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If you make a turkey for a family feast, you want it to be the star of the show, but it can be so tricky to get it just…

When you melt couverture chocolate, the cocoa butter molecules break down and become unstable. But with tempering, you can rebuild the cocoa butter crystals to give your chocolate treats…

Let’s face it, we love our caramel. But what do we usually decide to do with our giant loaf of Peter’s? Melting! The melted caramel works so well when…

Peter’s Caramel is beloved by pastry chefs, bakers, and confectioners alike. And if you have been a long-time follower of Gygi’s you know exactly how much we love this…

Sick of having to always make your own homemade caramel from scratch? Or are your fingers hurting from unwrapping all of those tiny little pre-made caramels? Peter’s Caramel is…

Here in the Gygi Kitchen we decided it was time again for another pan showdown (reminiscent of our Cake Pan Showdown). And because it is inching closer into fall,…

Making perfect loaves in a bread pan is both art and science. And it takes quite a lot of know-how and practice before you can really start making golden…