Chef Penny has more than 15 years of professional pastry experience. After graduating from the Institute of Culinary Education and working at Spice Market, she opened custom cake bakery Sugar Couture

Claudia Fleming’s winding food road, from over-the-top pastries in the '80s and '90s to writing her second cookbook in a Long Island cottage, has landed her back where it all began with Union Square

Take a look around you right now. There are flowers everywhere: on phone cases, t-shirts, notebooks, water bottles, pencils. Maybe you have some on your desk or in your window. How about your food

California-native Sohrob Esmaili had a penchant for cuisine from a young age. “I was really into baking and cooking as a teen, and I would bring things I prepared at home to school,” Chef Sohrob says

Firstly, let's identify what flour is. It’s amazing to me how many people have no idea where flour comes from or how it’s made. Types of Wheat There are six classes of wheat — within which are around

The Chocolate Lab’s origin story dates back nearly nine years when ICE began to outgrow its New York campus on West 23rd Street. The initial seed of an idea — perhaps carving out a small corner of a

Long before I developed a passion for working with chocolate, I began fostering a love for coffee. I don’t exactly recall the occasion of my first pre-teen taste of coffee, but it subconsciously

Gluten-free flours and nut flours for cooking and baking have been on the rise because of versatility, health benefits and viable options for people with celiac disease or other dietary restrictions

In mid-March, Arnold Byun, founder of With Warm Welcome (WWW), approached me with the idea of doing a Bakers Box after being inspired by the efforts of Bakers Against Racism last year. As an avid

Pate a choux translates to "cabbage paste" and dates back to 1540 and the court of Catherine de’ Medici. Named for the way the small choux looks after baking, it is a relatively simple concoction with

Every once in a while, a technique or a preparation will inspire me to reflect on some of the philosophical aspects of cooking. If I were to reduce the act of cooking down to the simplest of concepts

Years ago, while working as the pastry chef at Le Bernardin, I began giving serious thought to the role of nostalgia and the sense of memories tied to taste. I still enjoy finding playful yet subtle