Featuring Sweet Centenarian, Busting the Sourdough Myths, Looking Locally for Sustainable Ingredients, Shaun Velez: Keeping the Promise, Vanilla 101: The Wizard of Ahs, Plated Dessert: The Anatomy of Dessert, Global Pastry/Bakery Competitions, Interview: Gerald Palacios, Flavor Inspiration, Fruit Intelligence: Passion Fruit, Ingredient Function: The Plot Thickens, Christophe Rull: A New Enterprise, Expert Tips: Five Tips Five Experts, New & Notable: Latest Products and More!

Featuring Designer Fruit, Minimalism in Plating, Simple Ways to Avoid Food Waste, Chris Hanmer: Conquering South Dakota, Chocolate Talk: Pastry and Chocolate, Elevating Raw Desserts with Fermentation, Chocolate Science: Creating Low Glycemic Load Desserts and Snacks, Fruit Intelligence: Strawberry, Making a Sourdough Starter, Nina Metayer: Cheffe Patissiere, Viennoiserie Opens a World of Tasty Treats, Ingredient Function: Cocoa Powder, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Reinventing the Classics, New & Notable: Latest Products, Equipment and Books, Claudia Martinez: The Taste of Giving, Expert Tips: Five Tips Five Experts, Japanese Shokupan and Mexican Conchas, Promo Planner, Cottage Life: Winning Customers and Growing your Bakery, NPC: Champions of Pastry, Teacher Feature: Kristin Egan, Yuzu and Pistachio Sponge with Red Fruit by Chef Guillermo Corral, Garden Tiramisu by Gunawan Wu, Pimm’s Petit Gateau by Maxine Scheckter, Brookies by Nina Métayer, The Eye of the Mountain by Mirko Giuseppe Frustaci, Chocolate Raspberry Marble Cake by Killian Guillotin, Brown Butter Mousse by Rebecca Freeman, Crème de Cassis by Robert Gonzales, Boulted Bread, Le Panier, Hani’s Bakery, The Place

Featuring A Bite of Nostalgia, Warmth of A Frost, Karina Rivera, Wedding Cake, Fruit Intelligence: Kumquat, The King of Desserts, Håkan Mårtensson, West African Ingredients, A Spectrum of Options, Adriano Zumbo, Pistachio Bonsai by Pete Garzon, Heirloom Tomato Brioche by Russell Goodman, Paan by Sumant Sharma, Makai Badam Halwa by Sumant Sharma, Noor by Dean Rodrigues, Banana Puff by Adriano Zumbo, Dengo, Origin Breads, Laurent Gerbaud Chocolatier, Noble Bread

Featuring Cuckoo for Coconut Sugar, Vanilla 101, Simple Swaps for Sustainable Baking, Marc Heu, Chocolate Talk, Pierre Zimmermann Gives Life to Old Word Traditions, Maximizing Seasonal Produce in Desserts, Ingredient Function: Yeast, Shining a Light on Better Photography, Enhancing Desserts with Dehydrated Garnishes, Rene Frank, Ubiquitous Ube, Understanding the Lamination Layer Calculation Process, Writing a Cookbook, Yoonjung Oh, Fruit Intelligence, Said M’Dahoma and more!

Featuring The Butter Renaissance, Using Superfoods to Color Raw Desserts, Masaki Takahashi, Exploring the Pastry-Bar Crossover, The Role of Texture in Plated Desserts, Sugar, Chocolate Talk, Michael Laiskonis, The Savory Side of Baking Cookbooks, Tempering Chocolate, Cottage Life, Sourdough in Summer, Crystal Kass, Blooming Companions, Viennoiserie Origins, Shining in the City of Light, Elevated Garnish, Recipes, Places and More!

Featuring Passion Fruit: Dream Ingredient for Pastry Chefs, Katalina Diaz: Phenom-enal, The Inner Architecture of Dessert, Chocolate Science: Understanding the Microwave Heating of Chocolate, Pastry Virtuosity: Umami from Scratch, The Function of Eggs in Pastry and Baking, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: GROUNDed in Tradition, New & Notable: Latest Products, Equipment and Books, Expert Tips: Five Tips Five Experts, Gonzo Jimenez: Humble Jimenez

Featuring Dario Nuti, Simple Sorbet Science, Chocolate Science, Salute to the Savory, Function of Wheat Flour, Chocolate Pecan Tropical Escape, Sanjana Patel, The Elevated Sheet Cake, Organizing the Cottage Kitchen, Promo Planner, Pricilla Scaff-Mariani, How Colder Weather Affects Sourdough Baking, Mark Soliday, Coffee Hazelnut Travel Cake, Chocolate Choux with Praline, Caramel Cheese Cake, Chocolate Caramel Mille Feuille, Pistachio Mini Tarts and Much More!

Featuring Flambé and Brûlée, Jaynelle St. Pierre, Chocolate Solidification, The Future of Pastry, Vanilla 101: Flecks of Flavor, Chocolate Snacking, Toni Rodriguez, EasyPaint Stencil, Expanding your Cottage Bakery Product Line, Philip Khoury, Sourdough: Master Recipe, Great Sprinkle Explosion, Recipes such as Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel, Bebinca, Fluff Bake Bar's Veruca Salt Cake, The Fall 2023, Flowers From Our Garden and more!

Featuring Cones, Cookies & Churros, Jana Lai: Breaking Barriers and Winning in the Male-Dominated World of High-End French Pastry, Chocolate Science: But I Need Just a Little More Tempered Chocolate, Pastry Virtuosity: Classic French Pastry, Business Bites: Equipped to Succeed, Flavor Inspiration: Combos and Technical Tips, Vanilla 101: Whole Vanilla Bean Paste, New & Notable: Latest News and Books, Chocolate Talk: Souffles on the Rise, Five Tips Five Experts, Dinara Kasko.

Featuring Kate Reid, Janelle Copeland, A Date with Dessert, Wafer Paper Wedding Cakes, Controlling Beta Crystal Growth, Chocolate Babka, Vanilla: From Vine to Plate, Key Elements of a Plated Dessert, Business Bites: Frozen Assets, Classic Layer Cakes, Pain Perdu, Porch Pop-Ups, Teacher Feature: Tracy DeWitt, Black Forest, Trio of Chocolate and Crumble, Poached Peaches, Limone e Fragola Mardola, Raspberry Ruby Tart, Chocolate Hazelnut Cremeux, Fraîcheur d’ Agrumes, and more!

Featuring Maurizio Leo: A Sourdough Master’s Quest for the Perfect Loaf, Romain Dufour: Bread, Viennoiserie and The Art of Baking, Maya-Camille Broussard: Sweet Justice, Nicoll Notter: A Rising Pastry Chef with Chocolate in His Blood, Matcha: An Ancient Tea Stars in Contemporary Desserts, Dairy-Free and Delicious Chocolate, Business Bites: Inflation Blues, Pastry Virtuosity: Lines Like Picasso, Apple Pie Pops, Butter of France and much more!

Featuring Julie Jones: Expressing Her Art Through Pastry, Camari Mick: Balancing the Demands of a High-End Restaurant Kitchen, Christopher Curtin: A Chocolatier’s Chocolatier, François Payard: Opens a New Venue, Go for the Gold: Using Turmeric in Desserts, Personalized Desserts with Chocolate Transfer Sheets, Virtuoso Puddings: Spoonable Desserts for Contemporary Tastes, Business Bites: Marketing and Advertising Strategies for Dessert Businesses and much more!