10,000 baking recipes

Five cup bread mixes one cup each of self-rising flour, dried fruit, granola, water, and sugar into a no-fuss loaf. Five ingredients, one bowl, dump-and-bake breakfast bread.

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Triple chocolate fudge brownies with bittersweet, unsweetened, and semi-sweet chocolate. Dense, glossy-topped, and seriously fudgy with crackled edges.

Homemade boboli-style focaccia bread baked in pie pans with a six-ingredient dough. Crisp on top, soft inside, and ready to top with cheese, sauce, or just fresh rosemary and olive oil.

These moist and delicious cookies are the perfect treats for dessert or midnight snacks.

Classic French chocolate loaf cake bakes in a water bath for a dense, fudgy crumb with a thin crackly top. Semi-sweet chocolate, espresso, and whipped egg whites do the work. Flourless using cornstarch.

Super easy double-fudge brownies doctored from a boxed brownie mix with extra butter and eggs. The from-scratch shortcut that turns a basic mix into rich, fudgy bakery-style squares.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Golden saffron buns with a soft, pillowy crumb and pearl sugar topping. A Scandinavian-style yeast bread with warm saffron color and delicate floral flavor.

A German classic, rich and delicious and not too sweet!

Eugenie's baklava layers crisp, buttery phyllo with a spiced walnut filling and soaks it in a honey-lemon syrup, complete with a cook's secret for shatteringly crisp, never-soggy layers. A Mediterranean classic.

Tuscan focaccia topped with garlic-infused olive oil, sun-dried tomatoes, roasted red peppers, rosemary, and Parmesan. A pillowy Italian flatbread with crisp golden edges and savory toppings.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Cristina's brownies are dense, fudgy, and packed with a full pound of walnuts. Built on deep unsweetened cocoa and plenty of butter, then chilled overnight so they slice into clean, bakery-size squares. A serious brownie for serious chocolate lovers.

Rolled baklava: walnut, sugar, and cinnamon spiraled inside crisp phyllo, sliced into bite-size pinwheels, baked, and soaked in honey syrup. An easier take on classic baklava, finished with sesame and an apricot glaze.

Quick fudgy brownies made with unsweetened chocolate and butter melted in the microwave, with optional marshmallow chocolate frosting. The classic from-scratch fudgy brownie in one bowl.