Pastry Blog & News
Ants, blood, tongue … discover six desserts from the most controversial restaurant on the current Nordic scene, Rasmus Munk’s The Alchemist
Gluten-free, lactose-free, vegan… chefs from all over the world work hard on products that follow the latest food trends.
The well-known chef shows interesting versions of popular cakes in his book, Radix.
In this ranking of creations which are included in his book, Bachour Gastro, the chef makes it clear that cheese is capable of providing flavor, acidity, personality, and more according to the needs of each dish.
In so good # 25, we celebrate the 40th anniversary of this universal dessert created by Michael Bras with five interesting versions.
For the Argentinian chef, the world of chocolate and art go hand in hand, and this is reflected in his Easter collection, where his chocolate figures look like museum pieces.
The chef at Butter Love & Hardwork surprises this campaign with colorful, pictorial, and very springy pieces.
A journey through different moments which are especially linked to space travel. We pay our particular tribute to Maurits Van der Vooren in his most galactic collaboration for so good magazine.