Baking

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

Using tangzhong—a technique that calls for mixing a cooked flour mixture into bread dough—produces a bread that’s unbelievably soft, sweet, and fluffy.

The coconut-pecan filling stays inside this take on classic German chocolate cake. On the outside? A rich, silky chocolate glaze.

This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result.

A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.

Truly showstopping, Baked Alaska is an exercise in contradictions: the flaming, meringue-coated confection houses layers of ice cream and cake within.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

We combined our favorite elements from the most popular banana bread recipes on our site to create the ultimate version of this sweet, nutty, supremely moist quick bread.

Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.

Bar cookies are always brilliant, but these bars are extra brilliant because salty Ritz crackers add balance to an otherwise strictly sweet treat.

With comforting notes of butterscotch and caramel, butter tarts are perfect when you want something small and sweet, and they require just a few basic pantry ingredients.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface.