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Pastry

Q&A: William Woys Weaver Discusses Pennsylvania Dutch Food

Chuck Mirarchi | Posted 11.21.2016 | Taste
Chuck Mirarchi

Dr. William Woys Weaver is an internationally known food historian, gardener and cookbook author. He has written sixteen cookbooks, many focus on Pen...

Cooking Off the Cuff: Not Enough Rice Pudding For Two? Make a Tart to Serve Six

Edward Schneider | Posted 07.13.2016 | Taste
Edward Schneider

Jackie and I have been eating quite a lot of rice pudding this summer, partly because it is one of the best things to eat with rhubarb or strawberry-r...

10 Europe Bakeries to Satisfy Your Sweet Tooth

Bart van Poll | Posted 05.02.2016 | Travel
Bart van Poll

by Barney Moss When it's rainy outside we tend to compensate our anger towards Mother Nature by pleasing our craving for sweets. However, go out on a...

Crazy Blackberry Milkshake

Sara Massarotto | Posted 04.25.2016 | Taste
Sara Massarotto

One of the new food trends that are rapidly becoming popular in New York is represented by the gigantic and crazy milkshakes of Black Tap. The exaggerated amount of calories present in these drinks definitely doesn't include them in the "healthy category" but having some just occasionally will do no harm.

You're Going To Love This Toast And Nutella 2.0

Sara Massarotto | Posted 04.11.2016 | Taste
Sara Massarotto

Just like PB&J here in the United States, in Italy, breakfasts and snacks are usually made up of 'Pane e Nutella'. Every Italian child was raised this way, and if they weren't... well there is still time to do something about it!

Astoria Characters: The Couple With the Right Recipe

Nancy Ruhling | Posted 03.01.2016 | New York
Nancy Ruhling

Forty-eight. That's how many years the Victory Sweet Shop, Astoria's oldest Greek bakery, has been serving its traditional desserts.

The 33 Best Donut Shops In America

Thrillist | Posted 02.26.2016 | Taste
Thrillist

By: Kevin Alexander and Liz Childers @KAlexander03 @lizchilders1 Credit: Bryan Avigne/Thrillist The donut's origins -- as a pragmatic New En...

Dance Like Everyone Is Watching, Part III

Karen Musey | Posted 12.16.2015 | Arts
Karen Musey

After a successful performing career on Broadway, Radio City and more, Steve Konopelski hung up his dancing shoes to purse a career in pastry arts. His journey has led him to opening Turnbridge B & B, and more recently to entertaining audiences on Food Network's "Holiday Baking Championship".

Dance Like Everyone Is Watching, Part II

Karen Musey | Posted 12.16.2015 | Arts
Karen Musey

After a successful performing career on Broadway, Radio City and more, Steve Konopelski hung up his dancing shoes to purse a career in pastry arts. His journey has led him to opening Turnbridge Point B & B, and more recently to entertaining audiences on Food Network's "Holiday Baking Championship".

Dance Like Everyone Is Watching

Karen Musey | Posted 12.16.2015 | Arts
Karen Musey

After a successful performing career on Broadway, Radio City and more, Steve Konopelski hung up his dancing shoes to purse a career in pastry arts. His journey has led him to opening Turnbridge Point B & B, and more recently to entertaining audiences on Food Network's "Holiday Baking Championship".

Astoria Characters: The Juice Guy

Nancy Ruhling | Posted 11.16.2016 | New York
Nancy Ruhling

It's breakfast time, and John Sung Park is at the front door with a big grin on his face. He's been up since 4, and he still has a lifetime to go before he closes his juice bar, Paris Health New Direction, at 7 p.m.

The 10 Best Bakeries in America

Thrillist | Posted 11.10.2016 | Taste
Thrillist

By: Kristin Hunt Credit: Sean Cooley/Thrillist You've heard the phrase "like a kid in a candy store," but what's the grown-up equivalent? Like a du...

These Penis Pastries Take The Cake

The Huffington Post | Ron Dicker | Posted 11.02.2015 | Weird News

Get your penis pastries while they're hot! A Swedish bakery dangled a new item on its shelves Monday in Karlstad -- a phallic-shaped sweet. And they s...

The Best Donut Shop In Every State

Thrillist | Posted 10.27.2016 | Taste
Thrillist

A new artisanal shop with locally sourced jellies and Nutella bacon glazes seems to open every week now, and it can be hard to determine what's really worth it. That's why we determined the best donut destination in every state in America just for you.

Cooking Off the Cuff: For Crisp Pastry, Bake It Twice

Edward Schneider | Posted 09.16.2016 | Taste
Edward Schneider

Sure, if you get caught up in a conversation with guests and deeply involved in a negroni or two, you risk crossing the line between well done and charred. But you'll find that there's quite a bit of leeway here.

Better Than Pop-Tarts: Danish Raspberry Bars

Anne Banas | Posted 06.09.2015 | Taste
Anne Banas

These traditional Danish bars will have you bypassing the toaster and aiming right for your mouth.

How To Make Norwegian Skillingsbolle (Cinnamon Buns)

Anne Banas | Posted 06.02.2015 | Taste
Anne Banas

I was rewarded with one simple pleasure: a fresh-from-the-oven skillingsbolle from BakerBrun.

Cooking off the Cuff: A Blast From the Past (Quiche) With a Difference

Edward Schneider | Posted 05.29.2015 | Taste
Edward Schneider

Remember quiche? Sure, you remember the long-ago craze, the mockery, even the New Yorker cartoons. But do you remember the thing itself? Although it's still served in plenty of restaurants, it doesn't figure on my gastro-map as prominently as it used to.

Norwegian Recipes: Sweet Vanilla Custard Buns!

Hege Thorbjornsen | Posted 05.01.2015 | Taste
Hege Thorbjornsen

I have never met anyone who didn't like sweet buns. You won't get nauseous like you might be after that fourth piece of chocolate cake. Yes, we've all been there! The perfect thing about sweet buns, is that you can make a bunch and just freeze what you don't use.

Astoria Characters: The Full-Cup Couple

Nancy Ruhling | Posted 04.18.2015 | New York
Nancy Ruhling

Predrag Grncarski's a cappuccino guy; his wife, Giselle, favors cortados. Not that they ever have time for a coffee break.

Don't Touch Our Bacon! (PHOTOS)

Regina Fraser and Pat Johnson | Posted 11.18.2014 | Taste
Regina Fraser and Pat Johnson

I try not to think about what has to happen to these adorable creatures so that many of us can enjoy bacon.

The Éclair Revolution

Gitanjali Roche | Posted 11.03.2014 | Taste
Gitanjali Roche

'L'Éclair de Génie' has become a hot spot for gastro-tourists who scour Paris looking for the next big thing in food.

Christophe Michalak: The Pastry Superhero

Gitanjali Roche | Posted 10.06.2014 | Taste
Gitanjali Roche

Michalak is the pastry chef of the prestigious three-Michelin-starred Plaza Athénée in Paris, but don't let his culinary pedigree fool you.

The History of Donuts In America

Food52 | Posted 09.20.2014 | Taste
Food52

From when they arrived in America, doughnuts have pulled themselves up by their bootstraps -- and, thanks to a rather ragtag bunch of characters, they are now one of the most iconic American pastries.

The Sweets Story: When Syrians Come To Cairo

Sarah Dajani | Posted 09.27.2014 | Taste
Sarah Dajani

This is what I imagine imperial courts in the Ottoman Empire served to visitors and guests.