Pound cakes have long been a staple for most home bakers, but when it comes to yeast cakes, hesitation often sets in, and ...

Ancient Romans had a seemingly predictable diet for pre-refrigeration days made up of mostly cereals, legumes and meats with ...

Keep an extra ball or two of this easy master pie dough in your freezer for great pies any time. Get the recipe at Food & Wine.

This buttery, flaky, ring-shaped pastry is a beloved classic in the Midwest. Danish kringle is the perfect sweet treat for ...

If there's one place where carnival is really sweet, it's the Seebichlhof in Kraig. Marlies Ruhdorfer conjures up the ...

This milled whole wheat sourdough discard hot cross buns recipe offers a healthier twist on a classic favorite. The freshly ...

1. Take a large mixing bowl, measure out the water, and then add it to the bowl. Add the sugar and yeast and stir into the ...

The original recipe ... pastry (without filling) to avoid the dreaded soggy bottom. Once assembled, the citrus tartlets should be kept in the fridge. They’ll stay crispy for two days. For the ...

Brushing the surface of the dough in this focaccia recipe—from The Everyday Vegan Cheat Sheet cookbook—with a baking soda and aquafaba mixture alkalizes the exterior, producing a richly caramelized, ...

Anytime I’m asked to write about breads that use dry yeast, I can’t ... sparked my newest sourdough recipe. It follows the same steps as the brioche mother dough I shared earlier this month ...

January can be something of a slog for home cooks. The excitement and extravagance of holiday cooking is in our collective rearview mirror, and with fresh green vegetables at a minimum, we’re ...