Guest post by Nessa Riazi When thinking of an airy, sugary meringue, baked Alaska or pavlova may be the first words to come to mind, but smog? Not quite. You may have heard of the term terroir which explores changes in flavors based on differences in geographical locale, but aeroir is a rather new phenomenon. … Continue reading
Dr. Kent Kirshenbaum flew from NYC to LA to speak at our March 8th public lecture about the impact of what we eat, sharing the stage with Dr. Amy Rowat, Dr. Paul Thompson, and Chef Daniel Patterson. Impressively he brought along with him a case of hundreds of homemade vegan meringues for lecture attendees to nosh on … Continue reading
Meringues are one of the few desserts that are simple yet elegant works of art. They are also precursors to other impressive, albeit considerably more complicated, desserts such as baked Alaska, lemon meringue pies, and macarons. At the bare minimum, all you need to make a fluffy meringue is egg whites, sugar, and an electric … Continue reading
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