Some of us are scientists, while others are artists. Artists tend to fare well in the cooking department, adding a pinch of this and a handful of that along the way. Scientists excel at baking, ...

Appealing homemade gluten-free bread is a Holy Grail for gluten-free households. Here are dinner rolls made with almond flour ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Ground seeds and nuts are a weeknight cook’s dream ingredient. With virtually no effort from you, they add tons of protein-rich crunch and pack deep, savory flavors. Ground peanuts, for example, can ...

Why Toast Nuts Before Baking? Find out why you should never skip this step for your cookies, cakes and bread. There are two ...

Baked doughnuts have basically taken over the Internet. I understand. The opportunity to indulge in a homemade doughnut without having to heat up a big pot of oil is appealing. That said, I think that ...

The executive chef of New York City's Scarpetta makes a kid-friendly dish from the restaurant menu. The executive chef of New York City’s Scarpetta makes a kid-friendly dish from the restaurant menu.

Nancy Silverton’s twice-baked almond croissants recall the pastries found in pastry shops in Paris, where she studied pastry and baking. Purchased croissants (because there are so many great bakeries ...

Cherries and almonds are a classic combination. The play between the soft fruit and crunchy nuts always gets high marks. In this recipe, they’re scattered throughout a mildly sweet one-layer cake, ...