pastry
A Trip to the West Bank's Cheesy Dessert Capital
I recently traveled to the West Bank town of Nablus, the home of one of the Middle East's favorite desserts: a cheesy, obscenely sweet pastry known as knafeh.
Someone in Los Angeles Ordered One Million Doughnuts from a French Bakery
An unidentified Los Angeles customer placed an order with a French industrial bakery for one million doughnuts last week. Insert Homer Simpson joke here.
Mexico Is Slowly Losing Its Sweet Tooth
Mexico is obsessed with sugar, and its desserts typically include few other ingredients than that. A few pastry chefs, however, are now scaling back sweetness and introducing new flavors to the country's sugar-soaked palate.
Partridge Tourtière Recipe
The vast majority of the Quebec population considers the Lac St-Jean of this classic holiday game pie to be the real deal.
Forager's Game Pie Recipe
A hearty, savory pie filled with the dreams of any hunter and gatherer: wild game and mushrooms.
The Dessert Psycho
In 2009, VICE Magazine ran it's first-ever chef story about Brooks Headley, a member of legendary punk band, Born Against, who transformed into a world-class chef with alarming swiftness. We're resyndicating this story as a tribute to the pastry...
Being Head Pastry Chef Is the Best Job in the Kitchen
Apart from the obvious scope for creativity that comes with running a pastry section, the best part of the job is that your imagination is trusted. No one fucks with the pastry chef.
It Takes a Calculating Mind to Be a Pastry Chef
I am always afraid of not being prepared and not having control over every single outcome. It takes a very calculated mind—like someone with OCD—to get the same result every time in the pastry kitchen. It’s science, after all.
How-To: Make Sussex Pond Pudding with Ronnie Murray
Ronnie Murray shows us how to make a British favorite dating back to the 17th Century—Sussex Pond Pudding. A suet pastry laced with lemon, sugar, and butter, it's the best pond water you'll ever taste.
Sexism in the Kitchen Goes Both Ways
We talked to a female pastry chef about sexism in the restaurant industry, flirting with co-workers, boss dynamics, and woman-on-woman prejudice who also happens to develop crushes on her male bosses.
How-To: Make Lard Biscuits With Cara Nicoletti
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we've ever tasted north of the Mason-Dixon line.
Callie Speer
For our first foray into Lone Star State dining, we chose pastry chef Callie Speer of Swift's Attic in Austin, Texas. After a long shift of doling out desserts with names like "Popcorn and a Movie" and "The Randy Watson," she grabbed her crew and...