Rhubarb may sound like an odd choice for a savoury dish, but its tart sweetness pairs beautifully with creamy goat’s cheese.

Steven Love has gained quite the reputation among friends for his delectable desserts — especially his galette des rois, the ...

This pear crostata is simple yet sophisticated, with fresh fruit poached in Prosecco and layered over creamy ricotta inside a folded pastry shell. Our recipe yields two crostatas and is easy to make ...

Pastry chef Nina Métayer, who needs no introduction, is offering an exclusive series of pastry-inspired beans. Available ...

If you love citrusy desserts, this Meyer Lemon Curd Galette is a must-try. Combining a flaky, buttery pastry with the bright, tangy sweetness of homemade lemon curd, this galette is both rustic and ...

Take a stroll across the bridge from JBR and reward yourself with a pastry at the end. Scarlet’s rich history dates back to 1886 in Belgium, before moving to Germany 60 years later. It prides itself ...

This simple leek and stilton tart is perfect for a simple lunch or dinner. To make the pastry, put the flour and a pinch of salt into a bowl and rub in the butter until the mixture resembles coarse ...

Japan is the winner of this year's world baking cup. The international competition is held in Lyon, France every two years. Winning is not just prestigious, as a win can help laureates kick start ...

No, not the soccer World Cup. The Pastry World Cup. The biennial event features contestants from as far afield as Egypt, Mauritius and South Korea in a sweet showdown where teams compete to create ...

That was the question put to the 18 national teams competing at the 2025 national heritage-themed Pastry World Cup in Lyon this weekend, and they had nine hours to come up with an answer.

Over 30 years after entering the Romanian market, Pullman Bucharest World Trade Center proudly announces the opening of La Galette | Sweet and Meet, a delightful venue that blends the art of French ...

Whisk the flour, sugar, and salt together in a medium bowl. Using your hands or a pastry cutter, cut in the butter and shortening until the mixture resembles coarse pea-sized crumbs. Combine the ...