Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

What could be better than a hybrid pastry of donut and croissant? The cronut, a "baked good heard round the mediasphere," according to Vogue magazine, is just that — flaky, buttery dough that's ...

The decadent treat stuffs store-bought cookie dough inside a crispy croissant Antonia DeBianchi is an Associate Editor, Food & Lifestyle, at PEOPLE. Their work has previously appeared in the Kitchn, ...

I said that I had seen some recipes claiming you can make croissants in just four hours. I scoffed, dismissively. Everyone knows the best croissants take three days to make. She said nothing. She said ...