You may have noticed some posts from our friends at the Strategist on Grub Street. They’ll be dropping in every now and again, sharing their expertise on the basics you don’t have time to research and ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. One of my favorite moments from my ICE culinary education ...

Attempting to make chocolate bonbons from scratch is enough to test anyone’s love. First you have to cook up some fussy filling, and get it into – and to hold – just the right shape. Then you have to ...

Instructions: Combine almond paste and sugar in the bowl of a food processor fitted with a metal blade and process until fine, about 1 minute. Add corn syrup and process until mixture just comes ...

You’ll need soft Danish nougat for this, as you have to be able to roll it out. You can find it at danishfooddirect.co.uk or scandikitchen.co.uk. about 150g tempered chocolate, to cover (see page 95) ...

Marzipan Easter eggs and chocolate eggs are two classic Easter treats made with almonds or cocoa, each with a different history. Among the many Easter celebration choices, Marzipan Easter Eggs and ...

As long as there are East Indian aunties, foodies will never be short of genuine marzipan ... East Indian and Goan bastions in Mumbai - Bandra, Mahim, Byculla, Colaba and Vasai - boast local aunties ...

Attempting to make chocolate bonbons from scratch is enough to test anyone’s love. First you have to cook up some fussy filling, and get it into – and to hold – just the right shape. Then you have to ...

Chocolate mixed with traditional paan flavours make a refreshing mouth freshener. Once round smooth dough is formed, wrap it in cling wrap and let it sit in the fridge for 40-60 mins. 7. Take it out ...