For me, a chocolate layer cake is the best and quintessential chocolate dessert. It seems simple in concept, but a tall cake with mouthwatering frosting is a thing of beauty. Don’t save this recipe ...

To make the meringues: Preheat the oven to 225°F. Trace eight 3-inch circles onto parchment paper, leaving at least 1 inch between them. Sift or push the brown sugar through a fine-mesh sieve to ...

Talk about swellegant. This is some Freddy Astaire kind of recipe collection: tasteful and approachable, with spot-on turns. It represents the best of the best from professional pastry chef and ...

Emily Luchetti is a renowned pastry chef, writer, and maker of jam and chocolate. She won the 2024 James Beard Award for Outstanding Pastry Chef, co-owned the bakery StarBake with Jeremiah Tower, has ...

Like many pastry chefs, I look forward to summer fruit all year. The wait is worth it when I go to the farmers' market and find vibrant berries juicy peaches, crisp cherries, and fragrant apricots. It ...

The concept of an upside-down cake is brilliant. There’s a gooey brown sugar topping, moist cake and fruit. The traditional upside-down cake with pineapple and maraschino cherry, while delicious, can ...

Pastry chef Emily Luchetti joins Jacques for treats to tempt every sweet tooth. San Francisco pastry chef extraordinaire Emily Luchetti joins Jacques to admire his Meringue Shells with Chantilly Cream ...

As a pastry chef with 20 years of experience under her belt, Emily Luchetti was tired of being asked why she’s not overweight. As the Chief Pastry Officer at Big Night Restaurant Group in San ...

Veteran San Francisco pastry chef Emily Luchetti is on a mission when it comes to dessert. “It has to taste really fabulous. If you’re going to have the calories, make sure they taste good,” says the ...

“Waste Not: How to Get the Most from Your Food: Recipes and Tips for Full-Use Cooking from America’s Best Chefs” by the James Beard Foundation, Rizzoli New York, 208 pages, hardcover, $45 “The beauty ...