I worked as a pastry cook, but I grew up cooking and baking alongside my Southern mom. Her family's easy biscuit recipe calls for 3 ingredients, which you mostly measure with your heart. After ...

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 ...

I'm a former pastry cook, and I think cake mixes are a great low-effort but delicious dessert. To amp up a boxed mix and make it taste homemade, I'd add sprinkles, extra eggs, or extracts. You can ...

I'm a former pastry cook, and I think premade cookie dough makes a low-effort but delicious dessert. Switch things up by baking the dough in a cast-iron skillet or microwaving it in a mug. Adding ...

For many, the act of having someone bake for us is the very definition of “pastry love.” But for Joanne Chang, the woman behind Boston’s beloved Flour Bakery, the term has a different definition: to ...

Recently, I’ve been going on walks with a small apple pie tucked in my anorak pocket. In some of the wilder corners of the English countryside, and usually in a tempestuous mood, I’ve scaled boulders ...

They call her "the Pastry Queen." But Rebecca Rather hardly thinks of herself as royalty; "Let them eat cake" is not in this Fredericksburg restaurateur's vocabulary. She's not writing for chefs.

Emily Luchetti, pastry chef at San Francisco's Farallon and Waterbar and new dean at the French Culinary Institute in Campbell, is no stranger to cookbook writing - she's authored six in the last two ...

Pastry chef Robbi Santos is packing up her brown butter cake, Bourbon Barrel smoked sugar peaches, buttermilk ice cream, blueberry sorghum gastrique and almond granola to head for New York. She will ...