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Features

Filtering by Tag: dessert

The Art of Butter

Bri Garrett

Words and Photos by Marissa Wu

I typed "French butter" into the search engines of two of my favorite, reputable food websites. I researched "types of French butter" in Google and Google.fr. There wasn’t much to find, and my mind raced anxiously as I stood in the tram, left arm weighed down by two jars of compote de pommes, one kilo of sucre en poudre, one liter of glace  de la vanille, an expensive flask of maple syrup from Cananda, and of course, the source of my anxiety: two packets of beurre doux à teneur réduite en M.G. (60%). Thoughts were running through my mind a mile a minute. What did I just buy? Was it going to mess with my first attempt at tarte aux pommes fines? It was a lot of butter -- 500 grams -- what if it was the wrong stuff? I don’t want to have to stumble around in France telling the lady at the caisse that I don’t want this butter.

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You'll Go Bananas for Snow Monkey's Subzero Superfood

tastebu

Words by Grady Erickson, Photos courtesy of Snow Monkey via their website and Kickstarter page

The startup industry is one of the fastest growing sectors of business today. An increasing number of these startups are involving food. According to The Entrepreneur  $2.36 billion was invested in the food startup industry in 2014.

One of these up-in-coming companies is Snow Monkey. Snow Monkey’s creation is a “subzero superfood” that is made for those who like to live a healthy lifestyle, but still want to indulge from time to time. The two Co-founders, Mariana Ferreira and Rachel Geicke, are BU graduates who first came up with the idea in their apartments right here in Boston. Snow Monkey is currently running a Kickstarter Campaign to help launch the business.

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The Definitive Ranking of Boston Cream Pies

tastebu

Photos and Words by Tori Beringer

Even in a city full of national history, tradition can get lost amongst the ever-changing trends. In Boston, desserts are no exception. Yet amidst the cronuts and cupcakes, fro-yo and gelato, a classic slice of history can be found at any self-respecting Boston bakery.

The Boston cream pie - a beacon of city treats, the grandfather of Bay area baked goods, a symbol of sweet American heritage. It consists of a light sponge cake, layered with plain custard and topped with chocolate ganache. It’s simple enough, yet each bakery’s subtle differences make a citywide ranking absolutely necessary.

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Candy Coma: What to Do With All Your Leftover Halloween Candy

tastebu

Photos by Rochelle Li, Words by Jessica Carlson

You know what time of year it is: the leaves are changing, the air is getting crisp and everyone is trying to recover from Halloween. Fall is one of the best times of the year, but it is fast fleeting and there is only so much Halloween fun you can pack into October before the next holiday hits. I don’t know about you all, but even though I’m well past the acceptable age for trick or treating, I somehow acquire an absurd amount of candy during this spooky season. From care packages from home and free candy from events around campus, by the time the 31st rolls around, I’m already in a candy coma and have no clue what to do with all the rest. This is probably one of those problems that’s not really at problem at all, but read on if you need some ideas on what to do with your candy stash. Don’t forget to hit up CVS in November for the half-off candy and try some of these delicious ideas.

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Seven Textures of Squash

tastebu

Photos and Words by Fred Chang

Fall is approaching, and it’s time to use a versatile and seasonal ingredient: squash! Butternut, acorn, kabocha, delicata, all of which invoke the earthy and nutty flavors of autumn. Of the plethora of squash to choose from, I prefer delicata squash for it’s beautifully colored skin, easy-to-cut shape, fragrant sweetness and ability to be eaten raw. This beautiful vegetable can be used in many different applications; a variety of textures can be achieved from the multitude of preparations a delicata can be put through. Such an ingredient should be celebrated, especially in season, so without further ado, here are several ideas on what you can do with a squash

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You Scream, I Scream, We All Scream

tastebu

Photos by Haritha Pavuluri, Words by Grady Erickson

When I was in Elementary school, my grandfather would pick me and my brother up from school every day. On days when he could tell we needed a pick-me-up, or he was just feeling some sweets, my grandfather would take us to Pat’s Dream Cream to get a scoop of our favorite ice cream flavor: blue moon. Not to be confused with the beer, blue moon ice cream is the perfect combination of fruity, sweet, sour, and creamy. Some say it tastes like an ice cream version of fruit loops, but to me, it just tastes like heaven.

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Macarons Galore

tastebu

Photos and Words by Estefania Souza

While shop windows of Paris have displayed brightly colored macarons for years, the trend is only just beginning here in the United States. Because the trend is still new in America, it is hard to find a macaron that resembles the classic French ones in size, filling-cookie ratio, and taste. Just last August, Ladurée, a Parisian tearoom famous for its macarons, opened in Manhattan. Lines of people eager to get their hands on these Parisian imports constantly stretched around the block. When I heard about Ladurée’s success in New York, I decided to search for the perfect French macarons here in Boston. After much hunting, I have compiled this guide on the macarons of Boston: Crema Café, Cambridge, MA ($1.50 each)

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