Dahlia Narvaez and Joanne Chang, winners at the 2016 James Beard Awards May 5, 2016 | Ana Rodríguez
Under the tree plated dessert by Eric Ortuño April 12, 2016 | Ana Rodríguez
André Siedl and Alexander Huber, the first finalists of the Patissier des Jahre... May 3, 2016 | Ana Rodríguez
Chocolate coatings inspire science April 18, 2016 | Ana Rodríguez
Guanaja 30 ans, 30 years since a great leap
obsession, by oriol balaguer
The famed chef based in Milan inaugurates a classroom for demonstrations where a small group of attendees can ask for advice and discover his culinary secrets.
On May 21, the winner of this French competition will be chosen, a competition which acquires an international dimension this year with some candidates being from Montreal and Venice.
Among the main additions in its next edition is an expanded education program highlighting the techniques and proven strategies for streamlining wholesale operations, improving product quality and increasing profits.
The chef of the Spanish restaurant Coque explores the possibilities of Maldon salt in desserts such as mousse that go well with chocolate, mint and violet.
From ancient times to the present day, this video by CEDUS (which represents French sugar manufacturers) takes an educational tour of key moments that have turned sugar into the reality that we all know today.
Ideas by Jose Romero, the fusion between cuisine and patisserie
We want to respond in the best way to the needs of the pastry professional. For this reason, we have worked intensely hard to develop a new website, because as our printed magazine, we also demand the best in online.