Of course, we couldn't do it without a little help. We spoke to professional pastry chef and cookbook author Saura Kline to get an idea of all the tips you should know about plating desserts. Whether ...

In a stainless-steel sauce pot bring cold puree, sugar, cold water, and agar to a full boil and continue to boil for about 30 seconds to activate the agar. Pour into a heat safe pan, bowl, or ...

Pastries and pies, cookies and cake, tarts and treats … these “dessert stomach” goods are a gift from culinary science we can thank pastry chefs for. Specially trained in the science of baking (and ...