If you’ve ever been to a bake sale or picnic, you’ve likely made a pie. My time came last Thanksgiving. Having never baked anything more complicated than cookies, it was no surprise when my pecan pie cooled to the consistency of concrete. Some advice? If an event calls for pie, learn how to do it right. And if you don’t have time to perfect your pâte sucrée in culinary school, don’t fret. Enter: Escoffier Online.

Having failed at my Turkey Day dessert, I enrolled in a course on Cookies, Pies, and Tarts, hoping to turn my game around for 2014. Here’s how it played out:

Escoffier Culinary Courses

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April 9, 2014