Baking

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

Be sure to rinse the quinoa before toasting or these supercharged bars could end up bitter tasting.

Infinitely better if made with an all-butter puff pastry; we like Dufour.

Why shell out $5 when you can make energy bars at home? Packed with tons of flavor and punch, this DIY super snack will power you throughout the day. The dried prunes in this recipe give the bars a chewy consistency with the ground pistachios function as both a nutrient-rich building block that lends structure and  as a textural element that conveniently contains good fats and proteins to keep you satisfied. Pro tip: Rinse your hands under cool water or give them a quick shot of non-stick spray..…

For a delicate—not brittle—crunch, don’t overbake. It’s okay if the center of the cookie is still pale.

For a high-contrast swirl, go easy when folding in the nut butter. A stroke or two with the spatula is enough.

Because it contains more essential oils, whole grain rye flour can spoil quickly. Store the unused portion in the fridge or freezer.

Yes, the dough is buttery, but replacing the brown sugar with puréed dates is a nutritional game-changer.

These may puff slightly as they bake. For an extra crispy bar press the bars to flatten when they’re still warm using another 8” square pan.

So easy a kid could do it. No, really, let your kid do it.

This could be sweet and mild or more savory, depending on the olive oil you use. It’s all good.

Candied herbs, edible dried flowers, and freeze-dried berries are beautiful decorations for these iced cookie wreaths.

Powdered green tea gives these tender cookies an elf-worthy hue that will stand out, with no icing or decorating needed.

For smaller loaves, divide dough and nut paste mixture into four portions instead of two and bake in four mini loaf pans—for 40–45 minutes.

Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.

Like a potato-y flatbread and great topped with cured fish.

We were inspired to use traditional stuffing flavors in a sweet and savory shortbread with sage and anise. Put these out next to the pumpkin pie.

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager

The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.

This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.

The toasted coconut in the crust lends flavor and texture and complements the curd filling.

Just what we want a gluten-free brownie to be: rich and super fudgy. Beating the eggs and sugar for a long time incorporates air into the batter, making for a crackly crust when baked.