Pastries and pies, cookies and cake, tarts, and treats…these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

We may receive a commission on purchases made from links. For many of us, the best part of dinner comes after the plates are cleared: dessert. Whether it's a rich slice of chocolate cake or a ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...

Silky, elegant, and infused with real vanilla bean, this easy panna cotta from 2001 F&W Best New Chef E. Michael Reidt is a no-fuss showstopper. Lightly sweet and perfectly creamy, it’s a versatile ...

Tremendously popular and widely consumed, chocolate is an essential ingredient on any respectable dessert menu. But with almost all restaurants offering at least one chocolate dessert at any given ...

Unlock access to every one of the hundreds of articles published daily on BroadwayWorld by logging in with one click. Each episode of "Top Chef: Just Desserts" holds two challenges for the pastry ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Named after Chef Jean Banchet, who was ...

But dessert decadence is again on the rise. (Can economic recovery be far behind?) Kitchens are getting more creative with their last courses, retiring tired molten lava chocolate bombs and ...

Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has more than 20 years of experience cooking professionally ...