Tag: dessert

28 How can I make a chocolate cup that looks like the seaweed on a sushi roll? 2010-07-21T22:05:15.570

21 What is the difference between ice cream, gelato, and sorbet? 2011-05-14T10:17:34.337

20 What is the difference between butterscotch, caramel, and toffee? 2010-07-25T03:25:47.263

15 Is there a non-penetrative method for checking cake doneness? 2010-08-03T18:38:52.380

15 How do you make Welch's fruit snacks? 2013-05-13T01:22:13.927

15 Is there a way to make delicious donuts with a small amount of oil? 2013-12-12T20:53:39.713

14 Why do so many dessert/biscuit recipes have salt in them? 2011-08-29T13:51:27.357

14 How do I melt the chocolate in a s'more? 2012-07-09T16:02:59.963

14 Why do chefs use Gold and Silver Leaf? 2013-08-22T03:35:29.507

13 How do you make the shell for this dinosaur egg dessert? 2016-04-14T16:29:28.080

12 Keeping the bubbles in sparkling gelatin desserts 2010-07-11T10:42:22.063

12 How to avoid the rhubarb teeth effect? 2012-07-23T04:38:54.457

12 Can ghee be used instead of butter in dessert recipes? 2013-07-18T12:37:42.870

12 What's the difference between a cobbler, crisp, crumble, buckle, and betty? 2016-01-10T23:48:39.443

11 Oatmeal used in apple crisp topping 2010-10-23T16:14:48.077

11 Chocolate Shot Glasses 2011-01-14T02:54:34.513

11 Which cuisines (besides Hungarian) have a tradition of serving savory desserts? 2011-05-27T02:27:43.367

11 Can I make panna cotta using a flavored, non-gelatin "Jell Dessert"? 2014-01-02T05:51:15.697

11 Why aren't my macarons as soft as professional ones? 2016-10-23T22:14:25.300

11 What are "Honey Bubbles" and how are they made? 2017-03-10T01:03:51.733

10 Tips for making caramel with palm sugar 2010-07-23T18:00:02.717

10 How to make caramel sauce for sundaes? 2010-07-29T06:58:57.687

10 How can I make my Chocolate Mousse fluffier? 2010-08-18T20:01:18.610

10 How to Prevent Apples from turning Brown 2010-11-11T06:22:49.207

10 How can I create a sweet pizza that looks like pizza? 2010-11-16T13:14:54.210

10 How to fake salmon roe using jello 2011-06-16T20:41:57.290

10 Is it possible to have chocolate chunks in ice cream that aren't waxy? 2012-07-09T19:37:49.180

10 What does an overnight chill do to cookie dough, that a 4 hour chill doesn't? 2012-12-19T03:00:02.347

9 How do I prevent cream puff shells from deflating? 2010-07-16T19:39:04.283

9 Tiramisu tips tricks and variants 2010-07-18T08:00:41.563

9 How to Make the perfect French Custard? 2010-07-19T16:42:27.507

9 Carrot Pie: custard or stew? 2011-01-12T00:20:50.597

9 How could I keep one-ingredient "ice cream" soft? 2011-03-04T17:38:16.830

9 How to make stronger colors in three part pannacotta? 2012-11-29T15:29:12.380

8 Chocolate mousse without eggs 2010-07-23T22:04:14.527

8 What went wrong with my Chocolate Chantilly (Hervé This' recipe) 2010-08-03T21:34:05.540

8 Where to get or how to make hollow sugar balls? 2010-10-15T13:29:54.707

8 What is the maximum temperature at which cream will still whip successfully? 2010-11-24T19:22:07.710

8 Culinary uses for honeycomb? 2011-08-26T22:18:13.120

8 What is the ideal coffee temperature for tiramisu? 2012-07-03T19:49:44.077

8 What is the correct flour, sugar, butter ratio for crumble? 2012-07-09T12:23:19.597

8 What kinds of frostings have a lighter texture? 2012-07-09T17:22:30.333

8 What is the difference between cheesecake and NY cheesecake? 2013-01-21T06:21:19.947

8 "elven slices" - What is the real name (if any)? 2017-12-07T18:56:57.313

7 Can I filter out vanilla bean seeds? 2010-08-27T06:38:19.797

7 How to do creme brulee 'to go'? 2011-10-06T04:30:24.017

7 Why pressure cook rasmalai? 2012-07-03T16:35:24.547

7 Lard (or other fat) as a subsitute for butter in desserts for someone with a dairy allergy? 2012-07-03T22:09:35.137

