Baking Central features a seasonal treat: apple strudel

Making homemade apple strudel calls for some bare-knuckle baking

Apple strudel is a trifecta of desserts: It's fun to say ("struuuu-dle"), fun to eat and — trust us — fun to make.

Got beets? Got zucchini? Then you have the secrets to tasty quick breads

August 16, 2017
Veggies can make a great quick bread.
No sneaky nutrition here. Vegetables are proud ingredients in these quick breads.

Making your own Danish pastries is like taking a mini-vacation – with butter

June 7, 2017
Danish pastries with lemon cream cheese filling and summer fruit.
Tender Danish pastries are glorious to eat, but making your own can be good for your mental health.
Baking Central
October 17, 2018
LEDE/ Baking Central looks at what eggs do in a recipe, specifically meringues/ freelancer Kim Ode. Need lede art and jump with 2 separate focus: one

Recipe: Individual Pavlovas With Lemon Curd

Individual Pavlovas With Lemon Curd Makes 10 to 12. Note: The recipe is adapted from “BakeWise” by Shirley Corriher. You can make your own superfine…
Variety
October 17, 2018
Do egg sizes matter? It depends on your recipe.

The baking mysteries of the incredible, edible egg ... explained

Medium, large or jumbo. Room temperature or cold. These are some of the questions that stump many bakers.
Baking Central
July 18, 2018

Recipe: Blueberry-Rhubarb Slab Pie

Blueberry-Rhubarb Slab Pie Serves 12 to 16. Note: This dough recipe makes enough for 1 double-crust 9-inch pie. For the larger slab pie, you’ll need…
Taste
July 18, 2018
Bluebarb Slab Pie.

Choose the right fat when making pastries (there are plenty of options)

Butter, lard, shortening or oil — which you choose makes a difference in how good the resulting baked good will be.
Baking Central
June 6, 2018

Recipe: Classic Buttermlk Biscuits

Classic Buttermilk Biscuits Makes 8 (2 1/2-inch) biscuits. Note: If you don’t have buttermilk on hand, you can thin 1/2 cup plain yogurt with milk…
Taste
June 6, 2018

Baking Central: Buttermilk Biscuits show how leavening works

Your choice of leavener when baking will depend on the finished product.
Taste
May 9, 2018
From left, muscovado sugar, granulated sugar and brown sugar.

Know your sugars, from demerara to muscovado to confectioner's

White or brown, sugar is essential to most baked goods. But each kind has its own character.
Baking Central
March 1, 2018
Illustration for Baking Central as it explores the ingredient, vanilla.

Don't call it plain – vanilla is complex, even smoky, and may be a baker's best friend

Despite its reputation as bland, vanilla is a baker's best friend.
Taste
February 28, 2018

Recipe: Vanilla Pound Cake

Vanilla Pound Cake Serves 16. Note: A Bundt pan is best, but a tube pan (angel-food cake pan) works fine, too. If you have vanilla…
Variety
January 25, 2018
Delving into the world of various cinnamons.

What's up with different cinnamons? Can I choose wrong? Not really.

Don't worry too much about different cinnamon varieties when baking.
Variety
July 26, 2017
The finished piecaken.

Piecaken — yes, a pie inside a cake! — gets a makeover that kids can bake

How do you get a pie inside a cake? Let your kids figure out this puzzle of a dessert challenge.
Variety
May 4, 2017
Marble rye is great for sandwiches.

Swirls of light and dark rye dough make a looker of a loaf

The swirls and curves of dark and light rye add some pizazz where it's least expected, especially with sandwiches.
Variety
March 22, 2017
Arlettes are known stateside as elephant ears.

We're all ears for British arlettes, a treat we know as elephant ears

No matter what you call these crisp and flaky wafers of sugary, cinnamony, buttery pastry, they are both a bit technical and a little challenging. But they're delicious.
Baking Central
March 15, 2017

Recipe: Butter Roasted Leeks

Butter Roasted Leeks Serves 4 to 6. Note: Pair these with roast chicken or toss with pasta, fold into an omelet or strew on pizza.…
Variety
February 15, 2017
Empanadas with a cheese and veggie filling.

Gather round – we're making empanadas

Some foods are made for a crowd. To consume them, yes, but also to make them. Empanadas are one of those foods.
Variety
November 9, 2016
Baking Central does pull-apart bread.

Baking Central: Pull-apart bread brings beauty, flavor to Thanksgiving

Some creative rolling results in a buttery pull-apart bread that doubles as an edible centerpiece.
Variety
September 21, 2016
Bialys are filled with a mixture of sautéed onions and poppy seed, and the dough tips toward the salty side.

Baking Central: Onion bialys bring bit of Eastern Europe to Minnesota table

Chewy, savory bialys can jazz up your bread basket, and are a perfect pairing with fall soups.
Variety
July 21, 2016
Finished Dutch Puff with blueberry compote, blueberries, and basil.

Baking Central: Blueberries add big flavor to Baby Dutch Babies

Don't worry; these puffs are meant to deflate, making room for a blueberry compote.
Variety
June 23, 2016
Great pie crusts are easier to make than you might think.

Easy-to-make pie crusts practically scream summer

Here are three pies that accommodate summer's desire for ease, mostly because their crusts are the essence of simplicity.
Variety
May 18, 2016
Kouign amann is a pastry that seems like it takes a lot of steps to make -- but it's really just one step done several times.

You've seen kouign amann at the bakery; now bake it at home

Say "queen uh-mahn" and stand back for the stampede for a pastry that's both gooey and crackling with crisp edges.