I made a peach galette from scratch - no fancy equipment, just simple ingredients and a love for buttery pastry. In this video, I show how I prepared the crust, sliced up fresh peaches, and folded ...

The Korean-based bakery opened its first location in Iowa in July near Jordan Creek Town Center. See the 300-plus items on ...

M uch like another weekend-only Chicago bakery, the line at Fat Peach in Bridgeport starts forming no less than 30 minutes before open. It’s filled with people happily waiting to get their hands ...

The sweet aroma of a ripe peach just brings summer to mind. And one bite into this tender fruit with its sticky honey-sweet ...

Filling. 1 1⁄2 pounds peaches (about 5 ripe peaches) 1⁄4 cup lightly packed light or dark brown sugar. 2 teaspoons vanilla extract. 1 1⁄2 teaspoons ground ginger ...

1 sheet of frozen puff pastry, thawed. 2 ounces cream cheese, softened. 2 tablespoons powdered sugar. 1 or 2 peaches, peeled and sliced. 1. Preheat the oven to 400°F.

It’s such a short window, when peaches are ripe enough to eat just as they are, so it’s tempting to elevate this complex, floral fruit: to wax just a little bit too lyrical.

14. Fry the doughnut in oil that is 350 degrees, until the doughnut is golden brown on both sides. 15. Let the doughnuts cool until warm, and spoon glaze the top.

Consider Chinese restaurant chain Peach Garden’s show-stopping giant Buddha Jumps Over The Wall longevity bun that weighs a staggering 4kg and is priced at an eye-popping $1,000++.

Start by lining the pastry case with baking paper and filling it with baking beans. Bake blind for 15 minutes, then remove the beans and paper and bake for another 5-10 minutes until the pastry is ...

Art Of The CobblerVolunteer Park CaféCo-owner and pastry chef Heather Earnhardt bakes some surprises into her peach, blueberry, blackberry and nectarine cobblers, infusing the filling with a touch of ...