Baking

Some smart tweaks to this classic dessert include roasting the bananas to deepen their flavor, making sesame wafers, and serving the pudding warm.

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple.

This cake is a legendary (and delicious) Depression-era mistake.

Dusting with garlic powder first, then flour, is essential for a proper rise.

Use this puff as the base for anything from tarts to palmiers to turnovers.

A bread pudding you can have your way.

You can serve these flatbreads as is or wrapped around a filling.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

For an easy make-ahead dessert that’s also a showstopper, look no further.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

Don’t like marshmallow-y meringues? Bake at 200º for about 45 minutes with the door slightly ajar for dry, crispy meringues.

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

These sablés will melt on your tongue.

This crumble isn’t just for seasonal citrus; use it on any roasted fruit, oatmeal, or even yogurt.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

These crackers are gluten-free, Paleo, vegan.....and Whole30.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

So. Much. Cheese.

You may be able to find pre-made everything spice in the grocery store for these palmiers. If not, it’s easy enough to make. Double the recipe and keep it around for topping plain yogurt.

These cheesy bites puff in the oven and taste like gougères, aka fancy French cheese puffs, but this recipe makes them way easier.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

You can create a variety of shapes and colors with a cookie press. We love OXO’s cookie press for this recipe since it has sturdy metal plates and all the parts unscrew easily for cleaning.