Baking

A layered pastry dessert of filo, chopped nuts, and syrup or honey.

A Bulgarian layered pastry pie with cheese, yogurt, and egg filling.

Butter makes this French bread rich; dough strength makes that richness hold together.

A small French pastry from Bordeaux, flavored with rum and vanilla, with a soft interior and dark, thick caramelized crust.

An Italian white bread invented in 1982, flat and holey, made with high-hydration dough and strong flour.

The filling attracts attention, but a well-dried choux shell carries the pastry.

A small French almond cake with disputed origins in Lorraine and 17th-century nunneries, later associated with Paris financiers.

A flat, leavened Italian bread, traditionally baked in an oven, with regional variations including Genoese and Recco styles.

A round Breton pastry with laminated dough, butter, and sugar, baked until caramelized.

A delicate, meringue-based French confection made with almond meal, egg whites, and sugar, typically filled and brightly colored.

A small French sponge cake with a scalloped shell shape and a signature hump.

A tall, domed Italian sweet bread and fruitcake from Milan, traditionally made with raisins and candied citrus.

A wheel of choux turns a cycling commemoration into a pastry built around praline cream.

A sweet, nut-filled pie with a custard-like base, native to the southern U.S. and first documented in 1886.

A baked pastry shaped into a symmetrical knot, traditionally made with flour and water, treated with washing soda or lye, and topped with salt.

A dense, traditionally sourdough-leavened bread made with rye flour, long associated with northern and eastern Europe.

A dense chocolate sponge cake layered with apricot jam and coated in a fudge-like chocolate glaze.

A small, leavened baked good traditionally from Britain and Ireland, commonly made with wheat flour or oatmeal and baking powder.

A ring-shaped sesame-encrusted bread with Byzantine roots, now widespread across former Ottoman regions.

A quick bread leavened with baking soda and buttermilk, traditionally made with soft-wheat flour.