Chocolate Croissants and Peppermint Mocha Frap

This week’s mission: frozen pastry with magic rising power, and seasonal Frappuccino in a bottle. (By James Norton)

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)

Ham on Rye, Extra Sadism

Is it OK for a restaurant to abuse its customers? (By Helena Echlin)

More Fake Diet Chocolate

This week’s mission: an aerated candy bar. (By James Norton)

Casseroles, Revisited

Modern one-pot recipes, no can opener required. (By Aida Mollenkamp and Regan Burns)

Trashy Breakfast Food Gets Seasonal

This week’s mission: summery toaster pastries and low-cal fruity soda. (By James Norton)

Somebody Took My Lunch!

How to stop office kitchen thieves. (By Helena Echlin)

Modern Florence

Beyond David and the duomo. (By Aida Mollenkamp)

Croissants from Williams-Sonoma are made in the French tradition: light, buttery, and many-layered. They arrive frozen; you’ll need to let them thaw and rise overnight before you bake them. abe1329 has enjoyed croissants in... (By C. Thi Nguyen)

Learn the difference between French and American flour and ways you can substitute for the real thing. (By Aida Mollenkamp)

Some of our dedicated Chowhound up every pastry joint they could find in search of the best almond croissant in the Bay Area. (By C. Thi Nguyen)

The four-month-old bakery Chokolat Patisserie is off to a strong start. (By Mark Hokoda)

Soutine has been quietly turning out some of the city’s best croissants. (By Mark Hokoda)

Hounds recommend the best bakeries. (By Mark Hokoda)

Don’t just use your old stale crusts. (By Caitlin McGrath)