Selection
Before pumpkins, people carved turnips: the real story of Halloween
Since when have we carved pumpkins? Not as long as you think, and not where you think. The history, tips for nailing yours, and what to do with the flesh.
Ingredients
Chestnut or “marron”: what you're really buying
At the market stall, the sign says “marrons.” In the bag, they're almost always châtaignes. The real difference, the one trap to avoid, and how to choose and cook them.
Know-how
Your choux pastry collapses out of the oven: the 4 mistakes to avoid
They puffed up, they looked great, then they caved in. Most of the time, the recipe isn't to blame: it's how they come out of the oven.
Terroir
Why Bresse poultry costs what it does
A Bresse capon can top a hundred euros. It's not marketing: it's written in black and white in its official specifications.
Ingredients
T45, T55, T65: which flour for which dough
The number on the bag doesn't mean what you think. We explain what it really measures, and which flour to keep in the cupboard.