Meryle Evans

(This article appeared in the Winter 2020 issue of Pastry Arts Magazine) With healthy choices currently a priority for consumers, combining antioxidant-rich dark chocolate and extra...

With chilly winds sweeping the country hot chocolate is always welcome back on the menu.  This year Valrhona kicked off the season in mid...

Valrhona Grand Cru chocolate has many culinary applications, but glued to a dress? Unlikely, but Lincoln Ristorante’s esteemed pastry chef Richard Capizzi wanted only...

By AnnMarie Mattila & Meryle Evans                                                                    On Saturday, October 12th, the Goldbelly Sweets ‘n Beats event kicked off late night fun full of sugar, songs...

At Marble Dessert Bar, a brand new dessert destination in Manhattan’s West Village, a pair of skilled pastry chefs are offering a creative prix-fixe...

Corn stalks are few and far between in New York City, but the importance of maize, from Aztec staple to chiffon corn flour cake,...

(This article appeared in the Fall 2019 issue of Pastry Arts Magazine)   Barcelona, the vibrant capital of Catalonia that is known for its non-conformist spirit...

“Keep hustling, and never put a ceiling on your dreams” said chef Marcus Samuelsson, addressing the Eater Young Guns of 2019, a dozen up...

After the recent success of Mercado Little Spain in New York, Cake & Bubbles in London, and multiple restaurants in Barcelona, Spanish Pastry Chef-restaurateur...

American pastry and chocolate artisans are finally enjoying access to the intriguing, highly-anticipated Callebaut ruby RB1. Described by the company as “the most uncommon...