Pastries

These mini tarts are double sealed for extra insurance.

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.

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.

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

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

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

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

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.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

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.

Using a cookie cutter as a guide to shape and form the scones instead of rolling and cutting them out ensures tenderness.

These buns can be assembled the night before, needing only a final rise before baking. This is part of BA's Best, a collection of our essential recipes.

It's Bring Your Kid to Work Day here at Condé Nast, so naturally we invited the children into our test kitchen for a tasting. Turns out, those pint-sized judges are pretty harsh (yet sophisticated!)

Like a cinnamon-sugar doughnut in muffin form. You’ve been warned.

Making this pastry is worth the effort.

Prefer a different berry? Feel free to swap it in.

If you have aged provolone, which can be quite salty, reduce the kosher salt in this herby scone recipe to 1 teaspoon.

At Alma, Los Angeles, these airy beignets are topped with yuzu kosho, a spicy condiment made with yuzu (an aromatic Japanese citrus), chile, and salt. Though not the same, we got great results using lemons.