When customizing baked goods, the best way to avoid ingredient waste is to experiment with a half batch to see how it turns ...

While ingredients and methods of mixing have a role in creating an airy texture, the pan you're using for your angel food ...

By Andy Furman NKyTribune reporter She was an Art School dropout. And now Kate Nycz is making your breakfast. The 39-year-old ...

A mother of three from San Mateo who battled breast cancer before starting a bespoke cake business, Jamie Li is donning her ...

The former head baker of San Francisco’s Tartine, Richard Hart, is giving Melburnians a taste of his famous pastries and ...

Nearly a year after announcing she won't be returning to the Food Network, Valerie Bertinelli is returning as a host on a new ...

It's best not to substitute baking soda for baking powder or vice-versa: they have subtly different chemical effects.

A Massachusetts Pastry Chef will compete in season 11 of "Spring Baking Championship," which will premiere on Monday, March ...

From an Easy Bake Oven to "Spring Baking Championship," Lisa Clark's Food Network debut is a childhood dream come true for the local pastry chef.

City resident Lisa Clark is thrilled to be a contestant on the season 11 of the Food Network’s “Spring Baking Championship.” The executive pastry chef and cake designer extraordinaire ...