Baking

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Just as great with coffee for breakfast as it is with amaro for dessert.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.

Psst: They’re not just for bakers.

Soft in the center, crisp at the edges, and coated in cinnamon sugar—everything a classic snickerdoodle should be.

These playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.

Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.

Assembled right in the skillet, no bowls needed.

Jesse and Shilpa chat with fellow editor, and Bake Club’s first guest contributor, Rebecca Firkser, about all things galette, and award the latest Baker of the Month.

Like pretzel focaccia, easy pizza dough, and more beginner-friendly loaves.

The only thing better than a silky, tart Key lime pie? A graham cracker crust that doesn't fall apart when you serve it.

Brown-butter banana cake with banana cream and crunchy vanilla wafers for good measure.

This summery cake from Bake Club just happens to be gluten-free.

Don’t toss that stale loaf. A little water and a hot oven can revive past-its-prime bread in minutes.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

Jesse shares the slightly sticky path he took to this month’s recipe, and pastry chef and entrepreneur Christina Tosi stops by for a chat.

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

Shilpa reveals her roll cake secrets and celebrated author and food stylist Donna Hay joins the chat.

With a jammy ruby-red filling and tender golden biscuits, this showstopping dessert is made for summer.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.