Bake
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BEST FOR BEGINNERS
Upgrade your baked goods by deepening your understanding of herbs and spices.
with Fr. Dominic Garramone
Master two tart crust techniques for beautiful pastry-store-window-worthy fruit tarts. Abby walks you through a crushed cookie crust and a press-in crust, then bakes them off and fills both with delicious whipped mascarpone. Finish these tarts off with gorgeous seasonal fruit.
What makes a pretzel crusty on the outside and soft on the inside? It's blanching the dough before baking. Cynthia walks you step by step through the process and also shares the secret ingredient she adds to her pretzels. It will be sure to ignite your taste buds and amaze your friends!
Avoiding baking paleo-friendly because you think it'll be too tricky? We teamed up with Bob's Red Mill and popular baking instructor Cat Ruehle to help you kiss your fears goodbye! In this one-of-a-kind freebie, Cat will guide you through all the steps you need for four crowd-favorite (and included!) recipes: Triple-chocolate chunk cookies, lemon loaf with blueberry sauce, herbed flatbread and a paleo pizza crust.
with Catherine Ruehle
For a healthier alternative to the deep-fried doughnut, consider a baked version. Learn how to make the dough and how to fill your doughnut pan with a spoon or pastry bag. When your doughnuts have baked to golden hue, Jenny shows you the best way to remove them from the pan to cool.
Alice Medrich brings her chocolate expertise to Craftsy in this class. You'll learn essential techniques and bake three showstopping cakes.
with Alice Medrich
Math, science and reading add up to a lot of fresh-baked fun in this special mini-class from Craftsy and King Arthur Flour!
with Paula Gray
Find out how to boost the flavor of your baked goods with nuts, salt and spices. Discover the best way to toast and skin nuts, uncover the role of salt in baking, split and seed vanilla beans for a classic flan, and more.
PROJECT IDEAS
Learn how to whip up a light and airy chiffon cake for elegant events or any single-tier design. As James guides you through each step, you'll see how to correctly prepare the batter and expertly fold in a fluffy French meringue. Plus, James shares simple tips for creating delightful flavor variations.
Make every day delicious by learning to bake classic sandwich breads.
with Richard Miscovich
Have you heard the news? Moist, yummy carrot cake and gobs of cream cheese buttercream are now officially finger food. Why didn't someone think of this sooner?
by Kris Galicia Brown
Make a delicious chocolate filling as you learn how to separate an egg, steam milk and temper your filling.
This biscuit dough comes together quickly in a food processor. Learn how to gently form the mixed dough so it stays tender, flaky and buttery throughout. Set out your freshly baked biscuits with a variety of sweet and savory fillings and invite your guests to assemble their own mini sandwiches!
Next, Joshua teaches you how to make a deliciously creamy dairy-free cheesecake as well as a beautiful berry Champagne compote. With the right ingredients and a few key techniques, your friends will never know the difference!
Learn about drop cookies, the most forgiving variety. Inspired by an earthquake, Rose's Luxury Oatmeal Cookies are made with homemade granola. Her Praline Pecan Meringue Cookies contain just three ingredients but are packed with flavor. Follow Rose's techniques for both and choose your favorite!
Elevate your homemade jams by infusing them with pure flavor! For her raspberry-rose water refrigerator jam, Jenny uses Nielsen-Massey's vanilla beans, vanilla powder, pure lemon extract and rose water. It's a tasty spread that lasts for weeks in the fridge, making it perfect for holiday gift-giving.
Love it or hate it, it's pumpkin spice season. And to celebrate, we're making this low-fat pumpkin bread basically every week.
WE'RE WATCHING
Master laminated dough for the ultimate flaky pastries, including Kouign Amann and more.
with Colette Christian
Create homemade gluten-free cakes that leave no one's sweet tooth unsatisfied! Bake, fill and frost cakes with a luscious crumb, irresistible flavors and no gluten.
with Catherine Ruehle
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Treat
Cooking is all about creativity. Bringing new and unexpected flavors together is a fun (and delicious) way to express yourself, and it’s even better when you can do it with your kids! Join Top Chef alum Fabio Viviani as he puts his pizza-making skills to the test. He’s challenged to make crazy-delicious pizzas using different — and sometimes strange — ingredients, from bananas to crickets. In each episode, one of Fabio’s kid-sidekicks spins a wheel to randomly select two ingredients that he must use. And, in honor of the YouTube Pizza Challenge, they both must taste the results.
with Fabio Viviani
Bake cakes that fit your lifestyle, whether you’re gluten-free, dairy-free, vegan, or simply averse to specific ingredients.
with Joshua John Russell
Master elite pastry school techniques as you whip up show-stopping desserts.
with Stephen Durfee
Upgrade your baked goods by deepening your understanding of herbs and spices.
with Fr. Dominic Garramone
Discover the secrets to making a variety of tantalizing cake rolls.
with Abby Dodge
Culinary expert Nicki Sizemore and Bob’s Red Mill bring you four crowd-pleasing recipes to serve at brunch.
with Nicki Sizemore
Build your repertoire of make-ahead techniques to create knockout desserts for any occasion.
with Gale Gand
Master laminated dough for the ultimate flaky pastries, including Kouign Amann and more.
with Colette Christian
Get in the holiday spirit and make a gingerbread house from scratch.
with Stephanie Kappel
We teamed up with Nielsen-Massey Vanillas and popular baking instructor Jenny McCoy to bring you this extra-sweet treat! Follow along as Jenny guides you step by step to make four flavorful recipes: Lemon-almond cream scones, mini mint chocolate chip bundt cakes, raspberry-rose water refrigerator jam, and vanilla bean gelato.
with Jenny McCoy
Master a dozen holiday breads to share with your loved ones this season.
with Jenny McCoy
Baker Nicki Sizemore and Bob’s Red Mill bring you four holiday dessert recipes to end your meals with a bang.
with Nicki Sizemore
Master simple techniques to decorate your most perfect and precise cookies.
with Stephanie Kappel
Bring the joy of perfect pastry within reach!
with Gesine Bullock-Prado
Everything you need to start baking with confidence.
with Zoë François
Avoiding baking paleo-friendly because you think it'll be too tricky? We teamed up with Bob's Red Mill and popular baking instructor Cat Ruehle to help you kiss your fears goodbye! In this one-of-a-kind freebie, Cat will guide you through all the steps you need for four crowd-favorite (and included!) recipes: Triple-chocolate chunk cookies, lemon loaf with blueberry sauce, herbed flatbread and a paleo pizza crust.
with Catherine Ruehle
Everything you need to start decorating.
with Jenny McCoy
Bake a variety of artisanal pizzas in your own home oven.
with Richard Miscovich
Streamline your cookie decorating and create your best designs yet.
with Anne Yorks
Make every day delicious by learning to bake classic sandwich breads.
with Richard Miscovich
Create a chocolatier-worthy box of decadent, homemade treats!
with Jacques Torres
Learn to make tender challah and sweet yeast breads full of flavor.
with Fr. Dominic Garramone
Create mini-desserts with huge appeal! The inspired baker behind Grandbaby Cakes shows you how.
with Jocelyn Delk Adams
Elevate your dessert game with the best pies around!
with Melanie Wanders
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