This month, we’re all about fun, whimsical bakes, from bright green brownies to carrot cake pancakes to a sunny lemon-filled bread. With spring fruit on the horizon, outdoor gatherings starting up, and holidays like Easter and Passover on the calendar, it’s a great time to hit the kitchen — here are 14 exciting spring recipes to make when you do.

You bought a bag of self-rising flour to make biscuits. But after making them, you still have most of that bag left — now what? The good news: You can easily substitute self-rising for all-purpose flour in many of your favorite recipes. And the opposite!

These desserts, made without leaveners or grains like wheat, spelt, barley, rye, or oats, make the perfect addition to your Seder table, and many of them can be customized to fit various dietary restrictions, depending on how you celebrate the holiday. (Check the Baker's Tips at the bottom of the recipe pages for more info.) We've got dense and decadent flourless chocolate cake, chewy coconut macaroons, and even popovers made with matzo meal. You can pick and choose which recipes fit your meal and your way of celebrating, and find your next Passover dessert below. 

I travel to King Arthur headquarters in Vermont about four times a year, and there’s one baking product I bring back from our store every time. It’s not our high-quality vanilla or 

An Easter bunny cake might be the best way to celebrate Easter — it’s a dessert so cute, yet so simple to make. Just look at those adorable ears, that sweet bowtie. And if you’re thinking something this whimsical might be too hard to recreate, think again. All you need are two cake layers, a knife, and some frosting. It’s the perfect dessert for kids and adults alike, and an instant conversation-starter at any Easter brunch.

When it comes to Easter recipes, you have options. You can go for a traditional bread, a classic carrot cake, a lemony pie, or an unexpected dessert mashup. We have all of these recipes and plenty more — including hot cross buns, because no Easter recipe roundup is complete without them. 

A warm slice of toast with a swipe of butter is one of life’s simplest pleasures.

Home cafés are taking over kitchens across the country. As part of this trend, people transform their living room into a café featuring coffee, tea, and snacks, creating a cozy atmosphere where friends can gather and linger — and enjoy good food and drinks while they’re at it.

Sourdough starter only has two ingredients: flour and water. But while water is self-explanatory, you have more options when it comes to your choice of flour. So what’s the best flour for sourdough starter?

This piece is a lightly adapted excerpt from Mia Castro’s new cookbook, Cocina Puerto Rico.

When I think of Puerto Rican desserts, the first that comes to mind is flan — a richer, more flavorful cousin of the classic French crème caramel. It’s a delicate custard made with evaporated milk, condensed milk, and eggs, gently baked in a caramel-coated pan inside a steamy water bath.

If you’ve melted solid chocolate, you know that even a tiny bit of water inadvertently splashed into the bowl can make that beautifully smooth, glossy chocolate “seize,” turning it into a dry, dull, grainy mess. Melted chocolate and water just don’t mix!

Or do they?

This month, we’re going big on flavor. The markets may not be bursting just yet, but we can still lean into bakes that pack a major punch. These include a flaky pastry with a hidden filling of vibrant guava; citrus-laden blondies; and the cheesiest sourdough loaf possible.  

The Big Month of Bread is back!

Last year, we shared a four-week bread-baking plan, designed for beginning your bread journey or just getting out of a baking rut. This year, we’re running it back with four new recipes designed to educate and inspire you, from a protein-packed sandwich loaf to a zingy Middle Eastern flatbread. And as a bonus, all of them have helpful visual guides on the recipe page to make the baking process even easier.

In the baking world, there’s no feat quite as impressive or mystifying as a lofty, cloud-like angel food cake. To successfully achieve a cake that stands tall and proud at home, every recipe will include this one strange trick: Cooling the cake upside down (usually on a wine bottle!) once it comes out of the oven.

Test Kitchen Director Sarah Jampel spent nearly half a year developing a single biscuit recipe. But not just any biscuit recipe.

When I first heard the words “Cookie Butter Whipped Ganache” come out of the Test Kitchen, my ears perked up. Silky white chocolate ganache and the warm, nostalgic spices of Biscoff cookie butter in one? Say less.

The first time someone mentioned “cleaching” in a Test Kitchen meeting, I thought my ears had somehow malfunctioned. Surely that was not a real word. 

Except .. the whispered fear behind it certainly sounded real. And when one of our recipe developers held up a slice of coffee cake, I realized that not only was it real — it was a problem. (Multiple Test Kitchen members have, in fact, referred to it as a “nightmare.”)

Swap the flowers for flour with these romantic Valentine’s Day recipes. Yes, there’s plenty of chocolate, but there are also recipes designed for two and special occasion-worthy breakfasts you can start prepping the night before. Because when it comes to celebrating, there’s nothing sweeter than something baked with love.  

Let’s be honest: Super Bowl parties are 50% about watching the game and 50% about eating the snacks (and that’s being generous when it comes to the football). Whether you’re hosting the gathering or attending one as a guest, give everyone something to cheer about with crowd-pleasing snacks that are perfect for game day. 

It may be the shortest month of the year, but there are plenty of reasons to bake in February. Whether you’re looking for a Valentine’s Day dessert that will make your loved one swoon, planning to make something for the Super Bowl, or just want a recipe for a cozy night in, we have something for every occasion this month.