Meet the pain suisse — the classic pastry you’ve probably never heard of.

Back in April, I visited a restaurant in the Georgetown neighborhood of Washington, D.C. (one of my favorite food and restaurant cities in the country) that knocked my socks off. Mind you, the rest of ...

Six French bistro recipes to celebrate Bastille Day - From shellfish bisque to crackly crème brûlée, these recipes from Leeds ...

Yewande Komolafe brings us a recipe for a Breton pastry alongside a touching column. By Melissa Clark Credit...Kelly Marshall for The New York Times. Food Stylist: Yossy Arefi. Prop Stylist: Paige ...

Forget croissants. Let Claire Saffitz teach you how to make a showstopping Paris-Brest. By Claire Saffitz When I think of French pastry — before éclairs, before madeleines, before even the croissant — ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

The roots of French cooking run deep. The foundations of the country’s culinary empire were laid as early as the mid-1600s when chef François Pierre La Varenne penned his hugely influential “Le ...

Called "soupe à l'oignon" in France, classic French onion soup includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese for the golden, ...