Showstopping bánh bò nướng, tinted jade from aromatic pandan paste, is both comfort and delight to whoever encounters it.
Cake
For many Jamaicans, lychee cake is the taste of celebration. Its origin tells the history of Chinese immigration to the…
An Appalachian twist on a classic Latin American dessert connects cultures and identities for a pastry chef.
As a teenager, the Viennese food stylist and baker Sophia Stolz, 29, was often befuddled by the fancy, prim desserts…
The economist and philosopher Daniel Chandler thinks so. In “Free and Equal,” he makes a vigorous case for adopting the…
It’s a classic Trinidadian dessert — a chocolate cake soaked in overproof rum and topped with swoops of ultrapasteurized whipped…
LAST SPRING, THE British baker Sarah Hardy happened upon a painting by the late Colombian artist Fernando Botero, “Feliz Cumpleaños”…
A decade ago, Jasmine Rae de Lung, a San Francisco-based cake maker, wanted to test out some new decorating elements.…
The faint bitterness of Thai tea gets absorbed into tres leches, checking the sweetness, so it’s just enough.
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