baking

Pain de mie is characterized by its distinctly rectangular shape and buttery taste. Perfect for toast and sandwiches, it’s traditionally made in a Pullman pan but you can use any old loaf pan.

• (3)
• 30 M
• 3 H, 30 M
• 30

Skillet cake is moist and tender and sweet (not too sweet, though) and sorta like upside-down cake except it’s right-side up.

• Quick Glance
• 15 M
• 1 H
• 6

Who knew Katharine Hepburn was as agile at baking as acting? These brownies make us think maybe she missed her true calling.

• (13)
• 10 M
• 1 H
• 45

This far-from-fussy dessert is gonna satisfy your desire for a subtle red, white, and blue presence this coming weekend. Actually, it’s gonna satisfy in a lot more ways than just that.

• (1)
• 30 M
• 30 M
• 9

Tart rhubarb collides with sweet blueberries to create some serious summer pie envy among strawberry rhubarb loyalists.

• (1)
• 30 M
• 3 H
• 8

Beautiful burger buns. Were ever three words joined in such harmonious sequence? There’s a lot more lovely things to be said about these rich, pillowy specimens of bread awesomeness.

• (15)
• 25 M
• 1 H, 45 M
• 56

David explains how to make classic Portuguese papo secos, the stuff of everyday eating, that essentially look like cherubic little baby buns and have a taste that’s also divine.

• (2)
• 1 H
• 4 H
• 4

We know you’ve always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

• (3)
• 25 M
• 18 H
• 19

A superlative—and unconventional—white pizza with a sheen of béchamel, a trio of cheeses, and a magnificently thin and boldly charred crust. So long, takeout.

• Quick Glance
• 10 M
• 1 H
• 6

One of the best darned chocolate cakes we’ve ever experienced. (Seriously. Would we lie about something as dramatically life-altering as this?!)

• (2)
• 20 M
• 50 M
• 12