Are You Baking With the Right Chocolate? – Bon Appétit

… complete guide to buying and baking with chocolate. Bars, Blocks, Chips, Wafers, or Powder? You should never bake with chocolate you wouldn’t eat out-of-hand. “I wouldn’t bake with an $11 artisanal bar,” says senior associate editor Claire Saffitz. On the other hand, “it should be delicious enough on its own to eat as a snack.” Back in the baking aisle, there are five main formats of baking chocolate: bars, blocks, wafers, chips, and cocoa powder. To continue reading this article, …

Baking with tea: How to make your desserts even better.

… impress someone with your baking expertise, hand over a seemingly ordinary shortbread that smells and tastes like chai. I promise, it never disappoints. There are two ways to impart the flavor of tea to your baked goods. The first might remind you of your undergrad days—simply add tea leaves to melting butter and steep. The other method is even simpler: Toss the dry tea into the batter or dough. (Bagged teas are often fine enough to add without further preparation, but coarser teas, or teas …

National Chocolate Cupcake Day Is Here! Celebrate Right With 20 Delectable Recipes

… little flair to the classic recipe. Chocolate cupcakes in their purest form are difficult to argue with as a delicious dessert option that gets the job done. However, there are a host of enticingly inventive ways to take the time-honored treat to another level. This holiday (and continuing into the holiday season) is the perfect time to try your hand at one (or more). The ideas range from unusually flavored frostings — like green tea and goat cheese — to dessert mashups that experiment with …

Kenya’s coffee hour

… making a late conversion to coffee. Dormans is selling more to customers at home, Keya says, and they are increasingly educated about coffee quality. Kenya’s coffee beans, grown at high altitude and often hand-picked, are prized for their strong aroma. Wall charts in Keya’s cupping room indicate the flavours that might ooze through a good roast — vanilla, dark chocolate, apricot, butter, honey — and some “taints” Kennedy can’t bear: rubber, leather, potato, basmati rice and even …

The Secrets of Burma Superstar’s Cult Classic Tea Leaf Salad | 7×7

… wife, Jocelyn Lee, took over the restaurant’s ownership in 2001, the couple aimed to bring the place into the modern world. With backgrounds in finance (him) and design (her), the couple set out for success with a revamp of the restaurant’s interior (comfort and cleanliness over kitsch) as well as its menu, which would become more accessible to the western palate (read: a lighter hand with such strong flavors as fish sauce and dried shrimp). But it was a tweak to the classic tea leaf …