Ultimately, the idea is to keep the pie dough somewhere between 68° and 72°F, so it stays pliable, cool, and easy to handle.

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

With the holidays fast approaching, it's important to heed the expert advice of professionals in order to deliver on the best ...

Jashmine Corpuz, a veteran of Redbird and Drago Centro, prepares incredible seasonal pies at her stand Sugar Pop 55, like ube ...

A delegation of novice and experienced chefs originally from Ukraine trained under a Michelin-starred celebrity chef in ...

A Jacksonville pastry chef who earned his stripes cooking in the Army now is competing for $25,000 in the Food Network's ...

Tropical system brewing in the Caribbean now is forecast to hit the US. Here is its new projected path ...

Didn't go to culinary school? Fake it with these nine insider tips and must-buys from our resident food expert and cookware ...

Chef Jill Sandique, one of the metro’s best pastry chefs, has always liked the combination of lemon and chocolate.

This morning on The Rhode Show we were joined by Executive Pastry Chef Michelle Palazzo of Frenchette NYC as she discussed ...