If you mostly want to make big batches of cold smoothies, hot soups, and maybe even frozen margaritas, a full-size blender is ...

Make pie baking easy as pie with these must-have products. With a good rolling pin, a few pans and some fun pie making tools, ...

Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul ...

It’s a brisk 46 degrees on San Francisco’s west side as a group of 25 people wearing puffy jackets patiently queue up on the otherwise empty stretch of West Portal Avenue. Despite the chilly ...

After working as an executive pastry chef at five-star hotels like Regent Singapore (now known as Conrad Singapore Orchard) and Mandarin Orchard (rebranded as Hilton Singapore) where she supervised ...

You'll need to have your toothbrush and toothpaste ready because this is one potent pastry, but it very well could be a new favorite grab-and-go breakfast. These croissant pinwheels are oversized, ...

Some stick blenders have whisk and food processor attachments to get more bang for the buck. Corded vs. cordless Corded blenders can be awkward, but you won't have to remember to charge between uses.

While many people think storing a blender in their kitchen is worth the space it takes up, I find the smaller (and overall less expensive) immersion blender can handle a lot of the same cooking ...

I use my blender to purée vegetables into soup, crush nuts into butter, whir dressings and sauces into silky emulsifications, and chop ingredients into salsas — and while I’m not a smoothie ...

Nearly nine years after opening its original 54th Street restaurant, Gallery Pastry will soon close its last remaining location, though it doesn't plan to vacate the Indianapolis dining scene ...