Pithivier pastry with a creamy sauce, served with a garnish of grated topping and green element on a white plate. Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green ...

According to Torres, the best type of chocolate to use is whatever type of chocolate the person you’re making the strawberries for loves, whether that’s dark, milk or white chocolate.

Chocolate artworks by some of France's most famous pastry chefs sold at auction Monday for more than 100,000 euros in a charity event that had bidders smacking their lips. The Paris auction, organised ...

On Friday, November 29, Noah French, pastry chef of TAG, will open Sugarmill at 2470 Broadway, finally unleashing the visions of sugarplums that have been dancing in his head for the past 25 years. It ...

Before piping stripes of burnt honey cremeux onto a crisp, sugar-dusted tortilla, Crystal Kass pauses to explain how she got thinking about her latest sweet and savory dessert at the Melrose ...

French pastry chef Francois Bernaudin jokingly tells his friends to be on guard for an economic downturn if he opens another bakery, since the San Mateo resident has started businesses in the latter ...

Success in America doesn’t just come from talent—it’s about adapting to a new world with precision and passion. Xavier Vallée, a rising star in New York’s culinary scene, was once just another young ...

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead of using a bun to transfer those classic American flavors from hand to ...