Perhaps the trend of papal cream puffs has already passed, but that's even better. You don't have to travel to Wadowice to ...

With the holidays fast approaching, it's important to heed the expert advice of professionals in order to deliver on the best ...

Pastry Chef at Local Jones, a bistro in Denver, Colorado. According to Kline, the most common mistake with custard or cream pies is simply overbaking it. She says, "Calibrating your oven to make ...

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Pastry chefs are culinary scientists ... of being one of the world's most popular and hardest-to-make desserts. They're a classic cream-filled, icing-topped French invention that can only be ...

To manage the latter, I walk miles every day on my quest, always in sturdy sneakers, to offset those extra (and empty) ...

Lyons starts with a classic graham cracker crust and fills it with a banana pastry cream made with wild Thai bananas from ...

It's easy to make pre-made pie look professional and pretty on the dessert table—and you probably already have the ...

Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Cool. Churn in an ice-cream maker according to manufacturer’s instructions. 2. To make pastry, ...

It's an ingredient that's often so vilified but is central to baking. People think of it as a sweetener but when it comes to ...