Flour

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

These chewy, lightly sweet, sesame-filled rice cakes are a star of the Korean mid-autumn festival known as Chuseok.

This rustic, subtly sweet Korean rice cake gets its deep roasty-toasty flavor from roasted soybean powder.

These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

Inspired by Indian bhajia, these actually crispy fritters feature a hint of coconut for a subtle sweetness. 

Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.

This is a rare case in which just one crispy, veggie-packed pakora IS indeed enough. 

This highly portable cornbread filled with salty, creamy feta is an ideal companion to any BBQ, potluck, picnic, or other summertime gathering.

This battered and deep-fried potato patty on a bun is the carb-on-carb-on-carb snack of our dreams.

With a little help from a bag of chickpea flour, you can turn any vegetables in the fridge into an impressive meal.

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

It's the ticket to fluffy, tender, tall cakes.