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. 

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.