CooksmithCooksmithDeeply chocolatey sorbet with a silky, less-icy texture (no coffee, no alcohol).
Intense hazelnut–cocoa gelato made entirely in a blender using hot water for fast gum hydration and clean emulsification.
An airy, savory soufflé that uses egg whites only, with a rich, cheesy béchamel base.
A classic no-bake layered biscuit cake with vanilla cream and a dark-chocolate finish.
Crisp-edged, tender vanilla waffles made from a fast, no-fuss batter.
A one-bowl, dairy-free chocolate snack cake powered by Dutch-process cocoa, coffee, olive oil, and whole wheat flour.
A moist banana cake batter that bakes up as muffins, mini cakes, or a simple loaf.
Crisp, tangy pickled red onions for tacos, salads, sandwiches, and bowls.
A bright hibiscus sorbet built on your Basil Sorbet base ratio and method, with lemon-zest sugar and a basil hint without green specks.
A light, spongey honey cake with a little almond richness, based on your fluffy honey cake method.
An airy, dark honey cake with a sponge-like crumb, balanced sweetness, and a subtle tea/coffee note.