In an ongoing collaboration between Gourmet Live and New York's Institute of Culinary Education, chef-instructor Michelle Tampakis shares expert tips for perfect pastry dough...

Our Bastille Day bash includes a visit to Provence, a guide to French restaurants in the United States, and a puff pastry primer—plus a summery, buttery tart recipe

Get pie-eyed with the Institute of Culinary Education’s Nicole Kaplan

August’s Cookbook Club selection, Rustic Fruit Desserts combines the authors’ love of baking with their passion for fresh, seasonal produce.

Pastry chef David Lebovitz praises the French capital without sugar-coating.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

What do you call a breakfast Danish that’s been to charm school? A Czech kolache.

Whether it’s a steaming bowl of grits or a stack of tender waffles, sometimes all you want is breakfast—even if it’s past sunset. These 12 morning meals hit the spot any time of day....

A loose riff on the Greek cheese pie known as myzithropita, this recipe uses ricotta, eggs, and sugar to emulate its taste and texture.