Take a look at the cream cheese coffee cake above and you’ll notice that it isn’t perfect. Here’s a closer look so you can see what I’m talking about… I sprayed my pan well, waited for the cake to cool, and used an offset spatula to loosen the edges. Even though I did everything right,
Tips for Better Baking: Must Have Baking Tools (#44)
In order to become a great baker, you need to have the right tools. I believe in tools that are durable, functional, and can be used for multiple purposes. The list below includes many of my favorite and most used baking tools. I promise you, they will make your kitchen life so much easier. Must
Ranch-Flavored Cole Slaw from The Heritage Cook
In preparation for all of my travel this fall, I’ve reached out to some of my favorite food blogger friends and asked them to share their favorite recipes as guest posts. Today’s guest post is from Jane Bonacci of The Heritage Cook. I met Jane through IACP (International Association of Culinary Professionals) and she quickly
Europe Travel Journal – Paris (Part 1)
Right now I’m writing to you from a train traveling from Brussels to Amsterdam. I’m a bit behind on my travel journal entries but it’s hard to sit down and blog when there are frites to eat and beers to drink. However, instead of sleeping like my travel companions, I thought I would take the
Tips for Better Baking: How to Make Vanilla Sugar (#43)
Many recipes call for split and scraped vanilla beans where you are supposed to split the vanilla pod down the center and scrape the beans into whatever you’re cooking. Other recipes call for you to steep vanilla beans in a liquid to extract the flavor. Both of these methods provide for great vanilla flavor but
Korean Coconut Popsicles with Azuki Bean (비비빅 만들기)
In preparation for spending nearly two months traveling, I reached out to some of my food blogger friends and asked them if they would be interested in guest posting on my site. Today’s guest post is by Sun from Hungry Gopher. You may remember Sun from our collaboration earlier this year where she made my grilled
Tips for Better Baking: Natural vs. Dutch Process Cocoa Powder (#41)
Cocoa powder comes in two main varieties, natural and Dutch process, and they are not always interchangeable. Acid is an important part of the reactions in baking and the two types of cocoa powder vary greatly in their acidity. Natural cocoa powder is made from cocoa beans that are roasted and then ground into a
The Hungry Traveler Interview: Jessie Svet Reedtz (Part 2)
Earlier this summer I (virtually) met Jessie Svet Reedtz when I interviewed her for The Hungry Traveler Interview Series. I loved hearing her travel stories and was captivated by the authentic, honest voice in which she told them. Jessie had so much travel advice and so many stories to tell that I decided to break
Tips for Better Baking: Keep an Ice Bath Nearby when Making Caramel (#39)
The biggest challenge when making caramel is knowing the fine line between the desired deep amber color and a bitter burnt mess. When I teach my caramel classes, I always tell students this trick: Tip for Better Baking: When making caramel, keep an ice bath nearby. If your caramel is about to burn, simply dip
8 Essential Cincinnati Chili Parlors
A three way and a cheese coney I tried Cincinnati chili for the first time during my freshman year of college. I was brand new to Cincinnati and when you meet people in Cincinnati, the first thing they ask is where you went to high school. When they found out I was from out of