Flour

Developed for baking in the mountains, this flavorful pound cake is a winner, especially when topped with creamy homemade chocolate icing.

Barley flour, cornmeal, and a hint of grapefruit juice make this easy pie crust extra flavorful. Try it with this Blueberry-Nectarine Lattice Pie.

These shortcakes have a touch of fresh basil for an herbal dimension and some cornmeal to the shortcake for texture. Both additions keep the dessert from getting too sweet and pull the classic dish in an unexpected, modern direction.

A pinch of coriander wakes up the flavor of the blueberries that are smashed into this compound butter. Slather the mix all over buttermilk-cornmeal pancakes, and you’ll never go back.

Butter mochi is a mainstay at any island party: a perfectly chewy, slightly sticky, and just-dense-enough coconut-custard glutinous rice cake.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

The subtle aromatic flavor of azafrán (also known as safflower tea) is wonderful in this nutritious soup with fresh sweet vegetables.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.

This cake has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. Tahini brings pure sesame flavor and a lining of sesame seeds adds a bonus level of crunch.

These mini cakes are dressed in a variety of glazes for a simple—yet sophisticated—springtime snack. Including sweet rice flour and rich sour cream means they’re plush, tender, and wonderfully moist.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

Buckwheat flour adds a deep, earthy flavor to spiced chicken-filled crepes.

Shanghainese enjoy rice balls in both sweet and savory preparations. I love both, so I included them here. All Shanghainese buns and pastries have simple identifiers for telling the difference between sweet and savory. Sweet versions are always round and smooth, while savory ones will have a tail hinting at the filling inside.

In this recipe, the cooked collard greens get finely chopped and folded into the waffle batter for a savory surprise.