Breads, Rolls & Muffins

Marcia Kiesel studs corn bread with sweet, chewy figs and salty feta. Baking it in a cast-iron skillet gives it a del...

Malin Elmlid loves these light, cakey scones so much that she calls them "Raspberry scones that wake me up in a secon...

Gontran Cherrier, who has an eponymous bakery in Paris's 18th arrondisement, spent several years in the pastry kitche...

Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They'...

This "bread" is Tangier's version of socca, the chickpea flour–based pancake of Nice, France, but it's much thicker a...

American farmers harvest more than a million acres of potatoes each year, making it the country's top vegetable crop....

A British staple, crumpets are soft, thick porous breads that are baked on a griddle. Traditionally prepared in ring ...

Heidi Swanson, who blogs about healthy food on her excellent website 101 Cookbooks, shares this lightened bread puddi...

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam op...

Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them wi...

After rolling out this buttery dough, stamp out all different kinds of shapes (Ginna Haravon likes making animal crac...

To make a chunky bread, fold in 2 1/2 cups toasted sunflower seeds, 5 cups soaked and drained dried currants or 6 cup...

The Parker House Hotel in Boston claimed to have invented these famously buttery pull-apart rolls. To create their un...

These long, crispy bread sticks are a lovely accompaniment to any soup, including Mario Batali's vegetable-and-fa...

 Tips from the F&W Test Kitchen

Slideshow: Southern Comfort Foods