Archive fornov 2019

Mastering the art of opening oyster takes practice. Professional Secrets have put together a small guide on how to do it like a pro.

Fondant means “melting” in French, which pretty much dewscribes the gooey inside of this irresistible chocolate dessert. How to get it just right:

Some of us were served terrible versions of this dish in school, some of us associate it with second rate, semi-cooked foods from the freezer. But fish gratin deserves respect and here's why: