Nick Malgieri
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Nick Malgieri is the author of 12 pastry and baking cookbooks, and the founder of the baking program at the Institute of Culinary Education in New York City.
Remembering Maida Heatter
(This article appeared in the Fall 2019 issue of Pastry Arts Magazine) Throughout the thirty-odd years that Maida Heatter was a friend and mentor to...
Berner Lebkuchen: The Original Gingerbread
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Switzerland’s capital city, Bern, has played an important part in the history...
Blanchette Loup: A True Artisan
Madame Blanchette Loup is known as the grand master of Gâteau du Vully, a type of hearth bread made from a yeast dough enriched with butter and lard.
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LATEST PODCAST
Christopher Curtin: The Journey of a Master Chocolatier
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Chris Curtin’s journey to the top of the chocolate world started more than three decades ago, in Madison, Wisconsin, where, following his success as...
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New Online Fine Chocolate Marketplace to Benefit Chocolate Lovers, Small Businesses...
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The Fine Chocolate Industry Association (FCIA) is pleased to announce the launch of Make Mine Fine (https://www.makeminefine.com), an online marketplace featuring specialty chocolates from...
The Mousse Man Finds His Mojo
Diplomats may be the most tactful people on Earth, never displaying undue bias or preference. But in Belgium, chocolate is a necessary staple of...
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Teacher Feature: Cory Barrett
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(This interview appeared in the Fall 2019 issue of Pastry Arts Magazine) Growing up in the small town of Oak Harbor, Ohio, Cory Barrett got...
LATEST RECIPES
Caramel Apple Bonbons by Chef Kim Conroy
“We love to use nostalgia as inspiration at Lazy Bear, so I wanted to make a bonbon that was reminiscent of a county fair....
Quick Prep Cheesecake
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(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Sponsored by: Yield: 16 servings Graham Cracker Crust 675 g graham cracker crumbs
50...
Mulled Wine Poached Pear Pavlova with Mascarpone Cream by...
To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with...
Tropical Baba au Rhum by Sebastien Thieffine
(This recipe appeared in the Fall 2019 issue of Pastry Arts Magazine) Baba has always been a favorite dessert of mine. It remind me of...
