Since the early 2000s, Adrian Mendoza has cook his way to the top of pastry programs at restaurant companies in San Diego and Los Angeles. Now, he has brought all of his skills to his own table with ...

Michelin-star chef Camari Mick shared signs that a bakery may not be good, like filled cannoli sitting out and croissants ...

The high stakes of the holiday season have an interesting way of making us question everything we thought we knew about cooking. Not only are we doubting every kitchen skill we've acquired throughout ...

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 ...

Tremendously popular and widely consumed, chocolate is an essential ingredient on any respectable dessert menu. But with almost all restaurants offering at least one chocolate dessert at any given ...

Editor’s Note: This story has been updated for clarification. For Pastry Chef João Fernando de Matos, baking is not necessarily about perfection. While he is meticulously refining every single recipe ...

Pastries and pies, cookies and cake, tarts, and treats…these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

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 ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...