Apr 21, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

The column explores the ancient South American grain, Quinoa, and its applications in the modern dessert world.

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The column delves into the oft-requested water ganaches, dubbed "vegan ganaches," which enable chocolatiers to create dairy-free chocolates while maintaining, and at times surpassing, the complexity of flavor and texture expected of high-end chocolates.

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The column explores the unique and interesting loaves and table breads that bakeries and stand-alone restaurants are including in their menus.

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The column tackles arguably the central ingredient to the dessert industry—sugar—and its contribution to flavor profile and texture in recipes.

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