The Baking Wizard

The Food Guys
8:00 am
Fri April 18, 2014

Eggplant, Baba ghanoush, and Moussaka

Heirloom varieties of eggplants
Credit Phoebe

4/20/14: This week on "The Food Guys:" Jon and Greg suggest simple recipes for baba ghanoush and moussaka, which are only two recipes among thousands that Syrians, Turks, Armenians and Indians possess for the mighty eggplant. 

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Gret Patent on "All Things Considered"
2:47 pm
Thu April 10, 2014

Americans, Just Get Over It And Make The Souffle

Even one fluffy forkful of souffle is a worthy reward for making the effort.
Kelly Gorham Courtesy of Kelly Gorham Photography

Originally published on Mon April 14, 2014 10:41 am

The souffle shares this in common with some of nature's most vicious predators: It can sense fear. This, at least, according to noted American chef James Beard, who once observed, "The only thing that will make a souffle fall is if it knows you're afraid of it."

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The Food Guys
8:00 am
Fri April 4, 2014

Buttermilk Pancakes

Credit Photoang23

4/6/14: This week on "The Food Guys:" Greg and Jon offer tips for making buttermilk pancakes. Flour, leavening, liquid, and a little bit of sugar are the basics, with two parts dry to three parts liquid ingredients. . http://www.thebakingwizard.com/

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Fun With Chemistry
8:00 am
Fri February 21, 2014

Candy and Caramelization

Credit Vegan Baking

February 23rd, 2014: Greg and Jon explore candy-making, caramelization, and the chemistry of cooking with sugar. 

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Capturing the Puff
8:00 am
Fri February 14, 2014

Soufflé Photos

Chocolate soufflé
Credit Alpha from Melbourne

February 16th, 2014: Jon and Greg reveal the secrets to artfully photographing soufflés. (Hint: you'll need a lot of soufflés.)

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A Low-Gluten Variety of Wheat
8:00 am
Fri January 17, 2014

Farro

The emmer variety of farro
Credit Prairie Heritage Farm, near Power, MT

January 19th, 2014: Jon and Greg discuss farro, a category of ancient, low-gluten wheat first cultivated in the Fertile Crescent. Farro comes in three varieties - most farro imported from Italy to the U.S. is the emmer variety - and several forms, distinguished from one another by how much bran was removed from the grain. (Whole farro requires soaking before cooking.)  Greg suggests using farro as hot breakfast cereal and in soups, salads, side dishes and desserts.

http://mariaspeck.com/

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The Food Guys
4:21 pm
Fri January 10, 2014

Adding More Vegetables

Credit University of Hartford

January 12th, 2014: Greg and Jon discuss ways to incorporate more vegetables, raw and cooked, into each meal, by structuring breakfast omelets, main dishes and soups around them.

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The Smoke-Point
8:00 am
Fri January 3, 2014

Oils for Frying and Sauteeing

Credit James Jordan

January 5th, 2014: Prompted by a 2010 article in the online magazine, Organic Authority, Jon and Greg discuss which oils and fats are best for frying and sauteeing.

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Lab Coats and Lucky Charms
8:00 am
Fri December 27, 2013

Breakfast Cereal

Nestec S.A., Nestlé Research Center, Lausanne, Switzerland.
Credit Smithsonian Magazine

December 29th, 2013: Greg and Jon offer a skeptical review of a June 2012 Smithsonian article by Corby Cummer, titled: "Can Technology Save Breakfast: Cereal Companies, Maligned for Overprocessing, Are Now Using the Same Techniques To Put Some Nature Back in the Bowl."

http://www.thebakingwizard.com/

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Helpful Hints For Hunters
8:00 am
Fri December 20, 2013

Duck Breasts

Credit BBC

December 22nd, 2013: Jon and Greg suggest three ways to cook leftover frozen duck breasts. Greg's easy method: sauté the breasts, then reduce them with wine, spices, butter, mushrooms and herbs. Jon outlines the process of making duck pot pie. Greg grinds the discussion to a conclusion with spiced duck and pork sausage pattees.

http://www.thebakingwizard.com/

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