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Gemelli Bakers has made a name for itself by baking wonderful bread. However, they also make some fantastic desserts. Gemelli is not as well known as a source for great baked desserts, but more and more people in the area are becoming aware of the sweet goodness that they offer at their downtown State College location, or at area farmers markets.
“We’ve been making desserts from day one,” said Tony Sapia, owner of Gemelli Bakers. “A few examples of what we bake include Italian cookies like biscotti and macaroon, American-style cookies like oatmeal raisin and chocolate chip, apricot fruit bars, pies…there’s quite a list.”
Continue Reading: Sweeten up the holidays with desserts from Gemelli Bakers
Posted by Jamie Oberdick on 12/18, 2013 at 01:01 PM
Think back to your very first impressions of Thanksgiving. What were they like? Your young mind probably formulated heartwarming images of pilgrims smiling with Native Americans over warm, delicious food that they’d harvested and cooked together. Both parties truly thankful and dressed to impress; the natives in their tribal best, and the pilgrims in those oddly buckled hats and shoes.
Now think harder, what did the turkey look like? It was beautiful, of course, and looked just like your hand that you’d traced and colored in class: a sizeable bird, wild with full plumage and deep natural colors that was just large enough to feed the small village.
So, what’s different?
Continue Reading: Go Natural and Go Local: Heritage Turkeys
Posted by Brittany Smith on 11/20, 2012 at 08:00 AM
Thanksgiving Day can be daunting for even the most experienced cook. PBS Food is ready to help you pick out your Thanksgiving recipes, plan ahead to stay on track, and remember what Thanksgiving is really about – being grateful and spending time with family.
Continue Reading: Thanksgiving Recipes from PBS Food
Posted by Emily Wiley on 11/19, 2012 at 03:15 PM
Need help with your July 4th menu? Continue reading for recipe ideas.
Continue Reading: Celebrate July 4th with Summertime Favorites
Posted by Emily Wiley on 07/03, 2012 at 10:01 AM
Don’t forget to spoil your mother this weekend! Here are a few recipe suggestions for an extra special Mother’s Day brunch.
Continue Reading: Mother’s Day Brunch
Posted by Emily Wiley on 05/11, 2012 at 01:26 PM
Just in time for your Cinco de Mayo celebration: chicken marinated in a mixture of tequila, limes, garlic, jalapeno, and cilantro. Serve with scoop of guacamole and a side salad of corn, tomatoes, and black beans. And don’t forget about the sangria, or choose from a variety of margaritas at PBS Food.
Continue Reading: Tequila Lime Chicken
Posted by Emily Wiley on 05/04, 2012 at 01:35 PM
What better way to celebrate Cinco de Mayo than with a pitcher of Sangria! This recipe has been adapted from Cook’s Illustrated and makes use of readily available ingredients. For the main ingredient—red wine!—I suggest a bottle of Mt. Nittany’s Rock Hill Red. It’s on sale now, two bottles for $20.
Continue Reading: Sangria for Cinco de Mayo
Posted by Linda Weaver on 05/02, 2012 at 01:29 PM
You and your Valentine are invited to Mt. Nittany Winery in Centre Hall this weekend for a wine and chocolate pairings event. Treat yourself, your sweetheart, or a group of friends to Mt. Nittany’s wines paired with local sweets from Chocolate Madness.
Event hours are Saturday, Feb. 11th from 12-5pm and Sunday, Feb. 12th from 12:30-4pm. Cost is $4.50 per person, and reservations are required. Contact the winery at (814) 466-6373, 300 Houser Road in Centre Hall.
Continue reading for a chocolate truffles recipe from the winery.
Continue Reading: Wine and Chocolate Pairings Event at Mt. Nittany Winery
Posted by Emily Wiley on 02/09, 2012 at 03:02 PM
Dorie Greenspan is an accomplished food writer and cookbook author, and her World Peace cookies are all over the Internet. (Find out how they got their name here.)
They are French shortbreads with a generous amount of bittersweet chocolate and a touch of fleur de sel (French finishing sea salt) to yield a really intense flavor. Find more of Dorie’s delectable dessert recipes in her book, BAKING: From My Home to Yours.
