Thanks for coming! I'm humbled and excited you're here. I'm a former news reporter, private chef, chef instructor, and Culinary Institute of America alumna. I send a new half-scratch, healthy recipe monthly via my Substack (scroll down for information on my macaron tutorial series).
It's free. And free from influence.
I receive no money whatsoever from advertisers, sponsors, or brands. I moved my newsletter and new recipes to Substack because when it came down to it, I didn't want to litter my home on the internet with videos, pop-up ads, and paid links. I refuse to exploit your every click. To support my newsletter, you can subscribe for free or upgrade to a paid subscription for $2.50 a month when paid annually. Learn more about my newsletter here.
My French Macarons Series
My five-part series, French Macarons: Simplified, formerly sent via email, is now available on my Substack platform (website) with a paid subscription (use this link for a discount). You can click forward and back through each tutorial without worrying about missing or deleting an email.
Once you subscribe, I take you under my wing like a student in one of my classes. I want you to succeed and enjoy the process. You can email me anytime with questions or macaron emergencies.
The updated series includes:
- Part 1: The Only Tools You Need and the Professional Ratio
- Part 2: How to Whip Meringue
- Part 3: The Art of Macaronage
- Part 4: Piping and Baking with Ease
- Part 5: Mythbusting
- Personalized Troubleshooting
I will also share any new recipes, flavors, and additional insights on my Substack macaron page. New printable templates will always be available for free here. Hundreds of my macaron mavens have found success with the series. I hope you subscribe; it would be lovely to bake with you!
Why isn't the series free anymore?
I could sell out to brands and advertisers but chose a reader-supported platform. The new and improved version of French Macarons: Simplified is based on more than ten years of professional experience baking in restaurants, for clients, and teaching macaron classes. Before moving day, I gave it a major overhaul and priced the paid subscription as low as Substack would allow to keep it as affordable as possible.
Why sign up for yet another email?
I am a professional chef, not an amateur home cook. I will never tell you how delicious my food is with multiple exclamation points. I want to empower you to become a more informed buyer of groceries and a confident cook so you don’t have to make dinner with your eyes glued to a screen or piece of paper.
When timely, I unpack Big Food's influence on what we eat and pay for groceries. And dive into those mysterious ingredients on processed food labels (some are worse than others). I want to equip and empower you to eat well, drink well (if you imbibe), and live your best food life. Or what I like to call enjoying your edible times.
Eat + be well,
Christina
