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An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the most luxurious texture, and within a day or two of being made.

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Savory Cheese Popovers

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Popovers are dramatic and impressive. Their crisped exterior and elegant pockets of air on the inside make them an ideal platform for presenting cheese.

Bread: The Wonder of Bread

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As with most skills worth learning, bread baking requires a dedicated piece of your time.

This Week in Food #240: Chefs in Training

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A short video of visiting Le Cordon Bleu Chef Phillipe Guiet training young chefs in Chicago.

This Week in Food #238: Bread Guild Live!

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Chef Tom takes you to Bread Guild for a visit, where they’re hard at work making this month’s style of bread.

This Week in Food #232: Blitz Puff Pastry

Blitz puff pastry. It’s quick, easy and oh so flaky!

CHIC212: King Cake

King Cake, the traditional cake served at all carnival parties in New Orleans leading up to Fat Tuesday.

CHIC205: Thanksgiving

Chef Tom talks about German Chocolate Cake in this post-Thanksgiving show.

CHIC203: CHIC Update

Chef Tom answers questions from his new baking students.

CHIC200: Chef Herve Chabert

Chef Herve Chabert shares his love of puff pastry & brioche.

CHIC194: Cookies and Brioche

Chef Tom talks about how to make the most of your cookie and brioche budget.