#baking
59 viral recipes tagged #baking.
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Brown Butter Chocolate Chip Cookies
Deeply caramelized, just-set centers, crackled tops, two-day rested dough. The cookie that ended the search.
bakingmake-aheadweekend -
Pão de Queijo — Brazilian Cheese Bread
Bouncy, chewy, gluten-free cheese rolls with a crackly shell and a stretchy, cheesy centre. Made from tapioca starch — no wheat, no kneading, ready in half an hour.
braziliangluten-freebaking -
Adjaruli Khachapuri — Georgian Cheese Bread Boat
Georgia's showstopper: a boat of soft yeasted bread filled with molten salty cheese, baked until bubbling, then crowned with a raw egg yolk and a knob of butter you swirl into the cheese at the table. You tear off the edges and dip.
georgianbakingvegetarian -
Pastéis de Nata — Portuguese Custard Tarts
Lisbon's famous custard tart: a shatteringly crisp, laminated puff-pastry shell holding a silky cinnamon-and-lemon-scented custard, baked in a blistering oven until the top is scorched in signature dark caramel spots.
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Pizza Margherita — Neapolitan Pizza at Home
The original Neapolitan pizza: a slow-fermented dough stretched thin, topped simply with San Marzano tomato, fresh mozzarella, and basil, baked as hot as your oven goes until the crust blisters. Three toppings, total respect for the dough.
italianweekendvegetarian -
Croissant — Classic French Butter Croissants
The benchmark of viennoiserie: a yeasted dough laminated with sheets of cold butter, folded and rolled to create dozens of paper-thin layers that puff into a shatteringly crisp, honeycombed, deeply buttery crescent. It takes patience and cool hands across two days — but a homemade croissant is a genuine achievement.
frenchbreakfastbaking -
Empanadas — Argentine Baked Beef Turnovers
Argentina's beloved hand pies: tender pastry discs folded around a savoury-sweet filling of beef, onion, cumin and pimentón, studded with hard-boiled egg, green olive and a hint of sugar. Sealed with the signature pleated 'repulgue' crimp and baked golden — a national snack eaten at every gathering, from asados to football nights.
argentinebeefbaking -
Tarte Tatin — French Upside-Down Caramel Apple Tart
The famous French upside-down tart, born of a happy accident at the Hôtel Tatin: apples caramelised in butter and sugar in the pan, covered with pastry, baked, then flipped out so the glistening caramelised fruit sits on top. Burnished, buttery and not too sweet — served just warm with crème fraîche or a scoop of vanilla ice cream.
frenchdessertbaking -
Focaccia — Italian Olive Oil Bread
Italy's golden olive-oil bread: a wet, slow-risen dough drenched in good olive oil, dimpled all over with your fingers, scattered with rosemary and flaky salt, and baked until crisp-bottomed and pillowy within. Forgiving, deeply satisfying and endlessly adaptable — proof that flour, water, salt, yeast and great oil can make something extraordinary.
italianbreadvegetarian -
Börek — Turkish Cheese & Filo Pastry
The Turkish pastry that comes in countless shapes: layers of thin yufka (filo) brushed with a butter-oil-egg-milk mixture and filled with white cheese and parsley (or spiced meat or spinach), then baked until crisp, golden and flaky. From coiled sigara böreği to the soft, almost lasagne-like su böreği, it's a beloved breakfast, meze and street snack across Turkey and the Balkans.
turkishvegetarianbaking -
Manakish — Levantine Za'atar Flatbread
The breakfast of the Levant: a soft round of dough spread with a fragrant paste of za'atar and olive oil and baked until the base is crisp and the edges puff. Sold from bakeries from Beirut to Amman at dawn, manakish (singular man'oushe) is eaten folded and warm — with cheese, fresh tomato and mint, or simply on its own with a glass of tea.
levantineveganbreakfast -
Adjaruli Khachapuri — Georgian Cheese Bread Boat
Georgia's irresistible cheese bread, in its showstopping Adjaran form: a boat of soft yeasted dough filled with molten salty cheese, baked until golden, then crowned with a raw egg yolk and a knob of butter that you swirl into the bubbling cheese at the table. You tear off the crusty ends and dip them into the rich, gooey centre. Pure indulgence — and the most photogenic bread in the Caucasus.
