Breads, Rolls & Muffins

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...

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...

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

Throughout the towns of Emilia-Romagna are little food stands, where piadina (flat bread) is grilled to order and san...

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

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

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

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

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

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

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

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

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...