Ever struggled with pastry?. There is an old saying that goes “Cold hands make good pastry” and it is true that temperature ...

As former Times food columnist Lucas Kwan Peterson wrote ... Tomas Saldaña feeds the radish pastry dough into a pastry machine. Saldaña then lays the stretched dough on the work surface and ...

Lauren Klein, once the executive pastry chef at Heirloom at the St. Laurent and Pascal & Sabine in Asbury Park, is competing ...

If you haven't tried it before, there is a way to blend pastry dough by without ruining the texture. However, there are some ...

Learn how to make a simple, elastic pastry dough for Erbazzone with flour, butter, and lard. Bulgarian spy ring a ‘treasure trove’ of evidence about Vladimir Putin’s espionage operations in ...

It was a casting director from the Food Network, wondering if Klein, a pastry chef ... and she worked at Broad Street Dough Co., Pascal & Sabine, and Heirloom at the St. Laurent in Asbury Park.

“Four basic ingredients, it’s really that simple,” says owner Cixiu Gao. She quietly opened her brick-and-mortar at 500A ...

"Once I took it out of the oven, I knew there was no chance of matching that picture. The chicken had turned into highly ...

Copenhagen-based food historian Nina Bauer says Fastelavn ... The most popular fastelavnsboller, however, is made from laminated dough, like classic Danish pastry, and then filled with custard ...

Feast among a flood of foodies in downtown Macon for the Food Truck Frenzy at the annual International Cherry Blossom ...

As the alcohol evaporates, it prevents the absorption of oil deep into the dough so the pastry is not greasy ... Contact Detroit Free Press food writer Susan Selasky and send food and restaurant ...