The veteran pastry and chocolate expert brings more than 20 years of global culinary leadership to Auberge Collection’s Park ...

A celebrated pastry chef and her community came together to create Atlanta’s hottest and most ambitious late-night hangout.

Few desserts reveal a baker’s skill like cheesecake. Texture, temperature, and timing all have to align to produce that silky, tangy richness that makes a cheesecake stand out. Baking perfection is ...

The chocolate you use in your baked goods matters. Sure, you can make cookies or lava cake with the first bag of chocolate chips you find at the supermarket and still end up with a tasty treat. But a ...

Use these pro picks for your next batch of cookies or brownies. Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is ...

An artist's rendering noting one of the possible names for the concept. With six restaurants across the St. Louis metro area, the Napoli Group is becoming even more of a powerhouse name in Italian ...

Get ready to elevate your dessert game with these insider hacks! 🍰 Uncover the secrets that pastry chefs hope you never find out. Trust us, your sweet creations will never be the same! #DessertHacks ...

The bûche de Noël, or yule log dessert, is the star of French holiday tables. In its Parisian birthplace, the pastry is reimagined in endlessly imaginative ways, sometimes in collaborations with ...

Holiday baking is equal parts good cheer and angst. Baking, in general, is far less forgiving than cooking. Fold in the added stress of your baked goods being shared with tons of friends and family, ...

Mary Winston Nicklin is a Franco-American writer and editor with more than 20 years of experience. Based in Paris, she writes for publications like National Geographic, The Washington Post, AFAR, and ...