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will goldfarb


Coco Cola

The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert.
May 2008

Cooking Schools: Experiential Cuisine

Will Goldfarb, the innovative pastry chef, can be as whimsical as he is chemically precise.
May 2008
food + cooking

The Ingredient: Tapioca Maltodextrin

Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders.



You might not realize how simple it is to make the classic hazelnut-and-chocolate spread at home. This version has a more nuanced flavor than the store-bought stuff.
April 2008