Flour

A classic Southern dish of shrimp and grits made hot chicken-style by chef Todd Richards.

These date-filled cookies are a typical Ramadan sweet.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

Galettes were invented to make amateur bakers feel like pros.

The salty, springy bread that looks like the surface of a distant planet. Take us there.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

We created the waffles we've craved our whole lives.

Healthy waffles? They do exist!

We follow the three tenets of traditional Southern cornbread: No sugar added, no flour, and baked in a cast-iron skillet.

This cheesy, lemony twist on traditional latkes was created by Missy Robbins, chef/owner of Lilia in Brooklyn.

Don't pretend like you haven't asked this before.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

Cheesy. Crispy. Make-ahead. These slice-and-bake cheddar crackers are the easiest, tastiest way to kick off cocktail hour.

Across the country, local grain mills are changing pastries for the better.

One writer on learning to love the stuff she spit out as a kid.

The sesame balls will float to the surface before they’re done frying. Use a spider or a slotted spoon to keep them submerged until they’re golden brown and puffed up. This recipe is from Mister Jiu's in San Francisco, CA.

Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

Corn cake three-ways: fresh corn kernels, a little bit of cornmeal, plus crunchy Corn Flakes.

Non-AP flours lend their own flavor to baked goods. Here's how one pastry chef uses them for delicious results.

A salad where one of the main ingredients is cheese? Okay yes.

Pão de queijo, which means “cheese bread” in Portuguese, is a delightful snack from Brazil made with tapioca flour (meaning it's gluten-free) and cheese.

And we've tried a lot of alt-pastas.