Little Debbie’s best item (sorry, Zebra Cakes) is worth re-creating—and, dare we say, improving—at home.

Benjamina Ebuehi’s latest cookbook takes a minimalist, unpretentious approach to butter, sugar, and malted milk powder.

Tartine cofounder Chad Robertson’s latest cookbook makes the case for sourdough leaving the loaf and entering tortillas, pizzas, and fresh pastas.

Dorie Greenspan’s newest book embraces the versatility of a buttery bread dough, frozen puff pastry, and the savory side of baking.

The molasses cookie’s basic formula has endured for almost 200 years, but there’s always room to spice it up.

A simple, snacky, not-too-fussy cake is always there for you.

To Americans, the leaf is a symbol of unhealthy habits, but in the Peruvian Andes, it’s a source of nutrients, energy, and flavor in food and drinks.

Cookbook author and TV star Nadiya Hussain is giving the classic bakes the refresh they deserve.

A make-ahead batch of sheet pan streusel will give your improvised crumbles, yogurt bowls, and ice cream scoops a pastry chef polish.

A baker’s secret weapon, quality poppy seeds can add a nutty, musky earthiness to breads and cakes.

Ambitious cookie bakers are set on extending the tradition well beyond the holiday season.

The eggy Jewish bread may be centuries old, but a handful of enterprising (and extremely online) bakers have changed the game forever.

The delicately layered French dessert gets a hit of passion fruit and a touch of molasses.

It may fade into the background of bechamels and batters, but white pepper can be the subtle difference between a good spice cookie and a great spice cookie.

One of the hottest debates on the internet revolves around chopped bars versus chips and cookie-to-chocolate ratios. 

The 200-year-old company has managed to stay in touch with America’s baking habits, from skillet pizzas to pandemic cinnamon buns.

Craggy shards of hand-chopped chocolate have taken over our cookies. But what did chips ever do wrong?

The polish of Instagram has come for your Betty Crocker mix.

New York–style cheesecake has left the building. Go ahead—burn it a little.

Not just for prime rib and Parmigiano-Reggiano, cakes of all types can benefit from a little time. Funfetti, included.

The Neapolitan cookie has marbled itself into a baked internet sensation.