Chef Todd M. Keeley, assistant professor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, ...

L’Etoile Patisserie has become something of a pilgrimage site for pastry enthusiasts across the state, with some devotees making three-hour drives just to get their hands on what might be the South’s ...

Rebecca Firkser ’15 is a Brooklyn-based writer and cook. Her recipes and writing have appeared in Bon Appétit, Food52, TASTE, ...

To achieve the perfect apple pie most home bakers can't even dream of, here are some professional tips and tricks that ...

Pennsylvania's bakery scene tells stories of generations past, where grandmothers' handwritten recipe cards have become ...

Under-the-radar bakeries in Connecticut where locals keep the secret to themselves and keep returning for the perfect pastry.

There's a new place to snag those holiday pies in town. Lou's Pastry is back, and locals are already raving about it!

Edan Leshnick, head pastry chef at Breads Bakery in New York, takes us behind the scenes to demonstrate and explain every ...

Plus Krispy Kreme is almost here, three new eateries opening in Kingfield, cocktails in Northeast and more food news.

How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.

There’s a reason that, of all the metaphoric representations of memory that literature has produced, Proust’s madeleine ...

CLEVELAND HEIGHTS, Ohio — On the Rise Artisan Breads in Cleveland Heights has been named one of the top 10 pastry makers in the world at the prestigious Mondial du Pain competition held this month in ...