If you want that classic French Cruller texture – light, crisp, and drenched in a sweet glaze, you just found the recipe.

Celebrate International Cookie Day with award-winning chef and former head of pastry at Harrods Philip Khoury’s crispy-edged, molten-in-the-middle plant-based cookie.

Bad Butter and Blame Butter tell the tales of two bakeries in Chicago. It is the best of times, and it is the butteriest of times. The former is a cult favorite preorder bakery at a hotel in the West ...

The toughest part about hosting isn’t creating the perfect menu or designing a gorgeous tablescape; it’s grocery shopping. Picking out the right ingredients can make or break your holiday feast, ...

In this step-by-step video, I walk you through how to make light, golden-crisp cream puffs right in your own kitchen. Starting with a classic choux-pastry dough, I show how to mix and cook the ...

To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world. By Lauren Joseph When we asked the New ...