Go to the Globe and Mail homepage

Jump to main navigationJump to main content


No more flimsy pastries: How to properly 'fold' your baking ingredients Add to ...

Pastry chef Yasmin Johaadien shows you the correct way to fold ingredients to maintain their integrity

Watch More Video:

Follow us on Twitter: @GlobeFoodWine



Editors' Picks

More from The Globe and Mail

Most popular