Every home cook needs a finishing sugar.

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

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.

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.

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.

Real froyo has a secret—and it comes from a can.

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

The classic Thai combination of creamy coconut ice cream and salty peanuts has become a sundae lover’s muse.

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

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

For Malaysians, it was a chocolate malt milk drink, not Gatorade, that fueled a generation of athletes.

How a furniture store, a sandwich chain, and a hotel became famous for their chocolate chip cookies.

Mastering riz à l’impératrice is a rite of passage for modern pastry chefs. That doesn’t mean you can’t make it at home.

The ice cream bombe is your new party trick.

For three months I lived in a stack of cookbooks. And then I took matters into my own hands.