Bread
Chewy Layered Paratha
Chewy, flaky, rich paratha is always a crowd-pleaser.
Homemade Corn Tortillas
The double-flip method makes the tortillas puff beautifully once you get the rhythm.
For More Flavorful Baking, Mill Your Own Flour at Home
Milling your own grains means access to a wider variety of fresh, flavorful flours—and optimized storage. Read on for our guide to the equipment (and grains!) that you’ll need to get started.
How to Make the Best English Muffins You’ve Ever Had
From easy to extra, here are three ways to make English muffins at home, including a quick bread, classic yeasted, and sourdough versions.
The Power of Fresh Flour
The arrival of a new crop of flavor-forward flours is the most exciting development in the world of bread baking since, well, sliced bread.
English Muffin Toasting Bread
This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.
You Know Who Would Love This Coconut-Stuffed French Toast? Your Mom
Add raspberry rhubarb compote, whipped cream or yogurt, and maybe even sprinkles. A day celebrating those who have mothered us seems the time for every flourish.
Sourdough English Muffins
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.
Knead, Rest, Repeat: How Gluten Actually Works
Gluten is a superhero with more webs than Spider-Man. But as a home baker (or pasta maker), how can you get it to do what you want?
Saturday White Bread
This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.
How to Make the Crispiest, Fluffiest Yeasted Scallion and Sesame Bing
All you need is a skillet, some scallions, and a handful of pantry staples.
Yeasted Scallion and Sesame Bing (羌 饼, Qiāng Bĭng)
Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.
Deviled Eggs, but Make It a Spread
The less fussy, just as delicious way to eat deviled eggs on toast.
I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were
Bill Clark’s morning buns are a pro-level pastry that even amateurs can make (with the help of these visual aids and tips).
How to Use Up That Bag of Rye—or Any Other Whole Grain Flour
So, you bought too much whole grain flour, bread baking no longer interests you, and now you're not sure what to do. Come on in, fam, we've got you.
Scandinavian Rye Muffins
Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.
Pistachio Brioche
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.
Break Up With Your Toaster, Pan-Fry Your Bread Instead
Slices crisped in oil add a whole new dimension to your bread-based meals—which, with toast this good, is basically every meal.
Bacon-Cheddar-Jalapeño Muffins
You only need one bowl to mix this easy, cheesy, savory-and-sweet corn muffins.
This Danish Dough Whisk Can Make Any Bread, Cake, or Muffin Better
No more over-mixed batter. No more dough hands.