Bread

This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.

Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

This breakfast-for-a-crowd crams everything good about babka into a hearty casserole: sweet custard, cinnamon, chocolate, and tender slices of bread.

Sweet potatoes lend a soft orange glow and beguiling sweetness to this tray of dinner rolls with its shiny top coat of melted butter.

This sunny mango bread is ultra-moist and bursting with tropical flavor; the loaf is topped with a tangy mango-lime glaze that sets to a glossy finish.

A homemade loaf featuring a crackly crust, loaded with cheese and plenty of fresh chilis.

The simplest flatbread you can make.

This Iranian bread recipe is fluffy and tender, with saffron (and a pinch of turmeric) providing a vibrant color and subtly sweet, honey-like scent.

Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.

Store-bought pita stands in for the more traditional lavash base in this version of lahmacun–a popular street food in Syria, Turkey, and elsewhere in the Middle East.

Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.

If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.

Buttery garlic bread gets a pillowy pull-apart makeover with double the dill.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.

If Easter Bread Grand Prix were a thing, this tender orange-and-lemon-scented bread would be the clear winner.