a time when love is in the air. You […]