If you’re looking for the closest substitute for sugar in baking, Ziata, Redd-McIntosh, and Miller-Lune all agree that ...

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 ...

Have you tried this trick from a German pastry chef? It makes cinnamon rolls become truly magical! This is a completely new ...

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Holiday baking is equal parts good cheer and angst. Baking, in general, is far less forgiving than cooking. Fold in the added stress of your baked goods being shared with tons of friends and family, ...

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 ...

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