Baking

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.

It’s time to make your best pie yet.

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

Jesse and Shilpa chat with Mark Bittman and his daughter Kate Bittman about the art of deep frying.

Our eight go-to varieties, plus how to pick an apple for baking in the first place.

Crisp, rippled edges, chewy centers, and puddles of melted chocolate.

This isn’t competing with a brownie. It’s in a class of its own.

Fall dreams are made of this. Who are we to disagree?

Canned pumpkin, you shouldn’t have!

Crisp, buttery shell. Soft, flaky center. Cry!

A plush fall bake loaded with fruit and topped with cinnamon streusel.

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Buttery, fluffy, and golden brown, with the signature Parker House fold.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Just as great with coffee for breakfast as it is with amaro for dessert.

Claire Saffitz’s cardamom-and-cider-spiked apple pie will rival any bakery version.

Psst: They’re not just for bakers.

Soft in the center, crisp at the edges, and coated in cinnamon sugar—everything a classic snickerdoodle should be.

These playful cookies are reminiscent of St. Louis butter cake, with specks of crunchy rice brittle throughout.

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

An optional pinch of saffron adds a golden hue and subtly floral flavor to tangy buttermilk pie.