At Michelin-starred restaurant Aureole in New York, they use a technique very similar to glass-blowing to make one of the most whimsical garnishes I've seen come out of a pastry department. We went behind the scenes to see how they're made.
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Made with a chocolate crust, filled with a chocolate cream, topped with a chocolate glaze, and finished with a chocolate disc and a truffle, Maison Kayser's Chocolate Tart is truly a study in chocolate. We went behind the scenes to see how it's made.
During a trip to Ben and Jerry's HQ in Vermont, I learned a lot of interesting facts about the company (between ice cream feedings). For instance, did you know Ben & Jerry's employees get three free pints a day every day? Oh yes, it's true. Read on for more.
[Photographs: Laura Togut] In my humble opinion, ice cream is basically proof that god loves us and wants us to be happy. So what could be better? I dunno... OH WAIT. ICE CREAM THAT YOU LIGHT ON FIRE. Enter the...
Forget ice cream cake. Take a behind the scenes look at how to make the strawberry laden Custard Crema gelato cake at Vitaly.
We pay a visit to Milk Bar's kitchen in Brooklyn to learn how to make layer cakes with Christina Tosi. (And eat several pounds of cake scraps along the way.)
See how the dessert that Ai Fiori "can't take off the menu" is made.
As with wine and coffee, chocolate lovers increasingly have the benefit of being able to identify incredibly specific growing origins of their favorite finished product. But do we make assumptions we shouldn't based on the label? What can we really know about what a chocolate is going to taste like based on the country of origin written on the bar?
In one of life's not-so-small miracles, chocolate really does grow on trees. And in the rainy hills of the Dominican Republic, this is especially true. Serious Sweets recently ventured to this lush island with French chocolatier Valrhona for a tour of their partner farms and a crash course in the DR cacao landscape.
In Savannah, classic Southern sweets like pecan pie and key lime pie dominate most dessert menus, but that's not the case a A.lure, where you'll find more inspired options like this frozen goat cheese soufflé. Check out a behind-the-scenes slideshow to see how this creamy, cheesy, and cold dessert comes together.
Pumpkin cake on the bottom, pumpkin flan in the middle, and salted pumpkin seed brittle on top: if you're looking for an alternative to pumpkin pie that still captures the essence of the season, you'll find it at Azúcar.
We popped into the Red Apron Butchery at Union Market to see Tiffany MacIsaac take a blowtorch to some marshmallows and make some awesome soft serve.
Have you ever thought about using cookie dough as a pie crust? It's shockingly simple (and delicious).
At Berlin restaurant Glass, chef Gal Ben Moshe updates the kid's candy bag with his modern table side dessert, 'The Candy Box.' Almost too pretty to eat, it's a decadent celebration of his childhood memories and impressive background. We got a behind the scenes look at his plating process, including a liquid nitrogen smoke fest.
With so many textures layered together, every bite of the grapefruit givre from Boulud Sud is delightful—and no two bites are the same. We went behind the scenes with Executive Pastry Chef Ghaya Oliveria to see how she makes this popular dessert.
Ever wondered what life looks like for a food writer? We stopped in with Grace Parisi, James Beard-nominated cookbook author and former Senior Test Kitchen Editor at Food and Wine Magazine, to sneak a peek.
The BonBonerie in Cincinnati inspires loyalty on a grand scale, as almost everything they make—from celebration cakes to simply iced cookies—will have someone claiming it as their "favorite". We went into the kitchen to see how their signature Opera Cream Cake is made, step by step.
Have you ever had a doughnut fresh from the fryer? The difference between a doughnut that was fried 10 minutes ago and one that was fried 30 seconds ago is unfathomable. That's what you can get at Back Door Donuts, and we got a peek at the process.
At Berlin's Wald Konigsberger Marzipan, Ralf Bentlin makes marzipan the Old World way, using a recipe passed down three generations. The recipe is top secret, but the master craftsman recently showed us how to shape his marzipan into their fancy shapes.