The Anatomy of a Macaron with Duc Liao of Scratch Pastries

Categories: The Baker's Lab

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Mabel Suen
Anatomy of a Scratch Pastries praline macaron.
See also: Tastemakers 2012: Duc Liao
See also: Heavenly: Salted Caramel Macarons at Scratch Pastries

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Macaron
The Chef: Duc Liao
The Place: Scratch Pastries


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Anatomy of Baklava with Rocio Gutierrez and Hussein Chahin of Middle Eastern Bakery

Categories: The Baker's Lab

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Mabel Suen
Anatomy of baklava from Middle Eastern Bakery & Deli.
See also: Tastemakers 2012: Isam Saed
See also: Eating the World: Middle Eastern Bakery & Deli
See also: Lebanese Chicken from Middle Eastern Bakery and Deli

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: Baklava
The Bakers: Rocio Gutierrez and Hussein Chahin
The Place: Middle Eastern Bakery & Deli


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Anatomy of a Cheesecake with Beth Goldwater of Bertha's Cafe

Categories: The Baker's Lab

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Mabel Suen
Anatomy of a slice of banana cream cheesecake from Bertha's Cafe.
See also: Asparagus and Havarti Panini from Bertha's Cafe

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods, and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Cheesecake
The Chef: Beth Goldwater
The Place: Bertha's Cafe

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Anatomy of a Fondant Covered Cookie with Tammie Coe of Tammie Coe Cakes

Categories: The Baker's Lab

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Mabel Suen
Anatomy of a fondant covered sour cream sugar cookie from Tammie Coe Cakes.
See also: The 2012 Arizona Culinary Hall of Fame Inductees Are...
See also: Tammie Coe Cakes' Tammie Coe: Caramelpalooza Candymakers

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Fondant Covered Cookie
The Chef: Tammie Coe
The Place: Tammie Coe Cakes


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Anatomy of a Marshmallow with Tracy Dempsey of Tracy Dempsey Originals

Categories: The Baker's Lab

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Mabel Suen
Anatomy of a Tracy Dempsey Originals toasted vanilla marshmallow.
See also: Tastemakers 2012: Tracy Dempsey
See also: Tracy Dempsey's Caneles
See also: Tracy Dempsey's Perfect Food Day

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Marshmallow
The Chef: Tracy Dempsey
The Place: The kitchen at Arcadia Farms

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Anatomy of a Chocolate Chip Cookie with Brady Breese of Urban Cookies

Categories: The Baker's Lab

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Mabel Suen
Anatomy of an Urban Cookies milk chocolate chip cookie.
See also: Mail Order Cookie Clash: Urban Cookies vs. Goosebumps
See also: Urban Cookies (OllieCake) Wins Food Network's Cupcake Wars
See also: Urban Cookies' Brady Breese: Caramelpalooza Candymakers

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Chocolate Chip Cookie
The Chef: Brady Breese
The Place: Urban Cookies

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Anatomy of a Polvorón with Minerva Orduño Rincón of Muñeca Mexicana Handcrafted Food

Categories: The Baker's Lab

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Mabel Suen
Anatomy of a Muñeca Mexicana polvorón.
See also: FnB Line Cook Minerva Orduño Launches Muñeca Mexicana Product Line

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Polvorón
The Chef: Minerva Orduño Rincón
The Place: FnB Restaurant

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Anatomy of a Vegan Cupcake with the Sizemore Sisters of Treehouse Bakery

Categories: The Baker's Lab

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Mabel Suen
The anatomy of a Treehouse Bakery vegan vanilla cupcake.
See also: Treehouse Bakery: Great for Vegans and Pretty Good for Everyone Else
See also: Vegan-Friendly Treehouse Bakery (Finally) Gets Its Storefront

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Vegan Vanilla Cupcake
The Chefs: Sisters Amanda and Corianne Sizemore
The Place: Treehouse Bakery


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Anatomy of a Brownie with Eileen Spitalny of Fairytale Brownies

Categories: The Baker's Lab

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Mabel Suen
The anatomy of a Fairytale Brownies Toffee Crunch brownie.
See also: Fairytale Brownies in Bite-Sized Morsels -- a Dream Come True
See also: Tammie Coe, Fairytale Brownies and Goody Twos Toffee for Valentine's Day

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Brownie
The Chef: Eileen Spitalny
The Place: Fairytale Brownies


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Anatomy of a Scone with Candy Lesher of Baci d'Amore Truffles and Scones

Categories: The Baker's Lab

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Mabel Suen
The anatomy of a Baci d'Amore curry scone.
See also: How to Make Unforgettable Scones
See also: Scone for the Holidays: AndyTalk's Recipe for Being a Good House Guest

When you're cooking, it's all about a dash of this and a splash of that. But baking is another matter, an exact science. In this series, we're going behind the bakery case and into the kitchens of some of Phoenix's finest purveyors of sweets (and some savories). Fresh out of culinary school, Chow Bella contributor Mabel Suen will work with local chefs to learn their tricks for making perfect pastries, baked goods and desserts. Stay tuned for findings once the flour settles.

The Baked Good: The Scone
The Chef: Candy Lesher
The Place: Her home kitchen in Tempe, AZ


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