FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Interchangeable Parts
Chefs and pastry chefs across Chicago expand their definition of "cross-utilization" in their kitchens.
Milk & Conchas
Pastry Chef Thessa Diadem of All Day Baby applies Japanese baking techniques to create a unique spin on pan dulce.
The State of Pastry
As restaurant staffs decrease, the role of the pastry chef has changed more than any other. We asked Jennifer Shen, Jennifer Yee and Rose Lawrence to share what it's been like.
Pain Perdu Anew
The masterful components behind Chef Douglas Rankin’s apple and brie confection at Bar Restaurant.
Revamping the Sour Orange
Commonly serving as a marinade for Cuban pork, the sour orange gets a role in local Miami dishes.
What's in the Box?
You know those cookie tins that grandmas store buttons or loose ends in? Pastry Chef Devin Braddock of Ariete reclaimed the box with actual cookies.
The Pastelito Pair
No flavor combination screams Miami more than guava and cheese. Here are a few of our editorial team’s favorite takes.
Season to Change
Pastry Chef Mary Edinger held on to her job at Season To Taste as it necessarily transformed to Season To Go. She found she missed fine dining almost as much as she missed her colleagues.
Farmers Market Find
These entrepreneurs founded Acres in 2017 and besides proffering delicious, technically sublime pastry, they have a point of view.
Seattle Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Seattle.
Scrappy Seattle
In Seattle, no scrap, no trim, no byproduct is left behind. Chefs are upcycling, cross-utilizing, and repurposing like our lives depend it (and, well, they could!) in order to prevent waste.
A Slice Above
At Nobie’s, Pastry Chef Alyce Garcia pies strike the elusive balance between sophistication and youthful nostalgia.
Cold Stuff, Comin’ Through!
During service at Cotogna, look out for a rolling 10-quart mountain of gelato from Pastry Chef Jennifer Felton.
The Solo Effect
We have Chef Michael Solomonov to thank for hummus and salatim in Philadelphia.
Casual Collisions in the Kitchen
The Métier and Kinship kitchen was designed for maximum collaboration between pastry and savory.
The New Snickerdoodle in Town
Elaine Townsend's snickerdoodle at The Bakery at Fat Rice is a salty, egg-yolk-filled masterwork.
2018 Portland Kitchen Notebook
An in-depth look at some of our favorite dishes and beverages from our time on the ground in Portland, OR.