pastry

More than just sweet treats, Hong Kong’s New Year rice puddings showcase the city’s culinary ingenuity, standing out for their distinctive textures, flavors and local character.

At top Paris hotel Le Bristol, master pastry chef Maxence Barbot is turning desserts into edible works of art — elevating French patisserie to dazzling new heights.

From gluten free alternatives to when things expire, our top talents break down the ABCs of our favorite accompaniment.

Discover the flavourful secrets of the world-famous crescent-shaped pastry.

Italy has lots to offer when it comes to the sweeter things in life.

A new entrant in the chocolate scene, pink-hued chocolate joins dark, milk and white chocolate as a contender in the field of desserts.

We catch up with a former member of the pastry team behind the world-famous strawberry watermelon cake from Black Star Pastry.

The newly appointed executive pastry chef is inspired by her trips to Paris and Tokyo.

The pastry chef at the two-Michelin-starred restaurant in New York City successfully fulfilled her dream.

Put your baking skills to the test with this whimsical dessert by InterContinental Singapore’s pastry chef Ben Goh.

One of the French pastry world's most talked-about patissiers, Cédric Grolet, tells us what lies behind his visually stunning confections.

A peek into the life and kitchen of Ghaya Oliveira, executive pastry chef of Daniel Boulud's Upper East Side flagship.

Executive Chinese chef Daniel Cheung of Shang Palace in Hong Kong shares his recipe for these traditional Chinese New Year goodies that represent laughter and happiness.

Here are six desserts that take the cake.

Pastries so good, you won’t flake out on this morning treat.

Magic happens when the French mix flour, water and butter together.

Celebrate National Day by making this beautiful tart by Singaporean pastry chef Cheryl Koh.

Love the classic pandan chiffon cake? Why not make your own with this recipe from chef Malcolm Lee.