I'm Christina Marsigliese. I am a Food Scientist, a Pastry Chef, a home baker, a recipe developer and a cookbook author.
I wrote a baking book called Scientifically Sweet that explains the magical science of baking and includes over 100 buttery, sweet recipes to help you create really delicious things in the kitchen. PS - you'll need a lot of chocolate.
Food is always on my brain. I'm always planning my next meal. It is an obsession - a full blown obsession, and sometimes I'm not proud of it. But I just love food too much.
I will always make sure I get the best slice of anything and I'm usually not shy about serving myself first. BUT, if you come for dinner I promise it will be all about YOU! I love cooking for people, and in that case, I will serve myself last. Promise.
My food education began with a Bachelor's degree in Food Science. I still wasn't satisfied, so I also completed a Master's degree in Food Science. My head is filled with food science facts and images of lollipops.
I love the sun, the beach, and intense heat. I love to travel and I travel for FOOD. Period.
Southeast Asia is one of my favourite parts of the world mainly because of the focus on street food! It's real.
I'm married to a wonderfully weird man. He's also a Food Scientist. We fell in love over ice cream. He wrote his Master's thesis on how to maintain a perfectly aerated structure in ice cream. I like to think of us as an Einstein-Willy Wonka hybrid. All we talk about is food. I like it.
I conceptualize and develop recipes using a scientific approach. Baking is extremely technical and not as easy-going as cooking mostly since baked goods are defined by their texture almost more than their flavour. Recipes need to be followed with precision because slight modifications can have major influences on texture. Mixing techniques must also be understood since each step in a recipe is functional and serves to aerate, de-aerate, emulsify or stabilize. Having said all of this....there are times when wiggle room can be granted.
Any baking-related issue can be resolved or realized using a scientific eye ;)
I love chocolate. Seriously. i LOVE chocolate. Check out this Chocolate Mousse Buttercake and these simple but perfect Silky Dark Chocolate Truffles.
To learn more about the process of making chocolate, take a look at this post.
I eat wheat, but I still bake gluten-free once in a while just for the challenge. If you don't eat wheat, then you will probably be interested in the list of gluten-free recipes in the Index. These Double Chocolate Gluten-Free Cookies really are the BEST.
Sometimes I can't decide what type of dessert to make so I just smash two ideas together. Like chocolate chip cookies and cheesecake...
My favourite colour is purple.
My favourite things to bake are brownies and pies, and chocolate chip cookies mainly to eat the dough.
My favourite TV show is still Friends. I still laugh every time.
The first recipe I ever wrote was called "Christina's Best Brownies".
I can't stand the word "fusion".
I'm a bit of a messy baker - I'm working on it.
Most of all, I'm just happy that you swing by once and a while, read a bit, feel inspired, try my recipes and enjoy eating them.
Thank you! xox