european cuisine

  • You Should Pour Hot Water on Your Cake Batter

    You Should Pour Hot Water on Your Cake Batter

    There are very few cake “improvements” that I trust right away. I’m a food sceptic by nature, and I usually stare at viral hacks and food tricks with squinted eyes until I’m convinced. That’s how I was when I assessed Renee Erickson’s peach cobbler with hot sugar crust before testing it out. But after taking…


  • Make Caramel-Centre Lava Cakes With Just Two Products

    Make Caramel-Centre Lava Cakes With Just Two Products

    Nigella Lawson’s Molten Chocolate Babycakes set me down the path. In fact, it’s only slightly hyperbolic to say her book, How to Be a Domestic Goddess, made me the food writer I am today. Nigella’s writing is and has always been warm and just sensual enough — in a world of didactic, “optimised” food writing…


  • Your Baking Needs More Jam, Actually

    Your Baking Needs More Jam, Actually

    Baking can be a near-meditative pursuit, the minutes (or hours) spent in the kitchen mixing and measuring dropping you into a state of purposeful calm, or serving as a bonding experience when you’re working with others. Baking can also be a downright tedious chore — it’s tough to keep it interesting when you’re preparing the…


  • Three of the Most Decadent Single-Serving Dessert Recipes

    Three of the Most Decadent Single-Serving Dessert Recipes

    Valentine’s Day is, among other things, a great excuse to eat obscene amounts of chocolate (as is any day before or after Valentine’s Day). Relationships are cool and everything, but whether you’re in one or not, you deserve to celebrate love with delicious treats. You can easily find recipes that serve two or more, but…