Baking
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Introducing our test kitchen's hybrid baby: It's braided like a challah for maximum babka-y chocolate swirl in every bite.
3.6
(3.58)
Like a potato-y flatbread and great topped with cured fish.
4.3
(4.3)
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.
3.0
(2.94)
Quick
Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.
4.0
(3.8)
“Good for dessert but even better for breakfast.” –Brad Leone, test kitchen manager
3.4
(3.36)
Easy
The creamy sesame seed paste isn’t just for hummus: It’s the secret ingredient in these effortless confections.
3.0
(3.11)
This versatile cake, with a distinct vanilla flavor, is a crowd-pleaser and sure to become a go-to for any festive occasion.
3.0
(3.14)
The toasted coconut in the crust lends flavor and texture and complements the curd filling.
3.0
(3.05)
Easy
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.
3.6
(3.59)
Easy
These cookies will be slightly crisp at the edges if you only chill dough 30 minutes before baking, but chewy if you chill 2 hours. If making ahead and you want a crispier cookie, let dough sit at room temperature 1 hour before baking.
4.0
(4.23)
Easy
Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.
3.7
(3.74)
Easy
You can use this batter as a base and swap in other fruits and spices (say cranberries and finely grated orange zest and ginger) for the blueberries, cinnamon, and nutmeg.
3.5
(3.51)
Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.
4.4
(4.4)
This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.
4.0
(4.04)
Vegan
Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.
2.6
(2.6)
Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
4.0
(3.77)
Easy
Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.
3.6
(3.62)
Quick
Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.
3.3
(3.28)
Easy
This is the pizza margherita of the square-shaped pie. Resist the temptation to add extra cheese; a light hand is key.
4.0
(3.91)
Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.
3.7
(3.71)
Quick
Oil-cured olives are quite salty, and we love their chewy texture, but you can use brined black olives if you prefer.
4.0
(3.89)
Quick
Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.
4.0
(3.92)
If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of BA's Best, a collection of our essential recipes.
3.7
(3.72)
Easy
Shortening makes for the flakiest pie crust. But you won’t miss the buttery flavor—there’s plenty in the filling.
4.0
(3.92)