Nur serves this Middle Eastern dessert with rose water, grenadine, pistachios and rose petals.
There’s a secret to the meticulous Indian dish.
In an exclusive interview in Asia, one of the most talked-about pâtissiers, Cédric Grolet, discusses what lies behind his visually-stunning confections.
Try this recipe for a cloud-like soufflé from three-Michelin-starred Swiss restaurant B.Violier.
The pastry chef at the two-Michelin-starred restaurant in New York City successfully fulfilled her dream.
Pastry chefs Marc Aumont and Ron Paprocki each create signature bonbons and bars with a nod to New York City.
Chef Raphael Francois shares the recipe and some secrets to success.
Toast The Inn at Little Washington's 40th anniversary with this dessert recipe.
This traditional yet mysterious dessert has been made throughout India for 150 years.
Pastry chef Justin Burke-Samson shares his version of these classic cookies with a twist.