Crispy, chewy, caramel-y … there are SO many reasons to love canelés! In this short tutorial, pastry chef Jenny McCoy shows you how to make this delicious dessert from start to finish.
Sink your teeth into current cake decorating trends! In the Man About Cake series, originally on YouTube, Joshua John Russell partners with Bluprint to deliver incredible tips for creating modern edible masterpieces. Each week, he decorates an original cake, shares his favorite recipes and gives pointers for designing like a pro.
Joshua John Russell & the Man About Cake gang are back for a brand new miniseries: Man About BAKE! JJR will teach you how to make his most popular recipes.
When it comes to cooking, Julie Chrisley knows best. Now, America's favorite matriarch is inviting you into her kitchen for a second season as she whips up some of her favorite family recipes.
Fourteen pastry chefs will see if they have what it takes to outbake, outblend, and outbrulée the competition, where the main focus is the Achilles heel of most chefs: desserts. Gail Simmons returns as the host of this highly competitive series showcasing the best of the best in the world of pastry arts. Once again joining the judges' panel as head judge is Johnny Iuzzini, one of the country’s most celebrated and innovative pastry chefs and executive pastry chef at Restaurant Jean Georges. Also serving as regular judges for the series are Hubert Keller, critically acclaimed chef as well as guest judge on "Top Chef" and finalist on "Top Chef Masters," and Dannielle Kyrillos, entertaining expert and contributing editor of Food Republic.
"Top Chef" judge Gail Simmons serves as the host of Bravo's delectable delight, "Top Chef Just Desserts." Each episode holds two challenges for the pastry chefs: a Quickfire test of their basic abilities and a more involved Elimination Challenge designed to test their versatility and inventiveness. Celebrated pastry chef Johnny Iuzzini is head judge, with critically acclaimed chef Hubert Keller and DailyCandy editor-at-large Dannielle Kyrillos rounding out the judges' table.
Food.Eats.Kid. is a demonstrative cooking show for kids, fronted by Top Chef Junior finalist Milo Fleming and focused on simple foods that kids love. With a tone that's equal parts informative and absurd, our show will help kids master the basics of cooking and make them laugh with an approach that is smart, informative, and delightfully bizarre. The goals are to help kids make real foods that they aspire to cook and to make kids laugh with an approach that's totally unique.
Ready to get creative in the kitchen? Rocco Staino joins children’s book authors in the kitchen as they make some of their favorite dishes from their books.
Ever wonder what goes on inside the holiday home of "Top Chef" judge Gail Simmons? Well, we sure have! For Gail, food is a celebration — a “welcome to the table” for experiencing new flavors. In her class, she helps you master a range of merry-making recipes, from hearty roasts to giftable treats that will carry you through the season.
Cooking is all about creativity. Bringing new and unexpected flavors together is a fun (and delicious) way to express yourself, and it’s even better when you can do it with your kids! Join Top Chef alum Fabio Viviani as he puts his pizza-making skills to the test. He’s challenged to make crazy-delicious pizzas using different — and sometimes strange — ingredients, from bananas to crickets. In each episode, one of Fabio’s kid-sidekicks spins a wheel to randomly select two ingredients that he must use. And, in honor of the YouTube Pizza Challenge, they both must taste the results.
If you’re looking for something a bit more subtle than sprinkles, we recommend this all-natural sanding sugar from India Tree. This fine-grain saccharine is made with plant-based food colors derived from concentrated vegetables. The set includes a sweet selection of pastels: green, blue, yellow, pink, and purple.
Add some sparkling magic to your desserts—without adding any synthetics. These natural sprinkles are made with plant-based food colors derived from concentrated vegetables. The set includes orange, green, pink, purple, white, yellow, and rainbow, for a prismatic spectrum of sweetness!
Who needs a tea towel when you can have a flour sack towel? This versatile kitchen towel from bake-masters King Arthur Flour come in a simple white cotton with a cheery red stripe. Ideal for everything from cleaning to drying, these well-washing essentials are built for everyday use.
Want to bake like a New Yorker? Just kidding, New Yorkers only know how to order in! But you can bake a New Yorker’s favorite food with the FarmSteady Bagel and Cheese kit. You’ll learn to rope, loop, and boil your own bagels from scratch (with everything spice if you like!), then make your own cream cheese schmear. Makes one dozen, and ingredients last 12-18 months.
Bake perfect cookies every time! This anodized baking sheet heats up fast and — unlike steel versions that retain heat long after they're out of the oven — cools quickly so your recipes turn out the way they should.
Preferred by pizzerias around the world, these perforated pizza trays eliminate soggy crusts and improve baking time. And, thanks to the anodized finish, they’ll never rust, flake, peel or chip.
Award-winning Certified Master Baker and Craftsy instructor Jeffrey Hamelman showcases nearly 150 detailed, step-by-step recipes, accompanied by vivid drawings and photos of the techniques and finished products.
Get down to business with homemade baked staples or wow friends with fresh cheese from your kitchen. FarmSteady is the perfect addition to any home pantry.
When it comes to cooking, Julie Chrisley knows best. Now, America's favorite matriarch is inviting you into her kitchen for a second season as she whips up some of her favorite family recipes.
Food.Eats.Kid. is a demonstrative cooking show for kids, fronted by Top Chef Junior finalist Milo Fleming and focused on simple foods that kids love. With a tone that's equal parts informative and absurd, our show will help kids master the basics of cooking and make them laugh with an approach that is smart, informative, and delightfully bizarre. The goals are to help kids make real foods that they aspire to cook and to make kids laugh with an approach that's totally unique.
These fun Christmas tree cupcakes have a secret: there's an ice cream cone under there! That means you get to make a big splash at the holiday party with remarkably little stress. Just grab a few fun supplies, scoop up some shredded coconut and let it snow!
We're calling it: Every day is National Donut Day. Because donuts have literally taken over the world — or at least weddings, red carpets and everybody's Instagram feed.
It's a boy! It's a girl! It's a cake pop! Gender-reveal baby showers are about to get even more fun. The white candy coating on these retro-style cake pops keeps the big secret until everyone's ready to take a bite.
These pumpkin cake bites use the same techniques as cake pops, plus a cute curly stem. They take a few steps to make, but the good part is you don't have to aim for perfection. Just think about how lumpy and bumpy real pumpkins are — the pressure is officially off!
Making your own extracts is pretty much a zero-skill DIY (if you can operate the lid to a jar, you're there). And the results can be WAY more flavorful and interesting than the stuff you'd buy at the store. All you need is some jars, alcohol and whatever flavors are calling to you. Putting these mixtures together literally takes just minutes — but keep in mind many homemade extracts need up to a couple of months to develop full flavor. Once ready to use, they keep for months, too.
Apologies in advance: You're going to be bummed that it's taken you so long to make these at home. They're blow-your-mind simple — you'll just need basic pastry dough and a fruit filling.
Don’t let this radical design freak you out — creating a tie-dye cake (inside and out!) is way easier than it looks. If you’re newer to covering cakes with fondant, this is the perfect time to try it out. All that crazy color will definitely mask any bumps or bubbles.
Rainbow pie pop perfection doesn’t require wizard-like pastry skills, fancy tools or even a ton of time in the kitchen. (And what it does require is probably already in your pantry!)
Eating healthier doesn't have to be a bore. By making simple substitutions in your baking recipes, you can bump up the nutrition and lower the cholesterol and fat content without sacrificing any flavor at all. This is what they call "having your cake and eating it too," right?
