Imagine a crispy, mouthwatering hand-rolled pastry made with just flour, water, and salt. This simple yet incredible recipe proves that you don’t need fancy tools like a rolling pin or roller to ...

“I’ve always heard inverse puff pastry is almost better,” says host Rebecca DeAngelis. “I find it’s true because it gets crispier out the outside because the entire thing is basically smeared with ...

Welcome to our new(ish) column, “Ask the Pastry Chef,” by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. There are many directions to go ...