There is something magical about chocolate mousse, and when you add dulce de leche or caramel, you bring your senses to the ...

Whisk yolks and salt to blend in medium bowl. Bring milk to simmer in medium saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Stir over low heat until custard thickens, about ...

Preheat the oven to 180°C (non-fan; 355°F or 165°C fan-assisted). Lightly grease a 23 cm cake tin with soft butter, line the base with a circle of parchment paper, and coat the sides with 1 tablespoon ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. As a pastry chef, it seems only fitting that Diane Moua is a fan of chocolate — so much of one, in fact, that she ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

Beyond Baking” is award-winning pastry chef Philip Khoury’s latest cookbook – an exploration of how far baking can go when it ...

Prepare a large bowl with ice cubes. Place a smaller bowl on top of the ice cubes and pour the saucepan contents into it.

If you've got a sweet tooth and need to fix your hankering fast, you'll want to keep on reading, because you only need five minutes and just three ingredients to make a quick and easy dessert that'll ...