Gelatin in a natural culinary setting. The Essential Difference Gelatin is a protein-based setting agent used to stabilize creams, panna cotta, mousses and glazes. The key to using gelatin well is understanding what it contributes to structure, flavor and technique rather than treating it as a generic pantry item. What Is Gelatin? Gelatin should be understood by its composition, processing and culinary behavior. Those factors determine how it reacts to heat, moisture, fat, ac

Active Dry Yeast in a natural culinary setting. The Essential Difference Active dry yeast is dehydrated baker’s yeast designed for reliable home and professional fermentation. The key to using active dry yeast well is understanding what it contributes to structure, flavor and technique rather than treating it as a generic pantry item. What Is Active Dry Yeast? Active Dry Yeast should be understood by its composition, processing and culinary behavior. Those factors determine h

Instant Yeast in a natural culinary setting. The Essential Difference Instant yeast is finely granulated and fast-acting, allowing direct mixing into flour. The key to using instant yeast well is understanding what it contributes to structure, flavor and technique rather than treating it as a generic pantry item. What Is Instant Yeast? Instant Yeast should be understood by its composition, processing and culinary behavior. Those factors determine how it reacts to heat, moistu