7 How do beets bake up in flour? 2012-07-07T19:28:44.897

7 How to make a dessert with dynamically opening flower petals? 2015-03-04T11:16:37.430

7 What is the difference between crème anglaise and crème pâtissière? 2015-11-15T02:39:51.943

7 How to achieve a flexible consistency on ice cream? (photos attached) 2016-06-05T23:36:28.447

6 What is the difference between sorbet and sherbet 2010-11-23T14:05:03.437

6 How to avoid 'fake tasting' fruit 2011-01-14T13:02:15.540

6 How to prevent separation/layers in panna cotta? 2011-10-08T09:22:04.663

6 Is it possible to make kataifi dough (by yourself or starting from filo dough)? 2012-01-20T16:41:18.163

6 Why boil milk in desserts 2012-08-23T10:44:31.533

6 Coating to make waffle cones withstand hot liquid? 2012-09-16T02:29:14.360

6 Pie VS Tart VS Quiche 2013-03-02T00:31:28.673

6 What went wrong with this bundt cake? 2016-02-10T16:50:26.760

5 Homemade taffy turned out too thick and hard 2010-07-29T04:18:53.353

5 How can I flambé ice cream? 2012-02-27T07:18:27.460

5 Marron glacé / Candied chestnuts breaking up. How to avoid this? 2012-05-22T13:14:21.527

5 How can I get a more homogenous Bavarian cream? 2012-07-08T20:02:29.813

5 How prepared should a baked dessert be before a long transport? 2012-07-13T03:11:40.343

5 What are the crunchy bits on top of Thai mango with sticky rice? 2013-07-27T18:14:35.623

5 How to eat/serve take no tsuyu (たけの露)? 2013-09-28T20:19:32.677

5 Help in identifying Scandinavian dessert recipe 2015-07-11T20:02:28.037

5 Jello and Evaporated Milk Dessert 2016-08-28T12:42:11.950

5 substitute for chickpeas in "bean blondies" 2017-02-16T20:53:13.330

5 Why does canelé batter have to be made 24 hours in advance? 2017-05-15T02:51:04.430

5 What is the correct way to make china grass ready for Falooda? 2017-07-12T08:40:11.390

5 Custard vs raw eggs in ice cream 2018-08-21T14:59:43.247

4 Making corn bread pudding from corn bread 2011-02-07T01:31:49.140

4 How do you make 'Rabri'? 2011-02-16T01:13:08.337

4 Should syrup or pastry be cooled when pouring on to Baklava? 2011-12-29T05:00:37.447

4 Meat and fruit dessert 2012-02-13T01:28:32.093

4 Different techniques in making creme brulee 2012-04-18T16:12:42.160

4 Troubleshooting my Bavarian Creme 2012-05-30T11:38:12.057

4 How to chill a compote? 2012-06-24T17:22:48.790

4 What was wrong with my Ohio Shaker Lemon Pie? 2012-07-03T19:39:29.697

4 Is the caramel recipe wrong, or is it my technique? 2012-09-13T20:30:33.340

4 How to reduce the moisture when making tarte tatin 2012-12-21T02:07:43.530

4 Cheesecake Reincarnation 2013-11-27T02:47:22.373

4 Dehydrating cake? 2014-04-27T20:30:23.747

4 What flavors complement pistachio (pudding specifically)? 2014-12-17T00:32:58.963

4 Homemade liquid sweetener from Stevia 2015-02-09T05:39:48.720

4 How to make creamier and softer vegan coconut ice-cream? 2015-02-18T13:26:40.107

4 How to bake bread and desserts without an oven? 2015-08-25T01:54:44.130

4 Why does my apple crumble develop a bitter aftertaste? 2015-09-21T19:39:29.873

4 Why do we like dessert, but not extremely salty, sour, umami, or bitter foods alone? 2015-10-11T20:04:46.120

4 How to make soft popsicles 2015-12-05T14:13:13.720

4 What does flour do to cheesecake? 2015-12-15T20:29:52.783

4 How to keep meringue white while baking? 2016-03-08T07:22:00.363

4 How would you restore sweetness and moisture in this bundt cake? 2016-04-11T18:16:46.883

4 How can I salvage burned apple crumble? 2016-09-12T01:21:01.910

4 My éclair (pâte à choux) was doughy 2017-03-21T06:50:12.900

4 Are there desserts which use whole eggs (not mixing them in)? 2017-05-19T04:15:35.117

4 Making brigadeiros in Portugal similar to the ones in Brazil 2017-12-07T14:31:58.417