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.
During the pandemic, home bakers clamored for scaled-down versions of their favorite recipes.
In France, savory cakes salé are served as a light nibble before dinner. They’re remarkably versatile and come together in a snap.
When Gottlieb’s Bakery reopened in Savannah, Ga., I rediscovered a taste of my childhood. But that link to the past shattered with a pandemic, and a death.
As breweries move beyond challenging flavors, they’re taking inspiration from desserts, snacks and candies.
Bread Basket is a new subscription service, offering assortments of breads and cookies from local bakeries.
The bakery Ms. Campbell-Adams founded with her husband has won legions of fans all over the world for the Caribbean-infused delicacy that is its specialty.
Early in quarantine, I ordered a 50-pound bag of flour. It’s gone now, but my sanity has remained.
If you’ve got time on your hands, these recipes are a joy to make.
Yotam Ottolenghi usually leaves the Christmas meals to his husband. But dessert is where he shines, making this riff on the classic bûche de Noël.
Six people who turned their love for food into careers tell us about the flavors that nourish their souls.
Laura Kim shares a recipe for an updated version of a dish her mother used to make to entice her to eat vegetables.
For months, I’ve wanted to spend time with the central character of the Armand Gamache series. Since I can’t, I made these cookies for him instead.
You may not be able to take a day trip to the apple orchard, but you can still bring those beloved treats home.
There are countless ways to invite Paris into your home. All you need is a little creativity. And perhaps a glass of Champagne.
The baker Nora Allen sells her burnished sourdoughs on Ludlow Street.
Six years ago, Norman Jean Roy walked away from his career behind the camera. These days, he’s baking bread.
This gluten-free flour from the chef Thomas Keller’s company can be used, as the brand says, measure for measure.
Here’s what you need to make the end of the meal shine.
From choosing the apples to shaping the dough, Genevieve Ko finds ways to modernize this comforting classic.
They didn’t have an oven. Their apartment resembled Santa’s workshop set up in a dorm room. But two rookie bakers are thriving in Mexico City, where food and entrepreneurism go hand-in-hand.
Harissa and lamb, pork and fennel, and vegan mushroom with leeks and farro make sophisticated fillings for the humble Australian sausage roll.
They’re messy. They’re forgiving. They’re the pastry form we need in 2020.
The show’s comfort viewing status has reached new heights with its latest season, filmed within a coronavirus bubble and with a familiar format, sans social distancing.
Our favorite new books of the season, selected by Food reporters and editors from The New York Times.
A self-taught baker in New Jersey is helping entrepreneurs all over the world, many with not even a schmear of experience, to open bagel shops.
Look to those graham crackers in the back of your cupboard, and put them to use in this simple dessert.
The Hungarian Pastry Shop on Manhattan’s Upper West Side has fed generations of authors and students.
This buttery loaf has a moist, golden crumb, a crème fraîche tang and a texture just as light (or dense) as you like.
The baker Bryan Ford’s pan de coco, made with coconut milk, does not look like European sourdough — and that’s part of the pleasure.
My Cookie Dealer, a bakery that delivers and ships orders placed through Instagram, has fared well in the time of socially distant dining.
Experts weigh in on how to freeze your cake and have some other suggestions for commemorative treats to savor on your one-year anniversary.
Online sales have become blockbuster events as long-sidelined pastry chefs lead a charge toward activism.