by Aviva Wittenberg Makes: 12 (4 inch) donuts Active Time:15 minutes Total time: 40 minutes If you ever find yourself,…
By Alice Zaslavsky This oozy, gluten-free skillet sweetie takes inspiration from Claudia Roden’s world-famous orange-almond cake, where oranges are boiled…
by Chef Raveena Oberoi’s Read our Q&A with Raveena here. Ingredients ANGLAISE: 265g couverture white chocolate 30g bloomed gelatin mass…
by Chef Shobna Kannusamy Read our Q&A with Shobna here. Having drawn from my mixed cultural background, heritage, and culinary…
While creating pastries in Hong Kong a few years back Farzam Fallah was also surreptitiously eyeing the bar. Not because…
by Nadiya Hussain Makes: 12 wedges Prep: 25 minutes Cook: 15 minutes Best eaten: straightaway These scone wedges are made…
The clay master’s pandemic transformation to master baker This article originally appeared in the Fall 2021 print issue of Quench…