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Pierre Hermé's Infinitely Dark Chocolate Tart with Sea Salt Sablé Crust - A Translation
Pierre Hermé's Infinitely Dark Chocolate Tart with Sea Salt Sablé Crust - A Translation
Zach TownsendFebruary 2, 2026Comment
Pierre Hermé Did Not Want My Translated Titles!
Pierre Hermé Did Not Want My Translated Titles!
Zach TownsendJanuary 25, 2026Comment
Philippe Conticini's Most Tender Shortcrust Dough - A Translation
Philippe Conticini's Most Tender Shortcrust Dough - A Translation
Zach TownsendJanuary 9, 2026Comment
How to Make a Chocolate Yule Log (Bûche de Noël) - A Translation
How to Make a Chocolate Yule Log (Bûche de Noël) - A Translation
Zach TownsendNovember 13, 2025Comment
Yann Couvreur's Chocolate Pecan Praliné Bars - A Translation
Yann Couvreur's Chocolate Pecan Praliné Bars - A Translation
Zach TownsendOctober 20, 2025Yann Couvreur, Zachary R. TownsendComment
Easy Chocolate Bark Using Real Chocolate
Easy Chocolate Bark Using Real Chocolate
Zach TownsendOctober 1, 2025Comment
Ludo Van Rompu's Dark Chocolate Mousse - A Translation
Ludo Van Rompu's Dark Chocolate Mousse - A Translation
Zach TownsendSeptember 6, 2025Ludo Van RompuComment
Philippe Conticini’s Chocolate Mousse Recipe - A Translation
Philippe Conticini’s Chocolate Mousse Recipe - A Translation
Zach TownsendAugust 11, 2025Comment
Why AI Still Falls Short of Human Translators in Quality and Accuracy
Why AI Still Falls Short of Human Translators in Quality and Accuracy
Zach TownsendAugust 4, 2025Townsend Creative, Inc.AI translationComment
The Estaminets of Northern France
The Estaminets of Northern France
Zach TownsendMay 21, 2025estaminet, Lille, France, French cookingComment
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