Next door to his sleek restaurant P*ONG, pastry chef Pichet Ong has opened a small, sunlit bakery called Batch. The treats here — little cupcakes, chewy cookies, and cupped puddings — are far more familiar. But the tastes may not be, as Ong leaves out extra sugar, eggs, and gelatin to keep flavors pure and textures light. A refrigerated case displays coconut-calamansi layer cake, rhubarb-crème roulade, and Ovaltine pudding served over sliced bananas with a smattering of caramelized Rice Krispies. But the goodies on the counter have less descriptive name tags, so we asked the sociable chef to give a tour of his inventory. After the jump, a guide to the counter. —Alexandra Vallis

Daniel Boulud was recently invited by Bilotta and Electrolux to create the perfect home kitchen, and the results are on display at the 36th Annual Kips Bay Boys & Girls Club Annual Decorator Show House, at 200 East 66th Street. While a lot of the elements (Japanese cutlery from Korin, Christofle flatware, emersion blender) aren’t in the picture, we asked the chef about the ones that are. Mouse over the pointers to read about them described in Daniel Boulud’s words.

Maury Rubin has more on his mind than pretzel croissants. The chef-owner of bi-coastal branches of the City Bakery has become consumed of late with food miles, volatile organic compounds, and wax-lined coffee cups, those pernicious symbols of our disposable (but non-biodegradable) society. He has just opened the second outpost of Birdbath (code name: Sparrow), his pastry-shop side project that originated as a way to generate cash flow out of the front of his East Village commercial kitchen and has become, according to Rubin, “the greenest food business in the country.”