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Restaurant Review: Lola Rocks On
Michael Symon cooks with soul. Or so Michael Ruhlman famously proposes in his book The Soul of a Chef, and so Food Network has carefully engineered his “brand” over the past years. Supposedly Symon, a...
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Chocolate: Breaking the Bank for a Good Cause
Caleb P., New England Conservatory In previous posts, this blog has mentioned many excellent restaurants that deliver satisfying food while still keeping prices low. In today’s economy, students...
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Momofuku’s Corn Cookie and the Cross of Gold
Last night, a few magnums of cereal milk were undoubtedly left unpopped: Christina Tosi didn’t win the James Beard Award for “Rising Star Chef.” Although I respect Tosi’s work at Momofuku Milk Bar, I...
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Pics or it Didn’t Happen: Butterscotch Pie
Zach Bell, Yale University I made a butterscotch pie using the standard egg custard as the base and adding brown sugar and butter, the base ingredients of butterscotch flavor. The egg custard flavor...
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Ici’s Flavor Flair Keeps Customers Coming
by Helen Wang, Yale University Obscure spices, foreign flavors, and unconventional edibles have found their way into desserts over time, especially in Berkeley, but few do it with Ici’s flair—the three...
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A Brief Dictionary of German Pastry
by Melissa von Mayrhauser, Columbia University Everyday during our first break from German classes, my friends and I would escape grammatical structures in favor of a sweet haven, following the scent...
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Mango Chutney Truffles
by The Baker Mango Chutney Truffle 120 grams cream 25 grams glucose 120 grams milk chocolate, chopped 150 grams dark chocolate, chopped 25 grams butter, room temperature 100 grams mango chutney,...
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Strawberry Greek Yogurt Ice Cream
Needless to say, supermarket strawberries and their fresh-picked counterparts are of entirely different material: the first, a watery ectoplasm, the second, a thick honey. In the fields, strawberries...
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