It’s a classic Trinidadian dessert — a chocolate cake soaked in overproof rum and topped with swoops of ultrapasteurized whipped cream.But wait: It’s
Bastien Blanc-Tailleur, a Parisian pâtissier, has always had a passion for confections. “I’ve been obsessed by pastry since I was a little boy,”
On the subject of raisins in carrot cake, the food writer Allison Robicelli once wrote for Taste Cooking, “They don’t just get to
I always get a kick from cooking with booze. “Shots!” I’ll announce to nobody in particular as I add the tequila for salted
Sip coffee and listen to Bach’s “Coffee Cantata,” watch a chocolate maker documentary with an accompanying tasting and more food news.
For Yoo, the menu represents “who I am as a native New Yorker,” he says. His mixings and musings are far from the