Baking

We'll walk you through each step, from cannabutter to dosing.

Three layers of super moist cake + two layers of creamy pudding = a chocolate lover’s dream.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.

We’ve got your new favorite cheesecake recipe right here.

The season’s diamond? Rhubarb, obviously.

This light, fluffy, cloudlike cheesecake wants to get cooked at high heat for a burnt, cracked surface that’s rich with flavor.

Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

Quartering and stacking the dough creates lots of flaky layers that beg to be pulled apart and slathered with softened butter. 

Need homemade bread in a hurry? This recipe for tender soft chapatis can be ready in just 90 minutes.

These foolproof, ice-cream-filled choux buns make the perfect dessert for two.

Our best gluten-free chocolate cake recipe combines oat and rice flours for a tender fudgy all-occasion dessert. The pudding-like frosting is just a bonus.

Jammed with mix-ins, including dried sour cherries, these flourless oatmeal cookies are wholesome and chunky with a warm, rounded hint of cinnamon.

Tiny but mighty, these individual buckwheat cakes are rich and dense and bring big sticky toffee pudding energy.

Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”

This single-layer take on the classic will turn any gathering into a party.

No eggs, no butter, and one rather unexpected ingredient.

With crunch from toasted walnuts and an optional boozy punch from rum-plumped raisins, this is the only carrot cake recipe you’ll ever need.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

In the Venn diagram of chocolate bakes, this recipe falls squarely in the middle of where brownie, molten chocolate cake, and chocolate soufflé meet.

So you can bake banana bread at a moment’s notice.

With pounds of dried fruit and glugs of dark rum, this is a recipe for serious fruitcake fans.

The batter for this large format dreamboat of a cookie (crunchy on the edges, chewy in the middle) is made in one bowl with no special equipment, and can be baked in either a cast-iron or large skillet.

A snickerdoodle-like exterior with a surprise filling of honey-sweetened, gently spiced pistachios.

Layered with chocolate ganache and burnt marshmallow, these playful crème pies cram all of the flavors of s’mores into chewy, mess-free sandwich cookies.