The short answer: No. "Never use wax paper in the oven, as the wax coating will melt—and can even smoke or burn," says ...

For some chefs, the magic is in the crossover. Yudi Ela / Courtesy of Otter Scallops Divorciado at the NYC restaurant Otter. There’s a cliché in the restaurant industry that line cooks are afraid of ...

Orlando pastry chef Jean Carlos showcases Brazilian tropical flavors and traditional desserts on Food Network's "Holiday ...

After placing in the Top 10 at four previous editions of the World Food Championships competition for chefs, Cindy Hawkins ...

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

With that PSA out of the way, the clear winner and most frequently named brand was from Bronx-based Dufour Pastry Kitchens, which promotes itself as “the chef’s secret source” for frozen traditional ...

Chef Colby Rasavong stacked together a seared half-pound beef patty, pickled green tomatoes, and a slab of Velveeta. But instead of using a bun to transfer those classic American flavors from hand to ...

Should you splurge on this rich, tangy butter? The mere mention of European butter sends our imaginations into overdrive, conjuring up images of pâte brisée, the French dough that puts apple pies and ...

Ashleigh Wright, executive pastry chef for the Dallas Cowboys, showcased her skills during Food Network’s recent season of ...

Go get seconds of Pierino Jermonti's luscious caramel cheesecake creme brulee while you still can. T. Cook's executive pastry chef, who's been at the restaurant since 1996, is on his way out. Today ...

Sorry, Pepperidge Farm, you’ve got some competition. Making puff pastry from scratch can be a tedious and time-consuming process—even some professional chefs opt ...

The former ballet dancer and pastry chef began her culinary journey at 17 in Mexico City and steadily achieved her own ...