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Stella Parks is an American pastry chef and food writer based in Kentucky. She has worked in various Lexington-area restaurants, notably Table 310, and was a longtime contributor to Serious Eats . Parks received a James Beard Foundation Award in 2018 for her bestselling cookbook BraveTart: Iconic American Desserts .
However, according to cookbook author and baking expert Stella Parks, the origins of key lime pie might actually be rooted in an advertising campaign for Borden sweetened condensed milk. No matter ...
Stella Parks. November 3, 2024 at 8:00 AM. With one simple fold, you can cut a sheet of parchment into two perfect rounds. Cake—no matter what kind, whether it's vanilla, chocolate cherry, or ...
Blind baking option 1: Heat your oven to 350° F, then line the crust with foil, then “fill it to the brim with white sugar,” Daily suggests, tipping her cap to dessert wizard Stella Parks for ...
Key lime pie. Key lime pie is probably derived from the "Magic Lemon Cream Pie" published in a promotional brochure by Borden, a producer of condensed milk, in 1931. [3] The recipe is attributed to Borden's fictional spokesperson, Jane Ellison, and includes condensed milk, lemon juice and rind, and egg yolks.
Cookbook Hall of Fame: On Food and Cooking: The Science & Lore of the Kitchen by Harold McGee; Cookbook of the Year: Oaxaca al Gusto: An Infinite Gastronomy by Diana Kennedy; American Cooking: Pig: King of the Southern Table by James Villas; Baking and Dessert: Good to the Grain: Baking with Whole-Grain Flours by Kim Boyce
At some point, we noticed that some of our favorite chocolate cakes, like the Devil's Food Cake by pastry chef and Serious Eats Editor Emeritus Stella Parks, and Beatty's Chocolate Cake, which is ...
Stella Parks; Damaris Phillips; S. Jason Smith (chef) This page was last edited on 23 December 2020, at 18:03 (UTC). Text is available under the Creative Commons ...