If you’re looking for the closest substitute for sugar in baking, Ziata, Redd-McIntosh, and Miller-Lune all agree that ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

From Southern staples to "Cowboy Lamination," discover which viral biscuit recipe conquered the test kitchen and how it can ...

Sidestep pitfalls and ensure delicious, sweet, and flaw-free peanut brittle, with these tips from pastry chef and "Chopped ...

We spoke to the pros about when to use a dry versus a liquid measuring cup. Every home baker worth their salt probably knows ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

During three consecutive settings, guests were welcomed with Irish scones, butter, raspberry jam and whipped cream, as well as a tea or hot chocolate of choice — all served on enamel dishware in the ...

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 ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...

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, ...