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 ...

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 ...

Headley is the owner of Superiority Burger in New York and was previously a pastry chef at several different fine dining ...

Apple Music has released a limited-edition coffee table book, Apple Music: 100 Best Albums. Yes, a physical book about music ...