Baking

No matter what kind of year you’ve had, this dessert is the way to cap it all off.

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.