August calls for recipes that celebrate summer’s final stretch, from juicy stone fruits to peak-season tomatoes. Whether you’re baking a fudgy zucchini cake, whipping up a no-churn ice cream with the kids, or making a golden cobbler for backyard dinners, these recipes capture the flavors and fun of late summer. Here’s what to bake this month.

If a perfectly baked loaf of crusty artisan bread is your goal, then a Dutch oven can yield excellent results. These heavy-duty lidded bakers give your bread incredible oven spring, a reliable “ear,” and a crackly, blistered crust.  

You probably know that there are different styles of measuring cups for dry and liquid ingredients, which help ensure the most accurate measurements possible. But how do they differ? And how important is it really to use the right cup for the right ingredients? While we prefer to weigh ingredients for baking, sometimes that’s not always possible. Here’s why using different measuring cups for different ingredients matters, and how to use them the right way.

I love to bake and also live in a household of one, so I can rarely make it through a loaf of freshly baked bread on my own before it goes stale (or worse: moldy). To avoid throwing the ends of my lovingly made creations in the compost, I rely on my freezer to keep them fresh. Eating half a loaf of bread fresh and then freezing the rest for later is a helpful strategy to waste less and savor the entire loaf at your own pace.

I'm currently in the middle of my summer of sandwiches: I’ve been noshing on plenty of PB&Js, lots of overstuffed subs, and a healthy number of banh mi. 

But there’s one area where I’ve fallen criminally short, and that’s ice cream sandwiches. Thanks to a tip from ice cream expert and cookbook author Pooja Bavishi, though, I’ve found a new way to cool off this summer and keep up my sandwich streak. And it all starts, naturally, with sandwich bread.

In the past 12 months I’ve made more pizzas than in any year of my life. From crispy tavern-style pies to thin Roman slices, it’s been a steady march of slices as my colleagues and I bake up a new cookbook all about pizza (served hot in April of 2026!). 

You put a lot of effort into creating a beautiful homemade pie, and it’s finally cooled and ready to cut. What type of knife will yield the best slices — no broken crimp, no ragged sides?    

People don’t talk about it, but July is actually one of the best months to bake. The market is overflowing with fruit that shines in everything from cobbler to shortcakes, plus there are opportunities to bake something on the grill or enjoy childhood favorites outdoors. Here’s what you should bake (or in some cases, freeze!) this month. 

I love my

Every bag of King Arthur flour proudly sports a “Certified B Corp” logo on its side. But what exactly does that mean? And why does it matter? Read on to find out.

If you’ve only made simple American buttercreams before, attempting a Swiss or Italian buttercream — which are made by first beating egg whites or meringue powder until fluffy and voluminous, then beating in butter bit-by-bit — can feel daunting.

There are a handful of things I bake once or twice a year, and then there are the recipes I make on repeat. My freezer is never without frozen balls of our Chocolate Chip Oatmeal Cookie dough, for example, and at least once a month (or more often, if I’m being honest) someone in our house makes a batch of brownies.

With fresh blueberries reaching their peak, it's time to start baking them into muffins, pies, cakes, and more.  

Whether you’re adapting your recipes to use less eggs or don’t want to make another grocery store run, we have you covered. We’ve got plenty of egg-free recipes — including cheesecakes, cookies, and even Swiss buttercream (!) — that deliver all the flavor and texture you want without having to crack a single egg. (And for even more, check out our collection of vegan recipes.) 

If you’ve ever baked a batch of cookies, then you’re probably familiar with the usual first step of the process: bringing a stick or two of butter to room temperature. Because of its soft texture, room temperature butter is easier to cream with sugar until light and fluffy, a step that aerates the dough and contributes to the final texture of your cookies. 

What can’t frangipane do?