tres leches iwth summer fruit and tres leches ice cream Steve Adams spiced madeleines

The Dish: Larissa Raphael

We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest pastry talents out there Continue reading →

Give Me Cookies

Julia M. Usher, author of Cookie Swap and pastry chef extraordinaire, answers some of our reader’s most common cooking questions. We’re guessing these may be some of your questions, too. Read on to up your game in the kitchen (and turn out a delicious and beautifully decorated cookie or two) Continue reading →

The Dish: Dorie Greenspan

We here at PastryScoop.com know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest pastry talents out there Continue reading →


A Bite to Remember

France is known as a food mecca—a place of inspiration for all things food related. So, it’s no surprise that a pastry as delicate as a madeleine can trace its origins back to the country. Continue reading →


The Official Bowls of Summer

Start the summer off right with bowls from Heath Ceramics. Fill them with a pile up of summer fruit, or use them to mise en place your next dessert. Practical, with a splash of sunshine for the kitchen—we guarantee these bowls will never see the inside of a kitchen cupboard.
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In the Kitchen: Almond Joys

Ryan Burke

Pastry Chef Pichet Ong makes this nut shine in three sweet treats that he’s also laced with a few other healthful and tasty additions. Continue reading →


Almond Flour Power


Almond flour has been a favorite baking ingredient for centuries, and now it’s becoming a top pick as a wheat flour substitute. Sarah N. Balzac looks into the benefits of baking with almond flour and heads to the kitchen for some experimenting. Continue reading →


2009 Cookbook Gift Guide

We spent a lot of time this year with our noses in cookbooks. And we’ve assembled our top picks—in a baker’s dozen—for gift giving this season. We have a selection here to excite just about anyone to get into the kitchen and start baking. So, read on to find the right book to suit the pastry person in your life (including you)! Continue reading →


The Grand Season of Baking

Every year something happens in the fall. Ovens begin to burn bright, dusty mixers are pulled out from cupboards, and home bakers everywhere indulge in what is known as the high season for making cakes, cookies, pastries, and candies, which culminates in the December holidays. So while the reign of good cheer is upon us and before we must buckle down to the seriousness of converted lives brought on by the lofty goals of January, we will share with you a couple of our favorite things, guaranteed to make your baking season bright. Continue reading →


The Bees Knees

J.Y./Veer

Move over furry friends; honeybees may be man’s true best friend. Not only does their honey make life sweeter, but much of the bounty we enjoy is a by-product of their busy work. Whether you want to start your own hive, find an unusually delicious honey, or support research to help solve the decline in bee populations, we have something for you. Continue reading →


The Cool Tools of Summer

Our favorite “kick up your heels and take in some sun” months have arrived, and here are three kitchen items to help you make it even more fun. Summer weather calls for eating outside, so bring the dessert along to wherever your festivities may take you. Continue reading →


California Dreaming

We traveled west to check out the sunshine and sweet delights of Los Angeles. Bakeries in Santa Monica and hotel confections in Beverly Hills are just some of the belly satisfying treats we managed to taste. Our surmise: A day at the beach along with a plateful of desserts just may be heaven. Continue reading →


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corn flour

A yellow or white flour made from grinding the entire kernel of corn (bran, germ, and endosperm). It contains none of the proteins needed for making yeast products and is usually added to other flours for flavor.

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The Grand Season of Baking

Every year something happens in the fall. Ovens begin to burn bright, dusty mixers are pulled out from cupboards, and home bakers everywhere indulge in what is known as the high season for making cakes, cookies, pastries, and candies, which culminates in the December holidays. So while the reign of good cheer is … Continue reading →

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