georgiancheesebaking -
Pastéis de Nata — Portuguese Custard Tarts
Lisbon's iconic custard tart: crisp, blistered, shatteringly flaky puff pastry cradling a rich, just-set egg-and-cream custard, the tops scorched dark in a blazing oven and dusted with cinnamon. Born at the Jerónimos Monastery in Belém, pastéis de nata are Portugal's gift to the world's bakeries — best eaten warm, the same day, with an espresso. The blistered, caramelised top is the whole point.
portuguesedessertbaking -
Spanakopita — Greek Spinach & Feta Pie
Greece's classic savoury pie: a filling of spinach, briny feta, herbs and spring onion encased in layers of golden, shatteringly crisp phyllo brushed with olive oil. Spanakopita is a staple of the bakery, the family table and the festive spread alike — cut into squares or rolled into little triangles. The secret is squeezing the spinach bone-dry and brushing each phyllo layer so it bakes up flaky, not soggy.
greekvegetarianbaking -
Baklava — Layered Phyllo & Nut Pastry in Syrup
The jewel of Turkish and Levantine sweets: dozens of paper-thin phyllo layers brushed with butter, packed with finely chopped pistachios or walnuts, baked until shatteringly crisp and golden, then drenched in fragrant sugar syrup (or honey) the moment it comes from the oven. Baklava is a study in contrasts — crisp, buttery, nutty layers soaked just enough to be lusciously sweet without going soggy — cut into glistening diamonds for celebrations and coffee alike.
turkishdessertbaking -
Kanelbullar — Swedish Cinnamon Buns
Sweden's most beloved bake and the heart of fika (the coffee break): soft, springy cardamom-scented buns rolled around a buttery cinnamon-sugar filling, twisted or coiled, brushed with egg and topped with crunchy pearl sugar. Kanelbullar are so cherished they have their own national day (October 4th). Lightly sweet, aromatic with cardamom and not too rich, they're the perfect partner to a strong coffee — and the smell of them baking is pure Swedish comfort.
swedishvegetarianbaking -
Pide — Turkish Boat-Shaped Flatbread
Often called 'Turkish pizza', pide is a canoe-shaped flatbread with a chewy, hand-stretched base and folded, pinched edges that cradle a savoury topping — molten cheese, spiced minced meat (kıyma), sucuk and egg, or vegetables — baked in a hot oven until the crust is crisp and golden and the filling bubbling. Brushed with butter as it comes out and cut into strips, pide is a beloved staple of Turkish bakeries and a favourite during Ramadan, eaten hot and hand-held.
turkishbakingbread -
Macarons — French Almond Meringue Cookies
The delicate, temperamental jewel of French pâtisserie: two smooth-domed almond-meringue shells with the signature ruffled 'foot' (pied), crisp outside and chewy within, sandwiched around a ganache, buttercream or jam filling. Macarons are famously finicky — success rides on precise weighing, properly aged egg whites, the all-important macaronage (folding) and a rest before baking — but the reward is a glossy, sophisticated little confection in any flavour and colour you like.
frenchdessertbaking -
Sernik — Polish Baked Cheesecake
Poland's beloved cheesecake — denser, less sweet and more delicate than the American kind, made with twaróg, the fresh Polish curd cheese, rather than cream cheese. Ground smooth and enriched with egg yolks, sugar and vanilla (and often lemon zest and raisins), the filling bakes on a buttery shortcrust base into a tender, slightly tangy, custardy cake. Sernik is a staple of Polish home baking and the holiday table — every grandmother has her version — and its clean, milky flavour sets it apart from heavier cheesecakes.
polishdessertbaking -
香蕉麵包
The one that uses up the sad brown bananas on your counter. One bowl, a whisk, and a loaf tin: deeply banana-rich, moist for days, with a craggy split top. The riper the bananas, the better it tastes.
