LoveTheJourney

This is a fairly standard ladyfinger recipe that produces a nice general-purpose cookie. It’s quite similar to other sponge cakes like génoise, except that it contains no butter. You can of course mess with this basic formula to create different effects, and in the next couple of posts I’ll tell you how.
4 eggs, room [...]

You want to talk about the dynamic nature of a soufflé? By the time I got this beast into my preferred light to snap this picture, it had already fallen from its peak about two inches over the rim of the form to a level about even with the form. That’s normal for a soufflé [...]

Several folks wrote in yesterday to ask whether anything can be done to stop or at east inhibit the fall of a soufflé once it’s taken out of the oven. Indeed there is quite a lot that can be done, though every added bit of insurance against a fall has an impact on the soufflé’s [...]

Reader Linda writes:
I took a look at a video showing Julia Child making the cheese souffle, and she emphasized the importance of not letting the cheese melt into the sauce. She partially folded the bechamel/yolks and whites together before sprinkling in the cheese. If the cheese melts into the sauce, she notes, the souffle will [...]

Base formulas for savory soufflées — their ratios of eggs, flour and liquid — are remarkably consistent from one recipe writer to another, at least in my experience. Where they differ is usually in the amount of flavoring added and the types of seasonings, though sometimes in the type of liquid used as well. Below [...]

I spend a ridiculous amount of time falling in love with recipes from the title alone and then talking myself out of making them. Take this Pecan Cornmeal Butter Cake recipe run alongside a New York Times article about Durham, North Carolina, where hundreds of acres that were once used to grow tobacco have been [...]

I was very lucky as a boy to live two doors down from the neighborhood baking queen. Her name was Lillie Lundstrom, a second-generation Swede whose cakes and cardamom rolls are still the stuff of legend on Lincoln Street. One of her lesser-known creations was this recipe for apricot bars, which takes the American concept [...]

Late last week reader Marciella sent in a question about marjolaine layers. In essence she asked: if these are supposed to be “meringues” why don’t the directions call for whipping the whites and the sugar together? I thought: well, that’s just an idiosyncrasy of marjolaine recipes. I’ve read through probably ten of them and not [...]

Earlier in the week I wrote that I was taking a “sponge cake” approach to my marjolaine. That term isn’t wholly accurate, since I think of a classic sponge cake as something quite fluffy, that employs egg yolks, etc. etc.
This “cake” isn’t that sort of affair. Compositionally it’s similar to a meringue, only with [...]