Vowhounds

In honor of our soon-to-be-newlywed friends, we tackled traditional wedding foods from around the world.

Check out our special foodscapes page for close-up images of some of our favorite ingredients.
If you're looking for images from previous episodes, visit our archives.

A tower of cream puffs has its humble beginnings in a dough of flour, salt, sugar, water and butter mixed over medium heat in a saucepan until thick and relatively dry. The individual puffs, or choux, are piped onto a baking sheet.	The dough is transferred to a mixer and blended with eggs until it achieves a smooth, moist consistency. When baked they puff, forming a crispy exterior and hollow interior ready to be filled with pasty cream.
It takes fifty small cream puffs to make a croquembouche.	The glue that holds the puffs together is caramel cooked to the hard crack stage. Laying the foundation.
The tower rises.	Voila! The completed croquembouche.
She's come undone! Our challah looked something like a roasted chicken.	Our snapper, standing in for sea bream, a traditional Japanese wedding banquet dish, started out a thing of beauty.
Descaling...	Here, kitty, kitty!