Baking

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...

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top. Slideshow: Great Cof...

“In Morocco, people aren’t big fans of desserts,” says Mourad Lahlou. “We eat fresh fruit after lunch, but on a reall...

These sheets of pastry are made with maple syrup and sprinkled with maple sugar, then broken into shards. Slideshow...

In this version of these traditional German spice cookies, the edges are slightly crisp and the middles, soft and che...

“Being a good Hungarian Szegedi—my family’s real last name, which my grandfather changed when he came to America—our ...

Not-too-sweet and pleasantly dense, this is a great cake for any time of day, whether for dessert or breakfast.Slides...

In 1966, Texas housewife Ella Helfrich won second place in the Pillsbury bake-off with this classic American cake, wh...

When Matt Lewis became a baker, he started a quest to re-create the lemon Bundt cakes of his youth. After “a million ...

Marshmallow crème doctored with peppermint extract and confectioners’ sugar makes a speedy filling for these coo...

These warm cheddar-studded breakfast muffins are only slightly sweet, since they’re meant to be spread with a sweet-s...