FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
2024 Philadelphia Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Philadelphia.
The Business of Cake
In a city rich with bakeries and pastry shops, how does one take the cake?
1-900-Ice-Cream
How Ryan Fitzgerald built an ice cream institution…without charging by the minute.
Tiny Treasure
At JinJu Patisserie, Pastry Chef Kyurim Lee’s technical approach makes for eye-catching desserts packed with flavor.
A Craving for Chamoy
Rim dips and spicy sweets: Pastry Chef Gabriella Martinez brings one of Mexico’s favorite treats to Portland at Sweet Creature.
2023 New York City Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in New York City.
Textural Transition
Pastry Chef Sophie Hau’s pre-dessert finds harmony in temperature, texture, and flavor at Californios.
The Royal Falooda
Pastry Chef Sarah Cotton uses falooda as a template to showcase seasonality at Mister Mao in New Orleans.
Atole Culture
At Cultura Chocolate, located within the Westwood neighborhood of Denver, Damaris Ronkanen is serving a line of traditional atole in conjunction with her bean-to-bar chocolate.
Interstellar Baking with Moon Raccoon
Moon Raccoon has landed on the Mile High City! Zoe Deutsch and Kate Lange have kickstarted a business centered around ethically-sourced ingredients, community investment, and work-life balance.
Blueprint for a Layered Pastry
A break-down of The Catbird Seat Pastry Chef Ian Wismann-Horther’s hazelnut chocolate, raspberry, and mushroom dessert, one layer at a time.
Freshly Brewed Malabi
Pastry Chef Katie Fair transforms East Side Banh Mi’s toasted peanut rice milk coffee into a creamy coconut malabi.
The Incredible Squash
It’s a bird, it’s a plane, it’s… The Incredible Squash! In a world, where summer produce reigns supreme—one winter gourd is determined to cross the boundary between savory and sweet, be the star of the plate, and (maybe one day) save the universe!
Ellē’s Six-Day Panettone
Baker Andrew Myers of Ellē goes the extra mile for sourdough sweet bread.
Cantaloupe Concerto
Pastry Chef Maggie Huff of Homewood accompanies a one-note melon with a harmony of salt, fat, and acid.
From Bean to Babka
In partnership with vnlla Extract Co., the StarChefs team dives into the story behind Masa Madre babka's namesake ingredient.
Mole on the Rise
After much trial and error, Pastry Chef Valeria Taylor’s mole croissant at Loba Pastry + Coffee is a nostalgic treat packed with mole in every layer.
Chicago Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.
Interchangeable Parts
Chefs and pastry chefs across Chicago expand their definition of "cross-utilization" in their kitchens.
Milk & Conchas
Pastry Chef Thessa Diadem of All Day Baby applies Japanese baking techniques to create a unique spin on pan dulce.