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Having recently sampled the village baker's traditional baguette in La Borne, Menetou-Salon, Bourges, Henrichemont and a few others, I...

I made the first beer in years that I liked, just sampled it the other day.  It was a small 1.5 gal batch of malted barley and malted corn (...

I placed 3 qts of water and a thermocouple datalogger in the oven over the past couple days to see if an oven could hold a stable temperatur...

I've been watching The Mind of a Chef series on Netflix, this popped up on season 1, episode 4, a cool way to poach an egg.  Here's ...

A couple friends recently expressed an interest in baking bread.  They said they had limited experience so I wanted to step outside my usual...

Over the past year or so I spun into a frenzy in baking. I've pumped medium pressure steam into my oven via a hacked pressure cooker, p...

Tonight, I went to OSU to see Trish receive a distinguished award for one of her papers. While eating about 2 pounds of bacon-wrapped scallo...

The love affair with my pressure cooker continues. Once familiarity is gained with cooking times for a few grains, legumes, hearty greens a...

There are a trillion recipes online and another trillion on the shelves of the supermarket.  This prep is barely mine, I tweaked @Cooking...

Not sure why I've been dabbling in gluten free territory lately, I think it's the different set of physical and rheological properti...

I've watched Heston Blumenthal's Triple-Cooked Chips many times.  I actually went through the arduous process once and it works wel...

Sometime back I was obsessing over humidity in my oven while baking.  Having read about these steam injection deck ovens, I got an itch to t...