Baking: Art or Science?

The pros make it look so easy, right? Just browse the Food Network for the latest reason to feel inadequate in the kitchen. The truth is, when it comes to baking, well, let's just say a lot of people would like to avoid it altogether. Why? Baking involves failure. There's a relatively small margin of error. Most of us do not like this. Why can't baking be more like cooking? You know, a pinch of this, a dash of that, add some more of this--and it all works out in the end. Well, it may help to think of cooking as an art, and baking as a science--with some overlap, of course. Both are creative endeavors, but with baking make no mistake: chemical forces are at play, my friends. Each ingr

Is Gluten-Free Really Better For You?

According to The Gluten-Free Agency, the target market for gluten-free products is 44 million consumers. Market research firm Nielsen estimated that sales of products with a gluten-free label have doubled in the past four years, rising from $11.5 billion to more than $23 billion. Gluten-free sales in U.S. supermarkets has already exceeded $5.5 million, with projected sales of $7.6 million by the year 2020. The statistics go on and on... However, one interesting stat that has caught our attention is the fact that 20% of people polled about why they've chosen the gluten-free lifestyle responded that they are NOT suffering from celiac, IBS or any type of gluten intolerance. They simply want

How To Pair Bakery And Wine

Bakery and wine have one very compelling thing in common: they both make people smile. Together? Well, talk about a dynamic duo! Of course, when it comes to making smart decisions about how to pair them, most people feel the same way they do about fine art--they don't know what's good, but they know what they like. How to eliminate the confusion? For wines, there are three main factors to consider: 1. Acidity Both wine and desserts have a certain level of acidity. Wines with high acidity (New Zealand Sauvignon Blanc, Champagne, Sancerre, Vouvray, Beaujolais, Burgundy, Sangiovese, Valpolicella and Chianti) pair well with fruit desserts, which have natural acidity (apple pie, tarts). 2. Sw

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