These heart-shaped vegan treats would be a tasty addition to your stay-at-home Valentine's Day celebration.
I love scones because they are basically biscuits that you can fill with all sorts of fun things -- sweet and savory!
The Architectural Cake Contest takes a playful approach to the task of historic preservation, but ends up revealing that architecture is just the icing on top.
Move over English muffins! You can serve these tasty cakes with jam or smoked meats.
Chef Daniel Orr's oven is working hard today. He's baking biscuits and roasting chicken. Before that, registered dietitian Sharon Palmer answers your questions.
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.
This time of the year can get really expensive with all the gift giving we have to do. Why not try baking something simple and creative.
The flavor of pumpkin doesn't overwhelm but adds a touch of moistness that makes these cookies a delight to bite into.
Some cookie recipes come out too brittle, too soft, too buttery and just not edible. This recipe will guarantee you an awesome batch all the time.
This is one of those "don't tell them what's in it" recipes. The black bean flour actually provides health benefits.
This is a great recipe because, like most stir fry's, you can change it up and make it your own. And, it gives you advice for roasting pumpkins.
For locavores, apples are the perfect fall food, and this apple crisp is the perfect fall dessert!
Yes, baking bread can become enjoyable and therapeutic. It's really true what you hear: There is nothing like homemade baked bread!
Natalie DeWitt prepared 6 unique pumpkin fillings and 4 unique crusts. Which pumpkin pie will win out in the taste test?
We continue the fall pumpkin series with a sweet version of oven-roasted pumpkin seeds. Experiment with different spices and see what you come up with!
Fruit cobblers are a quintessential Southern dessert, and we bake two versions. These recipes came from my mother, who learned them from my grandmother.
Chemist Leigh Krietsch Boerner explains why pizza stones produce such scrumptious crusts.
Forget squishy, industrial loaves, margarine and sugar free jam. In our house, bread, butter and jam are the real deal with sugar and fat.
Grandpa Orr would rather chew on the end of his leftover cigar than eat cake, but he did love a simple piece of pie - that's what we made him for his birthday.
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.