According to Torres, the best type of chocolate to use is whatever type of chocolate the person you’re making the strawberries for loves, whether that’s dark, milk or white chocolate.

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead of using a bun to transfer those classic American flavors from hand to ...

At the core of chef Romain Fournel’s philosophy is adaptation — honoring classic European pastry techniques while tailoring flavors, textures and presentations to local tastes.

Chocolate artworks by some of France's most famous pastry chefs sold at auction Monday for more than 100,000 euros in a charity event that had bidders smacking their lips. The Paris auction, organised ...

Chef Gael Claviere, fondly known as the Dali of Pastry, was in the city on Thursday. With his unmistakable Dali-like moustache and a flair for the surreal, the Chef Pâtissier to the French PM charmed ...

On Friday, November 29, Noah French, pastry chef of TAG, will open Sugarmill at 2470 Broadway, finally unleashing the visions of sugarplums that have been dancing in his head for the past 25 years. It ...

French pastry chef Francois Bernaudin jokingly tells his friends to be on guard for an economic downturn if he opens another bakery, since the San Mateo resident has started businesses in the latter ...

Before piping stripes of burnt honey cremeux onto a crisp, sugar-dusted tortilla, Crystal Kass pauses to explain how she got thinking about her latest sweet and savory dessert at the Melrose ...