The Pacific Northwest’s lesser-known jewel, Bellingham, Wash., offers world-class scenery, sculpture and seafood within easy reach of Seattle.
Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know.
Doris Ho-Kane honors Asian culture through her pastries and archival work. But on the weekend, she hits the playgrounds.
The popular Mexican sweet bread, with its seashell-shaped topping, is a delight when prepared right.
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
The passing of a founding baker reminds our writer of what the brand meant, and still does, in its birthplace — banana crunch, polysorbate 60 and all.
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
These creamy finger foods have come in flavors like ham, chicken or fish. But a new generation of chefs is experimenting.
These delectable treats are full of light-bulb moments that educate as much as they impress.
Don’t be intimidated by this marvel of food science: It’s much easier than you think to get the lofty egg whites of your dreams. Melissa Clark explains.
A modern panadería in Long Beach, Calif., is challenging the idea of Eurocentric authority in the fine pastry realm.
The area’s culture revolves around a good pastry and coffee from the diverse selection of bakeries, many of which draw inspiration from the Caribbean and Latin America.
The colorful cake is more than a dessert — it’s the flavor of the city. And a diverse community of bakers is adapting the Carnival specialty to their own tastes.
Dorie Greenspan’s poppy-seed cake is a call back to her childhood and shops that are mostly gone.
Big brunch dishes and holiday-spiced small treats capture the spirit of sharing and can be prepared ahead for effortless snacks.
An employment program near the city of Padua helps inmates develop life skills and earn a substantial wage.
We asked six chefs and food experts to create a list of the most delicious and memorable plates in town.
Squeezed by rising costs, price controls and plunging sales, bakers warn of ruin, while their impoverished former customers line up for government-supplied loaves.
This festive cookie cake is a cross between an American chocolate-chip cookie and an elegant Parisian treat.
Sylvia Weinstock, who died Nov. 22, created thousands of wedding cakes over the years. Four couples share what her confections meant to them.
Adapted from a recipe by Joan Nathan, Batsheva Hay’s preferred iteration of the classic Jewish bread is worth the time commitment.
Baking whole wheat bread can reacquaint us with food that truly nourishes us, argues Mark Bittman.
Bavarian charm, Christmas knickknacks and all-you-can-eat restaurants draw hordes every holiday season to the twinkly streets of Frankenmuth, Mich.
Here’s what you need to make the end of the meal shine.
The sweet Mexican bread is put on altars to honor, remember and feed dead family members crossing over on Día de los Muertos.
Don Guerra, a leader of the local-grain movement in Tucson, is challenging others to reimagine craft baking with an eye toward its Latino and Indigenous roots.
In her new monthly column, Genevieve Ko shares easy, streamlined recipes, like handmade crisps and cookies, so you can feed your loved ones (and yourself) effortlessly.
A pillar of California’s pioneering food scene, he worked at Spago and was a founder of the renowned Campanile and La Brea Bakery.
Looking for new ways to get their food to customers, chefs are reinventing their dishes as retail offerings — and it can be tricky.
Jack Phillips, whose previous refusal to bake a wedding cake for a same-sex couple made its way to the Supreme Court in 2018, violated the Colorado Anti-Discrimination Act, a state judge found.
The Girl Scouts faced two major problems during the last year: diminished membership and a pandemic that made in-person cookie selling a risky proposition.
Once again, a period of turmoil has generated a new wave of professional bakers.
This gâteau d’Hélène recipe from the 1970s is just as elegant and delicious today as it was decades ago.
As restaurants struggled last year, many chefs survived by selling food directly to customers, an age-old practice that is now shaping the future of hospitality.
At home in sweet and savory buns alike, enriched dough is a baking utility player. Let Claire Saffitz lead you to flawless results every time.
A serendipitous trip in the Basque Country led Dorie Greenspan to this irresistible dessert.
In 2006, it changed the face of baking. Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and Mark Bittman’s revolutionary recipe.
Faced with the task of turning around a nearly bankrupt supermarket chain, he made private-label merchandise fashionable.
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
A 117-year-old nun in France made me think it might be.
Mini Melanie in Brooklyn ships colorful layer cakes nationwide.
Kosterina’s new cake is festive for spring, covered with a layer of confectioners’ sugar or gussied up with sorbet.
West Coast bakers are driving a great bagel boom, producing some of the most delicious versions around and finding ways to expand during the pandemic.
Filled with coconut and dried cherries, these breakfast treats from Frenchette Bakery are wholesome enough for breakfast, and sweet enough for dessert.
While some of New York’s most celebrated kitchens are dormant, Winner, a takeout-only cafe in Brooklyn, has flourished.
Kimberly Camara, whose wildly popular pastries have Filipino flavors and themes, takes the day off to be with her family.
Your future self will be grateful for instant homemade treats from your own kitchen.
At dozens of microbakeries in apartment kitchens, laid-off chefs are flexing their creativity to meet the city’s demand for cheer and calories.
Stuffed or topped with the likes of sugared coconut, pecan pie filling or salted pretzels, these brownies are not about subtlety.