Baking

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...

When topping pies like this Margherita, less is more, especially with sauce.Slideshow: More Great Pizza Recipes

Thomas McNaughton gives classic sausage-and-olive pizza a tangy twist by adding piquant capers and pecorino sardo, a ...

These elegant cookies have pink peppercorns that are not only pretty, but great counterpoints to the sweet cookies an...

Pastry chef Caitlin Freeman arranges thin slices of nectarine on a meringue shell filled with pastry cream to create ...

These light pastries are filled with a terrific pistachio-studded pastry cream and topped with a creamy glaze. Slide...

Seasoned with black pepper and a sprinkling of Maldon sea salt, the warm biscuits are delicious sandwiching a fried e...

Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip ...

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste ...

This puffy, custardy pudding is like eggs, bacon and French toast, all in one dish. It’s also superb the next day. Zo...

The trick to these crisp, chewy bagels is the poolish, a fermentation starter (also known as a mother dough) made wit...

Baker Peter Endriss makes his rye with a wild yeast starter that gives the bread a wonderfully tangy and complex flav...

“My great-grandmother made the best Parker House rolls,” says Michael White. Her secret ingredient: instant potato fl...