Latest Articles

02/11/2019

Sweet Talk

Tags: Restaurants, Pastry ChefsSource: Orangecoast

Doughnuts with Old-World Technique, and a Splashy Mexican Newcomer

Its naturally leavened yeast doughnuts are made from stone-ground flour that captures wild yeast as the dough proofs. Theres a cactus pear variety dipped in a vivid pink glaze and...  more »

A Quirky World of Sweet Treats

Chef Penny Jirayuwatana, better known as Penny the Chef, graduated from the Culinary Institute of America (CIA), and has more than 20 years' experience in kitchens in America and...  more »

No Butter, No Cream: Vegan Rules At French Pastry Match

Contestants duking it out at this year's World Pastry Cup in Lyon on Monday had to wrestle with a challenge previously unthinkable in France's rich dessert history - no animal...  more »

Passion Fruit is the Tart, Tropical MVP Ingredient That Will Brighten Your Dish

I've gone on record here as an avowed Anglophile who thinks there are plenty of things that Brits do better than us. Scones. Tea. Cooking competition shows. I have something else...  more »

The Best Pie Shop in Every State

Pies may be filled with meat, poultry, seafood, or vegetables, but when most people think of pie, they probably envision a pastry shell filled with cooked fruit or custard,...  more »

Why matcha green tea powder is the newest 'it' dessert ingredient

Matcha green tea is aningredientthat not only produces the most beautiful emerald hue, but isdelicious, versatile and rich in nutrients. Matcha, which means"powdered tea," is made...  more »

04/25/2018

Sweet Talk

Tags: Restaurants, Pastry ChefsSource: Bloomberg

Dessert Discrimination Must Be Stopped

Apart from the occasional Top 10 list, desserts don't get much coverage in food media these days. But recently, New York Times restaurant critic Pete Wells wrote an article...  more »

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