Baking

This warm and cozy baked oatmeal studded with carrots, apples, and raisins is the make-ahead breakfast situation your busy mornings need.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.

The shape of pastry tip you use for this churros recipe is very important. If the tip isn’t closed, or rounded off, the churros may break as you’re frying them (we used size 845 tips).

Imagine if a cinnamon roll and a pound cake had a fluffy little baby, and that baby got drizzled with cream cheese icing. Thanks to Jocelyn Delk Adams and her grandmother, this baby is a reality (and we have the recipe).

Freeze-dried strawberries are our new baking obsession. You’ll understand why once you’ve made these strawberry doughnut muffins.

The Filipino dessert layers shaved ice and condensed milk on top of all sorts of texturally contrasting ingredients for a deliciously chewy, crunchy, creamy, sticky, and refreshing result.

Chewy, flaky sesame halva takes these sensational strawberry shortcakes out of the stratosphere.

Blueberries and saffron may seem like they’re from different worlds, but here they come together like delicious star-crossed lovers.

Crunchy phyllo, juicy raspberries, and creamy custard come together harmoniously in this decadent bread pudding-like dessert.

A craveable, shareable, crowd-pleasing pie for every summer picnic and party.

Graham cracker crust lovers rejoice! This glorious fruit-filled galette is for you.

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

We stopped running after ice cream trucks ever since we started dipping chewy, coconut cookie ice cream sandwiches in chocolate.

Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.

These light and eggy cheese puffs are channeling your favorite bar snack.

This simple six-ingredient dessert is vegan and bursting with texture (crispy wild rice crust) and flavor (rehydrated cherries with fresh strawberries for the filling).

Tangy sour cherries meet sweet and pillowy cheesecake in the ultimate spring-to-summer dessert.

Fruity and nutty, creamy and crispy, this Filipino sans rival (that’s “unrivaled” in French) is the most beautiful dessert you’ll make this year.

Packed with oats, coconut, and rich golden syrup, this recipe for the beloved Australian “bikkies” lets you choose your own adventure: chewy or crunchy.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

Buttermilk adds a great tang to this mildly sweet, smooth, and custardy pie with a deep chocolate flavor from chef Deborah VanTrece.

A modern take on the classic poke cake, inspired by Celestial Seasonings Red Zinger tea, with a marshmallow whipped cream frosting.