Culinary Arts

Common Baby Shower Food and How to Hype Them Up

Making your baby shower a success often depends on the kinds of food that you decide to serve, the theme you choose, as well as the decorations you put up. Baby shower food can be pretty predictable so it is important to think of ideas for how to hype up your choices in order to make your baby shower memorable.

Here are some baby shower food along with tips to make them more presentable:

Candy diapers

Your guests might really love ‘diapers’ filled with little wrapped candies. This baby shower food is created by folding the corners of pink and blue napkins so they look like little diapers, and putting the candies inside.

Fresh fruit and vegetable carvings

You may like to serve fruit or fresh baby vegetables as your baby shower food, and a nice way to hype up the presentation is to serve as skewers. Take ready-made fruit salad and present the skewers on a decorated platter, with some sweet dips such as melted chocolate. Likewise carrots, celery, broccoli and cauliflower can be chopped and skewered, then served with some tasty dips such as hummus, ranch dressing, guacamole or salsa. Serve alongside crackers with a cheeseboard decorated with grapes.
If you want to hype up your baby shower food fruit presentation carve out melons to look like baby strollers, serve the skewers or loose fruit inside.

Finger sized sandwiches and cookies

Sandwiches are a favorite baby shower food, and they can be made more appealing by cutting into dainty baby shapes, plus make your cookies look like little babies using a cutter or your creative talents!

Other popular baby shower food to consider cutting in the shape of babies include mini pizzas. Just keep everything small enough to pop into your mouth, so your guests don’t have to feel awkward eating huge portions.

Sausage in puff pastry (Baby in blanket)

Wrap mini sausages in puff pastry so they look like babies wrapped in a blanket and use food coloring to make little faces on the ends of the sausages.

Egg strollers

Hard boil your eggs and cut out a quarter section so they look like baby strollers, and rest on little sausages which act as the wheels.

Themed cake

It is possible to buy a ready-made Victoria sponge and ready-made frosting, then decorate with pacifiers, baby rattles and little toys, little plastic toys, depending on your planned theme.

Rubber ducky punch

Make your favorite drink in a big enough bowl and serve with little rubber ducks or other baby bath toys floating around, to bring a smile to your guests’ faces.

Themed cupcakes

Everyone loves baby shower food cupcakes but they can get a bit samey. Use food coloring and ready-made tubes of icing for drawing baby faces, the initial of the mom to be, pictures of baby animals, little flowers. Save time by using a store bought cupcake mix.

Let us hear from you. Do you have other baby shower food ideas that you want to share?

What is Cream of Tartar?

Cream of tartar is one of the basic essentials that can be seen in kitchens. Aside from being a common household chemical for various remedies, this is also used for baking and cooking. But what exactly is this ingredient? Where does it come from?

It is an odorless, white powder which appears to have crystalline characteristic. This is recognized as potassium hydrogen tartrate and even potassium bitartrate.

Origin

The truth is that cream of tartar comes from grapes, but it can be commonly mistaken as a by-product of different chemical ingredients. How is it possible? When grapes are fermented especially during production of wine, potassium bitartrate crystallizes. The complex process that wine manufacturers do is not the only way to produce this crystal-like form. When grape juice is poured and chilled, the precipitation can also contain these crystals. The same can also be seen on corks and rims of wine bottles when stored in a room with cool temperature.

The crystals are the crude form of cream of tartar. For manufacturers and producers, these crystals are collected with the use of a cheese cloth. As the wine or grape juice precipitates, small particles of the crystals go with it. The fine weaving of the cheesecloth serves as the filter for collection. These raw crystals are also called as beeswing.

Common Uses

As a common household item, cream of tartar can also be used for cleaning. It effectively removes some of the stains on walls, tiles and other hard surfaces. Using this also makes it easy to remove accumulated deposits of hard water in the kitchen and bathroom. It also peels off hardened soap residue.

To heighten the cleaning power, this is often combined with white vinegar to form a paste. Leave the compound on the hard to remove stain for a few minutes and a gentle scrubbing afterwards will already remove the stubborn dirt.

