February 22, 2002, Newsletter Issue #36: New Dessert Guru!

Tip of the Week

Eggs, especially the yolks, are an essential ingredient in many dessert recipes. However, they can be tricky to work with. Learn how to add egg yolks to hot liquids so your sauces, souffle bases, and puddings are always incredibly creamy and smooth.

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Jolyn Wells-Moran