These festive cuccidati cookies, with an orange zest-flavored pastry dough filled with figs, chocolate, nuts, and Marsala ...

In 2013, The Guardian ran a story headlined “Save Us From Panettone—The Festive Delicacy Nobody Likes.” A few years later, ...

New York exports ( Pastis! Minetta Tavern !), and local expansions—basically, places from restaurant groups who can afford ...

When you’re planning a trip or an extended stay in Italy, you should include a serious plan for the food, which plays a big ...

A journey through traditional Italian desserts) will take place on November 29th in a renowned ... both world champions in ...

Antonio Partigianoni, a renowned Italian pastry chef and pastry baker, is bringing delight to American customers with over ...

For instance, “If the restaurant is part of a chain, I would determine that most of the desserts happen to be made in an off-site commercial kitchen,” said Amelia Geist, the pastry chef at The ...

It's a tedious but necessary process, as it's what makes the pastry puff up as its baking, creating light and flaky desserts. But just because it's necessary doesn't mean you have to do it.

"I still can't believe it." From industry icons to top pastry chefs, chocolate experts, baking superstars, and more, this ten-strong cast of contestants has whisked it all in countless crazy ...