Baking

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, but 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.

Jesse and Shilpa share their pro tips, plus chat with bagel expert Melissa Weller.

These cheesy biscuits are a dream savory breakfast. Or pile them in a basket to round out any dinner.

Crispy edges, chewy centers, and puddles of chocolate in every bite.

A giant baba au rhum, jiggly tiramisu panna cotta, and more at-home riffs on Italian bakery classics.

This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.

This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.