Main Ingredient for Baking

Of course, this ingredient is also essential for various dishes and recipes. Baked goods are not complete without it. The main role of this ingredient is to improve the texture and volume of baked products like cakes, cookies, pastries and breads. Adding it to egg whites makes it easy to achieve the desired fluffiness. Even when the egg whites are subjected to high heat, it would not end up flat. Maintaining the form of whipped cream can be such a challenge too without this ingredient. A dash of it is crucial in keeping the whipped cream stable. Most importantly, when it is added to the baking soda, an acid is formed which results to more carbon dioxide. This makes breads, cakes and pastries soft and more enjoyable to eat.

Other Uses

Another neat trick that this ingredient can do is to prevent vegetables from having the unpleasant discoloration when boiled. A small amount of it will keep the vibrant color of cooked vegetables so that they are more pleasing and tempting when served.

Since the 19th century, cream of tartar has already been used in many households. Because of its various uses, a kitchen cupboard will never be complete without it.

Tips on How to Buy Lobster Tails

Lobster tails can be a delightful treat for family dinners, get together with friends and other occasions. The key in creating a really delicious meal starts with choosing the best lobster tails that you can possibly afford. Since this means spending money, it is important to ensure that you really are getting the best out of the budget that you are willing to spend.

When people buy lobster tails, they often resort to the frozen ones. Of course, the freshly caught ones are the most ideal. However, if you can not find them in the nearest market or you can not possibly go to ports where the fresh lobsters are found, you do not have to be too apprehensive about buying frozen tails. All it takes knows how to choose the right ones to order.

Cold Water vs. Warm Water Tails

how to buy lobster tails online — photo credit: adactio

It is important to understand that when you buy lobster tails, there are two types that you can choose from. These are the cold water and warm water tails. Cold water tails often cost a bit more. That is because these are also more tasty and tender than the ones from warm water. Cold water tails come from spots in New Zealand, Australia, South Africa and Maine. On the other hand, warm water tails come from places like Florida, Caribbean and Latin America.

It does not mean that the warm water lobster tails would not taste good. It is just that the cold water lobster tails are often more preferred even by first class restaurants because of the exquisite texture of the meat. Also, warm water lobster tails tend to become a bit mushier especially when it is cooked longer.

Ideal Color

Scrutinizing the color is a good way to determine if the lobster tails are perfect for the dish that you have in mind. Whether it is fresh or frozen, there should be no discolorations on the surface. When you see black spots, you might want to avoid these because the lobsters might no longer be fresh enough and it would not taste as good when cooked. Do not buy lobster tails with grayish discolorations too.

Size Matters

buy lobster tails — photo credit:kimberlykv

It is important to choose the right size of lobster too. Ideally, when you plan to cook them in a single dish, the sizes have to be almost the same. Smaller ones can be about three ounces. On the other hand, you can buy lobster tails which can weigh up to 24 ounces. The ones that come in small sizes are often more soft and tender. However, there are certain recipes which work better when the meat is fuller so buying bigger ones would be necessary.

How to Thaw Lobster Tails

Once you buy lobster tails that are frozen, it is important to know how to thaw them properly too. If you have sufficient time, the best way to thaw it is to place it inside the refrigerator. The cool temperature will keep its freshness while causing it to thaw slowly. This might take about 12 to 24 hours. A faster option is to put them inside tightly sealed bags and place them inside a bucket of water. Just make sure that the water would not get into the bag because this will soak the tails. Avoid using the microwave because this will cause the meat to start cooking.

Once you got your lobster and it is ready to be cooked, now is the time to decide what lobster dish will you be making. Here are some lobster recipes that you can try.

How is Fish Sauce Made?

Fish sauce is a common ingredient that is added to a whole lot of different dishes particularly to Asian countries like Cambodia, Thailand, Philippines and Vietnam. This is often regarded as a better option compared to salt. That is because aside from the added saltiness, it also has a rich flavor to it. That is why, when used as seasoning for different types of food, the flavor is enhanced much further.

Fish sauce would not be called as such if not for the fact that its main ingredient is fish, right? Basically, it is the extract from fish which creates the sauce. The process of making it may vary. Some prefer to use dried smaller fishes which make the sauce a bit saltier. On the other hand, there are also manufacturers who prefer to skip the process of sun-drying the fish and use fresh, raw ones instead. Even the species of fish to use vary a lot too.

Fermenting is a crucial part in creating fish sauce. As a general rule, the more time that the fish is fermented, the more flavorful and saltier it becomes. Hence, to make the sauce even more delightful for the palette, it is important to allocate enough time for fermentation.

