Great British Baking Show ™

Achieving pavlova perfection requires patience and precision. Begin with room-temperature egg whites for maximum volume, and add sugar gradually while beating to create a stable meringue. The secret weapon? A splash of white balsamic vinegar.

Unlike regular vinegar, white balsamic introduces a subtle sweetness and complexity while performing the essential task of stabilizing egg whites. Its mild acidity helps create pavlova's signature texture ... crisp exterior sheltering a marshmallow-soft interior, without imparting harsh vinegar notes.

Bake low and slow (around 250°F/120°C), then cool in the oven with the door ajar to prevent collapse. This gradual cooling minimizes cracking and preserves that delicate, cloud-like structure. Top your pavlova only before serving to maintain its wonderful textural contrast.

When selecting apples, their purpose in your kitchen matters tremendously. For eating raw, reach for crisp, sweet-tart varieties like Honeycrisp, Gala, or Fuji—these offer satisfying crunch and balanced flavor that shines without cooking.

For baking whole apples or pies, Granny Smith remains the gold standard with its tartness and structure that withstands heat. Braeburn and Jonagold also excel, maintaining their shape while developing deeper flavors.

For applesauce and stewing, softer varieties like McIntosh, Cortland, and Golden Delicious break down beautifully, creating smooth, flavorful purées without added sugar. Pink Lady offers versatility, performing admirably in most preparations.

Remember: firmer apples resist collapsing when heated, while softer varieties quickly transform into velvety textures—choose accordingly for your perfect dish.

Brandy snaps are elegant British treats featuring paper-thin, crisp biscuits rolled into delicate cylinders. Despite their name, these golden curls typically contain golden syrup and ginger rather than brandy.

The secret to perfect brandy snaps lies in timing. Cook the sugar mixture until it turns amber, then quickly portion onto baking sheets. Once baked to a lacy golden brown, work swiftly—you have mere seconds while they're hot to wrap them around wooden spoon handles to create their signature tubular shape.

Allow brandy snaps to cool completely before filling with whipped cream. Store unfilled snaps in airtight containers, as they absorb moisture quickly and lose their satisfying snap. For special occasions, dip ends in melted chocolate for an elegant finish.

You can buy SAF-Instant Red Yeast here. Red yeast is best for savory breads, while SAF-Instant Gold Yeast is ideal for sweet breads. You can buy SAF-Instant Gold Yeast here.

What impact does yeast have on the taste of bread?

The development of the aromas and flavours of the bread takes place throughout the baking process, especially during the fermentation and cooking stages and to a lesser extent during the mixing process.

Yeast enables specific aromatic notes to develop (more than 540 identified aromatic molecules) according to the baking conditions (ingredients and process). It therefore gives the bread its own aromatic characteristics. Yeasts also play an important role in the colour and texture of the bread’s crust.

What is the difference between active dry yeast and instant dry yeast?

Active dry yeast comes in the form of small granules or spherules. This yeast is characterized by good stability and keeps well in regions where climatic conditions are difficult. It must be first diluted in a little lukewarm water or milk.

Instant dry yeast like Saf-instant® is made up of tiny vermicelli that can easily be incorporated into the dough. To maintain their effectiveness, instant dry yeasts are packaged in a vacuum or in a protective atmosphere. They must be kept dry at room temperature.

How to store yeast?

Baker’s yeast is a living product and sensitive to high temperatures. For it to remain fully effective, it must be stored in optimal conditions. It is important to avoid contact with air.

Dry yeast, vacuum packed or in a protective atmosphere like Saf-instant, should be stored in a dry and temperate place. It will thus keep all its effectiveness. You can tape the packaging to avoid contact with air. Cold storage can help to keep the yeast effective for longer time.

It is possible to freeze dry yeast. Instant dry yeast thaws very quickly and keeps all its fluidity. It can therefore be added directly to your flour.

In Series 15 of The Great British Baking Show ™, Christiaan made a stunning raspberry and licorice (liquorice) jam. For this jam, it's important to use a soft licorice so that it melts down and releases its flavor into the jam. If you want to leave some of the 'chew' then don't cut it up too small. 

Our recipe for this raspberry and licorice jam is here. 

Namelaka, which means “smooth” in Japanese, is a velvety, fairly firm derivative of ganache.The silky smooth texture is a mixture of pastry cream, mousse, and ganache.

Not all yeasts are equal. First, they go under so many different names - fast-action yeast; dried yeast;  rapid-action yeast; instant yeast; active yeast ...

SAF-instant yeast is activated much more quickly than most 'active dried yeast', and is much more stable and tolerant.

With its easy dispersion and its rapid and homogeneous assimilation into the dough, Saf-instant yeast allows an optimal fermentation.

This is the yeast that professional bakers use, and tests show that it is quicker, more reliable and all round better than the alternatives.

There are different SAF-Instant Yeasts for different bread products. If your bread product is sweet, then use Saf-Instant GOLD Instant Yeast. For savory breads, use Saf-Instant RED Instant Yeast.

Five spice (5-spice) powder is used really heavily in almost all branches of Chinese cuisine and reflects the five elements - fire, water, earth, wood, and metal. These elements are mirrored in 5

tastes (sweet, sour, salty, savory and bitter). There is a wider spice mix (13 spice) which is less frequently seen but equally magnificent.

There is some small variation in the exact five spices but most often we see fennel, cinnamon, star anise, Szechuan pepper and cloves. A fabulous version of this spice is available here.