Baking

Bake something unforgettable this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Silky filling, flaky crust, a whisper of spice: This is pumpkin pie done right.

Warm, cozy, and plush—and the cream cheese frosting doesn’t hurt.

A rich and tender pumpkin cake that uses a whole can of pumpkin puree. No stand mixer needed and ideal for holiday gatherings.

Classic crumb cake meets bouncy pumpkin mochi cake for this season's dessert mashup.

This seasonal take on a Puerto Rican favorite adds pumpkin purée and a touch of warm spice for an autumnal flair.

In a taste test of Nielsen-Massey, Heilala, McCormick, and more, which vanilla reigned supreme?

Nutty and deeply chocolatey, these brownies just so happen to be gluten-free.

Olive oil gives these cookies robust, sophisticated flavor (and makes them secretly vegan).

Melty American cheese transforms into a silky gravy (yes, really) to make the base for this pastry-clad turkey pie.

Try Komal’s pan de elote recipe with fresh corn and rice flour; a Mexican sweet corn cake topped with silky corn whipped cream.

Crisp through the center, these honey-oat cookies mimic a classic British packaged treat.

BA Bake Club is back with August’s recipe: Shilpa’s Peach-Blueberry Crumb Pie.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

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

In a blind taste test, there was one clear winner.

We tasted 11 grahams—from classics to gluten-free favorites—to find the best crackers for the whole family.

Get to know the rice flour behind chewy butter mochi, crunchy mochiko chicken, and more.

One technique will give you foolproof, flaky pie crust every time.

Not your grandma’s bran muffins, these fiber-rich baked goods are loaded with dates, almonds, and slivers of dark chocolate.

BA Bake Club is back with July’s recipe: Jesse’s crusty Cheddar Jalapeño Loaf.

The best fruit pie, complete with a brown sugar streusel topping.

Plus, how do they extract it—and what’s the deal with the imitation stuff?

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.