This recipe comes from executive chef Paul Lewis of Vinny's, a pizzeria in Houston, Texas.

This seasonal recipe, featuring salted caramel, comes courtesy of Chef Nickey Boyd of Indaco in Atlanta.

Custom fat solutions are revolutionizing the baking world by offering tailored approaches to fat that can significantly enhance the quality of your baked goods.

Domino Dark Brown Sugar perfectly complements the spiced apple filling and crumbly, buttery topping in this seasonal recipe.

According to General Mills Foodservice, a major menu trend for September will be unlocking the potential of biscuits by turning them into desserts.

These scones are a specialty of Big Shoulders Coffee in Chicago.

Courtesy of Valrhona, these cookies are ideal for the fall season.

Chef John Boudovas of the newly-opened Petterino’s Pasticceria in downtown Chicago has reimagined the classic cinnamon roll with his new creation.

These megatrends and classic, beloved brands can help you move more desserts and make more money.

Pillsbury Biscuit Dough takes on the delicious trend of savory umami, with toppings of bulgogi, kimchi and toasted sesame seeds.