A Great British Baking Show alum rethinks a fluffy Scandinavian classic.

Frozen or stale, those forlorn baguettes and leftover sourdough slices are not a lost cause.

How Eastern European baking tradition collided with a very American ingredient.

Chances are, you already have everything you need to make this "pie."

Every home cook needs a finishing sugar.

Permission to put blue cheese, chives, and even anchovies in your shortbread.

For a crunchier crust, plant your dough in a clay pot.

Dump hot water on your cake and watch it crackle.

For maximum streusel effect, just flip the script, and the cake.

A one-bowl recipe that turns a heap of apples and a brown-butter batter into a custardy, craggy-topped cake.

A bamboo basket is great for dumplings, but even better for this impossible-to-overcook cake.

Cooking with the whole lemon can be a revelation—skin, pith, juice, and all.

Pile it high with crispy mushrooms, briny anchovies, and creamy, salty cheeses.

With its heady aroma and dramatic knots, the Swedish cardamom bun is worth getting behind.

If you’ve got sliced bread, an oven, and some almonds, you can make something even better than French toast.

Once you’ve perfected toasting your butter, add it to pudding, drizzle it over ice cream, and pour it onto slices of fresh tomato.

Simple and adaptable, everyday snacking cakes are perfect for chiseling away at over the course of a week.

How one pastry supply shop survived cutthroat neighborhood development, and Amazon, by winning over thousands of home and professional bakers.

Two Los Angeles chefs sought pastry perfection and found it an hour’s drive outside of Tokyo.

Beyond just bread loaves, “mother” adds a sour kick to babka, pancakes, pie crust, and more.

What began as a post-industrial shortcut for busy housewives is still a respectable—even lovable—standby.