Every home baker has read the same instruction printed at the top of nearly every cookie recipe ever written: "Use room ...

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 measurement. Add to that the fact that most culinary schools silo ...

Everyone has different ideas when it comes to the best foods, but one simple truth goes unchallenged: Sweet or savory, served by the slice or folded into a single-serving turnover, everyone loves pie.

If you've ever had a pastry and wondered, "How does one even create those tiny, delicate layers," keep reading, because we're ...

SLC chef Adalberto Diaz, founder of Fillings & Emulsions joined host Nicea to talk about his feature on the Ultimate Baking championship show on Food ...

There’s nothing more disappointing than ending a great meal with a bad dessert.

Go get seconds of Pierino Jermonti's luscious caramel cheesecake creme brulee while you still can. T. Cook's executive pastry chef, who's been at the restaurant since 1996, is on his way out. Today ...

Chef Pamela Roberts will show you fun things to do with the flaky, layered pastry. Don't let puff pastry intimidate you. Chef Pamela Roberts will show you fun things to do with the flaky, layered ...

A childhood favourite, the marble cake is not always as easy to master as it seems. Pastry chef Nicolas Paciello reveals how to achieve a perfectly soft, indulgent version, thanks to a simple trick ...