Sponge cake is a great way to absorb a bounty of summer strawberries.

Is the panacea for evenly-cooked cookies, or an unnecessary gimmick?

English muffins are typically a somewhat mundane breakfast food. Could a homemade version elevate them?

Can a chocolate chip cookie recipe that uses only egg yolks yield a superior result to a whole-egg version?

Sugar cookies have a simple taste with a broad appeal, but can become dry. Can the classic taste be converted to a moister cookie bar while maintaining some of the distinctive characteristics of the original?

What’s not to love about the combination of chocolate and mint? In this dessert, a fudgy, dense chocolate brownie is combined with a refreshing mint frosting and a rich chocolate ganache.

Many people think they don’t like whole wheat. Is bolted wheat a path to a compromise?

What bagel would a kid (or adult) enjoy more than a chocolate chip bagel? How about a chocolate chocolate chip bagel?

I have been using what seemed to be the perfect bagel recipe for years. Would converting it to sourdough take it to the next level...or ruin it?

Sweet sourdough breads (as opposed to desserts that incorporate starter) are hard to find. Is chocolate the answer?

Buckwheat is often touted as a unique flour, but is it only worthwhile for the gluten-free crowd?

Here is a simple, reliable technique for roasting kabocha that requires no oil, seasonings, or complicated techniques.

A journey to quality sourdough bread takes persistence and patience, but it’s worth it.

Half-moon cookies were a childhood favorite: oversized soft chocolate cookie topped with both vanilla and chocolate frosting. I had been unable to find them for decades and had no idea how to recreate them at home. Until now.

I have had mixed results in recreating truly crusty bread at home. Could a simple clay pot hold the answer?