Breads

Sweet, downy Milk Bread gets its unparalleled texture from Tangzhong, a milk and flour mixture that is heated on the stove until thickened into...

Once a precious commodity traded on the Silk Road, jewel-hued dried apricots offer a chance to enjoy the delicately tart fruit after their notoriously...

This Concord grape-studded focaccia from Lauren Kasavan bakes up golden and chewy, a perfect starter for any fall dinner party. With a sprinkle of...

In the South, bigger is always better, and these jumbo blueberry-peach muffins are no exception. Doubling down on crunchy texture with cornmeal and the...

Our brand-new issue will make all your fall baking dreams come true. Figs, pumpkins, apples, pears, Concord grapes—they’re back in season and begging for a...

It’s a banana baking bonanza. The decadent secret to our favorite quick bread, cream pie, and upside-down cake? The tropical, sweet banana. Whether stirred directly...

These muffins by Stacey Ballis are really fast to pull together since they use oil instead of butter, which eliminates the need to plan...

Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use...

Zucchini Banana Bread Zucchini brings extra moisture to this classic quick bread, making for a more tender crumb than you’d find in standard banana...

Doubling down on bright citrus flavors with a Lemon Glaze and zesty dough, we top off our sunny scones with a warm cardamom streusel...