In the meantime, I worked through speech therapy, doing exercises to improve my swallowing and get my lymph nodes to drain.

James Beard Award-winning pastry chef Dominique Ansel, inventor of the cronut, explains what a perfect croissant looks, feels, tastes, and sounds like. Dominique is so passionate about achieving the ...

From syrup-soaked kataifi sundaes to savory stuffed pumpkins, these flaky, crispy, golden recipes prove phyllo dough can do ...

Chef’s notes: You will need a pastry brush for this recipe.If you don’t have one, most local kitchen stores will have a variety, so just pick the one you like best. If you don’t want to run ...

He created Frederic Loraschi Chocolate in 2005. A sculptor of flavors, Loraschi treats chocolate like a raw material, where each creation is the expression of his taste for design and bold flavors.

A uniquely sweet trio of chestnut honey, candied lemon zest, and caramelized figs tops this lemony Corsican cheesecake ...

When I was in London, I made a pastry bar so my pastry chef could do the desserts in front of the guests. ... When I need to add sugar, I like to use honey, because it has a lot of taste in it.

Cardona is the executive pastry chef at Circa 1886. This year, ... She said that, as much as she loves playing with desserts, the most important part is the taste.

You can also try these one-of-a-kind crepes at O-Ku Sushi in Raleigh. O-Ku is located at 411 W Hargett Street in Raleigh. Vegan gluten-free pumpkin cake ...

The brasserie’s pastry chef tackled the iconic cake as part of our Great Women’s Weekly Children’s Birthday Cake Bake-Off.

Now 34, Intille is a Culinary Institute-educated pastry chef who has lived all over the world in service of his craft, including France, India, New York and, most recently, Philadelphia.