This week on the Market Report, Laura Avery interviews Robert Wemischner, food writer and baking and pastry instructor at Los Angeles Trade Technical College.His latest book is The Dessert Architect.

Place 3 tablespoons of the pomegranate juice in small bowl and sprinkle the gelatin over it. Let stand until absorbed. Heat 2 cups of the pomegranate juice and the sugar in a saucepan over high heat, ...

A simple Italian dessert made by cooking cream, milk and sugar, the Panna Cotta is then garnished with a variety of treats like caramel, chocolate, berries or other fruits that add flavour to the soft ...

Fresh turmeric imparts a delicate flavor and nearly florescent tinge to custards and creams. The highlighter yellow color and the unexpected spice add an exotic hue and flavor to this often rather ...

Place the gingerbread cookies and the butter in a food processor and pulse until combined and a fine texture.Press the mixture into a lightly greased 8” x 12” pan with parchment paper. Refrigerate for ...

With Valentine’s Day just around the corner, everyone’s mind should be on their sweeties. For those of you not braving the Friday evening lovefest that will occur at any local restaurant, here’s the ...

A hearty meal of baked sausages with a mash of beans and spinach, followed by an elegant set cream with winter fruits It was the sort of winter night when only sausages would do, and I came home with ...

The juice of the underused, underappreciated pomegranate – in season for another few weeks – is delicious in this holiday panna cotta, the creation of David Carmichael, pastry chef at Abboccato. And ...

4-5 gelatine leaves 250ml double cream 100g sugar 1 tsp lemon zest 500ml buttermilk 1½ tsp vanilla extract 3 tsp orange flower water (optional) mint sprigs, to serve For the pomegranate-laced ...