Anneliese Deising, Plymouth, Michigan go to recipe Raspberries, chocolate and pecans come together in this ...

To help circumnavigate any early morning pastry faux pas, one of our Tasting Table writers ate and ranked nine pastries at ...

Recently, I found myself confronted with the tragedy of a bread-less household. Nary a stray tortilla, bread-heel, or crust in sight, my traditional weekend breakfast sando seemed hopelessly ...

For the last several years, I’ve noticed a terrifying trend: Major magazines and food publications say that pastry chefs are going extinct. As a pastry chef myself, this is bad news, to say the least.

Martha Cheng is a writer and editor based in Honolulu and has been writing about Hawai‘i for almost two decades. Pastry chefs are back. During the pandemic, they were often the first to be cut as ...

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 ...

Making puff pastry the traditional way is slower than the rough puff method, but the reward is unmistakable. These are the kinds of flaky layers that shatter delicately when baked, the kind bakers ...

Take a sharp knife and, starting ½ inch from the top, slice the entire pastry lengthwise in half. Twist the two halves around ...

San Diego’s dessert scene just got a lot colder and a lot more personal. Veteran pastry chef Arely Chavez has stepped out ...