Baking
Recipe Themes
- Cooking Methods
- Cuisine Types
- Dish Types
- Holidays & Occasions
- Meals
- Recipe Types
- Seasons
- Servings
- Spirit Category
“In Japan I got into all different flours, like roasted soy flour,” says Stella Parks. “Then I thought, Why not use n...
“I am obsessed with the chèvre from Texas’s Pure Luck Farm,” says Laura Sawicki. “I love how well it pairs with ...
This buttery cornmeal cake contains more than a half-pound of toasted almonds, giving it an excellent, nutty flavor. ...
Oenotri's warm chocolate budino is a luscious cross between cake and pudding. Oenotri pastry chef Jennifer Archer ser...
One of Sera Pelle’s tricks for making these deep-chocolate vegan cupcakes so moist and rich: she mixes avocado and co...
Naomi Pomeroy likes cooking with dried fruit because it’s easy to keep on hand. “Fresh fruit goes bad so quickly,” sh...
“Cocoa nibs taste like this cool mix of chocolate and espresso,” says Joy Wilson. The bitter nibs give this Pavlova a...
Michel Nischan’s supermoist beet cake is layered with a silky, rich whiskey custard.
“I love making cookies without an oven,” says Joy Wilson. Because they’re not too sweet, she calls these “breakfast m...
Seattle chef Tom Douglas uses brown butter for an indulgent nutty flavor in this fun twist on a classic white cake.
Can’t find what you're looking for here? Try our recipe search:
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere