Have you mastered the one-handed egg crack yet? Whether you've seen the chefs do it on TV or your friend do it while making breakfast, it's the sure sign of someone who knows his or her way around the ...

To make the meringues: Preheat the oven to 225°F. Trace eight 3-inch circles onto parchment paper, leaving at least 1 inch between them. Sift or push the brown sugar through a fine-mesh sieve to ...

Like many pastry chefs, I look forward to summer fruit all year. The wait is worth it when I go to the farmers' market and find vibrant berries juicy peaches, crisp cherries, and fragrant apricots. It ...

The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can ...

Emily Luchetti is a renowned pastry chef, writer, and maker of jam and chocolate. She won the 2024 James Beard Award for Outstanding Pastry Chef, co-owned the bakery StarBake with Jeremiah Tower, has ...

Veteran San Francisco pastry chef Emily Luchetti is on a mission when it comes to dessert. “It has to taste really fabulous. If you’re going to have the calories, make sure they taste good,” says the ...

For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe ...

Talk about swellegant. This is some Freddy Astaire kind of recipe collection: tasteful and approachable, with spot-on turns. It represents the best of the best from professional pastry chef and ...

San Francisco chef Emily Luchetti served this toast at her Stars Cafe years ago. She still makes it at home. Broiling the cinnamon sugar makes it crusty and especially good. For best results, use the ...