Baking

Most cakes are leavened with baking soda or powder, but here Richard Blais uses a siphon to add air to batter. Then h...

Thomas Keller cooks whole fish in a salt crust to keep it moist, then serves it with a chunky zucchini-basil pistou—P...

Ligurian olive oil is ideal in this lovely, light cake, because it’s more delicate and buttery than many other Italia...

Chef Jamie Malone of Sea Change in Minneapolis bakes a whole fish in a salt crust, which makes it insanely moist, del...

“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of frui...

Brown butter, made by warming butter in a skillet until deeply golden, adds a wonderful nutty flavor to this chunky, ...

These delicious summery fruit crumbles are served in individual cast-iron dishes and topped with a crisp, buttery str...

This is a giant, crowd-pleasing cake, layering light, white cake with fluffy, rich chocolate ganache. Slideshow:...

These buttery pull-apart biscuits are lightly flavored with lemon and cardamom. Slideshow: Amazing Breads and Bis...

Top Chef winner Kristen Kish adds ground pistachios and nutty brown butter to her adorable little cakes, based on a c...

On Top Chef, Kristen Kish’s winning menu included fennel pollen olive oil cake. She makes the simplified version here...

These muffins are crisp on top with light, fluffy centers and plenty of big juicy blueberries. They’re terrific sprea...

Using rich Pernigotti cocoa powder, which has a higher fat content than most, F&W’s Grace Parisi created chocolat...

High-quality pasta makes a big difference in this decadent dish: The shells retain their beautiful texture instead of...

For a fantastic white pizza (made with no sauce), Thomas McNaughton tops his amazing crust with creamy fontina, salty...