Bake (Page 40)

The German Pastry That's Half Croissant, Half Cinnamon Bun (& Better Than Both?)
German

The German Pastry That's Half Croissant, Half Cinnamon Bun (& Better Than...

With Luisa Weiss' Franzbrötchen, you *can* have it all—when it comes to pastries

by:  Sarah Jampel
January 18, 2017
10 Baking Ingredient Swaps That Won't Fail You (or Your Cake)
Substitutes

10 Baking Ingredient Swaps That Won't Fail You (or Your Cake)

Just don't sub black bean purée for flour and expect good results

by:  Sarah Jampel
January 17, 2017
The Impossibly Crunchy Biscotti I Can't Stop Eating
Cookie

The Impossibly Crunchy Biscotti I Can't Stop Eating

They're also chewy, spicy, sweet, and buttery all at once

by:  Posie (Harwood) Brien
January 14, 2017
30 Desserts for Almond Nuts (...Get It?)
Nut

30 Desserts for Almond Nuts (...Get It?)

Treats made with almonds—and their paste, flour & butter, too!

by:  Sarah Jampel
January 11, 2017
Meet the Bread That's Half Raisins, Half Flour
Italian

Meet the Bread That's Half Raisins, Half Flour

What raisin bread goals looks like

by:  Emiko
January 10, 2017
The Cure for Condensation Involves Paper (But Not *That* Kind of Paper)
Tips & Techniques

The Cure for Condensation Involves Paper (But Not *That* Kind of ...

For your cheesecakes, pies, lemon bars, and more

by:  Alice Medrich
January  9, 2017
A Bizarre-Sounding Bread That's a Weird, Wonderful Way to Use Leftover Rice
Grains

A Bizarre-Sounding Bread That's a Weird, Wonderful Way to Use Leftover...

Like banana bread, but with more texture and flavor

by:  Posie (Harwood) Brien
January  7, 2017
17 Take-to-Work Breakfasts Infinitely Better Than Anything From the Vending Machine
Meal Plan

17 Take-to-Work Breakfasts Infinitely Better Than Anything From the Vending...

Sorry, packaged granola bar

by:  Riddley Gemperlein-Schirm
January  6, 2017
Together We Sent Cookies Around the World and Raised over $10,000
Community

Together We Sent Cookies Around the World and Raised over $10,000

We'd say the sixth annual Holiday Swap was a sweet success

by:  Lindsay-Jean Hard
January  6, 2017
A Reason to Make Sprinkle-Covered Cut-Outs Right Now (Really!)
Kids

A Reason to Make Sprinkle-Covered Cut-Outs Right Now (Really!)

Don't put your cookie cutters away just yet

by:  Emiko
January  3, 2017
New to Alternative Flour? Start With These 9 Recipes
Ingredients

New to Alternative Flour? Start With These 9 Recipes

No to all-purpose flour and yes to...

by:  Riddley Gemperlein-Schirm
January  2, 2017
Cookie Bars That Practically Seem like Magic (Are They?)
Cookie

Cookie Bars That Practically Seem like Magic (Are They?)

If you can dream it, you can bake it into layer bars

by:  Posie (Harwood) Brien
December 31, 2016
If You Only Bake One Thing This Year, Let It Be This
Middle Eastern

If You Only Bake One Thing This Year, Let It Be This

The butteriest bread you'll eat in 2017—and 2018, too

by:  Sarah Jampel
December 30, 2016
The Danish That Goes Exceedingly Well With Champagne & PJs
Danish

The Danish That Goes Exceedingly Well With Champagne & PJs

Stay home on New Year's Eve. Do it.

by:  chardrucks
December 29, 2016

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