Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A sweetheart cake or wife cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry, made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. "Wife cake" is the translation of 老婆饼 from Chinese, and although the meaning is "wife", the literal translation is "old lady cake", paralleling the colloquial usage of "old lady" for "wife" in English. In Hong Kong, it is known as a specialty of the Yuen Long District.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.
Molten chocolate cake is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat coulant ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate.
Bougatsa is a Greek breakfast food, or mid-morning snack, or midday snack. Bougatsa has several versions with their own filling, with the most popular the bougatsa krema that has semolina custard filling uses as a sweet food and dessert.
The White House Executive Chef is the individual responsible for managing the kitchens, and for planning and preparing of all menus and meals for the president of the United States and the first family, which includes their private meals, their private entertaining, and official state functions at the White House in Washington, D.C., in the United States.
The White House executive pastry chef is responsible for the planning, managing and preparing of all desserts and pastries served at the White House, the official residence of the president of the United States. This includes state dinners, official dinners, and private entertaining by the first family.
David Bouley was an American and French chef. He was a sole owner and chef of restaurants in Tribeca, New York City, best known for his flagship restaurant, Bouley.
The second season of Top Chef: Just Desserts was broadcast on Bravo. It featured 14 pastry chefs fighting to win the title of Top Chef.
Pollen Street Social is a restaurant in London, England, run by chef Jason Atherton. It was Atherton's first UK solo restaurant, and in 2011 was named the best new UK restaurant by the Good Food Guide, and the best new fine-dining restaurant in London by Time Out. It currently holds one Michelin star, which it gained within a year of opening. Elements in the restaurant such as the dessert bar have been subsequently included in Atherton's other restaurants. On 22 March 2024, Atherton announced on Instagram that the restaurant would be closing permanently on 31 July 2024.
Dominique Ansel is a French pastry chef and owner of Dominique Ansel Bakery in New York City. He is best known for his invention of the Cronut, a croissant-donut hybrid.
Christina Tosi is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
Sébastien Canonne MOF is a French pastry chef and co-founder of the French Pastry School in Chicago, the Butter Book online platform, and EQUII. In 2004, he earned the title of Meilleur Ouvrier de France. In 2012, he was named a knight by the French government in the Order of Academic Palms, and in 2015, in the National Order of the Legion of Honour.
Gaston Lenôtre was a French pastry chef. He is known as a possible creator of the opera cake, the founder of Lenôtre a culinary empire, whose brand includes restaurants, catering services, retail concerns and cooking schools, as well as one of the three founders with Paul Bocuse and Roger Verge of Les Chefs de France at Epcot in Orlando, Florida, US.
Dolester "Dol" Miles is an American pastry chef and a three-time James Beard Award finalist. Miles serves as the pastry chef at Frank Stitt's Highlands Bar and Grill in Birmingham, Alabama. Miles was named Outstanding Pastry Chef by the James Beard Foundation in May 2018.
Zac Young is an American pastry chef and TV personality. He has been featured on various baking shows on Food Network and the Cooking Channel, most notably on Top Chef: Just Desserts and Unique Sweets. He also appeared as a guest judge on baking competition show Nailed It! on Netflix, Food Network's Halloween Baking Championship, and Food Network's Chopped.
Montrachet was a French restaurant in Tribeca opened in April 1985 and Drew Nieporent’s first restaurant. It closed in the summer of 2006. Within seven weeks of opening, the New York Times gave it a three star rating which it kept for 21 years.
