La Zette

Corporate gifting works on a different logic from a sale to a consumer. The person receiving the product does not pay for it; the sending company does, and the quality of the gift is credited directl…

At a baklava counter selling is done by weight, and customers usually name a weight rather than a number of pieces. That is a form of selling which passes the density difference between products stra…

Syrup is a preservative. Its high sugar content binds water and limits microbiological growth, which is why classic baklava can wait for days at room temperature. Milk works in the opposite direction…

The invisible cost in shipping baklava is breakage. Thin-layered cut pieces crumble at the edges when they shift in the box; the box may look full on arrival while the contents have fallen apart — a …

Biscotti takes its name from being baked twice. The dough is first baked whole, then sliced and returned to the oven; the second bake drives off the remaining moisture and gives the biscuit its chara…

Almond biscotti is the oldest form of this biscuit in Italy; in the classic recipe whole or broken almonds go into the dough, and slicing cuts through them so they appear in the cut face. The result …

The bar format is an answer to a specific problem in snacking: something that can be eaten while walking, driving or working at a desk. Biscuits leave crumbs and cake needs a fork; a bar comes out of…

What someone moving to a gluten-free diet misses most is often not a special product but a familiar taste. Nigella carries that familiarity: it is the seed everyone knows from the top of simit, poğaç…

The core technical problem of gluten-free baking is binding. In wheat dough, gluten builds an elastic network that holds everything together; without that network the mixture falls apart easily and t…

Not every product is expected to shine on its own; some exist to bring out what sits beside them. The plain savoury cookie belongs to that second group. Carrying no pronounced spice or seed note, it …

The difference between a cracker and a cookie is not only thickness. Cookie dough carries a high proportion of fat and sugar, producing a soft texture that crumbles in the bite; in a cracker the fat …

During weaning, families choose products with great care; the ingredient list is read line by line and nothing unfamiliar is accepted. Where there is coeliac disease in the family or a doctor has rec…