Zach TownsendSeptember 11, 2023Zachary R. Townsend, poires tapées, Stamped pears of the Touraine, Touraine foods, Specialties of the LoireComment

The Pot Lyonnais

Zach TownsendAugust 26, 2023Comment

France and the Wild Boar

Zach TownsendAugust 19, 2023Comment

The Incomparable Selles-sur-Cher

Zach TownsendAugust 11, 2023Selle-sur-Cher, goat's-milk cheese, goat cheese, Chinon wine best pairings, French cheeses, best French cheeses, Loire-et-CherComment

Pink Pralines: A Lyonnaise Specialty

Zach TownsendJuly 31, 2023pink pralines, Lyon france foods, Zachary R. Townsend, Let's Eat France, Francois-Regis GaudryComment

The Mirabelle Plum: A Golden Gem

Zach TownsendJuly 29, 2023mirabelle plum, Zachary R. Townsend, smallest plum, mirabelle tartComment

The Case for Creamless Ganaches: Chocolatiers Break with Tradition in Pursuit of Intensified Flavors.

Chocolatiers think “outside the pot” to pursue news ways to gain chocolate emulsions to give consumers more choices.

Beer in a "Pinch," to Stabilize a Meringue.

Can you use an old French chef’s technique for using beer to stabilize a meringue?

Rooftop Paris by Laurent Dequick

Rooftop Paris: A Panoramic View of the City of Light

Zach TownsendNovember 11, 2022Townsend Creative, Inc.Comment

What's Your Cocoa Powder IQ?

Everything you need to know about cocoa powder and all the different options (Dutched vs Natural and More). Comparisons to cookbook listings, recipe comparison, and a little bit of explanation about where cocoa powder comes from and the different types.

Zach TownsendMay 12, 2021Comment