Articles

Today’s Spotlight is on the Croissant.
A croissant is a buttery, flaky, viennoiserie pastry inspired by the shape of the Austrian kipferl but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. A croissant is a pastry that's light, flaky, and buttery. It's made with a yeast-leavened dough that's rolled with butter to create multiple layers. The layers create a flaky, crispy texture.
Croissants are part of the Viennoiserie category of baked goods, which also includes Brioche, Danish, Puff pastries.

Celebrating Chocolate Cake

Today’s Spotlight is on Chocolate Cake.
Chocolate cake is a rich, decadent dessert with a deep chocolate flavor. It's moist and fluffy, with a slightly bitter edge from the cocoa powder. The frosting is typically made with chocolate ganache, which is a rich and creamy mixture of chocolate and heavy cream.
Chocolate cake is made with chocolate or cocoa. The ingredients are mixed together, then put into a cake tin and put in an oven until it is fully cooked. The cake is then taken out of the oven and placed on a cooling stand.

Celebrating Irish Coffee

Today’s Spotlight is on Irish Coffee.
Irish coffee is a caffeinated alcoholic drink consisting of Irish whiskey, hot coffee and sugar, which has been stirred and topped with cream. The coffee is drunk through the cream. It's traditionally served in a stemmed heatproof glass called a toddy glass.
Irish coffee has a deep coffee flavor with a boozy taste. The cream makes the drink taste full and rich.
There are many variations of Irish coffee, including:

Celebrating Lobster Thermidor

Today’s Spotlight is on Lobster Thermidor.
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and brandy (such as Cognac), served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard.
Lobster thermidor is a rich, creamy, and sweet dish. The lobster's natural sweetness comes through the sauce, which is made with cremini mushrooms and dry Sherry. The sauce is thickened with flour and flavored with white wine and dry mustard. Some say that lobster thermidor is a unique taste experience. The lobster's flavors are powerful and clear, and the creaminess of the sauce and the dryness of the white wine accent the dish.

Celebrating Pie

Today’s Spotlight is on Pie.
A pie is defined as a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients. Sweet pies may be filled with fruit, nuts, fruit preserves, brown sugar, sweetened vegetables, or with thicker fillings based on eggs and dairy.
A pie is a baked dish that's made with a pastry-lined pan or dish and filled with fruit, meat, pudding, or other fillings. It often has a pastry crust on top.
A typical American pie is:

Celebrating Blonde Brownies

Today’s Spotlight is on Blonde Brownies.
A blonde brownie, also known as a blondie, is a dessert bar that resembles a brownie but doesn't contain cocoa powder, but substitutes vanilla in place of cocoa, and contains brown sugar. Blondies are made with: Brown sugar, Eggs, Vanilla extract, Flour, Butter. Blondies are similar to brownies in that they are thick, dense, fudge-like, and chewy. They also have a crinkly top. However, blondies have a richer vanilla and brown sugar flavor.

Celebrating Granola Bars

Today’s spotlight is on the Granola Bar.
A granola bar is a snack made from a mixture of oats and other ingredients, such as: Brown sugar, Raisins, Coconut, Nuts. Granola bars are made by mixing granola with honey or other sweetened syrup, then pressing and baking it into a bar shape.
Granola bars are known to be good energy boosters. They can be eaten as a breakfast option on-the-go or after a healthy workout. The nutritional value of granola bars can vary greatly depending on the brand and ingredients used. Many granola bars are full of added sugar, coated in chocolate, and dressed up with a little protein powder.

Celebrating Butternut

Today’s Spotlight is on Buttercrunch.
There are two kinds of buttercrunch, one is Buttercrunch Toffee:
Buttercrunch toffee is a sweet, buttery toffee coated in milk chocolate and ground almonds. The nuts cook into the toffee until they're toasty, adding flavor and nuance to the candy blend.
The other one is Buttercrunch Lettuce:
Buttercrunch lettuce is a leafy type of lettuce, as opposed to a head lettuce. It has crisp, dark green leaves with a tinge of red at the edge of some leaves. It also has a yellowish white "heart" at the center, where the leaves haven't been exposed to the sun yet and so are "blanched". It forms a tight little rosette of soft, dark green, upward-facing leaves surrounding a tender, pale center. The small hearts don't become bitter in hot weather. Buttercrunch lettuce has a buttery velvety texture. It's used in recipe applications such as salads, sandwiches, wraps, and green juices. Buttercrunch lettuce is a good source of vitamin A and phytonutrients

Celebrating Popcorn

Today’s Spotlight is on Popcorn.
Popcorn is a variety of corn kernels which expand and puffs up when heated. It's also known as popped corn, popcorns, or pop-corn. A popcorn kernel's strong hull contains the seed's hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated.
Popcorn is a type of flint corn with its own size, shape, starch level, and moisture content. It has a hard exterior shell and a soft starchy center. When heated, the natural moisture inside the kernel turns to steam and builds up enough pressure to eventually explode.