Archive for the ‘Chef’s Blog’

A labor of gluten-free love.

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Pies are the new cupcake, in case you haven’t heard. Part of my job is to keep on top of current trends in the food industry, especially in desserts. What’s hot for this year? Pies. Grown-up versions of your favorite … Continue reading

It’s hibernatin’ time!

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Ah, January.  Here in Chicago, January means cold. And snow, lots of snow. And, well, that’s about it. What do to with all of your free time indoors? Bake, of course! Many home cooks eschew baking in the summer for obvious … Continue reading

‘Tis the season to be lazy.

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Okay, the word “lazy” might be too harsh. It’s more like “busy” – as in I’m-so-busy-I-can’t-even-see straight. Though each and every day between now and December 26th is jam packed with activity, it’s a must for me to prepare a … Continue reading

If they didn’t already know you were a food snob…

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I love my job. Where else could I mix up a batch of homemade cream soda and call it work? To train and develop our palates we like to hold comparative ingredient tastings. Purely for scientific purposes - and also when … Continue reading

The Cheesecake Crack’d.

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The number one question we get from home bakers is “How can I prevent my cheesecake from cracking?” If “cover it with strawberries” isn’t enough of a solution for you, here’s some advice. I asked Chef Diana Moles, our director … Continue reading