Every home baker worth their salt probably knows liquid measuring cups and dry measuring cups are not the same, but not everyone has the same depth of experience. What's more, even those with ...

The high stakes of the holiday season have an interesting way of making us question everything we thought we knew about cooking. Not only are we doubting every kitchen skill we've acquired throughout ...

Dessert menus are often designed to impress, but experienced pastry chefs know that not every sweet finish is worth the fork.

Tremendously popular and widely consumed, chocolate is an essential ingredient on any respectable dessert menu. But with almost all restaurants offering at least one chocolate dessert at any given ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...

Before piping stripes of burnt honey cremeux onto a crisp, sugar-dusted tortilla, Crystal Kass pauses to explain how she got thinking about her latest sweet and savory dessert at the Melrose ...

Customers online rave about the store: a setting with breathtaking views, breakfast sandwiches served on from scratch ...