In redoing and then posting our new website, I learned what customers really liked about the old website. So by popular demand, here are the two most requested recipes. No surprise that they are all about the butter! At Kitchen Conservatory, we use unsalted Plugra Butter in all of our recipes. Why? Because Plugra tastes delicious! […]

I would like to cook creme brulee and I have been told that it’s best to use a bain marie? What is the best method to use when cooking it?
Rob from London
Creme brulee is a custard, which means the combination of eggs and cream heated to 180 degrees. A perfect custard is voluptuous and coats […]

Yes, there is a day just for eating and celebrating the joys of pie making: March 14. I encourage everyone to make a pie on pi day; or come to our pie class.
I am celebrating Pi Day with an old-fashioned bright green pie that makes me think of spring. Grasshopper Pie has a chocolate cookie […]

the versatility of choux paste

Italian meringue

maple syrup and maple sugar

Many recipes call for “reduction.” Reducing a liquid by boiling it down until it is half or third or a quarter of the original volume intensifies the flavor. A concentrated liquid adds more flavor than a thin liquid. Great sauces are made from reductions because the flavor base packs a wallop. Reductions are critically important […]

Every June, my aunt calls to alert me that the gooseberries on her 40-year-old bush are ripe. I rushed over to pick several pounds, because I cannot get them anywhere else and gooseberry pie is delicious.
Gooseberries are a rare fruit, but worth seeking because of their tart lemony taste. They are rare because for most […]

A delicious pastry

An impressive dessert