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Breads, Rolls & Muffins

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

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

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

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

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

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

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

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

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

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

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