Emily answers your questions in her all new baking advice column for Cake Central Magazine. Here she talks green carrot cake, bubbly buttercream, and sliding rosettes!
Emily answers your questions in her all new baking advice column for Cake Central Magazine. Learn the secrets to a nice round dome on your cupcakes and how to make a key lime cake!Read More
In Emily's latest article for edible Cleveland, she explores the history and science behind exotic and erotic aphrodisiacs.
Emily answers your questions in her all new baking advice column for Cake Central Magazine. Learn about boxed mixes, properly storing fudge, troubleshooting ovens, and more!Read More
Emily answers your questions in her all new baking advice column for Cake Central Magazine. Cracking cake tops, clumpy modeling chocolate, and alternative flours can't stump the cake genius!Read More
Emily answers your questions in her all new baking advice column for Cake Central Magazine. Read the latest edition here, or submit your own questions and Ask the Cake Genius for a chance to have them featured in the magazine.Read More
Emily's latest article for edible Cleveland gives you tips on buying and storing your spices, how to take inventory and organize, and then offers up some creative uses for those extra spices; including the ones that have lost some of their potency.Read More
Did you miss Emily's presentation at Catersource this year? Or want to revisit what you learned? View all of her presentations in PDF or PowerPoint (with notes) here!Read More
Here are my helpful instructions and tips for anyone interested in canning.
Make an event out of it! When you bring family and friends together you can make it a learning experience - while creating some retro memories!
So many types of MILK! Buying milk does not have to be difficult. Here, I'll simplify the choices by covering the different terms applied to dairy, and the health benefits of each.Read More
Three generations of women in my family live on an 80-acre farm in northeastern Ohio. Here, my sister Molly Wolfe and her husband raise their two sons Colton Lane and Luke Browning, in addition to horses, mules, pigs, hundreds of chickens, and lush gardens.Read More
I have three nephews and as they started moving from breast milk to solid foods, the exploration of organic versus non-organic foods started. Now, we try to grow and buy from local farmers as much as possible so we know what is in our food. But for those times when it's just not possible, like for tropical fruits and fresh vegetables in the winter, we rely on a chart we got from the Today Show.Read More
High in protein and low in fat, turkey makes a healthy meal year round — not just on holidays. In fact, turkey is so versatile – replacing chicken in roasted recipes and ground beef in healthy meatloaf and burger recipes!Read More
Shellfish can be meaty, sweet, and succulent. For the highest quality, choose wild-caught shellfish, which are high in protein, vitamins and omega 3s.Read More
Growing up on a farm, we raised all of our food and livestock and, therefore, it was an absolute delight to me when my father gave me three little piggies for Christmas. In honor of the Three Little Piggies children's song, I named my pigs Sticks, Bricks and Straw. They were good pets until they grew to be about 500 pounds each. In true farm fashion, my family re-named the pigs Easter, Graduation Dinner, and Freezer.Read More
Beef normally has a purple-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Look for steak that is firm and has a clear, red color.Read More
I was raised on a small family farm in Mantua, Ohio so I’m well acquainted with chickens. One of my parent’s favorite stories is about the first time they sent my little sister and me up to “get a chicken for dinner.”Read More
Growing up on a farm, the only thing we needed to decide was if we were going to buy Americana chickens (that made blue eggs) or a particular breed of chicken layer hens. Occasionally we would change it up for a larger egg with Muscovy ducks.Read More
Flour creates the structure for baked goods, so it is important to know how the flour you use will affect the texture of the your food.Read More
Sugar – sucrose – is a carbohydrate that is present naturally in fruits and vegetables. All plants use a natural process called photosynthesis to turn sunlight into the nourishment they need for growth.Read More
Picking fresh herbs is the best, but when you do not have access to a garden, buying fresh herbs is the next best thing. It allows you to gain the maximum amount of flavor and nutrition!Read More
The process of making processed, or cultured, buttermilk is similar to that of yogurt. Lactobacillus is added to whole milk and allowed to ferment for 12 to 14 hours at low temperature. Salt and butter flecks may be added to the final product for flavor and texture.Read More
Sometimes in recipes, we'll see arbitrary terms without any explanation as to exactly how much is needed! Here I've included some common equivalents that you can keep in mind when cookin' up your favorite recipes!Read More
The epitome of safety is maintaining personal hygiene -- exercising great skill in personal cleanliness and preparation before starting a cooking project, clean as you go workstation, quality control in preparation technique and service to avoid direct contamination or cross contamination of food!Read More