There is something about the flakey and buttery croissant that makes it so delectable. Maybe because it transports us to Paris or maybe because it's just so darn delish. Of course they're great on ...

In "Quick & Dirty," Salon Food's Mary Elizabeth Williams serves up simplified recipes and shortcuts for exhausted cooks just like you — because quick and dirty should still be delicious. I'm usually ...

Now that summer is here and the days are getting hotter, I think we've all been gravitating toward ice cream to help us beat the heat. Of course, there are tons of flavor options you can try, but if ...

Somehow, I got it in my head that almond croissants were for kids and that grown-up connoisseurs stick to the plain buttery crescents. And so I put away those sweeter childish things. But we all have ...

Oh the pull of that elusive reservation at the hot new restaurant. And double-oh the sweet and fatty decadence of a well-made dessert. Combine the two foodie emotions and you've got the Cronut.

The chocolate croissants at Sarkozy Bakery are so tasty because of the flaky nature of the pastry and the chocolate. Staffers roll in hundreds of layers of butter into the dough of the croissants.

Wine may be king in Sonoma for the afternoon and evening, maybe even for brunch. But from pre-dawn until late morning, Sonoma's bakeries rule the day and get Sonomans going. Here are eight stars in ...

The menu at Westfield Southcenter is based on large, freshly baked croissants delivered from Lviv Croissants’ own production ...