In an ongoing collaboration between Gourmet Live and New York's Institute of Culinary Education, chef-instructor Michelle Tampakis shares expert tips for perfect pastry dough...

There's a fungus among us! Master baker Peter Reinhart demystifies this key to fluffy and fantastic bread

Emily Gould carries on her family’s bread-baking tradition

Molly O’Neill talks to the founders and participants of Skowhegan, Maine’s Kneading Conference about how they’re trying to save the world, one loaf at a time

She’s hot, all right, even in the kitchen, Adam Sachs reports

No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

Meet the cobbler family: These desserts all rearrange fruit and dough in various and delightful ways. Although they are simple and old-fashioned, they’re also irresistible, making excellent use...

August means blueberries, and that means a treat that’s light, tender, and ridiculously good for you.

These muffins, made with whole-wheat pastry flour, deliver all that you want and expect in a muffin.

Watch food editor Gina Marie Miraglia Eriquez, our resident baking expert, demonstrate her favorite tips and tricks for making cupcakes.