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2. This Foolproof Technique Is the Key to Flawless Cheesecakes

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   A double boiler is used frequently to melt chocolate or slowly cook eggs, such as for a zabaglione. Desserts with a silky-smooth chocolate sauce, like molten chocolate cake or chocolate mousse ...

3. 12 Holiday Recipes That Are So Worth The Extra Time And Effort

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   Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.

4. Wolfgang Puck cooks up a turkey in no time and shares quick ...

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   In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm. Meanwhile, with the paddle of an electric mixer, cream the butter until light.

5. Icing (food) - Wikipedia

   en.wikipedia.org/wiki/Icing_(food)

   The first documented case of frosting occurred in 1655, and included sugar, eggs and rosewater. [6] The icing was applied to the cake then hardened in the oven. The earliest attestation of the verb to ice in this sense seems to date from around 1600, [7] and the noun icing from 1683. [8] Frosting was first attested in 1750. [9]

6. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.

7. Five tips for an easy Christmas dinner, from Temp-tations ...

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   Tip 5: Never forget dessert. As you’re juggling vegetables, meats, and sauces, don’t forget the best part of dinner: the dessert. Since your oven will be crowded on the actual holiday ...

8. Manjar blanco - Wikipedia

   en.wikipedia.org/wiki/Manjar_blanco

   Usually a double boiler of some sort is employed so as to prevent browning of the mixture (which would give it a different flavor). The result is a white or cream-colored, thick spread with a consistency much like that of a thick cake frosting although the flavor is more like that of sweetened cream (with accents of whatever additional ...

9. Bake Better Cookies by Avoiding These 5 Common Mistakes - AOL

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   This step is crucial for a number of reasons: In some cases, it makes your dough easier to work (think soft, delicate Linzer dough ). It prevents your cookies from spreading in the oven.