Baking

Feel free to sub in an equal amount of another liquor, such as bourbon, for this cookies recipe, or omit completely if you’re serving these to kiddos.

There is just no getting around the fact that almond paste is indispensable for these meringue-like cookies; it transforms their flavor and helps them brown evenly. Some brands sell in a tube; others will be in a can in the baking aisle. Using the tube is ideal since the canned might be looser, but either works for this recipe.

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

The short bake time in this recipe isn’t a typo—these cookies should be moist and fudgy in the center, almost like a brownie.

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

Don’t want to use corn syrup in the glaze for this schnecken recipe? Maple syrup works as a good substitute.

Not feeling the squares in this phyllo bites recipe? Use a pizza cutter to cut crackers into any shape you like!

We love the look of the homemade extra-long sprinkles on these whoopie-pie-type cookies, but they take a steady hand and a wealth of patience to shape. Use any store-bought sprinkle in their place.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won’t squash or shred the slices.

The best way to describe the results of this tea cakes recipe? The most tender cinnamon cake doughnut you ever had, in muffin form.

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

A super-easy, no-mixer-needed cookie dough recipe that doesn’t dirty any bowls and leaves plenty of time for the fun stuff—baking, decorating, and eating dough scraps, of course.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They balance out the butter and cream, right?

In this recipe, a few textured and vibrant toppings gussy up a tender, buttery, and ultrasimple shortbread.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

This Dutch baby is great for breakfast, lunch—or really any time.

Sauerkraut is our new secret flavoring weapon. It adds a little bit of acid and funk, and this chicken pot pie recipe proves there are so many other uses for it than a hot dog topping. Check out step-by-step photos here.

This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.

Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

There’s no maple syrup in this pie recipe (not a mistake), but the finished product will remind you of maple-sugar candies thanks to the caramel notes in the brown sugar.

A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.