Last Licks with Jacques Torres

 

He may be known around the world as Mr. Chocolate, but JBF Award–winning pastry chef Jacques Torres grew up on ice cream. After selling ice cream sandwiches in his acclaimed stores for years, Torres opened his first shop dedicated to the frozen treat in 2009, and recently transformed a stand in Grand Central Station into the latest iteration of Jacques Torres Ice Cream. JBF assistant editor Maggie Borden sat down with the master chocolatier to get the full scoop.

 

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Maggie Borden: You’re known as Mr. Chocolate, but clearly you have a sweet spot for ice cream. What made you want to open an ice cream shop in the first place?

 

Jacques Torres: I carry ice cream sandwiches in all of my chocolate stores. It’s actually very common for chocolate makers to sell ice cream, because... Read more >

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Gluten-Free Desserts That Are Actually Delicious

 

There's no shortage of gluten-free recipes out there, but as anyone who has dabbled in the flourless arts can attest, it can be hard to find a good one. Especially when it comes to desserts. Fortunately, each of the following dishes can stand up to even the most gluten-packed sweet treats. Round out the flour-free finale with port-poached pears, a bowl of berries and cream, or homemade gelato.

 

Ginger Cookies

Rolling the dough in Demerara or turbinado sugar before baking is what gives these spicy, chewy cookies their crisp edges. To make this dish wheat-free, follow the special instructions provided.

 

Lemon Rice Chiffon Cake

This recipe comes from Alice Medrich's Flavor Flours, winner of our 2015 Baking and Dessert Book award. It's made with white rice flour or Thai white rice flour, which is used... Read more >

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What We're Reading: February 11, 2015

 

Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater

 

Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats

 

The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats

 

The benefits of freezing your tofu, and other... Read more >

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The In Crowd at Dessert High

A writer, illustrator, baker, and self-proclaimed "dessert detective," Jessie Oleson Moore is the mind behind the delightful CakeSpy, an award–winning blog dedicated to everything sweet and sugary. For our final post of this month's dessert coverage, we asked Moore to dream up a scene filled with her signature anthropomorphized sweets.

 

The result? Lunchtime at Desserts High, where dainty macarons rule the school and half-eaten cookies belong to the yearbook club. (Click here for full-sized artwork.)

 

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Brooks Headley Gets Fancy

2013 James Beard Foundation Outstanding Pastry Chef award winner Brooks Headley

 

When Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it wasn’t long before his playful spirit began to seep into the acclaimed menu. Now the whip-smart, humble 2013 Outstanding Pastry Chef award winner can also add “author” to his résumé: his much-anticipated cookbook, Fancy Desserts, hit shelves this fall. Below, Brooks gets candid with senior editor Elena North-Kelly about chefs’ partying habits, his unexpected views on chocolate, and the essential ingredients for nailing any dessert.

 

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Elena North-Kelly: You’ve described your culinary style as that of a “buzzed Italian grandma,” which may come as a surprise to some people, given your alter-ego as a drummer in punk bands... Read more >

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What We're Reading: September 29, 2014

 

Popeye’s new beer can chicken isn’t actually made with beer. [USA Today

 

Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats

 

Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater

 

Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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Eye Candy: Bittersweet Chocolate Terrine with Hazelnut Crema

Bittersweet Chocolate Terrine with Hazelnut Crema  

 

E. Michael Pagliarini, who has family ties to Umbria and trained under Grant Achatz and Heston Blumenthal, displays serious cooking chops and a profound understanding of classic Italian cuisine at Giulia, which earned an enthusiastic three-star review from the Boston Globe last year. At his recent Beard House dinner, the Boston-based chef served a decadent Bittersweet Chocolate Terrine with Hazelnut Crema and Baci di Dama Cookies. Luxurious and sophisticated, this eye-catching dessert was a hit with Beard House dinners. 

 

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by ... Read more >

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What We're Reading: August 27, 2014

Vegetables

 

Double Up Food Bucks brings fresh produce to food stamp recipients. [NBC

 

A life-changing program in the Bay Area offers the homeless a fresh start in the food service industry. [Huffington Post

 

Chinese farmers are growing pears that look like babies. [The Daily Meal

 

Will food boats become the next food trucks? [NPR

 

In sweets we trust: a look at each state's iconic dessert.  [... Read more >

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Throwback Thursday: François Payard on Desserts

Payard

 

In "Wild at Tart," an article from the Winter 1996 issue of Beard House magazine, Erica Cantley interviewed François Payard, the winner of the 1995 James Beard Pastry Chef of the Year award. In their interview they discussed Payard's career in America and his desire to break the proverbial French pastry mold. "Receiving this uniquely American (James Beard) award is an affirmation that I have done the right thing—taken the risks to live in a different way, in a different country, making pastry much different from what I knew growing up," Payard explained. Banana Tart with Passion Fruit Crème Anglaise and Chocolate Tart with Spicy Chocolate Milkshake are just two of the desserts that clinched the Le Bernardin and Daniel pastry chef's elite status.

 

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Test Your Eat-Q: Frozen Desserts

 

Nothing refreshes like a giant scoop of ice cream on a hot summer day. Take a crack at these questions on the stories behind some of our favorite frozen treats!

 

 

 

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