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Heirloom Tomato Brioche by Russell Goodman
How Swede It Is
Dengo in Sao Paulo and Rio de Janeiro, Brazil; Paris, France
Reclaiming Wheat with Ancient Grains
Club Coupe du Monde Team USA Announces Executive Board
Chef Stéphane Cheramy Appointed as President of Club Coupe du Monde Team USA
SIGEP Expands Global Reach, Enhances Pizza Showcase
Technology and Pastry: ChefCut Waterjet Cutting Machine
The Cocoa Crisis: Is a New Form of Adaptability on the Horizon in the Pastry World?
Passion Fruit . . . Dream Ingredient for Pastry Chefs by Meryle Evans
PODCAST EPISODES
Ben Mims: Celebrated Food Writer, Recipe Developer and Cookbook Author
Mario Bacherini: Insights on the Industry from the West Coast Pastry Chef of L’École Valrhona
Francois Behuet: Executive Pastry Chef with a Passion for Chocolate
DON'T MISS OUT
LATEST PODCAST
Rose Levy Beranbaum: Baking icon and author of the newly revised The Cake Bible
FEATURED RECIPES
Peanuts and Coffee Entremet with Colombian Coffee Pearls by Tristan Rousselot
Italian Pistachio Olive Oil Cake by Erin Swanson
Fall of an Acorn by Nitin Bali
Dark Chocolate Budino by Nickey Boyd
Chocolate Raspberry Indulgence by Matthew Ratliff
Caramelized Apple Mille-Feuille by Sylvain Fond
Vanilla Signature Entremet by Tristan Rousselot
Caramelized Pineapple with Banana Cardamom Ice Cream by Crystal Bonnet
MAGAZINE ISSUES