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
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. 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...
Chef Hisao Abe, who owns Kotobuki on MacArthur Boulevard, learned the art of sushi-making after years of watching, sniffing, tasting.
Chew On This: A call for food rationing in the developed world
Ingredients of the week
My favorite markets: Korean Korner
The dish - Goings on in the capital
Yogurt - the good stuff
Michael Santoro - chef de cuisine at Blue Duck Tavern
Whiskey Cured Salmon Gravlox
Home-made yogurt
Dumpling sauce
Hisao Abe - Owner-chef of Kotobuki
Shri Krishna Grocery
Eggs better for you and the hen
Chew On This: 75 million more go hungry and we scoff fortified foods
French v. DC markets
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Delicious Recipes
DC Chefs
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