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.

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 ...

There are a all kinds of tools and equipment you need in a kitchen if you're fond of cooking, but most chefs will tell you that a good chef's knife is the most important. However, finding a good ...

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 ...

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 ...

If this all sounds overwhelming, don’t worry—we’re here to help you make sense of the vast world of chef’s knives. If you’re looking to start your knife shopping journey here ...