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Nancy Silverton bakes a fresh creme fraiche custard brioche tarte in a white wine sauce.

Chef Marcel Desaulniers creates a white chocolate pattycake with chocolate tulips.

Chef Kominiak of New York City's Ecce Panis Bakery makes focaccia, a flat Italian bread.

Pastry chef Gale Gand creates a chocolate napoleon and a 'fettuccine' ice cream sandwich.

Chef Lora Body shows how to use a bread machine to make a number of recipes.

Master chef Michel Richard bakes creative puff pastries for dinner and dessert.

Roasted carrots served with aromatic carrot top pesto make for a bright summery side dish.

This Tourte Milanaise recipe is a vegetarian version of the popular French savory pie.

Fresh lilacs lend an enchanting aroma to this springtime twist on the classic coconut crea

Pea Soup

Aube carries on her mom's tradition of growing her own peas to make pea soup.

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