The sweet spot for swapping, plus a few other alternatives.

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

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 ...

Eggs are a baking staple, and this deep dive into egg substitutes for baking will help if you’re baking for someone with ...

Editor's Note: "Breaking Bao" is a cookbook that has 88 creative and delicious recipes focusing on Asian ingredients and techniques. It's an ideal book for the upcoming season to make delightful items ...

This 19th-century dessert came to be when the crepes' surrounding liqueur caught fire—unintentionally flambéing the whole ...

It’s easy to become a better baker if you have these kitchen tools. Liv Dansky has worked for Food & Wine since 2019 as a recipe tester and developer and, more recently, as a writer. Her work can be ...

The pastry and catering chef for Moerlein Lager House was recently a semifinalist in Buddy “Cake Boss” Valastro’s “The Greatest Baker” contest. I took to it at a young age. My mom’s one rule was as ...