I've been cooking off and on both professionally and at home for the last 15 years, but chocolate has never interested me. It always seemed too finicky, too exacting, too fickle a food to fuss with.
A wooden pastry mold is among the items Yu Jinjiang collected during his travels around the country to explore traditional Chinese pastries. [Photo provided to China Daily] An exhibition showcasing ...
Giallozafferano.com on MSN
Mimosa tart
Every March in Italy, the mimosa tart becomes a beloved staple to celebrate International Women's Day. It’s a dish that ...
Yu Zhaoji carves a pastry mold at his store in Guangzhou, Guangdong province, on May 19. HUANG SHUO/XINHUA GUANGZHOU — Yu Zhaoji worked swiftly yet steadily on a piece of wood using his specialized ...
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
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