If our social media feeds are anything to go by, then baking and cooking (and sharing the results in mouthwatering pictures ...

During the two-day event at The Bake Lab, pastry chef Alex Peña will teach bakers the deep-rooted techniques of Mexican pastries like conchas, cuernos, elotes, chamucos, and more.

On Saturday and Sunday, Peña will teach pan dulce classes at The Bake Lab, a northeast side learning center offering instruction in baking, caking decorating and specialized pastry arts.

Parisian chef Daniel Bertrand winkingly leans into a few French stereotypes as he moves around the kitchen, gesticulating and helping people squeeze meringue out of piping bags onto the cookie tray.

Deftly wielding a mini spray gun, executive pastry chef Frank Vollkommer of St. Helena's new Under-Study shoots a mist of liquid chocolate onto a frozen sphere of mandarin mousse, citrus confit and ...