There are plenty of commercial manufacturers of this type of sauce these days. They use machineries which speed up the fermentation process without sacrificing the taste. Because of that, this sauce is readily available in groceries and other stores. However, the traditional method of creating this sauce which originated in Asia still remains.

The more conventional way of making this condiment starts with picking various types of fish. To ensure that it will turn out to be delicious, it is important to use freshly caught fish. Fish has to be carefully washed inside and out, then drained. Earthenware jars are used as storage for the fish during fermentation process because these can maintain the ideal temperature. Large quantity of sea salt is added to the fish inside the jar. To make be able to extract the flavor from the fish much better, bamboo mats and layers of heavy rocks are placed on top of them to be able to press it down. After this, the earthenware jars are sealed tightly.

It takes about 9 to 12 months before the fermentation process is completed. During this time, there are instances when the earthenware jars are opened and placed directly under the sun. Doing this is important because the heat of the sun allows the fish to break down much faster so that the extracts are drawn out. Aside from that, the sunlight is also the key in giving the fish sauce a dark color and a pleasing aroma.

After fermentation, the contents of the earthenware jars have to be strained using a clean and tightly woven cloth. This process is repeated over and over to ensure that the remaining chunks of fish would be completely eliminated, leaving only the extracted liquid. Once this is done, the sauce is placed on another clean earthenware jar and exposed under the sun for a couple more weeks. The purpose of doing this is to remove the unpleasant fish smell. After 2 weeks, the fish sauce can already be bottled and ready for use.

Favorite Tilapia Recipes

I probably cook tilapia more than any other fish. Honestly, the way I cook it now is not that far off from how I did it back then. Salt, hot oil, wait for the sizzle to quiet down. Done. Tilapia recipes do not need to be complicated. That is the whole point of this fish. It is cheap, it is everywhere, and it cooks fast.

This list started as a top 10 back in 2018, but I have published a lot more tilapia recipes since then. So I figured it was time to update it. I organized everything by cooking method because that is usually how I think about dinner. “What do I feel like doing tonight? Frying? Grilling? Making soup?” Pick a section and go from there. Every tilapia recipe here is something I have made many times. Some of them are dishes I grew up eating in the Philippines. Others I picked up along the way after moving to the US.

Tilapia is always available and always affordable. At the Asian grocery store here in Tampa, a whole tilapia costs a few dollars. Frozen fillets at the regular supermarket are even cheaper. The flavor is mild, so it takes on whatever you season it with. I use whole tilapia for anything that involves grilling, frying whole, or simmering in a broth. Fillets are what I reach for when I am baking, making tacos, or want something quick on a weeknight.

Fried Tilapia Recipes

If I had to guess, frying is how most people cook tilapia. And that tracks. There is almost nothing to it.

Fried Tilapia

The one I cook most. Rub it with salt, let it sit, fry it. I wait for the sizzling to die down before flipping because that means the moisture is gone and the skin is crispy. My dipping sauce is soy sauce and calamansi, always. I could eat this every day. I actually did eat this every day when I lived in the Philippines. The only reason I hold back here in the US is the smell. During winter with the windows shut, that fish smell sticks around for hours.

Fried Tilapia Recipe

Nilasing na Tilapia

The wine marinated version. You season the fish, soak it in cooking wine, coat it in cornstarch and flour, then fry it. The batter makes it extra crispy, and the wine gives it a subtle flavor you do not get from regular fried tilapia. Best part: the oil barely splatters because the coating absorbs the moisture. Serve with spicy vinegar.

Nilasing na Tilapia Recipe

Crispy Tilapia Sticks

This one is from my mom. She used to make these while I just stood there watching, waiting for them to be done. Panko breadcrumbs, seasoned tilapia fillets, deep fried. Kids really go for these. I dip mine in toyomansi when eating with rice, or ranch dressing when eating them as a snack.

Crispy Tilapia Sticks Recipe

Grilled Tilapia Recipes

Summertime is grilling time. Something about tilapia over charcoal just hits different. I have a few different approaches depending on what I am after.

