so good #36

October 8, 2026

so good #36

Five ideas to understand Pierre Marcolini’s chocolate philosophy

October 6, 2026

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Pastry and Art: Six Ways to Turn a Dessert into a Memorable Creation

September 22, 2026

so good #36

Recipe for Patrick Gelencser’s white chocolate, hazelnut, and red fruit taco *trompe-l’œil*

September 17, 2026

so good #36

Four key details about Chocolate Palette, Dinara Kasko’s edible painting for so good.. magazine 36

September 15, 2026

so good #36

Pawel Ignaciuk’s cheesecake recipe with puff pastry and strawberry and elderflower ice cream

September 10, 2026

so good #36

Cocoa mass in ganaches: the potential of an underexplored ingredient, according to Yuri Cestari

September 4, 2026

so good #36

Rhubarb Recipe: Emily Roux’s Entremet with Five Textures

August 25, 2026

so good #36

Vincent Guerlais: “For Relais Desserts, the focus is professional excellence, not generating business”

August 19, 2026

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Kohei Ogata’s three reflections on achieving innovative and accessible pastry

July 24, 2026

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From a corner of Tuscany to dessert: this is Marco Sforza’s approach to locally sourced pastry

July 17, 2026

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Raúl Bernal’s Swiss Sao Thomé: a recipe where cacao takes center stage

July 14, 2026

so good #36

What makes Jean-Michel Perruchon unique, according to five great pastry chefs and friends?