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Breads, Rolls & Muffins

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"I've always been a fan of any food high in salt and starch," Grant Achatz says, "and soft pretzels right out of the ...

Maria Helm Sinskey has a strategy for parties: there should be a mix of baked, fried and fresh hors d'oeuvres. Be...

This date-studded quick bread can be made into mini loaves to give as gifts, or it can be baked as a standard loaf fo...

For their delectably crusty and chewy pizzas, Top Chef contestants Betty Fraser and Cliff Crooks adapted a bread reci...

After cooking in Europe and writing and editing in New York, Paula Disbrowe packed her high heels and moved to Texas,...

When she was growing up, Natalie Chanin ate homemade biscuits every day. "Now, I suppose, people don't make them from...

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the bakin...

Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from s...

Swedes eat a traditional sweet called a semla every Tuesday from just before Lent through Easter. It's a soft cardamo...

This bread's long rise creates an assertive, yeasty flavor. The crisp, chewy texture is a satisfying complement t...

This crispy, lightly sweet corn bread, a favorite at Food & Wine, was developed by our Test Kitchen's Grace Paris...

This versatile hors d'oeuvre is made with a simple baking-powder dough that can be rolled out immediately, withou...

For exquisitely flaky biscuits, F&W's Grace Parisi makes sure to do two things: Use lots of cold butter and chill...

The herb-and-cheese combination is infinitely variable: Try cheddar and minced chives or chopped rosemary and Parmesa...

These lightly sweet biscuits are delicious served warm for breakfast, with strawberry or raspberry jam.

With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches...

Pat Berrigan, chef John Besh's father-in-law, spent years perfecting this popover recipe. The secret is the beef ...

Good News Lionel Vatinet developed this hearty bread—a good source of fiber—to satisfy his Eastern European...

Lionel Vatinet sweetens his bread with local honey, which may benefit the immune system and help to combat allergies....

Because the dough for these slightly crunchy cornmeal scones is not rolled, it's less likely to be overworked, re...

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