"It's so flaky.... And then you get to the caramelized situation, which to me, is the star of the show...", says one content creator.

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

I am a serious newspaper food columnist. I am not tempted by the next viral pastry trend. I will not spend money on something simply because it is larger or smaller than it should be, or a hybrid of ...

The croissant is often treated as the ultimate symbol of French baking, yet its story is far more complicated than that ...

Preheat the oven to 350°. Rub the inside of a large baking dish — sides and bottom — with the butter. Tear or cut the croissants into bite-size pieces. In a large mixing bowl, combine the rest of the ...

Croissants are a type of pastry known for their buttery flavor, flaky texture, and signature crescent-like shape. Though they’re considered a staple in French bakeries and patisseries, croissants were ...

Join Tom from Take Time to Travel as he embarks on a flavorful Montreal food tour to discover the city's best croissant.

Laurent Duchêne has been recognized as one of the best pastry chefs in France. He owns a bakery in Paris' 13th arrondissements municipaux, or administrative district, and if you're looking for a ...