Tilapia grilling on a traditional Pinoy grill

Grilled Tilapia

This is the foil wrapped method. Stuff the cavity with tomato, onion, and lemon juice. Seal it in aluminum foil. Grill 12 minutes per side. The foil traps all the juice so the fish comes out moist, almost like steamed fish but with a smokier flavor. I always serve this with ensaladang talong.

Grilled Tilapia Recipe

I saw a technique in Taal, Batangas once where they grilled tilapia on a flat metal sheet, no foil, no scales, just the raw fish right on the hot surface. It looked more like searing than grilling. The result was incredible though. Crispy outside, tender inside, no oil at all. I have not tried to replicate it at home yet, but I think about it sometimes.

Inihaw na Tilapia

The simplest grilled tilapia recipe I have. Salt, pepper, straight on the grill. I spray the grate with cooking oil to prevent sticking and use a spatula to flip. That is the whole recipe. Eat it with soy sauce and calamansi on the side.

Inihaw na Tilapia Recipe

Grilled Stuffed Tilapia

Similar to the foil version, except the stuffing is heavier. Tomato, onion, scallions, ginger, garlic powder, lemon juice. The filling cooks inside the fish and gives it more going on flavor wise. Good for when you have company over and want something that looks a little more impressive on the plate.

Grilled Stuffed Tilapia Recipe

Pinaputok na Tilapia

This is the overstuffed one. You pack the fish with as much filling as it can physically hold. Score the sides to create more room. Tomato, onion, ginger, mango, lemon juice. Wrap it tight in foil and grill. The name kind of gives it away. This one tends to show up at celebrations and always gets people talking at the table.

Pinaputok na Tilapia Recipe

Baked Tilapia Recipes

I only have one baked tilapia recipe on the site right now. To be fair, most of my tilapia cooking involves a pan, a grill, or a pot of broth. But baking fillets is a legitimate weeknight shortcut, especially if you are using frozen tilapia.

Baked Tilapia with Grilled Pineapple Salsa

I made this from tilapia fillets that had been sitting in my freezer for a few days. Brushed them with oil, seasoned with salt, pepper, chili powder, and garlic powder. Into the oven at 400F for about 5 to 7 minutes. The pineapple salsa on the side is what makes this interesting. I have a bad habit of buying ingredients I do not immediately need and then figuring out what to do with them later. This recipe was one of those happy accidents.

Baked Tilapia Recipe

Tilapia in Coconut Milk

I could probably write a separate article just on tilapia and coconut milk. Filipinos have been cooking fish in gata for generations, and there is no shortage of variations. Some are simple. Some involve wrapping the fish in leaves and tying it with lemongrass. Each version has its own personality.

Ginataang Tilapia

Fried tilapia simmered in coconut milk with spinach, ginger, garlic, and chili peppers. I always fry the fish first. It holds together better in the sauce and the flavor is noticeably different compared to using fresh fish. The aromatics matter here. Onion, garlic, and ginger need to be fragrant before the coconut milk goes in. I season with fish sauce. This is the kind of dish where you look down and realize you have already gone through two cups of rice.

Ginataang Tilapia Recipe

Fried Tilapia in Coconut Milk

A variation that uses malunggay leaves instead of spinach. The flavor is earthier. Same technique though: fry the fish, make the sauce, simmer.

Fried Tilapia in Coconut Milk Recipe

Sinanglay na Tilapia

This is a Bicolano dish. The tilapia is stuffed with tomato, onion, ginger, and garlic, wrapped in bok choy leaves, and simmered in coconut milk. A friend from Bicol told me they traditionally tie the fish with lemongrass, which also gives the sauce a nice aroma. The prep reminds me a lot of making grilled stuffed tilapia, except everything goes into a pan of coconut milk instead of the grill.

Sinanglay na Tilapia Recipe

Tilapia in Sauce

All of these tilapia sauce recipes follow the same basic idea. You fry the fish first, then let it finish cooking in a flavorful sauce. Sweet and sour tilapia was one of the very first recipes I shared back in 2009, and it is still something I cook at home to this day.

Sarciadong isda is my go to when I have leftover fried fish from the night before. I warm up a simple tomato sauce, pour in beaten eggs, and suddenly the dish feels brand new. Fish escabeche and fish kardilyo work the same way.

You do not need perfect timing or exact heat for any of these recipes. Fry the fish, build the sauce, and you are done.

