Making puff pastry at home has always felt a little magical to me. Flour, butter, and time come together to create delicate flaky layers that rise in the oven without yeast or commercial leavening.

Pretty much anywhere you go from Greece to Azerbaijan, spinach pies are there to ensure that your dose of leafy greens comes cheesed up and encased in pastry. Spanakopita may get a lot of the credit ...

This recipe has been adapted from a recipe from the King Arthur Flour website. Real Snacks (Sasquatch, 2012) by Lara Ferroni recreates your favorite childhood treats and brings them together all in ...

The part about quiche that stops most cooks in their tracks is rolling pastry dough. This dough, made in a food processor, is not rolled out, but rather pressed into the pan little by little, with ...

Pastry Chef/Co-owner Clémence Gossett of The Gourmandise School makes her pie crust for her Sweet Apple Galette from whole grains. On this week’s episode of the Market Report, pastry chefClémence ...

For years, Kim Boyce, a pastry chef who sifted and stirred her way through some of Los Angeles' best kitchens — including Wolfgang Puck's Spago and Nancy Silverton's Campanile — worked only in white ...

Bomb Biscuit founder Erika Council shares her buttermilk biscuit recipe, inspired by her grandmother, the late North Carolina ...

When I am in a pinch for time but want something special for dessert, I often fall back on preparing a crostata. Sometimes called a galette in French cooking, this free-form tart has endless ...

Keep a batch of this dough in the freezer for buttery, flaky piecrust at a moment's notice. Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in ...