Baking | Jsgwsty

An Apple Crumble With Three Different Kinds of Crunch

Build a rough oat topping with flakes, crumbs and clusters, then choose apples that soften without flooding the dish.

An Orange Yogurt Loaf That Tastes Like the Whole Fruit

Orange zest, plain yogurt and a thin coat of syrup give this everyday loaf three different kinds of brightness. The trick is knowing where each one belongs.

Baking · 8 min read

What a Sheet of Parchment Changes About a Cookie

Bake a small tray on three surfaces and the edges tell the story. Here is how to choose a lining for a crisp rim, an even base or an easier release.

Baking · 7 min read

A Pear Galette for the Day You Cannot Find the Pie Dish

Use a baking sheet, a handful of firm pears and a thin layer of almond meal. A free-form crust gives the fruit room to show.

Baking · 7 min read

Watching Popovers Through the Oven Door

A popover makes much of its progress after it looks finished. Use the oven window, the shape of the pan and the color of the sides to decide when to take it out.

Baking · 8 min read

The Quiet Toasted Flavor of Rye Shortbread

A small share of rye flour and a careful bake give a plain shortbread a nutty edge. Begin with a single pan and let the slices cool before judging the crumb.

Baking · 8 min read

Cheddar Biscuits With Corners Worth Saving

Cut the dough into squares and let a few shreds of cheese reach the outside. Those small details give a savory biscuit especially good edges.

Baking · 8 min read

The Thin Line Between Sesame Crackers and Flatbread

An olive oil dough becomes crisp through thickness, venting and a short final bake. Score one sheet and break it where you want it to break.

Baking · 8 min read

A Pan of Focaccia Built for Tomorrow's Lunch

A shallow pan, a cold overnight rise and one generous layer of olive oil turn a wet dough into bread that slices neatly for sandwiches.