how we eat

Basque-style cheesecake is said to have originated in the eighties by chef Santiago Rivera in San Sebastian, Spain.

One of the most exciting things about cooking is that there is no right or wrong way of doing anything. Rules exist, of course, but more in terms of cause and effect; there are scientific reasons for certain processes, but the consequence of changing your method – or your ratio or your oven temperature – is merely a different finished product.

It’s a common belief that rule-following is essential when baking and diverting from a recipe will result in disaster. This is not necessarily true. Tweaking the quantities in a chocolate chip cookie might bring them from soft and cakey to thin and chewy, or a chocolate cake from springy to deliciously sunken. New York-sty

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