Skip to playerSkip to main content
Food and Wine
  • 5 years ago
This week, satisfy your sweet (and boozy) tooth with executive pastry chef Paola Velez’s Baba au Rhum Punch! Paola shows us how to make a baba dough, a rum punch coulis (fruit puree), and pectin from scratch for a tangy citrus glaze.
Comments

Recommended

How to Make Mom's Sticky Chicken from 1972
All Recipes
9 hours ago
Kevin James Ranks Italian Favorites
All Recipes
13 hours ago
Chef John’s Country Club Potatoes Recipe
All Recipes
3 days ago
No-Bake Parfait Pie
Delish
5 weeks ago
Brooke & Connor Get Real About Whether They’ve Always Been Platonic | Suck It Up | Delish
Delish
3 months ago
How to Make Miso Soy Sauce Eggs
Food and Wine
2 weeks ago
How to Make Garlic Soup
Food and Wine
3 weeks ago
Lemony Chicken and Dumplings Recipe
Food and Wine
4 weeks ago
How to Make Lentil Soup with Apple and Bacon
Food and Wine
4 weeks ago
8 Ways to Cut a Lemon
Food and Wine
4 weeks ago
Jack 'O Lantern Quesadillas
Delish
4 months ago
AZRA - OSTAVI ME NASAMO
AZRA
6 years ago
How to Serve and Store Alcoholic Drinks
Food and Wine
4 weeks ago
3 Great Sparkling Wines for Under $25
Food and Wine
4 weeks ago
3 Ways to Make Better Ice at Home
Food and Wine
4 weeks ago
Everything I Ate on an Air France Flight with Chef Daniel Boulud
Food and Wine
4 weeks ago
How to Make Crispy Spam Dip
Food and Wine
5 weeks ago
Dirty Martini Quiche Recipe
Food and Wine
5 weeks ago
Hong Kong-Style French Toast Recipe
Food and Wine
5 weeks ago
What to Order at Ayu Bakehouse with Best New Chef Kelly Jacques
Food and Wine
5 weeks ago
Top Cooking Tips from the Food & Wine Classic in Charleston
Food and Wine
5 weeks ago
This or That: Soup Edition with Regina King
Food and Wine
5 weeks ago
What Food is In and Out for Winter 2025
Food and Wine
5 weeks ago
Antoni Porowski on Cooking for Others
Food and Wine
5 weeks ago
Salted Caramel Tart Recipe
Food and Wine
7 weeks ago