Bread & Savory Pastry

Cream Puffs: Choux, Profiteroles, Éclairs, Carolines

With a Recipe for Little Mushroom-Stuffed Ones

Oct 28, 2025 • Edward Behr

La Pissaladière

The Niçois Onion-Anchovy-Olive Tart

Jul 11, 2025 • Edward Behr

Lost New England Brown Bread

Flint Corn and Rye

May 9, 2024 • Edward Behr

How Sweet Should a Kugelhopf Be?

A Second Look at the Recipe

Mar 5, 2024 • Edward Behr

New York City Bagels: It's Not the Water

By Michael Muroff

Dec 1, 2023 • The Art of Eating

Back to School: Modernist Bread

Jonathan Stevens

Sep 1, 2022 • The Art of Eating

How a Non Is Made: the Tandir and Its Bread on the Road from Fergana to Samarkind

By Maria Korneitchik

May 12, 2021 • The Art of Eating

The Birth of Delicious Modern White Bread (also Bad White Bread) with Notes on the Kaiser Roll, Which Was Briefly Considered the Best Bread…

By James MacGuire

Feb 3, 2021 • The Art of Eating

Milling for Artisan Bakers: How Flour Is Made and Why It Matters

By James MacGuire

Feb 3, 2021 • The Art of Eating

By Barbara Abdeni Massaad

Mar 25, 2018 • The Art of Eating

Puff Pastry: Light, Delicate, and Largely Forgotten

By James MacGuire

Feb 13, 2018 • The Art of Eating

Flaky Crust, Sugary Crust

The Most Important Part of the Pie

Jun 28, 2017 • Edward Behr

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