Baking

Part silky flan, part decadent chocolate cake, chocoflan, or impossible cake, as it is sometimes called, feels like a magic trick, inverting in the oven as it bakes.

This easy Dutch baby pancake recipe comes together quickly in a blender and is topped with salty-sweet maple whipped cream and fresh fruit.

This recipe requires exactly zero skill and provides ample opportunity to be amazed by yourself and the wonders of yeast.

They’re usually interchangeable. Here’s how to make the call.

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

This sturdy almond-polenta cake is a gentle landing spot for fresh figs, and also happens to be gluten-free. Swap figs for plums, raspberries, or blueberries.

This buttermilk layer cake features a cloud-soft crumb and brown-butter-caramel frosting.

A dusting of coarse sanding sugar gives these lemon cookies a sparkle perfect for any occasion.

Eight ingredients, ten minutes of active time, one delightfully fruity summer dessert you’ll remake all season long.

Airy choux pastry replaces the shortcakes in this delicate dessert, giving the fruit and cream more room to shine.

Ideal for fresh blueberries in the summer or frozen blueberries all year long, this fruit-studded coffee cake is a winner any time you make it.

An all-purpose gluten-free blend does the heavy lifting here, keeping the ingredient list short and sweet.

With three times the fruit flavor, this is the only strawberry cheesecake recipe you’ll ever need.

A bit of almond meal gives this ultrarich chocolate cake an airy but toothsome crumb.

Tender, buttery, and pleasantly crumbly, these salty-sweet shortbread wedges studded with toasted pecans are a grownup version of the childhood favorite.

Who doesn’t want chocolate chips in their cookies? A lot of us, apparently.

We'll walk you through each step, from cannabutter to dosing.

Three layers of super moist cake + two layers of creamy pudding = a chocolate lover’s dream.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

We’ve got your new favorite cheesecake recipe right here.

The season’s diamond? Rhubarb, obviously.

This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter.