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Crème pâtissière: why it is suitable for filling
Crème pâtissière is a cooked pastry cream used in éclairs, fruit tarts and other fillings.
Published22 Oct 2026
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Food
Crepes: thin pancake starts from the distribution of the mixture
A crepe is a thin pancake made by spreading batter over the pan’s base.
Published22 Oct 2026
Food
Croissants: yeast fermentation and butter layers work together
The classic croissants in this recipe use yeast dough layered with butter. Rolling and folding create distinct layers before shaping and final proofing.
Published22 Oct 2026
Food
Crumpets: liquid mixture, rings and porous surface
Crumpets are made from a thick batter that rises and cooks in rings on a griddle or pan.
Published22 Oct 2026
Food
Cucumbers: firmness matters more than size
A hard cucumber without softened areas is a good starting point for a salad or sandwich. Slicing follows the way of laying.
Published22 Oct 2026
Food
Cultivated mushrooms: selection and preparation before cooking
In bought edible mushrooms, the hard texture and lack of mucus are useful landmarks. These guidelines do not serve to identify wild species.
Published22 Oct 2026
Food
Cup of flour and cup of sugar: same volume, different mass
King Arthur’s ingredient chart gives different masses for the same volume of different products.
Published22 Oct 2026
Food
Dacquoise: nut meringue layers instead of a conventional sponge
Dacquoise uses a nut-and-egg-white mixture for thin baked layers.
Published22 Oct 2026
Food
Danish pastry: distinct layers around the filling
Danish Pastry combines enriched yeast dough with separately incorporated butter. The laminated base is shaped into pastries with different fillings.
Published22 Oct 2026
Food
Dark tray: why the edges darken faster
Dark metal baking tins can heat a mixture more intensely than light-coloured tins and make the crust brown sooner.
Published22 Oct 2026
Food
Dutch baby: the big pancake that inflates in the oven
A Dutch baby is a large oven pancake made from a fluid batter containing flour, milk and eggs.
Published22 Oct 2026
Food
Dutch-process and natural cocoa in baking
Natural and Dutch-process cocoa differ in processing and acidity.
Published22 Oct 2026