SAN FRANCISCO Yoshi’s, welcomed the opportunity and additional work when her responsibilities expanded to include the dessert menu at the Japanese restaurant’s sister location in Oakland, Calif.

Deftly wielding a mini spray gun, executive pastry chef Frank Vollkommer of St. Helena's new Under-Study shoots a mist of liquid chocolate onto a frozen sphere of mandarin mousse, citrus confit and ...

Unless you’re a professional pastry chef, you probably make just a couple of pies a year — at most. As we head into peak pie-baking season, we talked to people who bake hundreds of pies each year, and ...

Originally from Buenos Aires, Argentina, Romina Peixoto began her culinary journey in her home country before moving to the U.S. at age 20, where she discovered her passion for pastry. She trained and ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...