Baking
Danish Pastry Braid
When Beatrice Ojakangas published The Great Scandinavian Baking Book in 1988, she won a lot of fans—including Julia Child—who asked Ojakangas to be on her television show. There Ojakangas demonstrated how to make this simplified version of traditional cardamom-scented Danish pastry.
Five Spicy Sweeteners to Bake With This Fall
Tis the season to bake with warm, deep flavors—so set that boring white sugar aside and try these sweeteners instead.
11 Ways to Bake an Apple Cake
These moist, fruit-filled cakes are basically autumn on a plate.
Challah Bread
This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.
Do I Really Need to Preheat the Oven?
The answer is: it depends.
How to Find Out If Your Baking Powder Still Works
A simple test can make the difference between flat and fluffy cookies.
It's Time to Get Amped for Fall Baking
When the weather gets cool, the cool get baking. Are you ready?
Can a Smaller, Cheaper KitchenAid Mixer Do It All?
One writer tried the smallest sister and newest addition to the Kitchen Aid family. Was it worth it?
Should I Refrigerate That?
A few tips on which common ingredients to keep cool—and which to keep in the freezer.
How to Cook With Cocoa Nibs
Add these crunchy, chocolatey bites to everything from ice cream to salads.
An Evaluation of (Almost) Everything Pumpkin Spice
Pumpkin spice season longa, vita brevis.
What's the Difference Between Evaporated, Condensed, and Dry Milk?
Are they interchangeable? And how do you cook with them? Here's what you need to know.
The Easy Way to Make Falafel at Home
Skip the deep-fryer and bake these light, crispy fritters instead.
How to Become Addicted to (Baking) Sourdough Bread
Sourdough is more than a recipe. It's a lifestyle, like CrossFit. Except, you know, the opposite.
Huckleberry Muffins
Tart huckleberries add zing to these tender muffins, topped off with a crackly brown sugar–cinnamon crust.
Zucchini Pizza Crust With Lemony Pea Pesto
Zucchini is a surprisingly chameleon-like vegetable—I find myself using it frozen in morning smoothies, pureed in desserts, and, now, grated in pizza crust! Zucchini pizza is a great way to sneak in extra servings of vegetables, and it is naturally lower in carbohydrates and higher in fiber compared with traditional crusts.
Plantain Flatbread With Poached Egg and Honey Drizzle
Think of plantains as the sister to the banana. They’re not as sweet, as they contain less sugar. They’re also higher in starch than most fruits, making them perfect for gluten-and grain-free breads. My favorite part of this entire dish is upon serving: The moment you break the egg white just enough for the golden yolk to spill over, the starchy flatbread soaks up every last bit, leaving you with a nice balance of moisture. The egg yolk is rich and bold, with the added bonus of sprinkled salt and drizzled honey—there’s nothing like it.
The Trick to Sourdough Bread, Without the Starter
This secret ingredient gives some of the tangy flavor and chewy texture, without the hassle of a sourdough starter.
3-Ingredient Cinnamon-Sugar Twists
These buttery, flaky twists have a crispy, warmly spiced glaze.
6 Ingredients to Make Any Bread Better
Here's how to arm your pantry with bread boosters, from sweeteners to seeds.