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…
By Giselle Courteau, Duchess Bake Shop Makes 1 x 9-inch deep-dish quiche The year before we had our first child,…
Have you ever been transfixed by those infomercials selling pans that will never stick no matter how often you use…