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  • Article

    How to Make Meringue

    The backbone of countless desserts, meringue can be made three ways.

  • Article

    Embracing Those Excellent Eggs

    There's more to eggs than just being a morning breakfast staple. Here's everything you need to know about using eggs in baking.

  • Article

    French vs. Italian vs. Swiss Meringue

    There are three types of meringue; their differences lie in when and how the sugar is added.

  • Article

    The Taste of Meringue

    Sometimes we want a particular texture, but we have a difficult path to work in the flavor properly. Learn about some tasty pastries, and help The Food Geek solve a…

  • Article

    Kitchen Torch

    If you don’t have a mini blowtorch, put it on your Christmas wish list—at $25 to $35, it’s an inexpensive addition to your kitchen arsenal, and once you own one,…

  • Article

    Playing with fire

    Do you really need a kitchen torch? Maybe not, but there are occasions when it really comes in handy.

  • Article

    The Party That Is Egg Foam

    As with a party, the success of an egg foam relies on getting all of the guests to mingle properly. In this follow up to last week's article, we explore…

  • Article

    What Every Baker Needs to Know About Sugar

    Sure sugar is sweet, but it also performs many other essential functions in cookies, cakes, and other baked goods.

  • Article

    Lemon Desserts

    Sunny, sweet-tart endings for any meal

  • Recipe

    Lemon-Lime Meringue Pie

    Due to varying levels of moisture, molasses and invert sugar, different brands of brown sugar will behave differently in this meringue. This recipe was developed to use C&H golden brown…

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