Cheeses, sauces, casseroles, breads... France has earned its culinary fame, but if there is one area where it has an ...

Delicate puff pastry layered with silky cream: Mille-Feuille is a refined dessert that blends texture, flavor, and French patisserie charm.

If January is the month to diet and make up for holiday excess, then it only follows that February is the month to indulge.

For your upcoming Christmas, New Year’s Eve or other holiday party, consider baking up this indulgent holiday appetizer, courtesy of cookbook author Palestrina McCaffrey, in her new cookbook “The ...

Dulce de leche flan, cherry pie and more of our favorite sweets of the year. Credit... Supported by By The New York Times The New York Times Food staff is made up of dessert people. No restaurant meal ...

Liz Provencher is a Brooklyn-based writer covering food, drink, and travel. Her work can be found in publications like Architectural Digest, Eater, Thrillist, Travel + Leisure, Wine Enthusiast, and ...

Delaware Celebrity Pastry Chef Dana Herbert, who has been running a dessert shop in Newark for more than a decade, is competing on a new Food Network dessert competition series beginning 9 p.m. Nov. 9 ...

If you’re the type of host who loves to wow a crowd, then you need to check out the recipe for Ree Drummond‘s Puff Pastry Braid. It’s a dessert that looks like you’ve spent all day making it, but your ...

Add Yahoo as a preferred source to see more of our stories on Google. When you buy through links on our articles, Future and its syndication partners may earn a commission. Credit: Future This lemon ...