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The five buys behind a Hanukkah production run: neutral frying oil, potato starch and kosher salt, high-gluten flour with osmotolerant yeast and bake-stable filling, chocolate for gelt, and blue, white and gold decorating.

Natural cocoa is acidic and sharp, Dutch-processed is neutral and mellow, black cocoa is heavily alkalized for color. A side-by-side on pH, leavening, blending ratios and which bake each one belongs in.

The T number on a French flour bag is an ash measurement, not a strength grade. How T45, T55, T65 and T80 differ in minerals and protein, which bake each belongs in, and how they map to American all-purpose, bread and high-gluten flour.

How to move a recipe written for American all-purpose, bread or high-gluten flour onto French T55, T65 or Gruau Rouge T45: matching the grade to the job, resetting hydration to the mill's numbers, mixing less and folding more, and two worked examples.

A planning and buying guide for bakeries and cafes preparing a Passover dessert menu, with pantry staples, flour and starch substitution ratios, menu ideas and an ordering timeline.

What 22/24 and 10/12 mean on a cocoa powder bag, what cocoa butter does in brownies, cakes, ice cream and drinks, a side-by-side comparison of the two grades, and which one to buy in bulk.

How stabilized and natural peanut butter behave differently in cookies, frostings, ice cream and sauces, and a five-step method for converting a recipe between them.

Discover how raw honey compares to sugar, maple syrup, agave and corn syrup in baking, plus the exact conversion ratios for perfect results every time you bake.

Celebrate Mother's Day with premium chef-grade ingredients perfect for the mom who loves to cook. From Belgian chocolate to artisan flours, discover our top 20 bestselling products that professional bakers and culinary schools trust.