Baking

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...

Pastry star Gale Gand layers her phenomenal, high-rising cake with an intensely chocolaty custard and coats it with c...

It’s hard to eat just one of these cupcakes, which combine moist, light chocolate cake with rich, chocolate-caramel f...

This classic Pennsylvania Dutch pie is usually made with molasses. Crown Maple pastry chef Jacob Griffin uses maple s...

Aimee Olexy’s lemony, cream-based scones are light, moist and laced with pieces of chewy candied ginger.Slideshow: Te...

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig fi...

This classic recipe for cream puffs is made with choux pastry and bakes up into airy, tender puffs. Slideshow: Break...

This classic recipe for chouquettes, made from choux pastry, is topped with sugar and bakes up into airy, tender puff...

This classic recipe for gougères is made from choux pastry that's topped with shredded Gruyère cheese. It b...