Flour might be an ingredient you select at the grocery store based on price and availability, but as professional pastry chefs know, the flour you use has a significant impact on your cakes, cookies, ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

This is part one of my interview with Nadine Donovan, pastry chef of Old Major; part two of our one-on-one will run tomorrow. It’s 11 a.m. on a Wednesday, four hours before Old Major opens for happy ...

To Martinez, a classic cheesecake is one of the biggest indicators that she might be at a mass market or tourist trap restaurant. This might shock cheesecake lovers, but there's solid reasoning behind ...

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 … ...

Professional chefs, bakers, and food service professionals in Malaysia now have a new, premium ingredient to add to their repertoire of staples: Debic Cream Cheese. Debic, a global leader in dairy ...

Baking season is officially on the horizon, and our pantries are getting prepped. With cooler days ahead and fall gatherings lining the calendar, it’s prime time to stock up on essentials. One item we ...

A visit to the town of Tain L’Hermitage located in the Rhone Valley of France is on the bucket list of chocolatiers and professional pastry chefs from around the globe. Tain L’Hermitage is the home of ...