These biscuits are the perfect nibble for a cocktail party or afternoon tea. Light and crispy, they have a lovely depth of flavor.

Bruschetta rubbed with garlic and loaded with tomato are de rigeur summer fare. Pile heirloom tomatoes on the toast for a twist on the classic.

These torn pieces of bread absorb the oil and butter through slow cooking resulting in croutons that are very crunchy but bursting with the flavor.

Shirley Corriher, the doyenne of all things food science, offers up her recipe for gloriously golden popovers, along with some foolproof baking secrets.

Traditionally sold on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet, mildly spicy, and richly tender with milk and eggs.

Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.

Sour. Sweet. Crunchy. Tender. This savory bread salad is full of contradictions, including how something so straightforward can taste so complex.

Pao de queijo, Brazil’s favorite cheese rolls, are chewy, cheesy puffs made from manioc starch. They’re great on a buffet table, as a snack, or a starter.

These mini airy puffs are made with sharp Cheddar cheese and chives. For a little bit of spice and heat, dry mustard and cayenne pepper are mixed in.

Serve this cheddar corn bread with chili or ribs. The whole corn kernels and jalapenos make the bread’s texture way more interesting. Use a snappy Cheddar.

Bagels–true, chewy, malty bagels–aren’t just a New York thing. They’re easy to make at home and better than bagels you can buy from the freezer section.

Rich, buttery, ladylike scones are laden with bacon, scrambled eggs, and Cheddar, making sure there’s gender equality with a manly man breakfast in every bite.

These crackers are filled with all kinds of cheesy goodness, dry mustard, and a hint of cayenne pepper for heat. Can you say addiction?

Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.

More nuanced than gingerbread and incomparably better than fruit cake, this French holiday tradition is fragrant with cinnamon, cloves, ginger, fennel, and honey.

Panettone, traditionally served at Christmas, is gussied up here with cranberries and pistachio but. The panettone are made in small molds or coffee cans.

Gingerbread pancakes, a perfect holiday treat, are filled with warm spices, including ginger. Gingerbread pancakes are a unique weekend breakfast.

Hazelnut thyme matchsticks are thin, crisp crackers made with ground hazelnuts, cheese, and butter. The matchsticks are perfect with soup or as a snack.

Fresh popovers, flavored with ground hazelnuts and zesty herbs, are a Thanksgiving must. Making these popovers is easy because the batter is made ahead then baked off right before dinner.

This bread stuffing with bacon, sage, and onions is the perfect accompaniment to all types of roast Thanksgiving turkeys. It’s versatile and can be made ahead.