Baking

Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.

A plush olive oil cake swirled with tangy passion fruit curd.

Loaded with mix-ins, this loaf makes an excellent breakfast or dessert—or you could gift it to someone you really like.

Making your own crusty loaves is surprisingly easy.

With a crisp crust and fruity filling, pineapple pie is a Philippine bakeshop specialty.

With the sweet and nutty flavor of ube, these cookies taste like they’ve been dunked into a glass of milk.

This tadka-topped focaccia is loaded with crispy curry leaves, black mustard seeds, white sesame seeds, and dried red chiles.

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

With a buttery base and any-jam filling, these simple cookies can be customized to your whims.

These brownies feature a delightful combo of warm spices, black tea, and strong coffee.

Need an elegant dinner party dessert? A quick tea cake? A vacation birthday bake? This chocolaty wonder fits every bill.

You can enjoy these madeleines with just powdered sugar—or decorate them with a colorful white chocolate shell.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.