Flour

This chicken karaage recipe promises full flavor from a soy-and-sake marinade and combines wheat flour, rice flour, and cornstarch for a super crisp crust.

In the spirit of Hawaiian butter mochi, this head-turning cake requires minimal cleanup and no fancy equipment.

These nutty, chocolaty treats are perfect for anyone who’s lactating—and just as delicious for everyone else.

These mochi-stuffed jujube dates in syrup are the Lunar New Year dessert that’s (almost) too adorable to eat.

Each bite of this luscious, melt-in-your-mouth banana cake is crowned with a crackly sugar crust that’s worth grabbing a kitchen torch to make.

Mochi that’s this soft and chewy (the key is coconut milk!) is practically begging to be paired with a delightfully crunchy peanut filling.

Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.

If you wait all year for apple-picking season then spend all fall baking every single apple dessert, this earthy, nutty apple and rye cake has your name all over it.

Glutinous rice flour gives these coconutty waffles (inspired by the Filipino cake bibingka) their delightfully chewy texture. And although it seems paradoxical, they’re gluten-free, too.

Crispy and chewy, zippy and savory, and eaten by the handful—you won’t be able to stop at just one.

Mushrooms marinated in yogurt to crispy-on-the-outside, tender-on-the-inside perfection meet a toasty naan-like flatbread in this surprisingly simple recipe you can cook entirely on the grill.

Learn how to brighten the table – and your kitchen – with vegan chef Priyanka Naik and Dawn Powerwash Dish Spray

It's the ticket to fluffy, tender, tall cakes.

Extremely plush, fine-crumbed, and dare-we-say moist, this is like the best wedding cake—and you mix it entirely by hand.

It actually tastes like something!

Crispy, fried bhajia are a popular snack across India, and chef Preeti Mistry’s version makes the most of spring produce.

How to protect your precious flour.

This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.

This deeply comforting Haitian meal consists of sos pwa nwa, black bean sauce enriched with coconut milk, served alongside mayi moulen, a creamy cornmeal porridge flavored with garlic and herbs.

This gluten-free cake is decadent and moist, with a surprising soufflé-like texture.

Ricotta adds a buttery richness and bit of tang to this cake, but you can substitute full-fat cottage cheese.

Scones full of the textures and flavors of a granola bar—a hint of sweetness comes from copious dried fruit and a sprinkle of raw sugar.

Einkorn is the great-great-great-great-great-grandmother to all other wheats and has a delicious, bran-y flavor. Let it shine in this shortbread.

This ode to Gullah Geechee cuisine marries crabmeat with corn kernels for a crispy party starter.