Sidestep pitfalls and ensure delicious, sweet, and flaw-free peanut brittle, with these tips from pastry chef and "Chopped ...

From Southern staples to "Cowboy Lamination," discover which viral biscuit recipe conquered the test kitchen and how it can ...

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 ...

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

Martinez gives us a look into the confectionary culture at The Pfister Hotel.

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 ...