Holiday baking is as easy as pie, but one misstep can be disastrous. We point out some common mistakes when baking pumpkin ...

“Chef Cole runs the restaurant itself ... Once graduated, many of the students that attend the Baking and Pastry Arts program pursue a career in the field or even continue their culinary education and ...

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.

Off-season has never been as sweet as this year with the inaugural Aspen Pastry Invitational from October 17 – 19, presented ...

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 ...

For cakes that stick stubbornly to the pan, Baldwin suggests “saddling” the loaf pan to prevent sticking. “Cut a piece of ...

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 ...

ICE, its faculty and alumni have been awarded top honors by the James Beard Foundation, the IACP, USA Today, The Daily Meal and more. Find out why an ICE education puts you in amazing company. [1] ...