Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make.

This dish made everyone in the test kitchen swoon. Take it to a potluck, serve it with something, or make it a vegetarian main dish.

The age-old question of hot bread in the bread basket.

The classic bun is squishy and store-bought, but we pushed the envelope with homemade.

Forget the vase—use your Mother’s Day bouquets in these recipes instead. We’ve selected twelve blossoms that taste as good as they look.

Master baker Jim Lahey, of Sullivan Street Bakery in New York City, introduces filone, a classic Italian bread.

Convince yourself you have no idea how to bake bread (because you don’t).

Haunted by the memory of crusty, pizzalike bread encasing velvety cheese, one of our food editors created her own version of this traditional Georgian recipe.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

Our intrepid food editor got a lot more than she bargained for when she began researching the cuisine of Puglia for our April issue.