bakingmake-aheadbreakfast -
Peach Cobbler
Ripe summer peaches bubbling under a craggy, buttermilk-biscuit top that bakes deep golden and shatters into the syrup beneath. This is the Southern cobbler done right: a true biscuit cobbler, not a dump cake, with peaches that taste like peaches and a crust with real structure.
dessertsouthernsummer -
Blueberry Muffins
Tall, golden-domed bakery-style muffins with a tender, moist crumb, a crackly sugared top, and bursts of real blueberry in every bite. A high-heat blast at the start gives them that dramatic bakery rise, while sour cream keeps them rich for days.
breakfastbakingmuffins -
One-Bowl Chocolate Cake
A deeply moist, fudgy chocolate cake that comes together in a single bowl with a whisk—no mixer, no creaming, no fuss. Boiling water and a full cup of cocoa bloom into an intensely dark, tender crumb that stays soft for days.
chocolatecakeone-bowl -
Simple White Cake
A snow-white, plush layer cake built on cake flour, egg whites, and the reverse-creaming method for the finest possible crumb. It bakes up tender and even, with a clean vanilla flavor and a flat top that stacks and frosts like a dream.
cakebakingdessert -
Easy Sugar Cookies
Soft in the center with delicately crisp edges, these buttery sugar cookies hold their shape for cutouts yet stay tender for days. One bowl, no chilling required, and a foolproof crumb that takes glaze or sprinkles beautifully.
cookiesdessertbaking -
Zucchini Bread
A moist, warmly spiced loaf that hides two cups of grated zucchini inside a tender, golden crumb without a hint of vegetable. Squeezing the zucchini and toasting the walnuts are the two moves that separate a dense, gummy loaf from a bakery-worthy one.
quick-breadbakingvegetarian -
Bakery-Style Banana Muffins
These are tall, domed banana muffins with the tender crumb and crackly, sugar-crusted tops you expect from a good bakery case. Melted butter and a spoonful of sour cream keep them moist for days, while a blast of high heat at the start of baking springs the batter up into a rounded muffin-top crown. The flavor is deeply banana-forward and warm with cinnamon and vanilla, not cakey or bland like the shortcut versions.
breakfastbakingmuffins -
Lemon Meringue Pie
Lemon meringue pie is a crisp blind-baked crust filled with a bright, tart lemon custard and crowned with a cloud of soft, golden-toasted meringue. The filling is thickened with cornstarch and egg yolks so it slices clean rather than running, while the meringue goes on hot filling and seals to the crust edge to keep it from weeping. It is the classic three-part balance of buttery, silky, and sweet-tart in every forkful.
dessertpielemon -
Classic Apple Pie
A true American classic: a flaky, all-butter double crust wrapped around a mountain of spiced apples that bake down into a tender, jammy filling with a clean, sliceable set. A mix of tart and firm-sweet apples keeps the flavor bright and the slices from turning to mush, while a proper cooling rest lets the juices thicken so every wedge holds its shape.
dessertamericanpie -
Fresh Rhubarb Pie
This fresh rhubarb pie packs tart, ruby-pink stalks into a buttery double crust, with just enough sugar and cornstarch to turn their juices into a glossy, sliceable filling. A quick freeze before baking keeps the pastry flaky and shatter-crisp, while a full cool lets the center set so every wedge holds its shape. It's the honest, old-fashioned spring pie: bright, jammy, and not too sweet.
dessertpieamerican -
Rhubarb Cake
This is a classic German Rhabarberkuchen: a tender, buttery vanilla sponge (Rührteig) baked with a thick layer of tart rhubarb pressed into the top. The fruit keeps the crumb moist while its sharpness cuts the sweet batter, and because the pieces sit on the surface rather than folded in, they stay juicy and jewel-bright instead of sinking. It is the kind of unfussy spring cake you slice for afternoon coffee and finish the same day.
germandessertcake -
Homemade Hamburger Buns
These homemade hamburger buns bake up tall and golden with a soft, feathery crumb and a lightly sweet, buttery flavor that holds a juicy patty without turning to mush. An enriched dough of milk, butter, and a whole egg gives them a tender, almost brioche-like bite, while a two-stage rise builds the structure that keeps them fluffy for days. A glossy egg wash and a scatter of sesame seeds finish them like the ones from a proper bakery.
