DessertProfessional.com Magazine is published by DessertWorld Media, New York, New York. Read more about our print version here.
About Top Ten Honors
Dessert Professional Magazine celebrates chefs in North America annually by awarding Top Ten Honors to chefs in Chocolate, Frozen & Pastry industries, & to Bread Bakers, Cake Artists & Frozen Dessert Retailers.
What is Sweetly Noted?
Sweetly Noted gives our readers notable snippets on what's new, products & trends in Pastry, Baking, Chocolate & Frozen, while Company News keeps our readers up-to-date on events, awards & other company news.
Chocolate "Nougat" pictured.
Find recipes by top chefs from around the world, including signature recipes.
Stay Tuned for Our Next Giveaway!
With the help of our sponsors, DessertProfessional.com hosts contests and giveaways where our readers can participate and win professional grade equipment. Follow us on Facebook and Twitter for notifications.
A refreshing new look for DessertProfessional.com.
An autumn update from the Managing Editor of the online magazine.
A summertime update from the Managing Editor of the online magazine.
A welcome from the Managing Editor of the online magazine.
Welcome to the new DessertProfessional.com
The winners of L'Art du Chocol…
Bean there, done that: Everyth…
Dessert Professional’s Meryle …
Recipes from America’s First F…
"Gelato Master Mario Bacherini…
Fro-Zen by Mario Bacherini.
Vanilla beans gelato, cherry sorbet, pistach…
Tangerine Creamsicle by Megan Potthoff.
Citrus cake, semifreddo, coconut…
Is It In or Out? The Skinny on Frozen Yogurt Today
The winners of L'Art du Chocolatier 2015.
Bean there, done that: Everything Matters.
Recipes from America’s First Family of Chocolate.
Dessert Professional’s Meryle Evans reports back on who won what.
In this issue, Julie and Jimmy MacMillan explore fried dough in dessert.
JMPurePastry's dessert featuring yeast-raised donuts.