Volume 4: Pastry

At New York hot spot Milk Bar, Christina Tosi channels her love of junk food into irresistible treats like cereal-milk ice cream and "crack pie."

Inspired by the orchards and farms of his native Sicily, Corrado Assenza turns out rich gelatos, almond granitas, crispy cannoli and other delicacies.

When a twist of fate left Jordi Roca in charge of pastry at his brothers' famous restaurant, he stunned everyone with his wildly inventive creations.

After rocketing to fame with his avant-garde desserts, Will Goldfarb abruptly left New York for a new start in Bali, land of fresh cocoa and vanilla.