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Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.
Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread, but many other types of foods can be baked. Heat is gradually transferred "from the surface of cakes, cookies, and pieces of bread to their center. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center". Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.
Pastry is baked food made with a dough of flour, water and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
A hamantash is an Ashkenazi Jewish triangular filled-pocket pastry associated with the Jewish holiday of Purim. The name refers to Haman, the villain in the Purim story. In Hebrew, hamantashen are also known as אוזני המן, meaning "Haman's ears". "Haman's ears" also refers to a Sephardic Purim pastry, "Orejas de Haman", thought to originate in Spain and Italy, that is made by frying twisted or rolled strips of dough.
Marcel Desaulniers is an American chef who was part-owner of the Trellis Restaurant in Williamsburg, Virginia, a cookbook author, director Emeritus of the Culinary Institute of America, and self-described "Guru of Ganache". He is the author of the 1992 book Death by Chocolate.
Pichet Ong is a 5 times James Beard Award nominated chef who specializes in desserts. As a self-taught chef with no formal training Chef Ong is best known for pioneering savory techniques and forgoing the heavy use of sugar in his desserts. Ong mixes classic technique and whimsical culinary style which are inspired by his heritage and local ingredients.
Christina Tosi is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
The second season of The Great American Baking Show begun December 1, 2016 with a two-hour premiere on ABC. This is the first season to air under its current name, dropping the "holiday" title. Ten amateur bakers competed in an eight-week competition for the title of America's best amateur baker.
The first season of The Great Canadian Baking Show premiered on CBC Television on November 1, 2017. Ten amateur bakers competed over eight weeks of challenges throughout the competition for the title.
The second season of The Great Canadian Baking Show premiered on CBC Television on September 19, 2018. Ten amateur bakers competed over eight weeks of challenges throughout the competition for the title. Canadian actor and television personality Dan Levy and Canadian-British actress Julia Chan returned as hosts, with French-born Canadian chef Bruno Feldeisen and Canadian-Australian pastry chef Rochelle Adonis also returning as judges. For the second season, producer Marike Emery stated that the audition process prioritized "skill over personality" and that the tasks would be more challenging than the first season.
The third season of The Great Canadian Baking Show premiered on CBC Television on September 18, 2019. Ten amateur bakers competed over eight weeks of challenges, vying for the title. The season marked the debut of Carolyn Taylor and Aurora Browne, of the Baroness von Sketch Show, as hosts and chef Kyla Kennaley as judge. French-born Canadian chef and pastry expert Bruno Feldeisen returned as judge for a third season.
The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.
References
- ↑ "American master pastry chef Nick Malgieri loves calamansi". 2 August 2018.
- ↑ "Nick Malgieri: A date with a pastry chef". August 2018.
- ↑ "The Best Cake Pans". The New York Times. 17 November 2020.
- ↑ "Nick Malgieri: A date with a pastry chef". August 2018.
- ↑ C; Sagon, y (April 24, 1996). "A DISH OF CONTROVERSY". The Washington Post . ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.
- ↑ Fabricant, Florence (19 January 2021). "The Sweet Secrets of Chocolate Revealed". The New York Times.
- ↑ "Recreational Cooking Class Chefs at the Institute of Culinary Education".
- ↑ "Cookbook review: 'Nick Malgieri's Bread'". 21 January 2013.
- ↑ Sedgwick, Stephanie Witt (October 25, 1995). "FROM ONE-POT CAKES TO ESPRESSO-MASCARPONE". The Washington Post . ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.
- ↑ Bittman, Mark (October 24, 2008). "A Baking Book With Delicious Photos" . Diner's Journal. The New York Times. Archived from the original on October 23, 2020. Retrieved May 18, 2021.
- ↑ Frost, Polly (21 October 1998). "BY THE BOOK; Casting Chocolate as Sophisticate". The New York Times.
- ↑ "ON THE BOOKSHELF". The Washington Post . March 24, 1999. ISSN 0190-8286. Archived from the original on May 19, 2021. Retrieved May 18, 2021.
