Baking

Silky filling, flaky crust, a whisper of spice: This is pumpkin pie done right.

Inspired by stuffing, a fully loaded loaf.

Like a fine cappuccino, but make it pie. The big bonus here is the buttery oatmeal cookie crust—which requires zero pie weights during prebake.

Nothing beats a classic apple pie—well, maybe a bourbon caramel apple pie.

A tangy exclamation point to the holiday meal.

For mopping up gravy, piling on leftover turkey, and starting the holiday with something sweet.

Like streusel-topped cakes, caramel-apple cookies, and one dessert made with Cheez-Its.

This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.

It’s time to make your best pie yet.

Think cream-cheese-stuffed muffins, cookies studded with chocolate and pecans, and spice-laden pies.

Jesse and Shilpa chat with Mark Bittman and his daughter Kate Bittman about the art of deep frying.

Our eight go-to varieties, plus how to pick an apple for baking in the first place.

Crisp, rippled edges, chewy centers, and puddles of melted chocolate.

This isn’t competing with a brownie. It’s in a class of its own.

Canned pumpkin, you shouldn’t have!

Fall dreams are made of this. Who are we to disagree?

Crisp, buttery shell. Soft, flaky center. Cry!

A plush fall bake loaded with fruit and topped with cinnamon streusel.

Is there any time of day when a pancake isn’t welcome at the table? What about a Savory Dutch Baby that mixes up in seconds? Didn’t think so.

Buttery, fluffy, and golden brown, with the signature Parker House fold.

This sunny loaf has a citrusy tang and crunchy burst from poppy seeds.

With a puckery curd and buttery crust, these are the bars you’ll make again and again.

Apple pie in doughnut hole form? We’re in love.

Just as great with coffee for breakfast as it is with amaro for dessert.