Staff

Two ingredients from one fruit. The Swiss chocolate producer Max Felchlin AG brings a novelty to the chocolate market. The new couverture made of...

"The current crisis forces us to rethink our business models, way of life and the world of tomorrow. Even if recent months have shown...

After attending the Baking and Pastry Program at Chicago’s Kendall College, Jenny McCoy landed positions in a variety of Chicago’s top restaurants, including Charlie...

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...

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...

Food writer, pastry chef and culinary educator, Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and...

America's oldest flour company brings the joy of baking to everyone with new products, including three new specialty flours, a sugar alternative and two new...

Easy Tiger® is proud to announce the nomination of Head Doughpuncher David Norman for a 2020 James Beard Award in the 'Outstanding Baker' category....

The Upside-Down Dutch Oven, Designed By Bakers For Bakers After six months of enthusiastic trials by thousands of bakers, and sold-out demand, the Challenger Bread...

Valrhona has released its 2020 schedule for professional classes at L'École Valrhona Brooklyn, located in DUMBO. To celebrate the five-year anniversary of the Brooklyn...