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French macarons: two almond shells and a filling
French macarons pair two almond-based shells with a filling.
Published22 Oct 2026
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Food
Fresh herbs: planning how to use the whole bunch
Before buying, decide which part you will use immediately and whether the rest can be stored for another dish.
Published22 Oct 2026
Food
From cocoa fruit to cocoa: fermentation, drying and processing
Cocoa beans are seeds that go through several different treatments. Cocoa mass, oil and powder are related products, but perform different roles.
Published22 Oct 2026
Food
From milk to cheese: coagulum, cheese and whey
The formation of a protein network and the separation of whey are essential parts of cheesemaking. Different technologies explain why cheeses are not just the same milk with less water.
Published22 Oct 2026
Food
Fruit galette: folded edges instead of a deep baking tin
King Arthur’s Peach Galette forms a fruit pastry on a flat tray.
Published22 Oct 2026
Food
Fruitcake: dried fruits are a staple, not a decoration
King Arthur’s Everyone’s Favorite Fruitcake uses a large amount of dried fruit first combined with liquid.
Published22 Oct 2026
Food
Ganache: how the ratio determines its use
Ganache is a smooth mixture of chocolate and cream.
Published22 Oct 2026
Food
Garlic: head, clove and various forms for use
The garlic head consists of individual cloves. The difference is important when reading a recipe and when planning the quantity.
Published22 Oct 2026
Food
Genoise: a sponge cake often paired with syrup
Genoise is a sponge cake enriched with butter and egg yolk.
Published22 Oct 2026
Food
Glass and metal tray: the material involved in the result
Glass and metal baking dishes transfer heat differently.
Published22 Oct 2026
Food
Gnocchi alla romana: semolina rather than potatoes
In the recipe examined here, gnocchi alla romana are made from semolina cooked in liquid, enriched and allowed to set. Shapes are cut from the mixture, arranged in a dish and baked with...
Published22 Oct 2026
Food
Gougères: cheese within choux pastry
Gougères are savoury bakes based on cheese choux pastry. Cooking the base in a saucepan precedes incorporating eggs and baking.
Published22 Oct 2026