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We tend to use adjectives to describe what we love about our favorite cookies. These adjectives include words like: chewy, ...

Chemical leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: ...

Truffles are defined, and Chef Sokol shares a simple truffle recipe. How to form truffles is discussed along with detailed ...

Chef Sokol takes a closer look at cocoa butter and when it needs to be stabilized or tempered. A few ...

Learn how to handle and treat chocolate in various recipes. Chef Sokol takes a close look at cocoa butter, and ...

The origins of chocolate are discussed in detail. Learn about how cacao beans are transformed into the chocolate we all ...

The flakiest of all doughs, laminated doughs are defined and discussed in detail. Learn the differences between the three types ...

Discover why cheesecake is really not a cake. Typical bottom crusts for cheesecakes are discussed along with other options. Find ...

Pâte à Choux , the basic dough from which cream puffs are derived is discussed. Chef Sokol explains how cream ...

Gluten is defined. How gluten develops, and its importance to baked goods is discussed. Some of the ingredients used in ...

The eastern European cookie known as rugalach is discussed. Chef Sokol gives the listener a standard rugalach dough recipe from ...

Quick breads are defined and their ease of preparation is discussed. The three mixing methods used to prepare quick breads, ...

Learn how to create a yeast dough from just five simple ingredients. Chef Sokol will walk you through all the ...

The microscopic organism, yeast, is discussed in detail. The two most common types of yeast are explored. The importance of ...

Learn how to create perfect whipped cream. Chef Sokol gives you her best tips on how to stabilize that whipped ...

The definition of an oven custard is discussed. Typical oven custards are reviewed, and a simple recipe for crème brûlée ...

The definition of a stovetop custard made with a starch is discussed. The benefits of using a starch when making ...

Rich and creamy custards are first defined in detail. The science behind how eggs thicken custards is discussed giving the ...

Chef Sokol defines egg foams and discusses how useful they are in certain baked goods. The three types of egg ...

Eggs are one of the most versatile ingredients to a baker. Chef Sokol begins with a discussion of the anatomy ...