'baked goods' on Serious Eats

Leckerlee's Lebkuchen, the German Gingerbread Treat in a Festive Tin

What can I say, I'm a sucker for mildly hard-to-pronounce German sweets (see pfeffernüsse and zimtsterne), especially when they come in a holiday tin. Lebkuchen can be added to the aforementioned list. But if you don't have a sweet German grandma baking them for you (sadly, I don't) then it can be pretty absent from your life. Thankfully the NYC-based Leckerlee is making these traditional German gingerbread sweets, which originated in the Bavarian town of Nuremberg way back in the Middle Ages. More

Tasting Starbucks 'New and Improved' Items

"The cookies ranged from ehhh to scrumpdiddleumptious." starbucks.com Stopped by a Starbucks lately? You may have noticed, or tasted, something new. In an effort to take on a more wholesome image and win back customers, the company has introduced a new and improved selection of food items under the campaign "Real food. Simply delicious." This means a revamping of all their baked goods (no artificial flavors, artificial trans fats, artificial dyes, or high-fructose corn syrup), and the launch of several new items, like the Vivanno smoothie and Protein Plate (cheese, hard-boiled egg, whole-wheat bagel, grapes, apple slices, and peanut butter). At a recent media preview, I tasted some of the "improved" baked goods on offer at Starbucks nationwide.... More

How to Make Edible Googly Eyes for Cupcakes, Cookies, Etc.

Evil Mad Scientist has a detailed guide on making edible googly eyes for cupcakes, cookies, and other baked goods. The trick lies in using edible gelatin capsules cut down into eye domes, with jumbo round sprinkles as pupils. Sprinkles go in the cut-down capsules, and capsules are affixed to an appropriate substrate: It "needs to be sturdy, so that it can support the rest of the eyes, light in color, and completely dry and free of oil. At the same time, it needs to be soft enough that we can press the gelatin capsules into it." Whoppers cut in half seem to make an ideal substrate. For the complete how-to, step into the EMS laboratory.... More

Farmers' Market Treat

Yesterday I stopped at the Union Square Greenmarket and couldn't help buying a cranberry walnut square from the Breezy Hill Orchards stand. Elizabeth Ryan, Breezy Hills' owner, is one of the best baker-farmers I know, and this buttery, not-very-sweet square... More

The Morning Wake-up Call: What's your favorite E-Baked Good?

Flo Fab's piece yesterday in the New York Times on two kinds of serious E-baked goods, by Seth Greenberg and Florian Bellinger respectively, started me thinking about the incredible number of E-Bakeries cropping up all over the world. I understand it takes far less capital to sell on the web, but I for one miss the incredible smells that greet and envelop customers in a bricks and mortar bakery. That said, I know Seth Greenberg's schnecken (mini-sticky buns) are amazing (no website yet. They can only be ordered by calling 646-290-9204) ditto Bellinger's macaroons (I have eaten far too many of both). But what are the E-Baked Goods other Serious Eaters love and crave? I'm partial to the incredibly flaky... More

More Posts