It makes sense that dessert demands its own separate chef, someone who can conjure up a memorable finale.
At long last, New York's Upper East Side welcomes back Pâtisserie François Payard. "This place is all about bringing a new 'Payard' and that was the challenge."
Losing weight is hard enough, and being surrounded by delicious treats in a bakery doesn't make it any easier. I caught up with the lovely Sarabeth Levine, of Sarabeth's restaurants, to discuss everything from cookies to weight loss.
We grew up in a house where Mom was always making something, whether it was homemade bread or fresh pasta, she was a whir in the kitchen. Like her, I feel very comfortable in the kitchen, and that's where my self-confidence blooms. I started cooking for myself after college; starting off simple, and when my future husband moved in, I took it to the next level.
I remember when I stopped worrying. Lying in bed, worrying about something at work, letting it make you feel sick -- I realized that was so stupid. If you can do something about it, you do it. If you can't, you let it go. If you can't control or change something, then enjoy life -- this moment. My illness allowed me to gain this transformational perspective.
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.
WASHINGTON -- Wolfgang Puck's Newseum restaurant, The Source, has a new face in the kitchen: Duane Copeland, who came on board last month as executive...
Tasting Table is the free daily email for adventurous eaters everywhere. Hungry? Sign up here: TastingTable.com Each month, Tasting Table's Monthly E...
Now that most of us have broken our resolutions it's time to check out Flex Donuts, which is located in the dining level of Grand Central Station. Besides running Flex Donuts, Zac Young is the pastry chef at both locations of Flex Mussels.
Johnny Iuzzini should have a lot of pride in his work. He's a driven, accomplished pastry chef who from an early age was smitten with sweets.
Who: Amanda Rockman, a Katy, Texas, native whose mother’s lavish meals and most notably Sacher torte inspired her to attend The Culinary Institute o...
There's no better way to begin a new feature than in the hallowed kitchens of Le Bernardin. So, for the premier edition Sound Bites, Eater asked pastr...
Leafing through books at the neighborhood cookbook store, I slowly became aware that our dessert modernism sprang from somewhere else, and had a more ...
People are curious, I guess, not just in what we chefs eat during our downtime, but also how we fit those meals into the odd, long hours we work. It's true: I cook at home nearly everyday.
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.
By any standard, Dimitri Fayard has a grueling schedule. But add to it training for the year's most prestigious international pastry competition and you get a sense of this French-born Chicagoan's determination.
