As Auguste Escoffier’s signature dessert, Peach Melba is as legendary a name as his own. And like Escoffier’s philosophy that simple is best—this dessert| Escoffier Online
Soft cakes, chewy cookies, crusty breads—your choice of flour makes all the difference. Discover when to use all-purpose, cake, or bread flour for baking success.| Escoffier Online
Baking and pastry arts students can forget the desserts on Memorial Day.| Escoffier Online
Discover the art of buttery, golden-brown palmiers, the French pastry also known as elephant ears. Explore their history, variations, and online pastry classes to perfect your technique.| Escoffier Online
Perhaps the most famous of French desserts is the petit four. Learn more about its history, its variations, and how to make your own!| Escoffier Online
Looking for creative ways to add more omega-3 into your diet, but prefer something other than salmon? Check out this list of 15 tasty options.| Escoffier Online
Looking to upgrade your plating skills? Learn 4 tips the pros use to take your dishes from mediocre to marvelous!| Escoffier Online
Learn how to make Espagnole Sauce – one of the 5 classic ‘mother sauces’ of French cuisine and explore the daughter sauces, as well.| Escoffier Online
If you find French cuisine intimidating, the five mother sauces are a great place to start! These simple recipes open up a world of flavor for the home chef.| Escoffier Online
Spaghetti and meatballs is a classic dish, but its origins might surprise you. Find out more about the history of spaghetti and meatballs here.| Escoffier Online
What is minced garlic? What is garlic powder? What’s the difference? Are they interchangeable? Let’s dive into the details.| Escoffier Online
Velouté sauce – considered the original ‘mother sauce’ of French cuisine – is the base for countless recipes. Learn how to make velouté and its daughter sauces.| Escoffier Online
While wine is great to drink, it is also an invaluable cooking tool. Find out how to cook with wine.| Escoffier Online
Sauce Tomat is one of the five mother sauces of French cuisine. Learn about the origins of tomato sauce and how to prepare a traditional version.| Escoffier Online
Looking for ways to use up that leftover chicken stock? Here are five ideas to help you make the most of your rich and flavorful broth.| Escoffier Online