Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

Preheat the oven to 350°. Rub the inside of a large baking dish — sides and bottom — with the butter. Tear or cut the croissants into bite-size pieces. In a large mixing bowl, combine the rest of the ...

I am a serious newspaper food columnist. I am not tempted by the next viral pastry trend. I will not spend money on something simply because it is larger or smaller than it should be, or a hybrid of ...

"It's so flaky.... And then you get to the caramelized situation, which to me, is the star of the show...", says one content creator.

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. I’m no pastry ...

Laurent Duchêne has been recognized as one of the best pastry chefs in France. He owns a bakery in Paris' 13th arrondissements municipaux, or administrative district, and if you're looking for a ...

Croissants are a type of pastry known for their buttery flavor, flaky texture, and signature crescent-like shape. Though they’re considered a staple in French bakeries and patisseries, croissants were ...

It's unfair to criticize a specimen as perfect as a well-made croissant. But the flakiest of baked goods does pose one dilemma for bakers: Once each perfect pastry has been sliced out of the dough, ...

Join Tom from Take Time to Travel as he embarks on a flavorful Montreal food tour to discover the city's best croissant. Visiting nine renowned bakeries in Plateau Montreal, Tom shares detailed ...