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Ask any experienced pastry chef what separates a forgettable pastry from one that earns a loyal customer, and the answer is rarely the dough. It's the filling. The filling is where flavor lives. It's what customers remember, what they describe...

If you already know the difference between dark, milk, and semisweet chocolate (and understand how cocoa percentage affects flavor and texture in baking), there’s a deeper question that most chocolate guides never address: the difference between compound chocolate and couverture....

Walk through the ingredients section of a professional pastry supply catalog, and you’ll find hazelnut listed in at least three distinct product forms: hazelnut spread, hazelnut paste, and praline paste. They’re often shelved near each other, they all taste like...