When chocolate is melted, the molecules of fat break up and separate. To reunite them so that you have a workable mix, you must stabilize the chocolate through a heating and cooling process that is known as tempering. This is the most basic skill to master if you want to work successfully with chocolate that you plan to use for candies or pastry decoration.

These sophisticated little tarts can be made with any pastry, but I particularly like the combination of rich chocolate and tasty nut pas...

Spice and chocolate is one of my favorite combinations. These cookies are crisp on the outside and chewy and moist on the insideperfect...

This is an easy-to-make, kid-friendly treat, especially in the summer when no cook wants to heat up the kitchen. I first made this with c...

I didn’t know that Halloween was such a big holiday until I came to the States. Now, I’m the first to put on a costume and engage in holi...

The flavors of this candy are awesomethe sweet brittle absolutely pops with the tartness of the cranberries mellowed by the delicate pep...

Rich with the flavors of fall and winter, this sensational snacking cake is aromatic with spices, moist with mellow pumpkin, and studded ...

Here is a way to make a great-shaped cookie that can be a pretty element in an ice cream dessert for your next party at your home. The curved shape of these cookies gives it great lines on a plate with fruit, custard or ice cream. The French cookie is named after traditional roof tiles found in France and other Mediterranean locations. To get this curved shape you can take the dough and drape it over a rolling pin or wine bottle. Specially designed pans are also available for purchase to make tuiles. Bon appetit.

There is nothing quite like homemade marshmallows. Used for topping cups of steaming hot chocolate, in gooey homemade s’mores, or simply ...

There is nothing that says celebration like a chocolate soufflé. Not only does a towering soufflé, fresh out of the oven, look sensationa...