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.

Minimal, in the Taiwanese city of Taichung, is the world’s first ice cream establishment to receive a Michelin star. Guests ...

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 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 ...

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 ...

For the Barcelona-born pastry chef, turning a 1970s detached house in Dublin 22 into an eat-it-with-your-eyes specimen served as proof that some skills are truly transferable. Before he moved to ...

As someone who likes home-cooked pasta and experimenting with her favourite ingredients, eggs, butter, and flour, mainly because she is a pastry chef, Santana Pillay said her goal was to learn as ...

Laura Cronin, executive pastry chef at Eleven Madison Park and the seasonal pastry pop-up Bake in Nice in New York City ...