I have had many home cooks ask me why my recipes use weight instead of volume. While weight is by far the most trusted measure for consistent results when cooking, it can be intimidating if you’ve never scaled ingredients before. Hopefully this “how-to” will help my readers overcome their fear of the […]
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Ganache is one of my all time best go-tos. I use it for frosting or glazing cakes; filling bonbons, truffles, and tarts; or, with a bit of whipped cream, an amazing chocolate mousse, candies, or hot chocolate. So, what makes a ganache? It’s very simple: heavy cream emulsified with chocolate. […]
