Scouring bakeries, patisseries, dessert bars and restaurants from Perth to Paris to bring you the hottest dessert trends from around the planet.
Whether you're eating it by the spoonful, on toast or in gooey brownies, the Middle Eastern staple has an appeal that's limitless.
From potato-skin desserts to corn-husk meringue, chefs show how you can reduce waste by dialling up the imagination (and flavour).
Croissants have been layered with colours, fried as doughnuts or reshaped as muffins – and that’s just the tip of the crescent.
Yasmin Newman shows you how you can caramelise puff pastry at home. It's dead simple.
Melbourne chef Kay-Lene Tan has gone from slinging dumplings in Singapore to being a winner on The Chefs' Line to having San Francisco's Atelier Crenn within her...
How to make light and fluffy doughnuts at home in five easy steps.
Michael James from cult Melbourne bakery Tivoli Road may be a Brit but he's one of the biggest champions of native ingredients and of working alongside Indigenous...
Kinako (roasted soybean flour) churros join a rollcall of Japanese petits fours on Saké’s mammoth new two-kilo dessert platter.
The Songkran dessert selection available at Sydney's Chat Thai restaurants this year is equal parts auspicious and delicious.
Jo Barrett, Lauren Eldridge and Jaci Koludrovic share how they've paved their sweet path through the industry. #IWD
Devon Cafe’s lucky salted duck egg croissant blurs the line between sweet and savoury.
Flour used to be functional and unremarkable, but these complex-tasting grains are stars on the rise.
You know you've made it when you've got your own line of soft serve and are a Starbucks frappucino flavour.