Michael Laiskonis plates each of the desserts on his menu for the final time while considering how he got into this business in the first place.
Food-world all-stars fly to Seattle to dine with Nathan Myhrvold—who just might go down in history as the next Escoffier
Le Bernardin's pastry chef explains "the essence of dessert": the connection between sweet memories and sweets
A version of a childhood dessert—but this one is served at New York's Le Bernardin
The pastry chef of Le Bernardin offers a guide to discovering insight in the kitchen—whether in haute cuisine or a baked potato