Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can ...

These Gen Z Filipino chefs cooked with this one, or, more appropriately, baked and tempered, at the 2025 World Pastry Cup.

Instead of using an oven to bake pies, cookies, and pastries, chefs and bakers suggest putting the treats in the air fryer ...

Chef News is sponsored by the the Kitchen Porters Club A team of Welsh chefs cooked up a selection of delicacies, inspired by ...

Two Filipino chefs in Australia, Michael Pastrana and Morris Catanghal, are pushing the boundaries of Filipino cuisine through Adobros, blending tradition with innovation in dishes. Adobros aims ...

To use nuts to make delicious festive desserts, start by toasting nuts to enhance their aroma and flavour, a simple step that adds depth to any dish. Finely ground nuts can replace flour, adding a ...

Chocolate meets coconut over soft vanilla sponge, the lamington is an antipodean icon. ALEXANDRA HARRIS asks chefs and bakers to reboot the recipe to put their signature on the classic sweet.

Over at Lutèce, Coss’s signature dessert is taking a hit. Her practically iconic honey semifreddo includes almost nothing but more costly ingredients: 18-month aged Comté cheese, honey ...

Stacy Flores, executive pastry chef at Jersey City's Battello, will compete on Food Network's 'Spring Baking Championship,' ...