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In a tahini bun the tahini is not mixed into the dough; it is spread as a thin layer over the rolled-out dough, which is then rolled up with it. During rolling the tahini folds over itself layer by l…

Adding pizza to a menu is harder than it looks. A dough bench, sauce preparation, a topping fridge, slicing and portion control all mean separate investment and separate staff work. That is why small…

What defines a Black Sea pide is its edges. The two long sides of the dough are folded inward and raised, leaving a boat-shaped hollow in the middle where the filling goes. The form is functional, no…

On an open pide the filling sits on top and service requires a plate, knife and fork; it cannot be eaten without sitting down. Country pide is a closed form — the dough is folded over the filling and…

A canteen or campus menu cannot work at a single price point. A student's daily spend is limited and there must always be a more affordable option; otherwise sales stay confined to one budget group. …

On a Turkish table set for guests the tea plate is usually built around sweet things; the word cookie brings sugar to mind. Yet at that same table there is always a group who do not want something sw…

Water is a carefully managed component in cookie dough. Too much develops gluten and the product hardens; too little produces a texture that falls apart after baking and reads dry in the mouth. The r…

The appeal of a cookie tray comes from variety. A tray of hundreds of identical shapes looks industrial, while one holding different forms reads as hand-made and invites the customer to choose. The c…

The size of a product changes how it is eaten. A full-size simit is a meal in itself; it is bought, bitten and finished. Reduced in scale it produces quite different behaviour — taken by the handful …

Sweetness in fruit bakes can come from two sources: added sugar or the fruit itself. Apple is among the best fruits for the second route, because as it loses water in the oven the proportion of sugar…

The biggest problem for a counter selling loose cookies is that the products look alike. Eight of the ten varieties on the tray are shades of pale brown; the customer learns which is which only by as…

Chocolate enters a cookie in two ways: stirred into the dough as pieces, or sealed inside as a filling. The two produce different experiences — with pieces the taste arrives at the same intensity in …