Chocolate Bunnies and Lambs
How to Make Chocolate Bunnies and Lambs
An Easter menagerie.
Ganache
How to Make Ganache
Ganache is one of the easiest—but easiest to mess up—recipes in the fundamental pastry canon.
Brioche
Brioche is a pastry of French origin that is similar to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
No-Knead Crusty White Bread
No-Knead Crusty White Bread: our 2016 recipe of the year
No-knead bread is a trend that's stayed hot for over a decade. In recognition, we've just named No-Knead Crusty White Bread our 2016 Recipe of the Year.
How to Bake Bread While You Sleep
How to Bake Bread While You Sleep
Making a cross between brioche, a toasted croissant, and the best Hawaiian roll you've ever had.
Whole Grain Dinner Rolls
Whole-Grain Dinner Rolls: share the bread - and this recipe
We love it when our readers share their recipes, as Sharon Daley does here. Her whole-grain dinner rolls and bread are moist, soft, and packed with flavor.
The Nordic Cookbook
Biota
Cherry Pie
Cherry Pie: a tasty family tradition
It's always a good time for cherry pie, but we cannot tell a lie, we're making this one in honor of Mr. Washington.
Chocolate Chip Cookies
Cookie chemistry: a simple path to chocolate chip cookies with the texture you crave
How to take a basic chocolate chip cookie recipe, make a few simple tweaks, and create your favorite: chewy, crunchy, or crisp. Cookie chemistry!