Peanut brittle is a fickle beast. A former pastry chef shares some of the most common mistakes people can make with the candy ...

Inspired by a classic Quiche Lorraine, this savory quiche combines a creamy egg filling with crisp bacon, Gruyère, and Parmesan, all inside a crisp potato crust.

If heaven has a smell, the aromas might be something like the kitchen at WildFlour Pastry in West Ashley. Chocolate, buttery crust and cake batter waft out of ovens during the course of a single day.

Pastry chef Sasha Piligian uses olive oil and farmers market citrus in a cake destined for a charity bake sale.