Brioches
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Napolean Bakery - 26 Aug 2008
It's always a pleasure to see people at work when you're not. At the Korean Napoleon Bakery if you look over the counter crammed with cakes colorfully decorated in butter creams with greetings, wedding figures, sugar babies to celebrate every occasion imaginable, you can see the bakers in the back making the goodies. read more...
Brioches - 18 Nov 2007
Brioches are a chef's toque-shaped French bun made from a sweet yeast dough made rich, yellow and fluffy with large amounts of eggs and butter. Make a breakfast change from croissants, try a brioche with good sweet butter and a fruity jam. read more...
Bread flour unscrambled - 15 Nov 2007
Which flour bakes the best bread? First, know that a grain of wheat has three parts: the endosperm which is the central source of the starch, accounting for 85 percent of the grain. Next to it lies the germ, accounting for only 2 percent. But it's the most positive element. It's the 'seed' that grows new wheat plants and it contains most of the whole grain's protein, vitamins and oil. Plus, pretty much all the flavor lies in the germ. Both of these are covered by the protective outer layer of bran. read more...
Bialys - 15 Nov 2007
While you can hardly move for bagels, Polish bialys, named not after a character in The Producers but after Bialystok near Poland's north east border, are a rarity. They are baked without prior boiling, and their indent only goes half way through. read more...
Baguettes the French like - 15 Nov 2007
A bad baguette is almost as bad as that Kleenex bread. But there are some good ones around. read more...
Bacon - 15 Nov 2007
Proper bacon is not that stuff that leaks puddles of grayish water into the pan. Buy the bacon Grant Achatz of Alinea cooks with. read more...
Breakfasts - a good start - 14 Nov 2007
The Italians and Greeks drink a thimble of strong coffee. The Vietnamese eat Phô, the Chinese congee, and the Irish, English, Welsh and Scots a heart-burning fry-up. It's all breakfast to them. read more...
Breads - a good chew - 2 Nov 2007
Not so long ago, the only bread available in Washington came sliced in cellophane packages. Now you can't move for choice among breads studded with everything from olives to cheese. But where can you get a plain brown loaf? read more...
Domenica Marchetti would never recognize herself from this description: a woman who seems to have the secret of how to juggle the precarious work/homelife balance. An Alexandria resident, she has a 12 year-old son and a 10 year-old daughter yet she's also published two cookbooks. The latest is 'Big Night In' just released and nominated by Publisher's Weekly recently as one of only three top new cookbook picks - alongside Rachel Ray's latest tome. For the rest of us, she's someone to admire. But like so many working moms trying to be all things to all people, she says, "I feel the pressure when one [kid] forgets to study for a test, or they miss a math assignment. I feel I've let them down."
Kosher rennet
Lontong rice
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My favorite markets: Le Market/El Mercado
Chew On This: Will Obama eat right?
Andrew F. Smith - long-time food historian
Jonathan Seningren - using Heaven's prime ingredient
Pork or Duck Rillettes
Don't know how to carve a turkey? Watch this.
Acai diet scam alert!
York Castle Tropical Ice Cream: one of my favorite markets
Chew On This: Oatmeal for breakfast keeps weight off
Grappa - grappling with this Italian drink
Domenica Marchetti - Italian home-cooking food writer
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