French sauces can feel intimidating—just one slip and your Hollandaise might turn into scrambled eggs! But fear not: with a little guidance, and yes, even a trusty blender, you can conquer these silky classics. In this hands-on Mastering Skills Series, we’re taking cues from the trusted pros at America’s Test Kitchen: 100 Techniques. You’ll learn […]
Chinese noodle connoisseur and food scientist Zifan Wan is coming to The Book Kitchen for a special culinary demonstration you won’t want to miss. Join us as Zifan guides you through the art of making authentic Chinese noodles from scratch—revealing her expert techniques, time-honored traditions, and the science behind perfect texture and chew. You’ll watch […]
“Food and poetry are two of life’s essential ingredients,” writes author Nicole Gulotta in Eat This Poem—a literary feast that blends verse and recipes in celebration of nourishment and creativity. Inspired by her work, we’re bringing the concept to life with poet Christina Kubasta, who will guide us through engaging writing exercises as we savor […]
Baking has always been one of my favorite things to teach, and after years of working on the pastry side of the kitchen, I’ve learned which foundational techniques truly make […]
No corned beef and cabbage for our St. Patrick's Day celebration—we're cooking out of The Ballymaloe Cookbook. If you were allowed only one cookbook, this would have to be it. Maybe this is surprising to you, but Ballymaloe Cookery School has become a world-renowned culinary destination! Founded in County Cork, Ireland, Ballymaloe Cookery School has […]
As we close out this month celebrating the impact of female chefs, we are thrilled to welcome two more remarkable ones to The Book Kitchen: Abra Berens of Granor Farm in Michigan and Halee Wepking of Meadowlark Organics, in nearby Ridgeway. Inspired by Abra’s second cookbook, Grist, as well as the many grains grown at […]
