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In some parts of the South, cooks prefer corn bread that's slightly sweet, to counterbalance the salty, smoky flavors of vegetables stewed with pork.
If you can't find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results.
Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.
This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).
Bake these Turkish spiced lamb and tomato flatbreads on a heated pizza stone in the oven so that the crust and topping cook evenly.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
This cardamom-spiced bread is eaten with coffee or tea in Finland.
These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of Lent.
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
This recipe, from the Carmack Fish House in Vaiden, Mississippi, uses an overleavened batter to produce a crisper outside shell that encases a miraculously moist, oniony center.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This creamy-centered corn bread pudding rises like a soufflé.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion.
There are as many recipes for these delicious, bite-size savory pastries as there are Russian cooks.