Where Design and Dessert Meet
Oh, how do I love Wes Anderson, let me count the ways. Oh, how do I love Prada, let me count so...
Edible Art: Cake Decoration Machine
I’ve never been very good at cake decorating. Oh, sure, I can fake it, to a certain extent, but...
Sweet Testing: Mississippi Mud Pie (aka Mississippi Mud Cake)
I love this cake. I love this cake so, so much. It is, in my opinion, one of the best t...
Rollware: Edible Dishware
Ever since I saw my first patterned rolling pin in Gesine Bullock-Prado's cookbook Pie it Fo...
Tim Walker Photographs
I don’t think Tim Walker has every taken a picture that I didn’t love. I am a huge fan. I don’t ...
It’s hard to imagine a time when chocolate was a luxury. In modern times, chocolate is so readily ...
Cookbook Excitement: Modern Art Desserts
I can't even begin to tell you how excited I am about this cookbook! Back in 2009, I wrote a ...
Whipped Bake Shop
As much as I love tile, looking at tile, dreaming about tile, I’ve never actually had the guts or...
Gina Beavers (Paintings)
The biggest, most obvious difference between paintings of food and the real, edible version that ...
Cookbook Excitement: Bake It Like You Mean It
Pastry chef and author, Gesine Bullock-Prado , is a woman after my own heart. Her cookbooks are a...
Olive & Sinclair
I love every aspect of these chocolate bars by Nashville company Olive & Sinclair . The firs...
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