Unemployment may have hit many industries in Greece but none more so than the realm of the mass media. As the newspaper To Paron reports, approximatel...
This tart eats far better tepid or at room temperature than it would hot from the oven. When it has cooled, the flavors blossom, and those flavors are alluring ones.
The Foodcommander's first seasonal offering is a challenge: He is urging you to make cookies that are decidedly un-American, won't ever be available as a semi-homemade commercial product, and will never be served on a plane.
I braced myself for something distinctly Japanese. But it wasn't like that at all.
For the past year, I've split my time between the office and culinary school, breaking only to dust the sugar off my clothes. Since my training focuses on classical French pastry, I thought it was only fitting to combine my two biggest passions with a visit to Paris.
It's noon when Catherine and Frank Terrizzi walk through the front door of Terrizzi Pastry Shop. They're not here every day any more, but they can be counted upon to appear every Saturday at this time.
Sitting down to dessert with David Burke is quite an experience. With a boisterous personality and bellowing voice that fill the room, Burke is clearly a larger-than-life guy who knows how to have a good time.
I am given to grandiose statements of excessive enthusiasm. So here goes another... the best piece of pastry I have eaten in years.
Tucked away in the arts district of Paris, Crane.tv is introduced to patissier Gérard Mulot who gives us a grand tour of his atelier in Saint-Germain...
Think fast! 12 savory and sweet quick breads, muffins, scones and biscuits that offer (almost) instant gratification. No yeast-proofing or rising time...
Filled flat pastries are an ancient, universal comfort food. Tarts can be elegant. Yet they're primordial in principle, made to be their own packaging, made to be eaten hand-to-mouth.
Raw Vegan Cinnamon Superfood Buns: delicious, healthy, quick, gluten free, and requires no cooking!
With spring finally arriving in the Northern Hemisphere, so is the time to bake. Sweet and savory, here are ten great baking tips.
The Art of The Chocolatier, by world-renowned pastry artist Ewald Notter, has brought a bit of contention into my home.
Quiche Lorraine has occupied such a prominent place in France's culinary contribution to modern American cuisine that we sometimes forget where it com...
Pastry has returned to the spotlight, and it has nothing to do with cupcakes or Seth Caro's televised fits of hysteria. As restaurants like Lula Cafe,...
It may not sound like your typical thriller: a labor of love documentary about 16 pastry chefs who have risen to the top of their field, invited to compete against themselves.
The M.O.F., Meilleur Ouvrier de France (Best Craftsman of France), is a title that was created in France at the turn of the century when the country r...
Food trends come and go, but will that be the case of the cupcake? I never thought it would come to this, but I think I have grown tired of them.
Lenôtre, Dalloyau, Gérard Mulot... whisper just one of these magical names to any sweet tooth in the know and you will see eyes light up, lips twitch into a smile and the word macaron will roll gently off of the tongue, escape on a sigh.
With New York's own Chocolate Show coming up soon, I am compelled to report that for confections, France is still "vaut le voyage," or worth the trip.
Thanks to indulgence, holidays are a time of accelerated aging. I can't promise you a Benjamin Button experience, but I can help you to enjoy the bounty, preventing a mutiny of the body!
Christine Ferber's widely-used moniker, the queen of jams, hardly describes her influence on contemporary gastronomy, especially on the Chicago culinary scene.
