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Callebaut’s Ruby RB1 Unveiled in the USA

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...

Savoring La Dolce Vita

(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Cioccolati, cornetti, gelato, and other delectable dolce are luring Manhattanites to a trio...

Aquafaba: Fab or Fad?

Aquafaba, the viscous cooking liquid from canned or home-cooked chickpeas, has been steadily gaining traction within the vegan community since 2015.

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Quick Prep Cheesecake

(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...