breadamericanbaking -
Strawberry Rhubarb Crisp
This strawberry rhubarb crisp balances jammy-sweet strawberries against tart, tender rhubarb under a buttery oat topping that bakes into golden, craggy clusters. Cornstarch turns the fruit juices into a glossy, spoonable sauce instead of a watery puddle, while cutting cold butter into the oats guarantees a topping that stays crunchy rather than soggy. It comes together in one bowl each, is forgiving enough for a weeknight, and looks impressive enough for company.
dessertamericanfruit -
Peach Crisp
This peach crisp layers sweet, jammy summer peaches under a thick, buttery oat topping that bakes up deeply golden and crackly. A spoonful of cornstarch and a squeeze of lemon keep the fruit glossy and spoonable rather than watery, while cold butter rubbed into flour and oats guarantees crisp clumps instead of a sandy crust. It comes together with one bowl each for filling and topping, and it is best served warm with a melting scoop of vanilla ice cream.
dessertamericansummer -
Oatmeal Raisin Cookies
Chewy in the middle with lightly crisp, golden edges, these oatmeal raisin cookies are warm with cinnamon and studded with plump, juicy raisins. A high ratio of brown sugar keeps them soft and moist, while old-fashioned rolled oats give real texture and a nutty, toasty flavor. A short chill firms the butter so the cookies bake up thick instead of spreading into thin, greasy disks.
dessertcookiesbaking -
Chicken Pot Pie
This is a proper from-scratch chicken pot pie: tender shredded chicken and sweet vegetables suspended in a thyme-scented cream sauce, all sealed inside a double layer of buttery, flaky pastry. Poaching the chicken in the same broth that later thickens the filling builds deep savory flavor, while a quick roux guarantees a sauce thick enough to slice cleanly. It is the ultimate cold-weather comfort dinner, and every bit as good reheated the next day.
americancomfort-foodmain-course -
Buttermilk Cornbread
This is a lightly sweet, deeply tender buttermilk cornbread with a crisp, buttery crust that comes from pouring the batter into a screaming-hot cast-iron skillet. Real cornmeal gives it a warm, nutty flavor and a soft, moist crumb that never turns dry, while the tang of buttermilk activates the baking soda for a fluffy lift. The hot-butter trick is what delivers those golden, craggy edges every time.
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Blueberry Pie
A classic double-crust blueberry pie with a flaky, all-butter pastry hugging a jammy filling of fresh berries brightened with lemon and just enough cornstarch to set into clean, glossy slices. Baking at a high heat first crisps the bottom crust before a lower finish lets the fruit bubble and thicken without weeping. The result is deeply blueberry, barely sweet, and sturdy enough to cut yet spoonable.
dessertamericanpie -
Old-Fashioned Shortcake
This is the shortcake your grandmother would recognize: a lightly sweetened, biscuit-style cake with a crisp, sugar-crusted top and a soft, buttery crumb that drinks up strawberry juices without falling apart. Grating cold butter into the flour and handling the dough as little as possible keeps the layers flaky, while an egg in the dough gives it just enough richness and structure to split cleanly for filling.
dessertamericanbaking -
Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies bake up with crisp, buttery edges and soft, bendy centers packed with old-fashioned oats and pools of melted semisweet chocolate. A high ratio of brown sugar to white keeps them moist and toffee-scented, while a short 30-minute chill lets the oats hydrate so the cookies stay thick instead of spreading thin. One bowl of dough makes two dozen bakery-size cookies that keep their chew for days.
cookiesamericandessert -
Brookies (Brownie Cookies)
Brookies settle the cookie-versus-brownie debate by refusing to choose: each cookie is half fudgy, crackle-topped brownie and half buttery chocolate chip cookie, pressed together and baked as one. The trick is treating them as two quick doughs — a melted-chocolate brownie dough that chills until scoopable, and a classic creamed cookie dough — so each half keeps its own texture instead of blurring into a generic chocolate cookie. The result is a bakery-style hybrid with a shiny brownie top on one side and golden, chip-studded edges on the other.
