The steamed cake donut from Tiffany's Bakery in Philadelphia is part of the latest chapter in an evolving story about donuts in America.

Corbion has introduced two new solutions that shrink the importance of gluten as a factor shaping the product consistency bakers can achieve with the dough improvers they currently use.

In her new cookbook, Molly Wilkinson helps unleash readers’ inner pastry chefs with approachable recipes for all their French favorites by taking the most essential techniques and making them easy.

The company has released new primary research on consumers’ behavior, usage, and attitudes towards cakes, cookies, donuts, muffins, pies, cupcakes, and brownies.

These two factors become increasingly important with single-serve desserts trending.

The company has launched a new educational program called Citrusology to inspire food and beverage manufacturers eager to tap into consumers’ continued interest in citrus.

The global rollout of WholeFruit chocolate celebrates the zesty, fruity taste.

With single-serve and minis trending, here are some tricks and tactics when it comes to icing, glazing, and finishing.

In "Frosted: Take Your Baked Goods to the Next Level with Decadent Buttercreams, Meringues, Ganaches and More" Bernice Baran shows readers how to craft indulgent, over-the-top frosted treats with creative custom toppings.

New products promise to stir excitement for bakery in creative ways.