“Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded… — Stacey Ballis Copy Share Image
“Herman and I have been doing a lot of talking about the cake the past couple of days, and we think we… — Stacey Ballis Copy Share Image
“She hadn't bothered to go to bed, since Tuesday was one of the days on which she rose before dawn to bake… — Julia Glass Copy Share Image
“The tantalizing scent transported me to a white, sandy beach lapped by a turquoise sea under a tropical sun. Lime and coconut… — Judith Fertig Copy Share Image
“He was deeply in love with her. Truly. Madly. A kind of love he'd never dared fathom. It hadn't happened in an… — Daria Lavelle Copy Share Image
“I'm no expert when it comes to confectionery, but I understand that unsalted butter is used as standard in baking. By contrast,… — Asako Yuzuki Copy Share Image
“I looked up to see the sun struggling behind a gray mass of snow clouds. I could relate. And then a beam… — Judith Fertig Copy Share Image
“But Stanley persisted in the kitchen, performing the small yet demanding apprentice's tasks she set for him- removing the skin from piles… — Diana Abu-Jaber Copy Share Image
“Time to cut the cake, newlyweds." Caroline ushers us over to the sweet little two-tier cake, round and covered in white fondant… — Stacey Ballis Copy Share Image
“The ball of iced cream was nestled in a crystal dish. A pale orange in hue, it was studded with bright green… — Laura Shepherd-Robinson Copy Share Image
“He opens a lower cabinet to reveal that it is a mini fridge, and brings over two plates that each have a… — Stacey Ballis Copy Share Image
“At the sight of the dozen assorted cupcakes, as bright and optimistic as party hats, Louise's eyes lit up. "How wonderful!" she… — Meg Donohue Copy Share Image
At the end of the day, customer choice is essential. And we don't make products that compete with Apple, nor make products… — Tony Fadell Copy Share Image
For me, I love the flavors of Southern food, and people usually think of Southern food as heavy and fattening, but it… — Carla Hall Copy Share Image
“He opened the box and saw a tiny cake shaped like a bird's nest in three small round layers of tender, browned-butter… — Judith Fertig Copy Share Image
“So tonight we are just seven. Seven people, and twelve pounds of pork. I pick a piece of the insanely delicious crispy… — Stacey Ballis Copy Share Image
“An orange day, a happy day, a brand-new day in the secret language that only the three of us seemed to understand.… — Judith Fertig Copy Share Image
“I know you're a chocolate lover. I can always tell. I'm about to temper the chocolate. I have my own method; want… — Ruth Reichl Copy Share Image
“You just happen to be our ten thousandth customer," I lied, "and this is our special thank-you." I slid the bakery box… — Judith Fertig Copy Share Image
“She designed the cakes and I worked out the recipes. The first year we each created a signature cake. Genie's was called… — Ruth Reichl Copy Share Image
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is… — Aaron Sanchez Copy Share Image
“Bestseller so far?" "Chocolate-vanilla, easily." "So you have those every day, as a staple. Write it down. Worst seller?" She thought. "Not… — Roisin Meaney Copy Share Image
I always start my breakfast out with oatmeal, because it's full of vitamin D, it's a great carb, and you can get,… — Gracie Gold Copy Share Image
“We'll start with Un Petite Flamme. It's our espresso macaron. Go on, try it." She looks down at her plate. "This one?… — Hannah Tunnicliffe Copy Share Image
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These… — Joel Robuchon Copy Share Image
