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.

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 ...