An impressive, classic, and cozy dessert for fall.
Let us eat (more) cake.
It's time to talk fillings and frostings -- and prepare for assembly.
We're taking the heat and staying in the kitchen -- here's how to work with cold dough in the peak of summer.
This week, we're grammin' donuts.
We're filling in the holes in the history of one of America's favorite pastries: the donut.
Kathryn from London Bakes's hot cross buns might be more than one or two a penny, but they're sure to make your Good Friday a real celebration.
The difference between bread and dessert is just a few ounces of butter (and, hey, maybe some sugar too).
This delicious -- and jaw-dropping -- danish braid will give you a reason to get out of bed in the morning.
A pastry a day keeps the doctor away.
Imagine a croissant, then give it even more salted butter and crunchy, caramelized sugar -- this is what you get.
Eat all the pastries.
Emma Gardner from Poires au Chocolat is sharing a pastry recipe with a twist -- literally.
Pretty plates and pretty pastries.
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