Ambitious cookie bakers are set on extending the tradition well beyond the holiday season.

In her new cookbook, pastry chef Zoë François shows the way to delicate layer cakes, glossy ganache, and lofty crowns of egg white.

Humans may have invented the croissant. But machines perfected it.

If you've ever cooked a recipe from the back of one of the company's 400+ products, you have one very busy pastry chef to thank.

The chestnut-tinged French pastry found a new home, and a few new colors, in postwar Japan.

How Eastern European baking tradition collided with a very American ingredient.

The most famous pastry from Paris isn’t the croissant.

The days of cupcakes and Cronuts are behind us. It’s time to take a fresh look at an old pastry-case friend.

Samin Nosrat’s authoritative, definitive Salt, Fat, Acid, Heat is the breakout cookbook of a generation. But have you checked out the tart dough recipe?   

Whether or not you know it as pâte à choux, this is the classic pastry you’ve been eating all along.

For years, bakers have turned up their noses at Crisco as a cheap imitation of butter. But because of its high melting point and high burning point, vegetable shortening can pull off some tricks that are hard to do with oil or butter.

Curry puffs, or epok epok, are fried savory pastries eaten throughout Malaysia and Singapore. They can also be a livelihood, a family tradition, and a gateway to friendship.

Dolester Miles winning the James Beard Award for Outstanding Pastry Chef is the culmination of a long road traveled for African-American pastry chefs.