Bread

It would be a mistake to only seek out baguettes in Paris. Here are the other breads worth hunting down

Make sure your eggs and coconut oil are at room temperature for this pumpkin bread recipe: Cold eggs can make the oil seize, making the batter uneven.

For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated sugar to one cup. 

High Street on Market in Philadephia is one of Bon Appétit's Best New Restaurants in America—this video, featuring some of the bakery's best breads, proves why.

There are as many stromboli fillings as there are pizza toppings. Feel free to improvise, but don’t use too many wet ingredients in this stromboli recipe, or the dough will be gummy inside.

Not that this pulled chicken recipe is hard, but you can make it even easier by using a store-bought rotisserie chicken instead of the breasts called for here.

Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

This is the greatest potato bread recipe you'll ever encounter. And you absolutely need a stand mixer to make it.

The only way to make flatbread even better? Grill it.

14 ways to use stale bread, from homemade croutons to breadcrumbs to stuffing.

The warm, buttery, pull-apart 'flaky bread' at Brooklyn’s Glasserie is versatile and easy to throw together

This warm, buttery, pull-apart bread is easy to throw together (just five ingredients) and crazy versatile.

These savory popovers are made with cheddar cheese, which keeps the dessert from veering into overly sweet territory.

Have a little fun with store-bought dough and design a signature flatbread.

A simple, straightforward cornbread that we’d happily serve alongside a bowl of chili on any other day of the year.

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

We make lots of things from scratch on Thanksgiving, but pumpkin purée isn’t one of them. Libby’s is our favorite brand.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.

We recommend using a finely ground cornmeal for these; it will give them the ideal texture.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

Across the country, chefs are amping up their bread baskets, and the results are worth every penny

Briefly baking the cornbread before adding the jam prevents the preserves from sinking to the bottom of the batter.

There's an art to pairing your sandwich fillings with the right loaf: Here's how to make the right choice