dessertamericancookies -
Coconut Cream Pie
A diner-classic coconut cream pie: a crisp blind-baked crust holding a thick coconut custard, crowned with softly whipped cream and golden toasted coconut. Cooking the filling with a full can of coconut milk plus whole milk and five egg yolks gives it real coconut depth and a silky, sliceable set, no pudding mix required. A long chill is the secret to clean slices, so the pie is best made hours ahead.
dessertamericanpie -
Apple Strudel
This is the classic Viennese Apfelstrudel: a whisper-thin, hand-stretched dough wrapped around cinnamon-scented apples, rum-plumped raisins, and buttery toasted breadcrumbs. The dough shatters into crisp, flaky layers while the filling stays juicy, because the breadcrumbs soak up the apple juices instead of letting them steam the pastry. A well-rested, oil-enriched dough is the secret — it stretches over the back of your hands until you can read a newspaper through it, no laminating required.
austriandessertbaking -
Buttermilk Pie
Buttermilk pie is a Southern heirloom dessert: a single flaky crust filled with a silky vanilla custard that gets its gentle tang from full-fat buttermilk. A spoonful of flour stabilizes the eggs so the filling bakes into a smooth, quivery set with a delicate golden top, and a partial blind bake keeps the bottom crust crisp instead of soggy. It tastes far richer than its humble pantry ingredients suggest, with a lemony brightness that keeps all that sugar and butter in check.
southerndessertpie -
Meat Pie
A proper British meat pie: savoury minced beef and onion in a thick, glossy gravy, sealed inside crisp, buttery shortcrust top and bottom. The filling is simmered until rich and then cooled completely before it goes into the pastry, which is the trick that keeps the base crisp instead of soggy. Sliced warm, it holds its shape on the plate but the gravy still runs when you cut in.
britishmain-coursecomfort-food -
Cream Puffs
Crisp, golden shells of French choux pastry with airy, custardy hollows, split and filled with clouds of vanilla whipped cream. The magic is in the method: cooking the flour into a stiff paste on the stovetop drives off water and lets the dough absorb enough egg to puff dramatically in a hot oven, no leavening needed. A two-temperature bake sets the crust fast, then dries the centers so the puffs stay crisp instead of collapsing.
frenchdessertbaking -
Baked Kale Chips
Shatteringly crisp, feather-light kale chips made with nothing but kale, olive oil, and salt in a low oven. The secret is bone-dry leaves, a scant coating of oil massaged in by hand, and a gentle 150°C (300°F) bake that dehydrates the kale before it can scorch. You get a salty, savory crunch that disappears by the handful for a fraction of the calories of fried snacks.
snackamericanvegan -
Classic Scones
Tall, golden British scones with a crisp crust and a soft, cloud-like crumb that splits cleanly for clotted cream and jam. A splash of lemon juice sours the milk so it reacts with the baking powder for extra lift, while cold butter rubbed in with light fingertips keeps the middle tender rather than tough. A quick chill before a hot 220°C oven sets the butter so the scones rise straight up instead of spreading.
britishbakingafternoon-tea -
White Chocolate Macadamia Nut Cookies
Soft-centered, golden-edged cookies loaded with creamy white chocolate and buttery, toasty macadamia nuts — the bakery-case classic made better at home. Creaming the butter with two sugars builds a chewy, caramel-tinged crumb, while a short 30-minute chill keeps the cookies thick instead of flat. Salted macadamias are the quiet secret: their savory crunch keeps the sweet white chocolate perfectly in check.