Continue Reading: December Cookies: World Peace Cookies from Dorie Greenspan
Posted by Emily Wiley on 12/22, 2011 at 10:00 AM
The combination of pumpkin puree and oatmeal makes these cookies nice and chewy. The white chocolate chips are sweet, and the dried cherries are sour. And the spices couldn’t be more festive.
Continue Reading: December Cookies: Pumpkin Oatmeal Cookies
Posted by Emily Wiley on 12/20, 2011 at 03:33 PM
Looking to buy a holiday gift for that special gardener in your life? Here are five great suggestions:
Continue Reading: Five Gift Ideas for the Gardener in Your Life
Posted by Jamie Oberdick on 12/12, 2011 at 02:58 PM
We are home to many local families’ holiday traditions and lasting memories. There is an honesty and simplicity that comes with the annual pilgrimage to Tait Farm. The ritual is predictable, as well as comforting—it often includes cutting a tree, chatting with friends, visiting the Bassets, sipping a cup of tea, and sampling our food products in the Harvest Shop.
Continue Reading: Holiday Greetings from the Farm!
Posted by Kim Tait on 12/09, 2011 at 12:25 PM
Less than a week to go until Thanksgiving Day—a holiday created for foodies! What do you plan to place on your table this year? Check back next week for some of our favorite recipes and ideas to take care of those turkey leftovers. Until then, take advantage of holiday specials offered by some of your favorite local shops.
Continue Reading: Countdown to Thanksgiving
Posted by Emily Wiley on 11/18, 2011 at 02:17 PM
This Sunday, children will hunt for Easter baskets filled with milk chocolate bunnies, colorful jellybeans, peanut butter eggs, and speckled malted milk balls. Some of those treats will come from McIntyre’s Candies, a central Pennsylvania shop that still hand-makes its confections.
Earlier this week, WPSU’s Emily Wiley discovered the sweet history of this Altoona landmark. Listen to audio and see photos from the candy shop.
Continue Reading: McIntyre’s Candies in Altoona
Posted by Emily Wiley on 04/21, 2011 at 02:03 PM
Nothing says Easter like a bowl full of brightly colored eggs! Whether you dip the eggs into blue or purple dye or paint them with pink polka dots and yellow stripes, consider buying local eggs this holiday season.
Continue Reading: Easter Eggs
Posted by Erin Donahue on 04/20, 2011 at 04:11 PM
Easter is just a few days away, and traditionally, most families feast on ham on this holiday. While the grocery store may seem like a convenient place to purchase your main course, those hams have probably been shipped across the country in plastic. Perhaps you should rethink your vendor this year.
Continue Reading: Easter Ham
Posted by Christina Barkanic on 04/20, 2011 at 01:06 PM
Get into the spirit of Saint Patrick’s Day with these festive cookies! Pistachio pudding provides the green coloring, but you could substitute another flavor like lemon or butterscotch.
Continue Reading: Green Week: Pistachio Cookies
Posted by Christina and Erin on 03/17, 2011 at 10:56 AM
Are you still looking for a way to spoil your sweetheart this Valentine’s Day? Why not dine out at a local restaurant that promises to serve fresh, seasonal food in a romantic setting?
Continue Reading: Valentine’s Day Dinner Ideas in State College
Posted by Christina Barkanic on 02/11, 2011 at 03:21 PM
Do you believe in love at first sight? I didn’t—until I walked into Chocolate Madness on West College Avenue in downtown State College. I immediately fell in love with the sweet scent of cocoa and the sight of luscious strawberries dipped in red and white chocolate.
Some might say Valentine’s Day is a time to spoil your significant other. Others might agree it’s all about the candy. Either way, consider supporting a local business while indulging in sweet temptations this February holiday.
Continue Reading: Local Gift Ideas for Your Valentine
Posted by Erin Donahue on 02/11, 2011 at 01:08 PM
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Food Stories from NPR
September 01, 2014
Saffron, vanilla, palm oil, cacao and cottonseed oil are still picked by hand in some parts of the world. Sometimes that manual labor shows up in the price of the food; sometimes it doesn't.
September 01, 2014
A new diet study concludes that a low-carbohydrate diet leads to almost three times more weight loss than a traditional low-fat diet where carbs made up 40 to 45 percent of calories.
September 01, 2014
David Greene swaps recipes for cooking in a mug with Joe Yonan, author of the "Cooking for One" column for The Washington Post. (This piece initially aired on Feb. 25, 2013 on Morning Edition.)
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