Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.

Dominique Lombardo, executive pastry chef at New York's Rezdôra Osteria Emiliana calls the extensive book "always reliable," adding that it's a "good go to book when you need a base recipe to ...

Tropical system brewing in the Caribbean now is forecast to hit the US. Here is its new projected path ...

Chef Pasquale is competing in the "Greatest Baker" competition, which doubles as a fundraiser for children's cancer through ...

Daniela De Lorenzo is a Oslo-based reporter covering sustainability. MADRID, SPAIN - MAY 13: The pastry chef makes San Isidro doughnuts with a pastry bag in the Horno de ... [+] San Onofre ...

For decades, NMTCC’s Bakery and Pastry Art has been a unique program that allows aspiring pastry chefs to gain experience and knowledge in the industry. “We are training culinary and baking ...

The first expert is Chef Muhammed Ince, Executive Pastry Chef at Fontainebleau Miami Beach. One key step in making chocolate mousse is patiently melting the chocolate — and, according to Ince ...

The Little Chef Pastry Shop has been a subject of quiet fame amongst Princeton townies for the past 20 years, boasting ...

For some chefs, the magic is in the crossover. 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 ...