The New York Times – Travel:
How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.
Category: Cooking and Cookbooks
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Recipes for Pastries From Around the World
The New York Times – T Magazine:
To accompany our feature on pastries, we asked chefs to share their recipes for favorite treats that, together, amount to a culinary trip around the world.
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We’ve Entered a New Era of Vietnamese Baking
The New York Times – Travel:
The country’s signature desserts meld Southeast Asian flavors with French colonial influences. Now the next generation of diasporic chefs is adding its imprint.
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For Some Nuns, Baking Is an Act of Devotion
The New York Times – Travel:
In convents across Spain, the tradition of selling sweets is alive and well.
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The Apples Are Not What They Seem
The New York Times – Travel:
A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.
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The Infinite Varieties of Baklava
The New York Times – Travel:
A favorite of 16th-century sultans, the syrup-soaked and oft-reinvented sweet is still beloved by Turkish diners today.
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A Crescent-Shaped Dessert That’s a Symbol of Hospitality
The New York Times – Travel:
Kaab el ghazal, which are stuffed with almond paste, are one of Morocco’s most iconic pastries.
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With Their Egg Tarts, Hong Kong’s Cha Chaan Tengs Offer Nostalgic Joy
The New York Times – Travel:
The much-loved treat has become synonymous with the city’s vanishing all-day diners.