Ingredients and Pantry

• Invert Sugar
• Isomalt
• Paramount Crystals
• Candied Orange Rind or Zest
• 5 Types of Dairy Cream
• Kosher Salt
• Dark Brown Sugar
• 10x (Powdered/Confectioner's Sugar)
• Vanilla Beans (How to Dry Them)
• Vanilla Sugar
• Whole Almonds (Peeling Them)
• How Colorings Were Produced In the Past
• Cochineal and Carmine Red Food Coloring
• Green Food Coloring from 1864
• Yellow Food Coloring from 1864
• Indigo Food Coloring and Prussian Blue
• Eau de Vie
• Sugared Almonds
• Using Alcohol in Ice Cream: Tips and Guidelines (blog)
• Baking Powder Research from 1889
• Imitation Vanilla Flavoring: Vanillin, Coumarin, Tonka Beans

Baking and Pastry Info

• How to Convert Celsius to Fahrenheit/Fahrenheit to Celsius
• How to Line Tart Molds
• All About Buttercream (Types, Recipes)
• The Best Variety of Apples For Apple Pie
• Puff Pastry (Recipes, Ingredients, Folding)
• Chocolate Companies & Resources
• Sugar Stages
• Temperature Conversions
• General Oven Chart
• Measures, Equivalents and Substitutions
• Conversion to Metric
• Metric Units of Measure
• Conversion to US
• Equivalency & Common Measures
• Ice Cream Scoop Measures
• General Can Sizing
• Baking Book Reviews
• Blinis and Blini Pans
• Using a Cornet
• Scientifically Best Way to Cut Cake
• Stalking horse bids (auction)
• Basic Cake Mixing Methods
• Difference Between New York, Philadelphia, French, and Italian Ice Cream
• Wheat Disappearance (food commodity terminology)

Decorating and Show Piece Work

• What is Pastillage with Recipes
• Classical Pièce Montées
• The Difference Between Poured and Rolled Fondant with Recipes for Classic and Quick Versions for Each
• Pastry Tip Conversions Chart
• How to Make Sugar Diamonds
• How to Use a Bead Maker Mold
• How to Make JEM Petal Paste
• Guide to Plating Desserts
• Sauce Design: Plated Desserts (Recipes, Examples)
• Building the Cake: Tips and Guidelines for the Decorator
• Designing the Cake: Tips for the Bride from a Baker
• Tip Decorating Ideas for Pastry Tips
• All About Buttercream (Types, Recipes)
• Differences in the 402 Pastry Tips by Brand
• Edible Gold Sequins
• Tips for Making Chocolate Lace Wraps
• Tempering Chocolate Via Tabling Method
• Fondant Character Faces (blog)
• White Chocolate Feathers
• Sugar Lace (blog)

Dessert Basics and Sweets

• Using Baking Soda in Brittle Recipes (Info, Many Recipes)
• Kulfi - Indian Frozen Dessert
• The Pie Family and All the Cousins
• All About Cannolis
• Tuiles (Garnish & Cookies)
• Crêpes (Flours Used & Recipes)
• Kadaife - Greek Pastry
• Ginger Bread House Resources
• Beignets, Doughnuts, Fried Desserts
• Fritters (Tips, 3 Different Recipes)
• Tea - History and Supplier Links
• Turning Regular Ice Cream Vegan
• Churros (Fried Pastry)
• Guimauve (Marshmallows)
• Pound Cake (Recipes, Info)
• Canele (Molds, Tips, History)
• Gingerbread - Cookies & Breads
• Croquant (Nougatine Candy)
• Penuche Fudge-Like Candy)
• Fondant (Candy Filling & Icing)
• Madeleine Cookies
• What is a petit four?
• Caramel Sauce (Clear & Cream Based)
• Dulce de Leche - Stovetop and Crockpot Versions