Baking

Jesse shares the slightly sticky path he took to this month’s recipe, and pastry chef and entrepreneur Christina Tosi stops by for a chat.

Think flag cake—but with crisp puff pastry, whipped cream, and layers of fresh berries.

With a crisp crust, garlicky mayo, and a juicy slice of tomato.

Shilpa reveals her roll cake secrets and celebrated author and food stylist Donna Hay joins the chat.

With a jammy ruby-red filling and tender golden biscuits, this showstopping dessert is made for summer.

Psst: They’re not just for bakers.

Peak season tomatoes, garlic, and cheese, wrapped in a buttery, flaky crust.

Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.

The retro classic gets a sophisticated upgrade with Luxardo cherries.

With ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.

An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.

Fruity olive oil means this fudgy cake will stay moist for days.

Just a few drops can transform a dish—and not always for the better.

Flaky crust, jammy filling, endless sweet-but-tangy flavor.

Tender, moist chocolate cupcakes stained with Earl Grey tea and topped with a brilliant magenta frosting made from fresh blackberries.

Today’s buttermilk isn’t quite the same as its predecessor—and it could affect your baking.

Vodka contributes an extra measure of tender crumb to these flaky-as-can-be biscuits.

A glug of lemon-lime soda gives this pound cake a citrusy zip and tender crumb.

Are you baking with spoiled flour? Learn how to tell and the best ways to keep it fresh.

Jesse and Shilpa answer listener questions and chat with iconic baker Cheryl Day.

An easy one-bowl recipe, no shaping or scoring required.

A generous glug of stout gives this snackable loaf a malty depth.

As energizing as an energy bar, with a much simpler ingredient list.

Like chocolate chip cookies with olive oil and rice crispy treats with tahini.