Belinda Leong made many kinds of ganache (a rich, smooth chocolate-and-cream mixture) during her time at the venerable Pierre Hermé pâtisserie in Paris. Here, she slow-roasts white chocolate ...

Greg Patent is a food writer and baker from Montana, known as The Baking Wizard. He has published 11 cookbooks, including the James Beard Award-winning Baking in America (2002).