With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, ...

Chicken fat can be a miracle worker in the kitchen, but according to one pastry chef, there are a few things to consider ...

Made with real butter and just five ingredients, this store-bought puff pastry dough bakes into crisp, golden layers every ...

How can you tell when your pecan pie is done baking? Here's what pastry chefs want you to know about the process.

Making dough ahead of time might seem convenient, but leftover dough loses elasticity and becomes tougher due to moisture ...

Puff pastry is one of those ingredients that makes everything look and taste fancy without the extra effort or cost. A single ...

If your recipe calls for an empty, baked pie crust, you need to blind bake your dough. This just means baking your crust by ...

That being said, I’ll gladly hang up my apron (and avoid the fussiness of delicate, thinner-than-paper-thin phyllo dough) in ...

I'll never forget the first time I pulled a golden, flaky puff pastry dessert out of my oven and couldn't believe I actually ...

This recipe is reprinted from the 2025 book “Lidia’s The Art of Pasta”: ½ small butternut squash (about 1 pound), split ...

Lidia Bastianich notes that the traditional filling of pumpkin ravioli is simple. Instead of the traditional roasted Mantova squash, she uses butternut here and says ...

Tracy Dempsey is a longtime Arizona pastry chef who spent much of her career at the famed Cowboy Ciao in Old Town Scottsdale.