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Breads, Rolls & Muffins

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

"I add everything from fresh blueberries to chocolate chips," says Spike Gjerde of the delicious crumb coffee cake he...

"The perfect biscuit dough just barely comes together," says Hugh Acheson. "After it's lightly rolled...

Michael Symon ingeniously bakes his squash and corn bread stuffing in a muffin tin so it cooks relatively quickly and...

At The Bakery, the new branch of Cakes & Ale in Decatur, Georgia, chef-owner Billy Allin serves his airy, chewy h...

A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The m...

Chef Way At Bluestem, Megan Garrelts stuffs her French toast with more than 10 ingredients. Easy Way The home versio...

Chef Way Megan Garrelts needs at least two days to make the rolls. She heats and serves them in mini cast-iron skille...

This is a dead-simple biscuit mix is super-convenient at home or on camping trips. Try using it to make a Smoked Sal...

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

A cast-iron skillet produces a crispy brown crust on this corn bread, though cake pans will work, too. This quick bre...

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

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

“Old Bay isn’t really a Cleveland thing,” says Jonathon Sawyer about the seasoning on these fluffy, buttery rolls, “b...

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

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

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