Baking

Miso sugar: also excellent on popcorn or in place of brown sugar in barbecue dry-rub recipes.

Bespoke cones beg to be filled with homemade ice cream, don’t you think? Here’s our recipe for True Vanilla, along with some easy variations.

The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.

For this cream puffs recipe, if you don’t have any pastry bags handy, cut off the tops with a serrated knife and carefully spoon in the pastry cream.

When properly baked, the puffs should have a firm but not crusty exterior, and a moist but airy center.

Cold butter is critical for flaky doughs, as the super tender crust of this pie proves. 

Is this birthday cake a project? Yes, it certainly is. But you can tackle it one component at a time and work well in advance of party day. Watch the video here.

This recipe for the triangular filled sweets eaten during the Jewish holiday of Purim yields tender, buttery cookies.

Thinner links of merguez sausage are ideal for these nibbles, but if you can’t find them, just halve larger ones lengthwise into quarters before wrapping in pastry.

There’s nothing like a moist, fluffy, berry-streaked cake to make any weeknight (or, um, weekday morning) feel special.

We like this textured, molasses-tinged loaf with a mix of seeds, but you can simplify by using a larger amount of just a couple of them.

This buttery, saucy delight of caramelized apples, flaky puff pastry, acidic apple cider vinegar, and floral vanilla beans is a true revelation.

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

Baked lemon bars will be stable and set at room temperature. Unbaked bars should be refrigerated until ready to serve, otherwise the lemon curd will soften. This is part of BA's Best, a collection of our essential recipes.

The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.

The toffee mixture will harden as these cool, transforming into a snappy, crunchy layer that holds everything together.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

If you’re not a lamb person, ground beef will also taste great.

The unsung hero of this dish? The nutty-sweet garlic.

As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.

The ribbon of brown butter plays a raw cookie dough role in the center of these pecan blondies.

Rolling out the dough between sheets of parchment paper means it won’t stick to your pin or tear.

The chicken and leek meld together as they cook in the filling.

If you don’t have a kitchen torch, time to treat yourself. They’re inexpensive and super fun to use—and you can’t make this dessert without one.