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15 Lesser-Known Berries You Should Try

I moved around quite a bit when I was little, from upstate New York, where I remember picking wild blueberries, to Germany, where we gathered gooseberries, to the central coast of California, where blackberry vines grow in the mountains and suburban lots and our neighbors took great pride in their olallieberry jams and pies. For every spot on earth, it seems, there's a berry to be picked. More

Jam-Making 101: How to Select the Best Fruit

The first step in making good jam is knowing how to select the best fruit. In the case of jam, though, that doesn't necessarily mean the ripest fruit. In the first part in this jam-making series, we look at how to buy the best possible fruit for jam, with a recipe for summertime blueberry jam as a delicious example. More

Light-and-Tender Honey-Almond Cake (Or, How to Beat Perfect Egg Whites)

A bit about the egg whites being free of yolks- back in my early pastry assistant days I tried to whip some whites that had a dribble of yolk in them. I whisked them forever without getting a good foam, and then they went straight to grainy. My chef immediately asked if they were perfectly clean (how did she know?!) and I had to own up. It's absolutely conceivable that I had done something else wrong, but ever since that incident I've adhered to the rule of only using clean whites.

Jam-Making 101: How to Select the Best Fruit

Thanks, lemonfair!

The same concept holds true for all fruit; the most important thing is to choose fruit that is *just ripe*, and if one or two of those peaches are a little extra firm it will only help the flavor and texture of the jam.

Best of luck!