baking how-to

LS baking academy: custards (& flans)

A custard is simply a liquid that has been combined with eggs or part of the egg...and then cooked until set or thickened. --From James Peterson's "Cooking" ...

re-baking: biscuits & scones

I feel like I should apologize to those of you who'd like to see more dessert recipes turn up here, at least on the baking posts, for Pete's sake. I, on the...

LS baking academy: biscuits & scones

(sun-dried tomato, comté and tarragon scones, to be specific) You know I welcome the chance to turn a sweet recipe savoury, but with the recipes I make f...

re-baking: savoury choux (gougeres)

Even better. I favour this choux recipe over the last not only because it's savoury, it's also much easier. I found the batter a little looser, therefore a ...

LS baking academy: pizza dough

Until you reach into your scorching hot pizza oven to retrieve it, you won't break a sweat making pizza dough. Promise.