Sweet and Sour Tilapia

One of the first recipes I ever published. 2009. I kept it simple because that was the whole idea of this site from the start. Fry the fish, make a sweet and sour sauce with vinegar and ketchup, pour it over. It still holds up.

Sweet and Sour Tilapia Recipe

Sarciadong Isda

Fried tilapia in a tomato sauce topped with beaten eggs. The eggs are what make it distinctly Filipino. You pour them right over the fish and sauce, let them set, then stir gently. I like that you can use leftover fried fish for this. So if you fried tilapia last night and have extra, this is your lunch.

Sarciadong Isda Recipe

Fish Kardilyo

A cousin of sarciado. Cornmeal breaded tilapia fillets topped with the same tomato and egg sauce. I used fillets instead of whole fish for a different texture. The cornmeal coating does not get soggy in the sauce, which was the whole point of trying it.

Fish Kardilyo Recipe

Tilapia Sinigang and Soup Recipes

If there is one cooking trick I want you to take away from this entire article, it is this: fry the fish before you put it in the soup. My mom taught me that. I use it for pesang isda, sinigang, ginataang tilapia. The fried fish holds its shape in the broth, and the soup tastes richer. I do not fully understand the science behind it, but the difference is real. Try it once and you will see.

Pesang Isda

Fish in ginger broth. The broth uses rice washing, which makes it cloudy and slightly thick. Bok choy goes in at the end. This dish makes me eat too much rice. Every time. I have no self control when pesang isda is on the table. Traditionally you use mudfish, but whole tilapia is a great substitute.

Pesang Isda Recipe

Sinigang na Tilapia sa Miso

Sour soup with yellow miso paste. The miso gives it a fermented quality that regular sinigang does not have. I pan fry the tilapia first, of course. Mustard leaves, okra, green peppers. Good on a cold day. Good on a hot day too, honestly.

Sinigang na Tilapia sa Miso Recipe

Air Fried Fish Sinigang sa Miso

Same sinigang, but the tilapia is air fried instead of pan fried. 350F, 10 minutes per side. Less oil, less mess. The soup itself is identical.

Air Fried Fish Sinigang sa Miso Recipe

Tilapia Tacos and Other Ideas

I started making tilapia fish tacos after moving to the US. I season the fillets, pan fry them, then load everything into taco shells with fresh toppings. It was a nice break from my usual Filipino rotation, and my family liked it right away.

Beer battered fish is another favorite I make using tilapia. I dip the fillets in a simple beer batter and deep fry them until golden. The beer gives the coating a light, slightly yeasty flavor. I chose tilapia mainly because it was affordable and easy to find. Serve it with fries and tartar sauce, and you end up with a solid homemade version of fish and chips.

Tilapia Fish Tacos

I started making these after moving to the US. Seasoned fillets, pan fried, loaded into taco shells with fresh toppings. A nice change from the Filipino rotation.

Tilapia Fish Tacos Recipe

Beer Battered Fish

Tilapia fillets dipped in a beer batter and deep fried. The beer gives the batter a light, almost yeasty flavor. I went with tilapia because it was available and cheap. Serve with fries and tartar sauce for homemade fish and chips.

Beer Battered Fish Recipe

More Fish Recipes You Might Like

Paksiw na Isda – Fish cooked in vinegar with ginger and peppercorn. Tilapia is a common substitute for bangus in this dish.
Paksiw na Isda sa Gata – Fish stew combining coconut milk and vinegar. Tilapia steaks work well here.
Pinangat na Isda – Fish with bilimbi and tomatoes. Tilapia can stand in for tulingan.
Sinigang sa Miso – A miso based sinigang where tilapia, bangus, or salmon all work.
Paksiw na Isda sa Gata – Fish stew combining coconut milk and vinegar. Tilapia steaks work well here.
Fish Adobo – Galunggong cooked adobo style in soy sauce and vinegar. You can swap in tilapia if galunggong is hard to find.
Ginataang Galunggong – Round scad simmered in coconut milk with Serrano peppers.
Fish Lumpia – Crispy spring rolls stuffed with flaked fish and vegetables. I used bangus, but tilapia works too.
Bangus Sisig – Flaked fried milkfish with onions, ginger, and chili. A lighter take on the classic pork sisig.

Frequently Asked Questions

What is the best way to cook tilapia?

