I took on the challenge of making Dominique Ansel’s Peanut Butter Chocolate Crunch Cake—and it was every bit as intense (and ...

Dominique Ansel is the inventor of the Cronut, but this creation takes his desserts to new heights. (Sorry.) Named the Zero Gravity Cake, it debuted in Tokyo earlier this year.

There's more to soaking your cake than just drenching it in liquid and calling it a day. According to chef Dominique Ansel, the liquid you choose "depends on the rest of the flavors in your dessert." ...

By day, the kitchen above his newest New York City bakery, Dominique Ansel Kitchen, is for production. But three nights a week, it is transformed into U.P.- or Unlimited Possibilities—an after ...

advertisement 01-14-2015 DESIGN How The Cronut King Is Changing The Way Bakeries Work Dominique Ansel’s new bakery will specialize in an idea more radical than Cronuts: made-to-order desserts.

Ansel's original recipe calls for 220 grams of flour. Throw in 100 grams more or less, and you're looking at two very different cakes. With less flour, it takes more time in the oven to begin to rise.

Since hitting the scene nine years ago, the New York City Wine and Food Festival has grown into a multi-day, citywide, food lover’s paradise. With dozens of events, there’s something to be found for ...

Lines at Ansel's tiny eatery often start forming at dawn, hours before the bakery opens. If you purchase a product or register for an account through a link on our site, we may receive compensation.

His L.A. spot, 189 by Dominique Ansel (the number is the address of his first bakery), will be his largest yet, with his first-ever restaurant upstairs.

At U.P., pastry chef Dominique Ansel’s new after-hours tasting-menu venture, dessert-cocktail combos based on life’s firsts deliver rushes of recollection. For a taste of what’s on offer ...