8:42

How One of New York's Master Chocolatiers Turns Cakes into Bite-Sized Candies — Sugar Coated

Eater

8:01

How a Master Pastry Chef Uses Architecture to Make Sky High Pastries — Sugar Coated

Eater

5:47

How a Michelin-Starred Restaurant Makes an Ice Cream Sundae — Sugar Coated

Eater

6:58

Making Mochi Desserts at Morimoto with Master Pastry Chef Natsume Aoi — Sugar Coated

Eater

6:55

Experimenting with Flan-Based Paletas at La Newyorkina— Sugar Coated

Eater

8:16

Making an Inverse Puff Pastry Dessert at Michelin-Starred Le Coucou — Sugar Coated

Eater

7:53

How Le Bernardin’s Executive Pastry Chef Turned a Coconut into an Edible Work of Art – Sugar Coated

Eater

6:13

How Jungsik’s Executive Pastry Chef Makes a Black Truffle Dessert — Sugar Coated

Eater

7:30

How Legendary Chocolate Master Jacques Torres Builds Chocolate Sculptures — Sugar Coated

Eater