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Trends
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...
Crossroads: Where Savory Meets Sweet
(This article appeared in the Spring 2019 issue of Pastry Arts Magazine) Back in the 16th and 17th centuries, olives, truffles and artichokes were considered...
Japanese Shaved Ice: Now a Dessert For All Seasons
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Kakigori, an esteemed member of the global family of shaved ice sweets, is...
Einkorn: Modern Uses for an Ancient and Singularly Flavorful Grain
(This article appeared in the Winter 2018 issue of Pastry Arts Magazine) Ancient grains have officially been embraced by consumers. Take a stroll down the...
Rock Star: Geode Cakes Are Still Going Strong
After Rachael Teufel, cake designer, created one of the first geode cakes & posted online, the image quickly went viral, launching a cake decorating trend.
Gluten-Free 2.0: Next Generation Flours
In this gluten-free age, the flour marketplace has changed so much that bakers have a dizzying array of different flours that depart from traditional wheat.
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.
Ambrosial Desserts with Botanical Flavors
A plethora of botanicals are popping up. From aloe vera to tarragon, rosemary to mint. Even multi-herbal bittersweet amaras are entering the dessert realm.
Adding Traditionally Savory Ingredients to Sweets
You can balance the sweet flavor of most desserts with a salty element. A sprinkle of salt over a sweet bite can bring balance and pull out desired flavors.
LATEST ISSUE
LATEST PODCAST
Karim Bourgi: Creativity, Inspiration, Garnishes & More
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Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in...
MOST POPULAR
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...
