Camari Mick, former pastry chef at the Michelin-starred Musket Room in New York City, offers tips for pro-quality baking ...

The classic bûche that we make at home, decidedly not as pretty, resembles a bark-covered log. Rolled into a cylinder shape, ...

Get festive with timeless classics and new favorites, from sugar cookies and mandelbrot to tortellini dolci and marranitos.

In baking, there can be too much of a good thing. That definitely holds true for artificial flavoring and coloring. “Natural ...

Perfect Pastry Cream is easy to make at home and is used in the most delicious pastries, cakes, and other desserts. You'll ...

Acclaimed pastry chef is willing to sacrifice just about anything for his job. March 20, 2009— -- Johnny Iuzzini, now considered one of the most innovative pastry chefs in the country, was just ...

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead of using a bun to transfer those classic American flavors from hand to ...

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 … ...

Crystal Kass’ creative mind works overtime. “I can’t really turn my brain off ever,” the Valentine pastry chef says on a recent afternoon, sitting in the Melrose restaurant’s sibling Bar 1912. “I feel ...