Baking

You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen. 

Often pressed through a sieve and added to the batter for cakes or cookies, hard-boiled yolks prevent too much gluten from developing without weighing down the batter. The one-two punch of yolks and toasted flour makes for the most delicate, tender cookies you’ll ever taste.

This simple process works for practically any fruit; gauge how much sugar to use based on the fruit’s sweetness, and try cardamom or ginger in place of cinnamon.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.

Re-create Hot Pie’s iconic farewell gift to Arya in honor of your favorite show, Game of Thrones. Be sure to print out the wolf template on an 11x17" sheet and see other GoT-inspired recipes!

Sansa Stark made these desserts one of the most recognizable in Game of Thrones. She deserves a sweet treat after all she’s endured, and so do you. For a Dark Sansa version, pour syrup over the cake, then top with black sesame seeds. And be sure to check out our other GoT-inspired recipes!

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

One of those dreamy cookies that elicits a silent reverence in every chocolate lover who tastes it.

If using beans or rice as pie weights, use a lot.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Use a blue cheese that you like to eat and serve these with butter and jam to play up the salty and sweet pairing.

Juicy, fruit-filled pies call for a baked-through bottom crust.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

Ultrarich and almost custardy in the middle, this is the kind of appetizer you should serve before a dinner of celery sticks.

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Beating the butter and sugar properly (read thoroughly) gives these mini cakes lift, but they will still be moist and marzipan-y in the center.

These fritters are the genius invention of our publisher's mom, Sari Drucker.

This dough will yield enough to make four large flatbreads or eight smaller ones.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.

Five different types of coconut go into our quintuple-threat breakfast (or snack) bars. Nutrient-dense and sweet enough to satisfy even the youngest members of your household.

The garlic knot is all grown up, and it brought mortadella to the party.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

The secret to babka’s mesmerizing chocolate swirl? A double helix twist (don’t worry, it’s way easier than science class).