Depends on what you have. Fillets are quickest when pan fried (3 to 4 minutes a side) or baked (10 to 12 minutes at 400F). Whole tilapia is best fried or grilled. For the most flavor, cook it in a sauce or broth. Sinigang and ginataang tilapia are hard to beat.

Is tilapia healthy?

It is a lean protein. About 26 grams of protein and around 128 calories per fillet. Lower in omega 3s than salmon, but still a solid fish for regular meals. Low in fat. Good source of B12 and selenium.

How long does tilapia take to cook?

Fast. Fillets take 3 to 4 minutes per side when pan frying. Baking at 400F is about 10 to 12 minutes. Whole tilapia needs 6 to 10 minutes per side when frying, and 10 to 12 minutes per side on the grill. You will know it is done when the flesh turns opaque and flakes easily.

Fillets or whole tilapia?

Both have a place. Whole fish is better for soups, grilling, and Filipino dishes where the bones contribute flavor to the broth. Fillets are more convenient for quick weeknight dinners, baking, and anything breaded. If a recipe on this list calls for tilapia in a soup or stew, whole fish will give you better results.

What seasoning goes with tilapia?

Salt and pepper if you want to keep it simple. Garlic and lemon if you want a little more. For Filipino dishes: soy sauce, calamansi, fish sauce, vinegar. Ginger for soups. Chili powder, paprika, and garlic powder for baked fillets.

Some of these recipes are ones my mom taught me. Others I figured out on my own. A few were happy accidents involving whatever was left in my freezer that week. I hope you find something here that sounds good enough to try tonight.

Top 5 Pastry Chef Schools

To become a professional pastry chef, you need to have formal training in a pastry chef school. It’s not enough that you know how to make good bread or beautiful cakes. In fact, if you want to truly make a name for yourself in the business, just any pastry chef school will not do. To gain the respect of industry professionals, you should choose from the best pastry chef schools.

Pastry Chef Schools

There are several pastry chef schools out there that offer quality hands-on training and education. Each is capable in transforming you to be the pastry chef that you visualize. However, there are a few pastry chef schools that are on top of their game. These institutions are regarded for achievements in providing excellent education to every culinary student. In addition, it is more likely for you to land a culinary job faster if you got a degree from a well known pastry chef school.

Top 5 Pastry Chef Schools

1. French Culinary Institute

The French Culinary Institute is a premier pastry chef school that offers a top-notch Pastry Arts program designed by the renowned Jacques Torres. The program focuses on the major elements of fine pastry, from production to presentation. It is 6 months long when you choose day classes or 9 months long when you go with the night classes; this allows you to fit pastry classes into your schedule. The program is also divided into specialty and amateur courses depending on your skill level. The French Culinary Institute offers courses in new York and in California, and also has some financial aid offers available.

Top Pastry Chef Schools

2. The International Culinary Schools at the Art Institutes

The International Culinary Schools at the Art Institutes offers excellent Baking and Pastry courses in its various colleges scattered all over the US. Diploma courses are available in Denver, Houston, Phoenix, Seattle, and Santa Ana, among others, while associates degrees are available in Dallas, Sacramento, and Henderson, to name some. A certificate program in professional baking and pastry is also available in Novi, Michigan. This is one of the best arts institute systems in the world and is the best place for aspiring artists in various fields such as design, fashion, and, of course, culinary.

3. Le Cordon Bleu College of Culinary Arts

The Le Cordon Bleu College of Culinary Arts is a most famous pastry chef school. The college has locations in Hollywood and Pasadena in Los Angeles as well as in San Francisco and all the way to Miami. They mainly offer diploma courses on patisserie and baking. The programs include hands-on training and can be completed in as little as 30 weeks. A 15-month associate’s degree program is also available in some of their campuses.

4. The Culinary Institute of America

The Culinary Institute of America is located in Hyde Park, New York. The renowned institute is one of the best pastry chef schools in the world, and has produced a great number of well-respected chefs in the industry. The CIA offers two programs, namely a Baking and Pastry Arts AOS or Associate in Occupational Studies degree and a Baking and Pastry Arts Management Bachelor or Professional Studies degree. The first is a 21-month program that delves on the practical skills and knowledge needed to make you a good pastry chef; the program also includes an 18-week externship and a 6-week real-life stint at the Apple Pie Bakery Café. The latter, on the other hand, is a 38-month program that also teaches you how to manage your pastry business.

