“So," he explains. "Take the piece of bread, dip it in the olive oil and then in the spice and nut mix,… — Stacey Ballis Copy Share Image
“Un Petit Phenix is born as Lillian's is resurrected, even more beautiful than before, with new wallpaper, new windows, and repaired chairs.… — Hannah Tunnicliffe Copy Share Image
From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was… — Michael Mina Copy Share Image
“A deep-yellow sauce dotted with green encircled a plump piece of white fish; gently seared golden skin nestled in a smaller circle… — Victoria Benton Frank Copy Share Image
“It was the cupcakes that saved her. Leilani Trusdale thought about that as she carefully extracted the center from the final black… — Donna Kauffman Copy Share Image
“What type of flavor do you think I prefer?" She cocked her head. "The subtle, the delicately made. You're the type of… — Joey W. Hill Copy Share Image
“The second course is a soft-shell crab tempura with miso rémoulade, fresh peaches, and lovage." "What's lovage?" Jen asked. "It's what I… — Francesca Serritella Copy Share Image
“In my mind, there was nothing better than a cupcake with a funny little twist. I liked bold pairings of fresh ingredients… — Meg Donohue Copy Share Image
“Orange pekoe flavor, with that gold confection dust on the top." She holds one up to demonstrate. "Mascarpone filling." She bites it… — Hannah Tunnicliffe 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
“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
“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
“Fortune-teller tea. Give it a sip!" The liquid was pink and smelled of strawberries, but when Maddie drank it, the flavor was… — Shannon Hale 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
“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
“She shrugged her shoulders, then shifted her attention to the hand-labeled glass jars of honey. "Which one do you want to use?"… — Susan Wiggs 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
“I pick up my teaspoon and take a small bite, and am transported. The cake is nutty and moist, the cream with… — Stacey Ballis Copy Share Image
“I walked back to the front of the bakery to see a knot of people stalking our display for June. Apricot and… — Judith Fertig Copy Share Image
“Voila. Macarons. These ones I made yesterday for a party tonight, so they should be delicious." He is right, of course; they… — Hannah Tunnicliffe 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
“It wasn't lost on him, the poetry, the symmetry of this last bite. Everything had begun with a taste of liver. Now… — Daria Lavelle Copy Share Image
“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?" "You may indeed."… — Stacey Ballis Copy Share Image
“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely,… — Hannah Tunnicliffe Copy Share Image
“On the coffee table is a bottle of Madeira, a plate of dark chocolates, a bowl of tiny tangerines. He opens a… — Stacey Ballis Copy Share Image
“The French take their bûche de Noël, the traditional Christmas Yule log cake, much more seriously. Gwendal had been training at school,… — Elizabeth Bard Copy Share Image
“The wines were great, and better by the minute, even as the drinkers softened. Just as wines opened at the table, so… — Allegra Goodman Copy Share Image
“I loved rhubarb, that hardy, underappreciated garden survivor that leafed out just as the worst of winter melted away. Not everyone was… — Judith Fertig Copy Share Image
“The faerie's creamery was not too deep, happily, or at least it did not feel so; a chimneylike skylight cut into the… — Heather Fawcett 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
“I got a scoop of the double fudge coconut brownie ice cream in a waffle cone (the smell wafting through the shop… — Mia P. Manansala 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
“Sitting on a recently cleaned chair, she bit into one of the buns. Sugary sweetness exploded in her mouth, and she sighed… — Sarah Beth Durst Copy Share Image
“The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a… — Meg Donohue Copy Share Image
“Many popular eighteenth-century iced cream flavors are familiar to modern palates--- pistachio, chocolate, strawberry, etc. Yet Georgian confectioners were great innovators and… — Laura Shepherd-Robinson Copy Share Image
“You think in terms of educated palates, and you'd be right to assume most folks here wouldn't know a panna cotta from… — Donna Kauffman Copy Share Image
“A great flood of aromas swamped the noise, thick as soup and foaming with flavors: powdery sugars and crystallized fruit, dank slabs… — Lawrence Norfolk Copy Share Image
“He showed me how each wheel was stamped with the month and year, and then he cracked the first one open to… — Ruth Reichl Copy Share Image
“As soon as he was out of sight, Gui pulled the macaron mixture towards him, and took a deep breath. He whipped… — Laura Madeleine Copy Share Image
“I begin to describe a three-tier cake. The bottom tier would be a deep, dark devil's food cake filled with thick chocolate… — Stacey Ballis Copy Share Image
