Welcome to our new(ish) column, “Ask the Pastry Chef,” by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. There are many directions to go ...

You might think that professional pastry chefs bake everything from scratch — that they’ve come up with a recipe for every dough, frosting, and filling. But even the pros appreciate a good shortcut … ...

From Nashville to New York, chefs are wrapping bold, unexpected fillings—like cheeseburgers, kimchi, and duck à l’orange—in intricately scored puff pastry. Chef Colby Rasavong stacked together a ...