baking

A cookbook author and fifth-generation Southerner shares their stories in a new compendium of the region’s most defining bakes.

This cookie recipe comes from Duncan Hines, an early-20th-century food influencer of sorts.

The plethora of online cooking and baking inspirations is wonderful, but sometimes recipes benefit from small adjustments to make them healthier.

Chef Jenn Crovato shares a recipe for one of her most-loved desserts, while giving full credit where it’s due: her mom.

Quatre-quarts, a classic cake from Brittany, is simple and delicious.

Chances are your vanilla flavoring is synthetic. Here’s what makes the real thing—the second-most expensive spice in the world—so special.

The traditional Easter treat is soft, airy, and marked with a signature cross of icing on top.

With 4 ingredients, no crust, and no water bath needed, the showstopping dessert is easy to make at home—with a few key considerations.

These super-easy bars sandwich a tangy-sweet raspberry filling between layers of nutty streusel.

Celebrate Three Kings Day with this rich, citrus-perfumed treat from the South of France. Serving it is half the fun.

Creamy, vanilla bean-speckled custard meets buttery, flaky pie crust in flan Parisien, a French bakery favorite.

Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar.

Layers of tender, buttery crust sandwich a rum-spiked pastry cream filling in this traditional specialty.

Bakers love this millennia-old wheat for its complex flavor and impressive nutritional profile. Here are three recipes to get acquainted.

Three tricks to take the classic to the next level.

A cookbook author and fifth-generation Southerner shares their stories in a new compendium of the region’s most defining bakes.

This cookie recipe comes from Duncan Hines, an early-20th-century food influencer of sorts.

The plethora of online cooking and baking inspirations is wonderful, but sometimes recipes benefit from small adjustments to make them healthier.

Chef Jenn Crovato shares a recipe for one of her most-loved desserts, while giving full credit where it’s due: her mom.

Quatre-quarts, a classic cake from Brittany, is simple and delicious.

Chances are your vanilla flavoring is synthetic. Here’s what makes the real thing—the second-most expensive spice in the world—so special.

The traditional Easter treat is soft, airy, and marked with a signature cross of icing on top.

With 4 ingredients, no crust, and no water bath needed, the showstopping dessert is easy to make at home—with a few key considerations.

These super-easy bars sandwich a tangy-sweet raspberry filling between layers of nutty streusel.

Celebrate Three Kings Day with this rich, citrus-perfumed treat from the South of France. Serving it is half the fun.

Creamy, vanilla bean-speckled custard meets buttery, flaky pie crust in flan Parisien, a French bakery favorite.

Classic gingerbread gets a boost—in both flavor and nutrition—from nutty einkorn flour and unrefined sugar.

Layers of tender, buttery crust sandwich a rum-spiked pastry cream filling in this traditional specialty.

Bakers love this millennia-old wheat for its complex flavor and impressive nutritional profile. Here are three recipes to get acquainted.

Three tricks to take the classic to the next level.