The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …

A Quest for the “Twin Peaks” Cherry Pie

From damn fine coffee to the Log Lady, the Black Lodge, owls and One Eyed Jack’s casino, David Lynch’s “Twin Peaks” offered plenty of significant tidbits, characters, places, and—of course—metaphors that stuck with viewers over 26 years. Special Agent Dale Cooper’s obsession with the cherry pie at the Double R Diner is one of the most earnest. The NY Times’ Sara Bonisteel went on a …

Fika: The Art of the Swedish Coffee Break

Illustrated recipes and explanations of the Scandinavian country's rich, complex coffee culture

Sweden consistently ranks near the top in coffee consumption per capita and that’s largely thanks to (along with long hours of darkness in the winter) the fika: a once or twice-daily coffee break with a snack that’s something of a cultural institution. Originally a slang word devised from reordering the syllables of “kaffe” the fika is a daily ritual observed in all workplaces in some …