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The role of fat in cookie dough is not only flavour. Fat coats the surface of the flour particles and limits their contact with water, so the gluten network cannot form fully and the baked product ta…

Some recipes carry the name of a city, and with that name a story of migration. The Kavala cookie is one of them; it takes its name from Kavala, today within the borders of Greece, and travelled to A…

Hanımeli is the name of a shape rather than a recipe in Turkish pastry. The dough is rolled into thin strips, twisted and the ends curled inward; the resulting form takes its name from the flower it …

Walnut is among the highest-oil nuts, which makes it both flavourful and fragile. Oil deteriorates over time through contact with air; a stale walnut leaves a sharp, bitter taste that baking cannot c…

The simpler the recipe for Turkish shortbread, the more delicate its technique. The aim is a texture that dissolves without chewing, and the only route to it is bringing the dough together in as litt…

The economics of a mixed cookie tray rest on two kinds of line. On one side are the specials that draw the customer, standing out in look and taste; on the other are the base lines that fill the tray…

Croquant is a hard confectionery component made by caramelising sugar and combining it with hazelnuts or almonds. As it cools it sets glass-brittle, and breaking it produces sharp, crackling pieces. …

Mousse means foam in French, and the name describes the structure directly. Air is trapped inside whipped cream or egg white; when the mixture is chilled that air stays within the structure and makes…

Fresh fruit placed directly inside a cake creates two problems. It releases its juice and the sponge softens and breaks down; and the fruit surface in contact with air darkens over time, so the secti…

Pistachio can be used in a cake in two ways: as pieces or as a paste. Used as pieces the aroma is felt only in the bite that happens to contain one; as a paste the pistachio oil passes into the whole…

Most cake slices are built from horizontal layers and sit on the plate with a flat top. That looks tidy but ordinary, so pastry chefs add sauce, fruit or shards of chocolate to strengthen the present…

White chocolate has a different composition from dark: it contains no cocoa mass, being built on cocoa butter, milk and sugar. The high proportion of milk solids and sugar makes it more sensitive to …