Video: The Making Of Our Fall Issue

Baked just published its third issue. Haven’t gotten a chance to read a copy? Problem solved. Join Baked and the SU Student Association on December 5th for our “Baked Sale” launch event from 12-4 p.m. in the Schine Atrium. Celebrate the launch of our Fall 2014 issue by purchasing delicious pastries from local bakeries including Picasso’s Pastries and Cafe, Recess Coffee & Roastery, ThunderCakes by … Continue reading Video: The Making Of Our Fall Issue

Back To Basics: Knife Cuts

While skimming through one of your favorite cookbooks or watching your grandmother stir up something amazing in the kitchen, you’ve probably stumbled across words such as “chop,” “julienne,” or even “chiffonade.” Whether you need to dice an onion for a flaky quiche lorraine or julienne carrots for a hearty beef stew, knowing the difference between these techniques can give your food the cutting edge for … Continue reading Back To Basics: Knife Cuts