Do aliens like flaky, buttery crusts and fruit jam fillings?
Pastry queen Christina Tosi shows us how to make her dream cookie: the cookie dough cookie. It combines the best of both worlds, with a lightly baked outside and a gooey-raw inside.
A young pastry chef creates a massive 50-pound edible geode by growing rock candy inside a chocolate egg.
Matcha conchas are something beautiful to behold, being equally suitable for a droolworthy, close-up cameo in a Miyazaki film and a Chavo del Ocho episode. They are cloud-like in texture and barely sweet.
Aaron Caddel, the 25-year-old owner of Mr. Holmes Bakehouse, credits his success to believing that he was going to die before turning 30.
At Noma's sister restaurant 108, chef Kristian Baumann is trying to make more than just the perfect croissant.
It’s not just the skin-hued sausages and boiled cabbage that lend to Germany’s “unsexy” food appeal—in Berlin, it can feel downright impossible to find a proper meal. The glaring exception are the pastries, which are an entrenched part of German...