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Banana Cake
A plush, old-fashioned American banana sheet cake crowned with tangy cream cheese frosting — softer and finer-crumbed than banana bread, with deep banana flavor in every bite. Creaming the butter with both granulated and brown sugar builds a light, tender structure, while buttermilk and 400 grams of truly ripe bananas keep the crumb moist for days. It bakes in one 9x13-inch pan, so there is no layering or leveling — just frost, slice, and serve.
dessertamericanbaking -
Homemade White Bread
This is the tall, pillowy sandwich loaf that makes store-bought white bread taste like cardboard: a lightly sweet crumb, a thin golden crust, and slices sturdy enough for PB&J but soft enough to squish. A splash of oil keeps it tender for days, and blooming the yeast in sugared warm water guarantees a strong, reliable rise even for first-time bakers. The dough is forgiving, needs no fancy technique, and turns out two loaves — one for now, one for the freezer.
breadbakingamerican -
Angel Food Cake
Angel food cake is the tall, snow-white American classic made from nothing but whipped egg whites, sugar, cake flour, and a whisper of vanilla — no butter, no oil, no yolks. The crumb is impossibly light and springy, like a sweet cloud with a delicate golden crust. Whipping the whites only to soft, glossy peaks and folding in triple-sifted flour keeps the batter stretchy enough to rise dramatically in an ungreased tube pan, then cooling the cake upside down locks in every bit of that height.
americandessertbaking -
Carrot Cake
A two-layer American carrot cake that stays deeply moist for days, spiced with cinnamon, ginger, and nutmeg and finished with a tangy cream cheese frosting. Oil instead of butter keeps the crumb soft even straight from the fridge, and finely grating the carrots lets them melt into the batter so every bite is tender, never stringy. It mixes in one bowl with a whisk — no creaming, no fuss.
dessertamericanbaking -
Banana Cookies
These old-fashioned banana cookies are soft, pillowy drop cookies that taste like the best part of banana bread in handheld form. Creaming the butter with both white and brown sugar builds a light crumb, while a full cup of mashed ripe banana keeps every bite moist and fragrant. Because the batter is loose and cake-like, there is no chilling or rolling — just scoop, bake, and cool.
dessertamericancookies -
Texas Sheet Cake
Texas sheet cake is a thin, ultra-moist chocolate cake baked in a big rimmed pan and flooded with warm fudge-pecan icing while the cake is still hot. Boiling the butter, cocoa, and water blooms the cocoa for deeper flavor and melts the sugar into a silky batter, while buttermilk keeps the crumb tender. Because the poured icing fuses into the top layer as everything cools, every square tastes half cake, half fudge.
dessertamericanchocolate -
Rhubarb Muffins
Tender buttermilk muffins studded with pockets of tart, jammy rhubarb and finished with a crackly cinnamon-sugar top. The tang of the buttermilk plays up rhubarb's brightness, while brown sugar and oil keep the crumb moist for days. Tossing the diced rhubarb in a spoonful of flour keeps the fruit suspended in the batter instead of sinking, so every bite gets its share.
breakfastbakingspring -
Blackberry Cobbler
A Southern-style batter blackberry cobbler where a vanilla-scented batter is poured over melted butter and the sugared berries are scattered on top — as it bakes, the batter rises up and around the fruit into a golden, crackly-edged crust with a custardy middle. Pouring the batter over hot butter (and never stirring) is what creates those caramelized, almost fried edges people fight over, while a spoonful of cornstarch keeps the jammy berry pockets from turning soupy.
dessertamericansouthern -
Peach Pie
A classic double-crust peach pie: juicy summer peaches sliced thick and folded with brown sugar, cinnamon, and a touch of nutmeg, all sealed inside a flaky all-butter pastry. Draining the macerated peaches and thickening with cornstarch keeps every slice sliceable instead of soupy, while a hot-start bake on a preheated sheet pan crisps the bottom crust right through. The result is bronzed, bubbling, and tastes like August in a pie plate.
dessertamericansummer -
Sugar Cookie Dough
A soft, buttery cut-out dough that rolls like a dream and bakes into pale-gold cookies with crisp edges and tender middles. Creaming the butter only until smooth — not fluffy — plus a full hour of chilling keeps the whipped-in air to a minimum, so your stars and snowflakes hold their sharp edges instead of puffing and spreading. The vanilla-almond flavor is classic bakery-case sugar cookie, sturdy enough for royal icing but delicate enough to eat plain.
americandessertbaking