This set includes 18 holiday-themed shapes like gingerbread houses, Santa hats, snow people and more. The set is made of high ...

Add to that the fact that most culinary schools silo savory and pastry, and the result is that many chefs have zero experience making desserts. For some chefs, though, the magic is in the crossover.

Dominique Lombardo, executive pastry chef at New York's Rezdôra Osteria Emiliana calls the extensive book "always reliable," adding that it's a "good go to book when you need a base recipe to ...

Celebrated chef Tom Kerridge hosts the search for Britain's best team of pastry chefs. The teams must create elaborate patisserie and desserts for judges Benoit Blin, Claire Clark and Cherish Finden.

greasy pastry (hence the tales of pastry chefs working on marble worktops in freezing rooms). You can pop the butter in the freezer for 15 minutes before you begin, and add ice cubes to your water ...

For some chefs, the magic is in the crossover. 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 ...

However, when you think about it (especially with your pastry chef hat on) it makes a ton of sense. Because all we’re talking ...

The first expert is Chef Muhammed Ince, Executive Pastry Chef at Fontainebleau Miami Beach. One key step in making chocolate mousse is patiently melting the chocolate — and, according to Ince ...