High-quality chocolate adds nutty, fruity complexity to cakes, cookies, and brownies. We asked professional pastry chefs for ...

In this series, people from all walks of life offer an inside – and often unfiltered – take on their livelihoods and what ...

Kathryn King began whipping up rich, visually appealing treats 25 years ago and has never stopped. Now, the time has come to ...

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 ...

Emmy goes to The Grand America Hotel in Salt Lake City, Utah, chatting with Executive Pastry Chef Xavier Baudinet and Jonnie ...

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

Pierre Hermé is a world-renowned French pastry chef and chocolatier. He has written a new book entitled "Dictionnaire amoureux de la pâtisserie", which translates to "A dictionary for lovers of ...

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

A Troy pastry chef is sweetening the meaning of artistic “mixed media.” Jonathan Elias is part of a three-person team putting their pumpkin carving and culinary skills to the test in an annually ...

The short answer: No. "Never use wax paper in the oven, as the wax coating will melt—and can even smoke or burn," says Chicago pastry chef Casey Doody, founder of the culinary consultancy pastryCASE.