September/October 2017 Table of Contents
Bake me a match
Chicago’s Executive Pastry Chef Chris Teixeira teaches how to design a dessert menu that complements savory items.
The Bread Basket
Three of the nation’s largest bread suppliers reveal their latest offerings, from sandwiches to pastries and more.
Sugar plum pastries
These American pastry chefs draw from childhood to reinvent the classics for the upcoming holidays.
The Cheese Master
When chefs want to get creative with cheese, they consult the expert: Claire Menck, corporate chef for Emmi Roth.
Notes From A Sommeliere,
Gluten-free from both sides of the kitchen
Lindsey Yeakle, GFFS Quality Control Manager of Gluten Intolerance Group, explains how to be mindful of gluten.