Baking

Flaky pie crust meets rich chocolate filling in these handheld French silk pie bars.

Milk bread dough is the secret to these pretzels' extra soft texture.

Freeze-dried raspberries boost the flavor of these raspberry cookies, which are made with a touch of toasty rye flour.

These lemon oat bars are a great make ahead dessert, perfect for holidays, gatherings, or just afternoon snacking.

Have your hot chocolate and eat it too with this cake that's tunneled with marshmallow filling and topped with chocolate ganache and toasted marshmallows.

A generous soaking of espresso syrup is the last step in making this tiramisu-inspired Bundt cake.

These tall and flaky blueberry scones are best when you start with frozen butter, grated on cheese grater.

These easy sweet rolls from Eitan Bernath have a raspberry filling.

We can’t help falling in love with this buttery pound cake that gets its delicate crumb from a legendary baker’s tried-and-true technique.

This easy tart cherry pie recipe highlights the sweet-tart fruit and has a wonderfully flaky double crust.

This recipe, with browned butter for nutty notes, straddles both sides of the savory-or-sweet cornbread debate.

Coconut sugar, which is lower on the glycemic index than standard granulated sugar, gives this diabetes-friendly cheesecake a slightly nutty color and caramel flavor.

This classic recipe for zucchini bread comes from the father of American gastronomy, James Beard, and his iconic book Beard on Bread.

Oat milk and apple cider vinegar are the keys to success in these fluffy vegan blueberry muffins. 

This fun twist on zucchini bread is covered in a buttery Cinnamon Toast Crunch topping.

This fuss-free strawberry cake is perfect for springtime snacking. You’ll want fresh strawberries—this is not the time for frozen.