Valentine’s Day is a time for love, romance, and, of course, indulgent desserts. What better way to sweeten the moment ...

Named after Chef Jean Banchet, who was inducted into the Chicago Chefs Hall of Fame in 2013, the organization pays homage to his legacy, who helped put the Chicago area on the culinary map with ...

Blue Bell has released two new ice cream flavors to celebrate Mardi Gras and National Ice Cream for Breakfast Day.

A party is an opportunity to have fun and enjoy delicious food. If you're looking for a party snack idea, puff pastry-wrapped ...

Needless to say, Cordon Bleu-trained chef Mary Berry is a fan of the “French institution,” which is incidentally a great way to use up leftover puff pastry. Like Nigella, Mary Berry uses ...

There are warm spiced pastries, filled pastries, nutty pastries — even savory pastries. In fact, according to Merriam-Webster, any baked good qualifies as a pastry as long as it's made with a rich ...

Texture has so much to do with the appeal of a cookie – whether you’re going for crispy, chewy or melt-in-your-mouth, The Globe’s food columnist Julie Van Rosendaal will guide you to that ...

I love it when cafes offer rugelach among their pastry selection, because they are the perfect sweet bite to pair with coffee. They've always reminded me of the cinnamon roll-ups my mom used to make ...

(The Nosher via JTA) — I had never been much of a rugelach baker until this recipe. While I gravitated toward challah and babka, I always found store-bought rugelach to be a bit bland and ...