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In our latest podcast, we talk to self-taught baker and blogger extraordinaire Cenk Sönmezsoy about how came to give up his office job to do what he loves.

Oh yes we did! We battered and deep-fried a childhood classic and then pronounced it magnificent. We think you will, too.

This year's gift basket is filled with sausages, cheese, salt cod, pastes, snacks, and sweets. Plus my Taste of Portugal spice blend. Happy holidays!

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

These perfect little meringue cookies sandwich a dreamy whipped cream filling and are so airy they literally dissipate into nothing but loveliness.

A Tuscan tradition we learned from Italian winemakers that's essentially flatbread baked with grapes that turn magnificently jammy and sweet and lovely.

We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.

This cake is nothing short of extraordinary. It's delicately flavored with white chocolate and has a dreamy crumb.

A classic. And it's even better than we remembered. And we mean that in the best possible way, moms.

It's a pie! It's a tart! It's a crumble! This crumble pie with a pastry crust, a boozy and oozy plum filling, and a buttery, crunchy crumble topping is a mutant combo in the best possible way. Perfect for late-season stone fruits.

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

Of course, you can slice into a perfectly ripe watermelon and start snacking. But have you ever thought about all the other ways to eat that juicy fruit?

A keto-friendly, low-carb, gluten-free riff on the Asian classic that lacks nothing in appeal yet is crazy underwhelming in terms of its carbohydrate load.

Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.

This apricot daiquiri will erase your outdated notion of the daiquiri as a cloying girlie blender drink. And it'll exponentially up your summer entertaining game.

Buttery and crumbly in the best possible way, these crazy easy bars have all the taste—but none of the fuss—of the classic linzer tart.

Far easier to make than you might imagine. And unspeakably more flavorful than anything you can find that's store-bought.

As buttery and airy as brioche but with a far weightier responsibility than its breakfast chum, challah ensures a sweet new year in Jewish tradition. We'll break bread to that.