cooking-how-to-dessert

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And even easier to make than real bacon and eggs.
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Make good use of your bubbly this year... If you don't finish it all on New Year's Eve, that is.
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It's pretty good for baking too.
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French toast, cookies, cheesecake and more.
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The sugar's going to get on the sides of the pot a little, so you want to be careful, and get all those washed off the sides
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That's chocolate fondue. Today we're making chocolate fondue, which is actually very easy. You don't need any kind of special
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We're making mousse today, which is basically any light, airy, creamy mixture. We're doing chocolate mousse. We've got eggs
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For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education
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For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education
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When you purchase a thermometer, it can be off by a few degrees, and that can make a big difference in the kitchen. Chef
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Hi, I'm Chef Rossomando from the Culinary Institute of America, and I'm here to show you this kitchen basic: how to cook
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After piping a few rosettes that incorporate the shell technique, she turns her attention to a cupcake. Using a larger star
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Tempering chocolate is a procedure of melting and cooling the chocolate in order to get it to set properly. If you simply
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If you want to use a thermometer at this point, you can - but truthfully you really don't need to as long as you don't see
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Hi, I'm Chef Rossomando from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to cover
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Today we're going to use a typical teflon omelet pan. There's no reason to run out and buy a crepe pan. I'll melt my butter
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Now that all the ingredients are combined in the saucepan, we're going to put it on the heat and cook it. We'll cook this