Recipes
Recipes by Ingredient
Recipes by Course
Recipes by Cuisine
Recipes by Season & Occasion
Techniques
Culture
Features
Cookbook Club
Trends
Shopping
Product Reviews
Shopping Guides
Saveur Selects
Subscribe
Newsletter
Print
Stockists
baking
This Pastry-Filled Feast May Be the Best Way to Celebrate the End of Passover
By
MICHAEL HARLAN TURKELL
Honey-Drizzled Crêpes (Moufleta)
By
RUTH STULMAN
Flourless Pistachio Cakes with Rosewater
By
RUTH STULMAN
I Used to Be a Baker, and This Is the Only Bread I Miss Baking
By
KAT CRADDOCK
Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper
By
KAT CRADDOCK
Brioche
By
KAT CRADDOCK
Italian Easter Bread (Pane di Pasqua)
By
KAT CRADDOCK
Pull-Apart Bread with Chorizo and Parmesan
By
KAT CRADDOCK
ADVERTISEMENT
AD
AD
Brioche Buns with Sweet Corn, Cheddar, and Cilantro
By
KAT CRADDOCK
Afghan Naan with Nigella Seeds
By
SAVEUR EDITORS
Meskhetian Khachapuri (Meskhetian-Style Georgian Cheese Bread)
Caramel Chocolate-Chip Cookie Cake
Epic Dinner Party Dishes, Tips, and a Heavenly Dessert
By
SAVEUR EDITORS
Chocolate-Caramel Tart with Crème Fraîche and Sesame
By
JASON PFEIFER
What It’s Like to Break Bread in the Desert
By
LESLIE HSU OH
How One British Chef Is Bringing Traditional Savory Pies Back into Style
By
DAN Q. DAO
The Challenges of Baking at Sea
By
SHANE MITCHELL
6 Mail-Order Panettone Actually Worth Eating
By
ALEX TESTERE
Here’s Where to Eat Paris’ Best Cookies
By
SARA LIEBERMAN
Salt Baking is the Key to Juicier Birds, Meats, and Seafood
By
JEFF KOEHLER
Salt-Baked Sea Bream with Allioli
By
SAVEUR EDITORS
Salt-Baked Cornish Game Hens with Shallots and Orange Sauce
Double Chocolate and Candied-Ginger Cookies
Chocolate-Meat Cookies Are This Sicilian Town’s Specialty
By
CORAL SISK
1
2
3
4
5
…
9
Want more SAVEUR?
Get our favorite recipes, stories, and more delivered to your inbox.
Subscribe