Baking
Ruby Moukli serves scones made (almost) as they are at Balmoral, the royal residence in Scotland.
One bite of these banana mac pancakes with coconut syrup will leave you dreaming of the land of aloha.
Bowen Close serves a grown-up banana bread with nutty whole wheat flour and browned butter.
A delicious kid friendly no bake cookie from Grace Cherubino of Food Corps.
Warning: These chocolate crackers are quick to make and very, very addictive. Consume at own risk.
Ruby Moukli with the cupcake you need to serve mother this Mother’s Day.
Priya Mahadevan incorporates the super healthy and fatty avocado into one of her favorite bread recipes.
Even if you’re not a skilled bread maker and baker, these buns will make you want to bake them on a daily basis.
Sweetened, dried currants are blanketed with a flaky pastry in this traditional family recipe, paired with its perfect carbonated counterpart.
This cupcake is sweet, tangy, and earthy. Because it’s egg-based, it is extremely moist and fluffy.
Kelsey Hilts with a nutrient-dense snack that can satisfy any sweet tooth craving.
Making puff pastry certainly isn’t neuroscience, but it definitely is one hell of a workout.
Even Jessie Chien’s lifelong dislike of bananas can’t keep her away from banana bread- this banana bread, in particular.
A moist and sweet sponge cake balanced with nordic berries, topped with a chewy malt and barley caramel.
A simple bread with a great crumb that never fails to evoke warm memories of childhood through smell and taste.
Nothing beats a good, moist, cinnamon flavored muffin. It’s like biting into a piece of cinnamon bliss.
A spicy cake filled with almond paste, covered in coloured icing and topped with rich buttercream.
Christine Curran serves up a fresh batch of gluten free morning glory muffins.
A comforting cake for a crazy day, a bad week, or just as a delicious treat.
Chewy granola bars are an incredibly easy recipe that can serve as a tasty breakfast or snack.
Olivia Caminiti adds all her favorite ingredients to create the ultimate muffin.
Whole wheat and flax seeds impart a wonderful nutty aroma to the crackers, while giving a crunchy bite and texture.
Moist and supple bread to the core is what fresh pumpkin puree does to this…
An acquired taste to many, Sanjeeta Kk has a way of making this plant taste delicious.
A crumbly and spicy, honey-soaked biscuit finds satisfaction with a home-brewed Oatmeal ESB.
Zita Nagy shares the recipe for Kalács, a classic sweet Hungarian holiday bread.
Polvorones are crumbly cookies found across Latin America, Spain and The Philippines.
Olivia Caminiti gets introduced to the tradition of eating a sweet bread pudding for breakfast.
Sukanya Ghosh finds herself in a situation where she must bake a carrot cake before the world ends.
The thought of Easter bunnies munching on carrots makes Kelsey Hilts think of this delicious carrot cake.
Schiacciata ubriaca is a unique specialty of the Island of Elba: a “drunken” cake, boozy with the island’s own red dessert wine.
Schiacciata is a typical Italian Easter sweet bread, popular in most of the Tuscan region.
This bread is traditionally baked in Croatia during Easter holidays. It is sweet, rich, soft, foamy, light and beautifully flavored.
A rich and sweet bread filled with dried fruits and almond paste, traditionally served in the Netherlands during Easter.
These Easter cupcakes are fresh, bursting with citrus flavor and filled with lemon curd – perfect for warm days ahead.
These delicious muffins are so rich that they hover precariously on the boundary between muffins and cupcakes.
Touching delight for adults and kids these über cute bird shaped bread rolls are a perfect spring breakfast treat.
These delicious muffins are healthy enough to be served for breakfast, featuring wheat germ and dried berries.
Suzie Castello with an Irish inspired Brazilian bread. Or is it the other way around?
Profiteroles are the foundation to a variety of different pastries from gougéres to French wedding cakes.
A deliciously chewy and delightfully flavorful peanut butter cookie with no flour.
Dig into Amie Valpone’s Vegan Pecan Pear Crisp recipe – it’s vegan, healthy, delicious and sure to please all tastes.
Sawsan shares one of her favorite quick bread recipes along with a few basic technical notes to guarantee your success in making quick bread every time.
Instead of baking the caramelized mangoes with the usual sponge cake batter, here, they are paired with a golden yellow cake.
Today is St. David’s Day, and since St. David is the patron saint of Wales, Ruby Moukli celebrates with a classic Welsh tea cake.
Queijadas is Rochelle Ramos’ favorite Portugese way to accessorize an espresso.
Nothing in the world is wrong with brown butter cupcakes for breakfast on your birthday.
When you love someone, sometimes you do things for them that you don’t totally understand.
Croatian jelly doughnuts are traditionally baked throughout February, during carnival time.
This gluten-free, refined sugar-free recipe lacks nothing in texture and has a toasted, golden flavor to boot.
An assortment of wholewheat breads bursting with warmth and flavors.
Heart cake pops are the perfect treat for Valentine’s Day and they make a fun holiday project for your kids.
An Indian inspired version of the tres leches dessert that uses almond milk instead of the three milks.
There’s nothing like cinnamon sugar pull-apart bread on a cold morning. Plus it’s fun to make.
Macaroons made from egg whites, sweetened condensed milk, and coconut, then dipped in chocolate.
Serve these lovely cookies after dinner with a cup of coffee or tea.
These gorgeous pear gingerbread muffins are perfect for cold and lazy winter days.
Cardamom and Indian sweets were happily married, till they met saffron. The rest, as they say, is history.
This lovely cake is a beautiful blend of nuts and citrus. Dig in.