If you haven’t heard of pastry chef Crystal Cullison, you might begin hearing more about her now. Her milk chocolate and salted caramel semifreddo and other desserts on the menu of the recently opened ...

“I didn’t want to work in a big hotel like the Plaza Athénée again,” Préalpato tells Observer. “I wanted to work in a little hotel. When I met [owners] Sarah and Zeina [Georges], we were really in ...

As Yosses explains his pie protocol, there is a pre-baked pie shell sitting on a nearby counter, still filled with the metal beans that weighed down the crust during baking so that it wouldn't bubble ...

This is Part Two of our interview with Altamare pastry chef Crystal Cullison. You can read part one here. What’s your favorite dessert to make? My favorite thing to make is my favorite thing to eat is ...