Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

Here’s the thing about pastry chefs; they know exactly how much effort (or shortcut) goes into a dessert. While most diners see a molten chocolate cake or crème brûlée and think “treat,” chefs see ...

Cedric Grolet has built a dessert empire in just a few short years. Crowds are already swarming his new chocolate shop in Paris. Credit... Supported by By Julia Moskin Reporting from Paris I have ...

Tremendously popular and widely consumed, chocolate is an essential ingredient on any respectable dessert menu. But with almost all restaurants offering at least one chocolate dessert at any given ...

Unlock access to every one of the hundreds of articles published daily on BroadwayWorld by logging in with one click. Each episode of "Top Chef: Just Desserts" holds two challenges for the pastry ...

Flora Tsapovsky is a food, style, culture, and travel writer living in the Bay Area. She specializes in emerging trends, meticulously researched guides, and inspirational personalities. Dalida’s new ...