A new take on a classic dish as we make Simple Stuffed Peppers, a supper easy enough for a weeknight but delicious enough to ...

While the term "pastry" may seem as arbitrarily broad as "vegetable," the truth is that there are real distinctions separating pastries from cakes. Laura Kanya, research and development chef at Ann ...

I often crave a sweet breakfast, but pastries — especially those with flaky layers — aren't known for being a quick-fix treat. When I looked up recipes for homemade Pop-Tarts, baked versions took ...

Claudia Roden’s new cookbook, “Arabesque: A Taste of Morocco, Turkey, & Lebanon” ($35, Knopf), is a generous, warm, open-door invitation to explore the tenets and nuances of a rich culinary legacy.

Parker-Lusseau uses time-honored French techniques to create some of the most memorable sweet and savory baked goods on the West Coast. And the family-owned business has been at it for 23 years.