Baking

The second rise is key to the finished pie’s texture; if baked too soon, the dough will be firm and too chewy. Make sure it feels floppy, with plenty of puffy air bubbles.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

If you can't find candied chestnuts, simply toss them in the cocoa with one tablespoon of brown sugar (no need to glaze them first).

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

This amazing soufflé from Måurice Luncheonette is cakey on top, pudding-y on the bottom, tart all the way through.

The caramelized milk jam makes for a decadent little sandwich, but these cookies from Måurice Luncheonette are amazingly good simply eaten on their own.

Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

This is the greatest potato bread recipe you'll ever encounter. And you absolutely need a stand mixer to make it.

Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add this nutty and sugary French pastry from Maurice to the list.

Says Del Posto pastry chef Brooks Headley of these crisp, buttery-sweet biscuits, “Serving them hot is all that matters.”

Loaded with oats and bananas, this is a great treat to have on hand after soccer or baseball practice.

Use store-bought meringues and skip the first step, if you prefer.

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it’s baked in one big circle and bathed in tarragon-infused butter. You might never go back.

This sweet and salty nut-and-seed brittle will send granola packing. Serve for breakfast or as a simple dessert.

Don’t peel the peaches; simply rub off the fuzz with a damp paper towel.

A hit of marjoram gives this summer classic an herby back note. (This recipe was developed with IBM's Chef Watson.)

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.

Like a glorified, oversized blueberry muffin. Earn extra points by using Maine’s wild blueberries and offering vanilla ice cream on the side.

Master the wondrously light, streusel-like topping of this bubbly baked summer fruit crisp.

Call all your vegan friends! This incredibly moist, expertly spiced carrot cake is worth throwing a party for.

Semolina flour is ground from durum wheat and is usually used to make pasta; toasting it deepens its flavor, and its fine grain yields a tender, custardy cake.

Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.

Adding almond flour to the pastry dough makes for a super-tender, toasty-looking crust.