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.

The combination brings back after-school memories of comfort in a mug.

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 internet’s favorite baker shows us how to improvise with confidence.

Shrikhand is one of India’s simplest, sweetest desserts made with yogurt. There’s a flavor for every mood—from saffron to mango to rose.

It’s not just for kids, doesn’t require an oven, and, for some, it’s even high art.

Yossy Arefi has some ideas for that pile of ripe peaches on your countertop.

Layer it with gelato and crushed cookies, or just pile it into a glass with a spoonful of whipped cream.

The salty-sweet baking trinity makes for pleasingly savory banana breads, pancakes, and much more.

Paradise is just a pineapple away.

A sweet, textured soup made from coconut milk and tapioca pearls is all you need to end the meal.

Swap coffee for matcha, and the Italian classic takes on a whole new persona.

The chestnut-tinged French pastry found a new home, and a few new colors, in postwar Japan.

From the raspberry coulis-clad iterations of the ’90s to the brown sugar-roasted pineapple toppings of today, panna cotta has always found a way to keep up with the times.

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

How Claudia Fleming's chocolate caramel tart-and the book that immortalized it-changed pastry forever.

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

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