Flour

When’s the last time a chocolate chip cookie surprised you? This one, which gets its speckled look, earthy, nutty flavor, and chewy middle from buckwheat flour, might just become your new favorite.

Attention, lovers of squishy and chewy foods! This moody-glam dessert packs tons of bold sesame flavor into one super simple one-bowl cake.

This gluten-free stuffing has all the familiar aromatics and flavors baked right into cornbread batter, resulting in a crunchy, craggly, super-savory side dish.

These rye cookies are something like gingerbread, but softer and way more delicious.

The traditional South American cookie gets a twist in this shortbread sandwich filled with coconut dulce de leche.

And even better, you won't have to wash your fine-mesh sieve. 

Imagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. The best of both worlds.

Miso and 100% whole wheat flour add salty-nutty complexity to this super tender crumb cake.

Making one giant pancake instead of a bunch of smaller ones means that everyone can sit down to pancake breakfast at the same time.

Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear.

Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now.

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie.

It's gluten-free, packed with protein, and makes the best savory pancakes around.

Welcome to our 2019 pantry.

Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

For these shortbread cookies, the flavor deepens and the texture improves with time.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

This not-too-sweet quick bread is like your favorite piece of toast in cake form.

Spiced with just enough cinnamon and sweetened with maple syrup, these gluten-free muffins are the breakfast treat of the season.

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

While these mixed citrus tarts bake, the semolina flour in the frangipane absorbs the juices and turns into a slightly puffed, airy layer surrounded by flaky pastry.

A delicious almond crust is the perfect complement to this beautiful, summery berry tart.

A new recipe to make all summer, or hang in MoMA.