French cooks have been swept by a craze for “les cakes.” By cake they mean something loaf-shaped and (usually) savory.

Gourmet editor learned the hard way that baking a friend’s wedding cake is no piece of cake.

Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

Don’t be at all surprised if these bread twists steal the show.

Food editor Gina Marie Miraglia Eriquez demonstrates how to make a versatile sponge cake called génoise. Gina walks you through the ribboning and folding techniques to ensure success every time....

These are outstanding buns, substantial yet tender. The soft sides of the top-split hot dog buns are made for grilling or toasting.

Like the pastry world’s version of breast implants, vegan sweets (the good ones, anyway) have become indistinguishable from their conventional counterparts.

Classic shape plus not-so-classic flavors gives these rolls an element of surprise.

Food editor Gina Marie Miraglia Eriquez shows how easy it is to roll out pastry dough for pies and tarts. Use this technique for making one of our Thanksgiving pies.

Food editor/stylist Maggie Ruggiero shows how easy it is to make pastry dough for your holiday pies and tarts—literally a matter of minutes. Use this technique for making one of our Thanksgiving...