For some chefs, the magic is in the crossover. Yudi Ela / Courtesy of Otter Scallops Divorciado at the NYC restaurant Otter. There’s a cliché in the restaurant industry that line cooks are afraid of ...

Professional pastry-making has long been defined by its scientific rigor and exacting demand for precision. As such, success ...

Add Yahoo as a preferred source to see more of our stories on Google. Westend61 / Getty Images You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a ...

This vegetarian potpie could pass for a main course if you wanted it to, but it’s a stunning way to serve a side of hearty greens with a little drama. I take time to prep and simmer the greens in ...

There’s a cliché in the restaurant industry that line cooks are afraid of pastry. They’ll complain it’s too precise, requires too much measurement. Add to that the fact that most culinary schools silo ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...