A chef’s career rarely follows a straight line, but as I settled into one of the cushy circular nooks at Fleur’s for a ...

Chantilly cream delivers instant decadence to everything from chocolate tortes to fresh berries. Here’s how to make it.

Puff pastry might be the most underrated secret weapon in your freezer. Those golden, buttery layers shatter at the first bite and practically melt on your tongue, yet working with them requires zero ...

Christmas dessert is where rules loosen, spoons get bigger and restraint quietly leaves the room. After the turkey’s been picked over and the cheese board has done its duty, this is the moment ...

Oakville’s Tatin Bakehouse is celebrating a “little win” after being named one of the top five new bakeries in the world by the popular social media app Beli. The app allows diners to rank the ...

The pastry chef Claudia Fleming is known for her work with fruit desserts, and this recipe, adapted from her cult-classic cookbook, “The Last Course,” is an easy version of the classic caramelized ...

Living in the Colorado high country is pure joy. Baking in it isn’t. High altitude makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly ...

This tart, baked in a fluted French tart pan, is my take on a classic American pecan pie made with Mexican chocolate — rustic-textured dark chocolate redolent of cinnamon. Use Ibarra or other Mexican ...

Autumn brings an abundance of apples, and when there are bushelsful, it’s time to make dessert. This upside-down apple tart is a classic French dessert, known as a tarte tatin. It requires the fruit ...

Position rack in center of oven and heat to 350F. Place chocolate in medium heatproof bowl. In small saucepan, combine cream and milk and heat on medium-high until bubbles start to form around edge of ...

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