We've spoken to an expert pastry chef, who has shared these insights on making great pies that can help make you the star of ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

Not only is it important texture-wise, but chilling the dough first also gives you a leg up on flavor. “It gives the flour a ...

In "Ice Cream Queen: Flavors from Black America's Past, Present & Future," author Lokelani Alabanza shares history, stories, ...

Making laminated doughs—including croissants, kouign-amann, or puff pastry—is certainly a labor of love. While you can absolutely DIY if you have the patience and precision, even professionals admit ...

Originally from Buenos Aires, Argentina, Romina Peixoto began her culinary journey in her home country before moving to the U.S. at age 20, where she discovered her passion for pastry. She trained and ...

Emily Venezky is a Social Media Manager at Eater and a proud Washingtonian. She fell in love with food while growing up in Los Angeles, eating plenty of street tacos and Sichuan dishes. “That week is ...

Master the art of perfect British scones with a pastry chef's technique that ensures a fluffy, well-risen result every time.

Nearly 80% of travelers consider food to be an important factor when selecting a destination, with culinary experiences acting as a primary driver for travel. A significant portion of travelers are ...

Small design details like French doors and clear, bright white fluorescent lighting are essential for Bristol-Joseph. “As a chef, when you go grocery shopping, you want to buy everything you see ...

Noodles with Weird Barbie (Kate McKinnon) in Cambodia? Couscous with Chrissy Teigen in Marrakesh? Yes, please! This show is a slightly decadent and occasionally ridiculous pleasure, like traveling ...