Baking
Beyond Flour: The Basic Bread-Baking Pantry Ingredients
Take three simple ingredients (flour, water, and yeast), and make them into something beautiful.
Simple Rustic Loaf
An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.
Vanilla Chai Cupcakes
Anybody who knows me knows that I have a soft spot for cupcakes and soy chai lattes, so combining these two creates my own piece of heaven. These cupcakes are moist, tender, and lightly spicy, thanks to the combination of ginger and cardamom. Go ahead and pair with a steaming hot chai latte...you won’t overdo it.
The Best Flours for Baking Bread—and How to Use Them
Even the best bread has only a few ingredients. Here's how to make the most out of them.
How to Make Bread: Glazing, Baking, and Cooling
A loaf a bread ain't nothing but dough until you make it pretty. Here's how to doll up your dough.
How to Make Bread: Measuring, Kneading, and Proofing
You've got flour, a liquid, and yeast. Here's how to measure, mix, and proof them into something magical.
How to Make Bread: Punching Down, Shaping, and the Final Rise
Once your homemade bread starts rising, it's time to start massaging it.
Sorghum and Apple Sticky Pudding
Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.
How to Expand Sourdough Starter for Bread Baking
Once your sourdough starter is active, it's time to bake; but there are a few more steps to ensure your bread is the best it can be.
How to Feed a Sourdough Starter
For the most robust starter, regularly scheduled feedings are a necessity.
The Keys to Baking a Great Loaf of Sourdough Bread
To start off on the right foot, you have to start with a lively starter.
Blueberry Peach Slab Pie
This giant pie makes use of two of our favorite fleeting summer fruits.
Orange-Spiced Rye Honey Cake
Honey cake emerges from its hibernation around the High Holidays in the fall, when honey and other sweet foods are eaten to usher in a sweet new year. But as much as this is an early fall cake for the holidays, its warming spices make it a perfect winter cake that works both for dessert and in the morning with a cup of coffee.
Peach Parfait With Salted Graham Cracker Crumble
A habit-forming graham cracker crumble takes peaches and cream to another dimension.
Savor the End of Summer with No-Bake Cookies
Cookies so simple you don't even need an oven to make them.
How to Organize Your Oven for Better Cooking
Up, down, move it around.
Blondie Sundaes with Fried Walnuts and Candied Fennel
Sometimes the oddest-sounding things are the most mind-blowing. Case in point: this savory, crunchy, juicy, sugary sundae.
Mixed Berry Pie Bars
A bright berry filling and a buttery flaky crust make this hand-held pie totally irresistible.
This Bacon-Lettuce-Tomato "Sandwich" Serves Six
Instead of Individual sandwiches, make a bigger BLT in a casserole dish.
The Summer Alternative to Banana-Nut Bread
Bananas are great and all, but in the summer there's better fruit around and it bakes up (IMHO) even better.