Food photography as a general category can be extraordinarily challenging. Even under the best conditions, it can be complicated to make food look appetizing. The colors need to be right, the background needs to be perfect, and the composition and depth of field need to be spot on. If anything, it's even more difficult to photograph desserts well. Desserts often feature messy sauces and garnishes, cold elements that are subject to rapid melting, and it all has to be photographed quickly and in such a way that it looks tantalizingly irresistible. How do food photographers do it?

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