Some of the best recipe ideas just involve smashing two desserts into one. I mean, what if a fruit pie was actually a cupcake? Or a croissant turned into bread? We’ve dubbed these ideas “mashup recipes,” and they’re some of the most fun to make (and eat!). From doughnut-like cakes to pie-inspired bars, these unique desserts are the best of both worlds. 

Of all the questions we get about sourdough baking (and we get a lot), the most common ones usually revolve around starter: how to make it, how to feed it, and how to know when it’s ripe and ready to be used for baking. Timing the maintenance

Every baker needs a reliable sandwich bread recipe they can keep in their back pocket. Make a loaf and you’re halfway to a week full of toast, sandwiches, and afternoon PB&J pick-me-ups.  

Telling people you’re making your own wedding cake elicits responses that range from “Are you insane?” to “How are you actually going to pull that off?” It’s true, it’s not for the weak, but it’s a unique challenge some bakers (including me!) are willing to take on.  

Not everyone loves cake. And for those people (many of whom are in my own family), a traditional layered birthday cake simply won’t do for their special day. Whether you’re celebrating an avowed cake hater or simply want to change things up at parties this year, we have lots of birthday desserts that aren’t cake, including ice cream, blondies, baked Alaska, and even a giant cinnamon roll.

If you’ve ever dumped a whole bottle of food coloring into a batch of frosting only to be left with a pale pastel hue instead of the deep, vibrant colors you were going for, you know that making bright frosting can be a challenge. That’s particularly true when it comes to natural food colorings, which are typically not as saturated.  

If you’re looking for a new recipe to try this month, we’ve got you covered. Already got your hands on some rhubarb? Add it to chewy bars alongside a handful of white chocolate. Need a fun bread project? We’ve got chocolatey glass bread and authentic New York-style pizza. Eager for strawberry shortcake? We have an easy version that gets a shortcut from a handy flour. Let’s get baking!

Scrolling on Instagram, we’ve noticed an uptick in bakery-style cookies .. only they’re coming out of home ovens, not pastry cases. What makes a bakery-style cookie? They’re jumbo in size (often filling an entire pastry sleeve!) and have thick, gooey centers to boot. Here are our tips for nailing this style at home. 

While sourdough starter might conjure images of crusty artisan loaves, that only scratches the surface of naturally leavened breads. Don’t stop at boules and baguettes; you can use your starter to make fluffy milk bread, chewy naan, airy doughnuts, and much more — check out our full lineup of recipes that take sourdough to unexpected places.

For all their simplicity, macarons can be difficult to make at home. Their light-as-air texture, crisp outer shell, and signature foot rely on good technique. In short, it comes down to how you mix the macaron batter. 

Does anybody actually need this?  

That’s the question my colleagues and I ask ourselves whenever we embark on a new cookbook. We know we can make the book. But to make sure it’s the right book, we first interrogate why anybody would want it. 

When it came to our new pizza book, the question was easy to answer.  

The country of France has provided the baking canon with no shortage of classics. But outside of croissants, éclairs, madeleines, and macarons, there’s still one classic recipe that flies under the radar.

In every episode of our podcast Things Bakers Know, we answer baking questions from our listeners. In our recent episode all about focaccia, one caller asked a very important question: How do I get a more open crumb in my focaccia? Below is an edited excerpt from hosts David Tamarkin and Jessica Battilana.

From biscuits to pie crusts, flaky layers are a goal every baker strives for. And countless tips abound to achieve success, including using ice cold water, folding your dough, and choosing the right butter. The one that pastry chefs and cookbook authors swear by, though? Grating your butter with a box grater.

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, and consider swaps like corn-free confectioners' sugar if you don't eat corn for Passover.) We've got dense and decadent flourless chocolate cake, chewy coconut macaroons, and even popovers made with matzo meal.

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.