Recipes

Eight Easter dessert ideas for bakeries, cafes and caterers, built from a short list of shared spring ingredients, plus a marzipan vs almond paste guide and a production schedule.

What goes on a full Irish breakfast plate, how Irish rashers, bangers and puddings differ from American breakfast meats, and how to cook it for a family or a brunch crowd.

How many wings to buy per guest, a crispy baking-powder oven method for big batches, buffalo sauce ratios, safe holding and an easy nacho bar for Super Bowl Sunday.

Plan 3 to 5 grams of caviar per guest for canapés, 10 to 15 grams for a tasting and about 1 ounce for a featured course. Here is how to size tins, store them and serve caviar at a New Year's Eve party.

Which thickener makes the best apple pie filling, how much to use, which apples hold their shape, and how bakeries keep filling consistent through the fall.

Ten batch-friendly Fourth of July desserts for bakeries, cafés and caterers, with the techniques that keep blueberries bright and watermelon working in your favor.

Which wood to use for smoked brisket, how chips, chunks and splits differ, and a step-by-step cook with a simple salt-and-pepper rub.

The chef's method for toasting and rehydrating dried Mexican chiles without bitterness, a heat and flavor chart, and an all-purpose red chile base for enchiladas, braises and adobo.