Start by soaking the tapioca pearls in water for about ten minutes until they soften slightly. Drain them well before adding ...

For decades I’ve admired Chef Jacques Pepin. As a cookbook author, teacher, and PBS TV star, he changed the way I cook and think. Recently I took great delight when Food and Wine magazine arrived. His ...

Coconut tapioca is popular in many parts of Asia, and it ranges from soapy to thick in consistency, with variations in between. Corn (a cereal) lends itself well to the tapioca mix, and the chef likes ...

1. Soak tapioca in coconut milk for 1 hour, stirring occasionally to make sure you end up with individual bouncy nuggets rather than a solid lump of tapioca. 2. Combine milk and sugar in a saucepan ...

Properties: Tiny and hard when uncooked and large, sticky and chewy when cooked. Flavor: They are flavorless but tend to take on any other flavors you are cooking with. Uses: Desserts like pudding, ...