In baking there's no margin for error. Even the most perfectionist of restaurant chefs — say, the red-faced blowhard ranting and raving for the reality-TV cameras at some poor line cook who confused the balsamic vinegar for the olive oil — knows that, at the last minute, a dash of salt or a squeeze of lemon can elevate or even save a dish. In the pastry kitchen, the chef works with dread certainty that if the soufflé falls,... More >>>