If you’re living in Los Angeles, there is no doubt that you have noticed the surging popularity of plant-based foods in the dining landscape. Not only are restaurants blooming with new vegan menu options, but there is also a burgeoning growth of plant-based food products emerging in the food industry. Notable newcomers include veggie burgers … Continue reading
Dana Cree, pastry chef at Chicago’s Blackbird and avec, released her cookbook this spring, “Hello, My Name is Ice Cream: The Art and Science of the Scoop”. Want to recreate some of her ice cream flavors yourself from this cookbook? First, check out what she has to say about the science and art that goes … 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
Whether you prefer them toasted over a campfire, bobbing in a cup of hot chocolate, or roasted over a bed of sweet potatoes, marshmallows are an ooey-gooey fluffy treat that just finds a way warm the cockles of your heart. Marshmallows, like other well-known aerated confections – think mousses, ice cream, meringues – are essentially made of four … Continue reading
With the Science of Pie coming up in just a few weeks, we’ve been spending a lot of time thinking about baked goods. And one ingredient in particular has really captured our imagination—the egg! In the realm of baked goods, eggs are highly revered for their binding and leavening abilities. The fats and proteins within … Continue reading
With increasing numbers of people embracing dietary-restricted, vegetarian, and vegan lifestyles, birthday parties are becoming more complex. Consider the simple birthday cake. Everyone should be able to partake in its delicious sugary goodness; however, this can prove difficult. Specifically, how can you bake a cake if you cannot use one of the most important components, … Continue reading
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