5. Star Career Academy

For those looking for certificate programs in baking and pastry arts, one of the best pastry chef schools is the Star Career Academy in Long Island, New York. Their main offer is a 600-hour Professional Pastry and Baking course that will move from basic foundational baking and pastry production to advanced pastry production and baking techniques. For those who wish to seek continuing education, Star Career Academy also offers two part-time weekend courses that will focus on certain specialties such as gourmet cookies, specialty breads, puff pastries, chiffon cakes, Genoese cake, Bavarian fillings, crème Brule, and so on.

These are 5 of the best Pastry Chef Schools in our opinion. Can you suggest other schools that we can add to the list?

Top 10 Filipino Christmas Recipes

The Filipino Christmas tradition won’t be complete without Noche Buena (Christmas Eve Dinner). During this special meal, families and friends gather together to share a delightful meal and wish everyone a Joyous Christmas. The dishes served usually comes from the Family’s Christmas Recipe collection, or they can be something special and only prepared once a year.

Does your family have special Christmas Recipes for Noche Buena? I know that most have their set of specialty recipes. In fact, there are so called “cooks” in the clan that are tasked to prepare these dishes. This might be your uncle, your aunt, your dad, or your mom – it might even be yourself.

However, there are situations wherein some of us have to travel away from the place that we call home to work or to permanently settle – and if you are not that designated cook, it is hard to replicate those Christmas dishes that you enjoyed. We are lucky because we have the internet. We can email our families to ask for recipes, or you can simply check out some of our recommended Christmas Recipes.

Here are the Top 10 Filipino Christmas Recipes in my list:

1. Morcon

2. Embutido

3. Crispy Pata

4. Kaldereta

5. Paella

6. Bibingka

7. Pancit Malabon

8.Leche Flan

9.Buko Salad

10.Fruit Salad

Do you have other dishes to add?

7 Advantages of Attending Cake Decorating Classes

There are now many cake decorating classes available for those interested in baking. There are basic classes, advanced classes, business classes, and special courses that focuses on certain specializations.

Photo credit: Frosted with Emotion

Here are 7 advantages of attending cake decorating classes.…Read More

10 Well Loved Filipino Desserts

Dessert is the last course of the meal; some people consider this as the best part. Well, who wouldn’t? I think that it is — especially if we are talking about Filipino Desserts.

Every time I think of sweets, Leche Flan always appears in my mind. Obviously, it is my favorite. I also grew up enjoying my grandma’s creation, which I think is the best Leche Flan recipe ever. What is your favorite?

During my travels, I make sure to sample famous desserts that each country has to offer. Some were good, while others need an acquired taste. At the end of the day, there is a part of me that still longs for Philippine sweets. Maybe I am just accustomed with our own food, or maybe there is really something extra ordinary about our desserts — I think both; sweets from the Philippines are really awesome.

If I will ask you to name at least ten of your favorite Pinoy sweets, what will they be? If in case you are curious, here are mine.

Filipino Desserts

Here are 10 of my choices.

1. Leche Flan

2. Maja Blanca

3. Yema

4. Ube Halaya

5. Buko Salad

6. Polvoron

7. Pastillas

8. Cassava Cake

9. Biko

10.Buko Pandan

It is now your turn. What Filipino Desserts do you love most?

9 Lesson to Learn from Junior MasterChef

Junior MasterChef is a cooking game show involving kids from ages nine to twelve years old. During the show, the contestants display their cooking skills by preparing appropriate dishes based on the requirements of the challenge.

A franchise of this show is already being aired in the Philippines. They call it Junior MasterChef Pinoy Edition. Young and talented Filipino cooks from all walks of life auditioned to be part of this prestigious cooking show. After watching the first episode in TFC, I got hooked. It was really fun seeing the children prepare wonderful dishes. I see myself in them when I was about their age.

I am always amazed when I see young people do things that grown-ups usually does – like cooking, for example. It only proves that age is not a factor to accomplish things. Through constant practice coupled by a little guidance, these kids will gain the experience necessary for them to reach for their dreams of becoming a chef, one day.

Watching this cooking show does not only make us feel excited and amazed, these kids also teaches us lessons about cooking, dreams, and life, in an implied manner.…Read More