Baking

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).

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

Bob’s Red Mill makes a coarse cornmeal that’s perfect for these, but don’t stress if you can’t find it. A finer grind will just have less crunch.

Be sure to invert the cake after it's baked while it's still warm; if you wait too long, the oranges will stick to the pan.

Salad, meet pizza. Pizza, salad. The key here is to get the crust as thin as possible when stretching it out.

Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.

This holiday dessert will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table, guaranteed.

Gluten-free but clearly not vegan, for whoever’s keeping track.

This inspired spin on the classic rainbow cookie could make any gingerbread man cry.

The dramatic two-tone look takes a little frosting finesse but isn’t hard to achieve.