Bake

    Smoked Cinnamon Could Change The Way You Bake

    Smoked Cinnamon Could Change The Way You Bake

    By MAX FALKOWITZ
    Persian kuku sabzi

    All Our Favorite Baking Recipes for Spring

    By SAVEUR EDITORS
    Weekend Cooking Inspiration: In Praise of Danish Bread

    Weekend Cooking Inspiration: In Praise of Danish Bread

    By ANDREW RICHDALE
    Biscuits

    7 Easy Ways to Make Better Biscuits

    By KAT CRADDOCK
    khan plov (chicken pilaf in a lavash crust)

    Bake Your Rice in Buttered Lavash for a Crispy Crust on Every Side

    By MARTHA UPTON
    Baked French Toast with Cream and Eggs (Oeufs au Plat Bressanne)

    Baked Toast With Cream and Eggs May Be the Perfect Brunch Dish

    By KAT CRADDOCK
    Flaky Apple Tart

    How to Make Flakiest Apple Pie of All Time

    By DARYN WRIGHT
    4 Simple Steps to Baking Better Pie

    4 Simple Steps to Baking Better Pie

    By MITCHELL DAVIS AND LAURENT GRAS
    BAKED EGGS

    Bake Your Eggs for Dinner Tonight

    By KATHERINE WHITTAKER
    5 Simple Tips for Better Homemade Eclairs

    5 Simple Tips for Better Homemade Eclairs

    By CRAIG CAVALLO
    Bake a Smoky-Sweet Chiffon Cake with Mezcal

    Bake a Smoky-Sweet Chiffon Cake with Mezcal

    By BEN MIMS
    Chocolate Chip Moon Cakes with Almonds and Spiced Fruit

    Howl at the Harvest Moon(cakes)

    By JOE SEVIER
    NYC to CSA: Zucchini Bread

    NYC to CSA: Zucchini Bread

    By JESSICA SOFFER
    Pecan Sticky Buns

    Pecan Sticky Buns

    By SONYA JONES
    Croatian Rosemary Focaccia

    Croatian Rosemary Focaccia

    By TATJANA CICILIANI
    Brown Butter Tart with Blackberries

    Paule Caillat’s Brown Butter Tart Crust

    By SAVEUR EDITORS
    Menu: A Holiday Cookie Swap

    Menu: A Holiday Cookie Swap

    Perfect Pies

    Perfect Pies

    Building a Black Forest Cake

    Building a Black Forest Cake

    By THE EDITORS
    For Purest Peanut Butter Flavor, Don’t Add Flour

    For Purest Peanut Butter Flavor, Don’t Add Flour

    By JUDY HAUBERT

    Want more SAVEUR?

    Get our favorite recipes, stories, and more delivered to your inbox.

    Subscribe