Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

I’ve spent a good chunk of the last two weeks surrounded by spreadsheets, crumpled paper packets, cartons of dairy products and dirty ramekins. Josef Centeno has a lot to answer for. A couple of weeks ...

Panna cotta, as someone once memorably pointed out to Angela Hartnett in an early series of the BBC's Great British Menu, is nothing more than blancmange with a fancy accent. For some reason, however, ...

Where some coffee desserts may whisper softly, this one trills like an opera singer hitting all the high notes. A full half cup of instant espresso powder will do that for you. Commit and you’ll be ...

Holiday meals tend to pass by in a blur of turkeys, hams, roast beef and sweet potatoes. How do you break through that to make an impression on your guests? Caviar is one sure cure. And it’s one that ...

The warm color of terra cotta is so inviting and grounding that it's no wonder the fired clay material dating back to ancient times is still a mainstay in the modern home and garden. This baked clay ...

A friend from California asked if it was hot enough in Louisiana to fry an egg outside. Her daughter wanted to know. It's a good question, but I have not tested outdoor egg preparation yet. Instead, I ...

No one can recall how it came up. There they were: Two seemingly content colleagues, toiling day after day in their adjacent cubes. And then, one day, for no apparent reason, these two relatively ...