You’ll love this Lovelight chocolate chiffon cake with chocolate whipped cream

There’s something infinitely rewarding about making a cake from scratch. It could be licking every stage of batter and frosting, but I think it’s knowing that you did it all yourself, it wasn’t impossible and you can do it again, with modifications even. Continue reading You’ll love this Lovelight chocolate chiffon cake with chocolate whipped cream

A no-churn ice cream cookbook that’ll give you chills — and thrills

Before I borrowed “No-Churn Ice Cream” by Leslie Bilderback from the library, I’d experimented with coffee, caramel fudge ripple and blackberry no-churn ice creams. The coffee turned out amazing; the others were a major letdown. Until this book, I didn’t understand why nor how to fix them. Continue reading A no-churn ice cream cookbook that’ll give you chills — and thrills

The permanence of print — and why you should read cookbooks in a digital age

A couple of weeks ago, the Huffington Post published an article about why you should still buy cookbooks. The piece examines the evolution of cookbooks in the digital age, in which many home cooks have turned to blogs and websites like mine for recipes. After all, they’re convenient and free. So why should you invest in a cookbook? HuffPost interviewed Francis Lam, an award-winning food writer, who had this … Continue reading The permanence of print — and why you should read cookbooks in a digital age