Heather Jansz’s “Mother Sauce” comes with a side of mothering. Known as “the Curry Diva,” Jansz was doing nut-free, dairy-free, gluten-free fo…

Randall Prudden took all the cooking classes his Chicago high school offered—Foods I, II, III—and then he took them again. And while he got hi…

Café Cerés co-owner and pastry chef Shawn McKenzie became obsessed with baking the perfect chocolate chip cookie when she was a kid. Store-bou…

As pastry chef for The American Swedish Institute’s restaurant FIKA, Brenna Morrison employs a bevy of sleight of hand maneuvers. Take, for in…

An egg yolk is among the most ubiquitous ingredients out there, but after a week in smoked curing salt, that modest yolk becomes a deeply comp…

When Melissa Borgmann-Kiemde met the man who would later become her husband, “he introduced himself as a baker and a lover,” she recalls, laug…