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Executive Pastry Chef/Founder, Doughpamine
After many years working in fine-dining pastry kitchens, I find myself craving comfort, but also seeking out beautiful, thoughtful food. This feels like the perfect mash-up. This crispy-edged, chewy corn cookie I created for Doughpamine has notes of blueberry and almond reminiscent of buttery, sweet, corn m...
By Hendrik Kleinwächter, The Bread Code/The Sourdough Framework
Every baker who has swapped flour knows it: the bread changes — not just its structure or its color, but its smell, its tang, its personality. For years, we chalked this up...
By AnnMarie Mattila
At their foundation, desserts are meant to be sweet. But it’s the nuance of adding other flavors and tastes that truly makes a dish complete. “It makes perfect sense to juxtapose the sweet and tart,” cookbook author Thalia Ho says as an e...
By Caroline Mays
Recreating a taste of home, experimenting with new flavors or taking a Thai approach to cooking – these are the many reasons behind the chefs making Thai desserts and Thai-flavored desserts outside of Thailand.
Coconut, pandan, sticky rice and mango, salak, ...
From Chocolate Baking (Quadrille, March 2026, $42)
A nostalgic classic of graham crackers (or digestives for my fellow Brits), marshmallow and chocolate s’mores are pure campfire comfort and a toasty, almost smoky, tre...