When the temperature drops and winter starts to feel downright apocalyptic, nothing brings feeling back to fingers like a boozy cup of hot cocoa.
These anthropomorphic cookies are a favorite among children and holiday-enthusiasts alike.
Line cooks are the heart and backbone of any restaurant, enduring long hours and low pay to fulfill their passion: creating great food.
On the tiny island of Jost Van Syke, The Soggy Dollar bar serves up it’s signature Painkiller cocktail to dedicated vacationers.
Contrary to their name, there is nothing nutty about coconuts – but they do make for delicious cupcakes nonetheless.
With craft brewing on the rise, brew-masters and restaurateurs are trying their hand at peddling their brews, but what does it take to operate a brewery?
Whether you whip out your phone at restaurants, or set the stage for your pictures very carefully, tell your food story, and express it with more than words
Marblehead is simply a weekend trip for most visitors, but if you look deeper, you’ll find treasures buried within its less-assuming nooks and crannies.
When a restaurant is packed on a Sunday afternoon, and doesn’t serve any alcohol, you know there must be something delicious afoot.
Maybe people are scared of making meringue, perhaps the beautifully shiny shell appears elusive to the home baker, but macaroons are easy to make at home.
While some versions contain coconut milk, the Penang laksa with “assam,” or tamarind, gives this dish sour, rather than sweet undertones.
Briny, rich and delicious – According to The Food Lover’s Companion, oysters Rockefeller was first created at Antoine’s in New Orleans.
In a world of chocolate-lined check-out counters and micro-batch producers sprouting-up, many people take good chocolate for granted.
People in food are hardworking, Marissa Sertich details a snow-filled day in the life of a baker.
This recipe would also work beautifully in cupcake form. Just because a recipe is ridiculously simple, doesn’t mean it isn’t delicious.
Marissa Sertich shares her New Year’s resolution with us.
The West Side Market in Cleveland has a distinct food culture, and a marketplace unlike any other in the country.
This recipe is good and simple. Therefore, it is a great cake to dress up with other flavors and components.
Francisco Migoya’s Elements of Dessert is a must-have book for any serious gastronome or culinary professional.
Two slabs of moist, cake-like pumpkin bread filling with a generous layer of caramel ice cream. It’s your new favorite festive season treat.
In this behind-the-scenes tell-all about the lives of women chefs, Charlotte Druckman walks the reader into the world behind the hot line.
Amp-up your beloved grilled cheese with a few more ingredients to take the sandwich from juvenile to extraordinary.
This winter, experiment with infusing a bottle of vodka with chopped fennel and lemons, or perhaps toasted hazelnuts and coffee beans.
In line with global culinary pastry trends, Marissa Sertich serves a delicious Stilton cheese cake for dessert today.
Everywhere, as we speak, bakers are dumping entire bottles of food dye into chocolate cake. Why? Marissa Sertich speculates.
Bread selection is a key element to transforming a burger from ordinary to extraordinary.
While candy making may seem daunting at first, it can be quite simple. All you need are a few easily found ingredients and a reliable recipe.
The message from Pastry Chef Marissa Sertich? Stop distorting the S’more.
At Ella’s Bellas, in New York, Carley Hughes has set out to make gluten-free desserts that are an indulgence regardless of dietary restrictions.
Light, seasonal, and easy to make, strawberry shortcake is a simple combination of both strawberries and, of course, shortcake.
To make your own pie dough, it is helpful to know a little bit of the science behind the crust.
Want to work in a high quality professional kitchen? Get ready for a “stage”.
Marissa Sertich urges dieters not to blot their pizza nor sacrifice the butter on their toast.
Some might call drinking a Singapore Sling at the Raffles Hotel is “touristy”. Marissa Sertich calls it “festive”.
Marissa Sertich attended the Bumbu Bali Cooking School and came back with this report.
Tiger Beer was the first locally brewed beer in Singapore. To this day, it still rules the night.
Profiteroles are the foundation to a variety of different pastries from gougéres to French wedding cakes.
Singaporean born Chef Justin Quek trained in France at Le Centenaire and was the executive…
These Thai Bird Chili Truffles combine a “sneaks-up on you spice,” with the complex sweetness of dark chocolate ganache.
Despite its deceptive name, the mangosteen has no connection to the mango – except that it is also sweet and delicious.
Heavy on pork and void of snobbery, Chef Michael Symon has created the ideal Cleveland bar with B-Spot.
Also known as “screwpine,” Pandan is most often used to flavor rice dishes and puddings, but it is also used as a delicate flavoring for pastries.
In the small town of Beacon, about two hours north of New York City, there is The Beacon Bagel, and it is a reminder of how honest cooking can be.
When the holiday pressure is on, Marissa Sertich turns to an old pastry chef party trick – soufflés.
In partnership with Santa Clause, food industry professionals belong to a sort of honorary elf society. A network external to the North Pole, they help make Christmas possible.
While Michael Pollan deliver sermons on local eating, Michel Bras has been humbly living and breathing this philosophy before it ever landed in a bookstore.
A cook with nothing to do is a dangerous cook. Just ask Marissa Sertich.
First time users might be overwhelmed by this iced gummy goulash, but give it time.
Marissa Sertich handles ten different wedding cakes and still maintains the bride’s delusion that the sun orbits around her axis.
Despite the current trends and gastronomic growth, dessert garnishes remain in the dark ages.
Having the sous chef calling you “Miranda” actually means he likes you.