Marissa Sertich

Marissa Sertich is a New York based pastry chef and graduate of the Culinary Institute of America. She passionately documents her adventures of baking and eating her way through the fascinating (and sometimes nutty) underbelly of the American pie. Sertich’s writing has been featured in “La Papillote,” “EverydayFiction,” “The Culinarian,” “Toque Magazine,” and is currently earning her Master’s degree in Food Studies at NYU.

Cheers to the Cooks

Line cooks are the heart and backbone of any restaurant, enduring long hours and low pay to fulfill their passion: creating great food.

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Coconut Cupcakes

Coconut Cupcakes

Contrary to their name, there is nothing nutty about coconuts – but they do make for delicious cupcakes nonetheless.

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Macaroon Mysteries Solved

Macaroon Mysteries Solved

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.

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Oysters Rockefeller

Oysters Rockefeller

Briny, rich and delicious – According to The Food Lover’s Companion, oysters Rockefeller was first created at Antoine’s in New Orleans.

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The Snowmmelier

The Snowmmelier

People in food are hardworking, Marissa Sertich details a snow-filled day in the life of a baker.

Steamed Pandan Cakes

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.

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