For some chefs, the magic is in the crossover. Yudi Ela / Courtesy of Otter Scallops Divorciado at the NYC restaurant Otter. There’s a cliché in the restaurant industry that line cooks are afraid of ...

Professional pastry-making has long been defined by its scientific rigor and exacting demand for precision. As such, success ...

Add Yahoo as a preferred source to see more of our stories on Google. Westend61 / Getty Images You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a ...

MADRID, SPAIN - MAY 13: The pastry chef makes San Isidro doughnuts with a pastry bag in the Horno de San Onofre, on 13 May, 2021 in Madrid, Spain. The different types of donuts such as the silly, the ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...