PETALING JAYA, June 9 — Some foods survive because they are celebrated. Others endure more quietly, passed down ...

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 ...

Nicolas Guercio, the executive pastry chef at Hôtel Lutetia. Julie Limont Guercio, who at one point also wanted to be a motorcycle cop, took a circuitous route to find his dream job. Despite his ...

Add Yahoo as a preferred source to see more of our stories on Google. Westend61 / Getty Images You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a ...

Making laminated doughs—including croissants, kouign-amann, or puff pastry—is certainly a labor of love. While you can absolutely DIY if you have the patience and precision, even professionals admit ...

We all have a nostalgic connection to the sweet treats we ate as children — especially pastry chefs. Many of them pull inspiration from the textures and flavors of their favorite store-bought cookies, ...

If you’ve noticed the increasingly sparse dessert menus around D.C. lately or been disappointed that the sweet offerings are often basic and blah (panna cotta and bread pudding, we’re looking at you), ...

© 2025 The Atlanta Journal-Constitution. All Rights Reserved. At the Vinings mainstay Canoe, executive pastry chef Jessica McKinney incorporates seasonal flavors ...

When Kristin Colazas Rodriguez, the former pastry chef at Dominique Crenn’s restaurant Petit Crenn in San Francisco, moved home to Long Beach, California, in 2018, it seemed like there wasn’t a single ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...