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Emulsion

  • Article

    One egg at a time

    A standard step with the creaming method of cake preparation is to add the eggs one at a time and fully incorporate before adding the next egg. But… why?

  • Article

    Too Hot for Hollandaise

    How temperature, ingredients, and technique interact in distinguishing a hollandaise from a mess of scrambled eggs, butter, and lemon.

  • Article

    The Buttercream Nemesis

    What, precisely, is buttercream frosting, why is it hard to make, and is there something that can be done to make it more easily?

  • How-To

    Making Homemade Mayonnaise

    Slowly adding oil to egg yolks creates a successful emulsion

  • How-To

    How to Make a Satiny, Full-Bodied Hollandaise Sauce

    For a thick sauce with the smoothest texture, clarified butter is your best bet

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