Three years after returning home to open the first Milk Bar in D.C., Masterchef alum and Northern Virginia native Christina Tosi is unveiling a second District location on Wednesday, February 21 at the newly renovated Wharf complex.
When it comes to food television, it’s hard to beat Netflix’s award-winning documentary series Chef’s Table when it comes to sheer beauty and craft. Now, the deliciously binge-worthy program is taking on a sweeter note as it focuses a new season not on the savory but on chefs dedicated to all things pastry.
The second-ever Goop conference did not kick off, as the first one did, with a singing bowl gong or a hyped entrance by its leader Gwyneth Paltrow or even by the “God-like” sound of her mother Blythe Danner’s voice over the loudspeakers.
Los Angeles is a pretty great town for desserts, from the legendary pastry kitchens of chefs Sherry Yard and Nancy Silverton to Dominique Ansel’s recently opened bakery and the sweet catalog of innovative pastry chefs in between.
If you work out on the reg, you probably already know your body needs protein after a workout.
Any fitness junkie knows that it’s important to fuel your body with superfoods pre-workout. And according to SoulCycle, that menu now includes cookies—specifically ones that teem with protein-heavy ingredients like almonds, macadamia nuts, coconuts, turmeric, quinoa puffs, pineapple, and citrus, and also happen to be vegan and gluten-free
It must be the season of giving because Madewell and Milk Bar created an exclusive limited-edition line that includes wearable and edible goodies — for those who love clothes and cookies.
Christina Tosi is excited. And why shouldn’t she be? Last week, Tosi announced that Milk Bar, the company she founded (originally as part of David Chang’s Momofukurestaurant group), that would become a phenomenon in the baking world, received the first round of funding it needs to expand across America.
Christina Tosi spent nine years bootstrapping Milk Bar, turning the whimsical bakery she founded and its soon-to-be 14 locations to profitable growth without taking outside investment.
Think back to your favorite food as a kid. Was it your grandma’s apple pie? Or those creamy mashed potatoes piled high on Thanksgiving?
As Instagram-fueled dessert crazes continue to invade our feeds (and mouths) with highly photogenic — and sometimes over-the-top — creations, we’re taking a look back in honor of National Dessert Day (October 14) at the game-changers (and the knock-offs they inspired) that forever changed the way we think about sweets.
It’s about to get easier to get your Crack Pie fix.
Despite being a dessert that we ritually set on fire, birthday cake is perhaps the most time-honored sweet, marking our individual milestones with an annual rush of sugar and fat that never gets old.
A few months ago, Christina Tosi met a cookie she expected to be meh. “It was called salted caramel crunch, and I thought it was going to be a total snoozefest,” she said.
What exactly is “maximum delicious”? According to Milk Bar bakery’s founder and CEO, Christina Tosi, it’s adding pretzels, potato chips, ground coffee, butterscotch chips, oats and graham crackers to the classic chocolate-chip cookie we all know and love.
Stop by the second floor of The Cosmopolitan’s East Tower for compost cookies, rum-laced cereal milk and more.
“I’m waiting for the day [when] I get the call: ‘Our whole lobby smells like chocolate chip cake. We need you to fix it,’” says Christina Tosi, musing on potentially aroma-bombing the first floor of The Cosmopolitan of Las Vegas.
The city’s favorite whimsical pastry chef, Christina Tosi, has come up with a new version of her popular layer cake for the season. It features layers of chocolate chip and chocolate malt cakes, mint cheesecake, rich chocolate crumbs, and a cookies-and-cream frosting. Need something more bite-size? It’s also available in cake-truffle form.
Cakes from $42, truffles for $16 a dozen, both at Milk Bar, locations throughout NYC;
Christina Tosi is staring down a batch of sample cookies in her Brooklyn, N.Y., test kitchen. She picks up one, inspects it, and then bites into the red-and-white-flecked disc
Some are pastry chefs, like Christina Tosi of Milk Bar in New York, the first baker to reinject rainbow sprinkles into the realm of cool. (read more)