Gabrielle, a talented pastry chef accustomed to creating desserts for ... She continues, "And the idea just kind of popped in that it would be cool to be able to each make her a different dessert ...

The chef came up with a brilliant idea to avoid unnecessarily warming the ingredients. I always prepare shortcrust pastry using the ratio: 10:7:3,5, meaning 10 ounces of flour, I add 7 ounces of ...

Stacy Flores, executive pastry chef at Jersey City's Battello, will compete on Food Network's 'Spring Baking Championship,' ...