How a Viennese layering technique, combined with a New Nordic approach to ingredients, came to define the country’s pastries.

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…

A French tradition since at least the 14th century, trompe l’oeil sweets are especially well suited to our social media age.

An optional addition of leaves boosts the flavor and texture of Yann Nury’s favorite recipe.

Nancy Silverton, Daniela Soto-Innes and more talk about the movies that have inspired and continue to reignite their love of cooking.

We asked creative Londoners to share their favorite takes on the beloved snack around the city.

The writer and curator Su Wu’s version of tang yuan reflects her family’s history and her life in Mexico City.

Yann Nury explains how to make stock with a golden color and clean taste, and shares a recipe for a hearty root vegetable soup.

The French-born chef Yann Nury shares a festive take on a classic American comfort food.

Rødgrød med fløde takes Mette Hay, a co-founder of the home goods company Hay, back to her grandparents’ garden.