Flour

This cookie is an unintended “celebrity.” It’s one of very few cookies that customers ask for specifically upon arrival at Mokonuts.

This easy yellow cake recipe yields a cake that’s remarkably fluffy and moist.

Just like the state fair, minus the crowds.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

These cookies are gently sweetened and perfect with a cup of tea.

Making your own crusty loaves is surprisingly easy.

A plant-based take on a retro Southern dessert.

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

Tender chicken, savory paprika sauce, and lots of noodles.

My mother is not a baker, but she makes a spectacular lemon drizzle.

New Jersey crumb cake has evolved into a ratio of at least half, if not more, moist crumb topping to cake.

These hearty monster cookies have it all for nursing parents.

Studded with chocolate and with a crisp yet yielding texture, these gluten-free chocolate chip cookies could compete with any classic version.

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

Studded with fresh strawberries and sprinkled with crunchy sugar, these tender-crumbed strawberry muffins are the best bake to wake up to.

With fewer than 10 ingredients and bright flavor, there’s never a wrong time to make this crowd-pleasing dessert.

This Smith Island Cake recipe boasts eight layers of yellow cake covered in a blanket of chocolate ganache.

Buttermilk makes the chocolate cupcakes moist and fluffy, and using oil instead of butter means they keep well.

Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.