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Norah Clark
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Norah Clark
Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.
How To Thicken No-Bake Cheesecake Like A Chef
If there’s one thing I’ve learned during my culinary escapades, it’s this: a good cheesecake is akin to a masterpiece of texture. It’s a balance as delicate as a tightrope walker, a harmony as intricate as a symphony. Too firm?…
How To Make A Cheesecake From Scratch – A Pastry Chefs Way
As a pastry chef with years of experience working in Michelin-starred restaurants worldwide, I know a thing or two about making cheesecake. In this article, I’ll share my tips and techniques for creating the perfect cheesecake from scratch. So, whether…
Pizza Pan Vs Stone: What’s The Difference?
As a seasoned chef, I can tell you that there’s nothing better than a perfectly cooked pizza. But when it comes to cooking that perfect pizza at home, choosing the right equipment can make all the difference. What’s the difference…
How To Make Crispy Pizza At Home – What To Do and Avoid
As an award-winning chef with years of experience making delicious and crispy pizzas at Italian pizzerias, I can tell you that learning how to make crispy pizzas at home isn’t as complicated as it may seem. With the right ingredients…
How Long Can Pizza Dough Sit Out? And When To Avoid Using
Pizza dough – it’s the basis for one of the world’s most treasured dishes – thanks Italy! The quality of the dough can make the difference between an average and world-stopping pizza! But what happens when life gets in the…
The Different Types of Pizza Crusts: 9+ Pizza Crusts Explored!
As a seasoned chef, I’ve made my fair share of pizzas and have eaten copious amounts of pizza crusts. Pizza is life, and when it comes to pizza crust, there’s no one-size-fits-all. The good news? With so many pizza crust…
How To Cool A Cheesecake – A Pastry Chef’s Perfect Way
As a pastry chef with years of experience, I have baked countless cheesecakes and I can confidently say that cooling a cheesecake is just as important as baking one. How to cool a cheesecake: after baking, cool a cheesecake in…
Is Cheesecakes A Pastry, Pie, Cake, or Tart?
Settling a debate with a friend or researching and finding yourself faced with a flood of varying, often contradictory, answers? As a pastry chef for over 15 years, even I find myself wondering if cheesecake is a pastry, pie, cake,…
Why Is My Cheesecake Grainy? What Causes It & How To Avoid!
Yep, your cheesecake has turned out with a weird grainy texture – almost sandy? So, why is my cheesecake grainy? Cheesecake becomes grainy often due to overbeating the eggs, which incorporates too much air and changes the texture. Additionally, if…
What Is Bile Cheesecake? The Most Yuck Cheesecake, Ever!
As a chef with years of experience in the culinary industry, I can say that bile cheesecake is undoubtedly one of the most challenging recipes to prepare. I’ve had a fair share of bizarre food in my career, but bile…