I'm thinking of going to culinary school for baking and pastry. Right now Johnson & Wales in RI is the front runner. My question: is JWU worth it, or should I be looking elsewhere? [more inside]
posted by firei on Oct 18, 2009 - 4 answers

Occasionally I want to cook something that requires a (savory) pie or pastry-type crust of some sort, and I'm completely at a loss. [more inside]
posted by A Terrible Llama on Sep 29, 2009 - 36 answers

Get a PhD by 50, or go to pastry school? I'm having a midlife crisis and am considering returning to school instead of launching another business. (Launching another business is already in the planning stages, but no hard commitments have been made.) I've been accepted to a graduate program for neuroscience that will let me do masters work and doctorate work at the same time. On the other hand...culinary school is calling to me...daring me to become a pastry chef. [more inside]
posted by dejah420 on Aug 8, 2009 - 45 answers

Turn my plain-jane banana bread into a bombshell dessert thingy. [more inside]
posted by wowbobwow on Jul 27, 2009 - 21 answers

MeFi Chef Brigade: Anyone out there know anything about cast sugar (sometimes called poured sugar or sugar glass)? I'm experimenting with some historical cast sugar recipes, but could use some advice..... [more inside]
posted by anastasiav on Feb 22, 2009 - 10 answers

When in Italy I love to eat brioches, the typical bar breakfast. Where can I find these tasty sweets in America (Massachusetts or California)? [more inside]
posted by Nickel on Jul 9, 2008 - 11 answers

Can you identify this challah-like pastry from my childhood? I've had no luck googling or randomly searching at bakeries. [more inside]
posted by magicbus on Apr 23, 2008 - 7 answers

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted by Mutant on Apr 13, 2008 - 17 answers

How do I get my pastry for Cornish pasties to have the consistency of a good shop-bought pasty? [more inside]
posted by popkinson on Apr 11, 2008 - 6 answers

I am a fan of turnovers, pasties, empanadas and similar instances of the global phenomenon of creating a portable meal by putting something yummy in the middle of pastry. I usually put ground beef in my turnovers, but I'm getting bored of variations on spiced ground beef. Help me find new delicious things to encase in pie crust! I'm looking for recipes, links to recipes, ideas for recipes, and cookbook recommendations. Feel free to recommend things that are sweet, savory, or both.
posted by craichead on Feb 12, 2008 - 33 answers

In Pedro Almodovar's Volver... when Raimunda (Penelope Cruz) and Sole visit their aunt Paula, Raimunda eats a pastry from a plateful that is sitting on the table. Can anyone tell me what that pastry is called? [more inside]
posted by BugsPotter on May 15, 2007 - 16 answers

What are the finest mail-order food goods available at reasonable prices? I'm talking best bread, brownies, cakes, fruits, frozen pizzas, cookies -- any recommendations for extraordinary food at not-exhorbitant rates.
posted by shivohum on Feb 6, 2007 - 33 answers

I just had a last-minute flash of inspiration for an Xmas gift for my fiancée: she is interested in making pastries and candies and has an innate knack for it. I'd like to get her some lessons from a pro. Possible? [more inside]
posted by redshifter on Dec 18, 2006 - 10 answers

I'd like a recipe for French vanilla custard tarts. [more inside]
posted by obiwanwasabi on Aug 17, 2006 - 3 answers

PastryFilter: Anyone know where the cream horn originated? [more inside]
posted by Pocahontas on Aug 6, 2006 - 6 answers