Nine chocolate eggs for a spring-like and magical Easter March 17, 2023 | Ana Rodríguez

Coffee dessert with caramel star anise, sablé buckwheat, and ice cream by Tom C... March 21, 2023 | Marc Oliva

Pralinarium, a bonbon manual with augmented reality tutorials by Andrey Dubovik March 24, 2023 | Ana Rodríguez

Oh là là!, a guide to navigate the world of doughs October 4, 2022 | Marc Oliva

Cacao Barry launches an innovative collection of eight extra-fine cocoa powders

Oh Là Là by Yohan Ferrant

Basic recipes, emblematic creations, and advice from Arnaud Larher in the book, Pâtisserie
March 23, 2023 | Ana RodríguezThe MOF has wanted to share a lot of practical information in his first book.More info
Bachour Buffets
FIVE thematic buffets by Antonio Bachour: croissant and brioche, entremets and petit gâteaux, fruits and vegetables, choc and petit fours.More info
Jerusalem artichoke tatin with Vanilla Ice-cream by Anthony Hart
March 15, 2023The chef shows his unique style in this recipe where he presents a tarte tatin with Jerusalem artichoke as the protagonist.More info
Gulfood 2023: trends, Michelin masterclasses, and Dubai World Cuisine
March 10, 2023 | Ana RodríguezThe fair continues to establish itself as a great showcase for the Middle East.More info
Culinary Institute of Barcelona
CIB is a school that believes that if you do not change, you cannot evolve, and that is precisely what they have been doing with their method since they opened their doors in 2018: teaching people to evolve.More info
Francisco Migoya: ‘Nothing makes us more creative and resourceful as scarcity’
February 15, 2023 | Alberto RuizThis Mexican chef shares with so good.. magazine in this interview his philosophy about what pastry should be today, which he executes through a system he has baptized as ‘Simplissimus’.More info
The Italian pastry chef Ilaria Castellaneta is crowned Pastry Queen 2023
February 2, 2023 | Ana RodríguezThe Japanese pastry chef Yui Tateyama came in second place, and the Indian chef Eureka Araujo came in third.More info
Bread scoring techniques, before and after fermentation. The True Bread Videos (6 of 6)
June 17, 2022Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.More info