9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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Mon-Sat 9:30 am to 5:30 pm
Sun 12 to 5 pm

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Archive for April, 2011

Now is the time for an indulgently-rich, super-delicious, chocolate dessert! After four caramel-inspired cupcakes, let’s focus on chocolate. Store Manager Hilda Willman, who is about to graduate with an associate’s degree in Applied Science specializing in Baking and Pastry Arts at St. Louis Community College at Forest Park, contributes this over-the-top cupcake recipe. Yes, this […]

When customers love a particular cooking class, we repeat the class — and sometimes they take the class again because it was so delicious! Here are some hand-written comments on two upcoming classes: “Just a note to say how much I enjoyed your ‘Mastering the Art of Cooking’ course. Your wealth of knowledge of food […]

Dulce de leche translates as milk candy. Yes, it is milk and it is candy. Most people remember their first taste of dulce de leche; it has a “wow” factor. Then when people learn how easy it is to make dulce de leche, the wow turns to jaw-dropping amazement: place an unopened can of sweetened […]

Jean Millner, who works at Kitchen Conservatory, just won first place in a dessert contest sponsored by the St. Louis Jewish Light. Her cake was judged on appearance, flavor, texture, smell, and creativity. According to the judges, the cake “tasted better than it looked and it looked gorgeous.” Congratulations, Jean! Here is her indulgent recipe. […]

While supplies last. And these fabulous All-Clad pots and pans will sell out very quickly. The very best cookware in the world is on sale for 20 percent off. In stock merchandise only; no special orders. Final sale. Don’t miss buying a great piece of cookware. All-Clad is made of an aluminum core with stainless […]

Spring means strawberries, the first fruit to ripen. Feel the sunshine with these fruity cupcakes, recipe courtesy of Julie Malloy. The buttercream icing is made with a Swiss meringue, as the egg whites and sugar are gently warmed and the sugar is dissolved, then whipped and then the butter is added. Many cooks find the […]

Among the three dessert food groups — chocolate, vanilla, and caramel — caramel doesn’t seem to get any respect. I would always choose caramel over chocolate or vanilla (hello, caramel rolls!) but nobody says that they are addicted to caramel. Chocoholics, yes, but caramelholics? The process of browning or caramelizing any food, including sugar, makes […]