[Photograph: Donna Currie] If you don't have a clay baker, you can bake this loaf in a cast iron dutch oven. It won't release steam, but it will retain the moisture from the bread as it bakes. One thing to... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

[Photographs: Donna Currie] I wanted to use completely edible items for the whole birdie, so I used slivered almonds for the beaks and chocolate pearls for the eyes. I was a little concerned the eyes might melt and make a... More

Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions. More

[Photographs: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Tea and crumpets. That phrase is absolutely everything I knew about crumpets... More

I'd never heard of rowies until I saw this recipe in Fast Breads, but as soon as I saw the recipe, I knew I had to try it. The concept is something like a croissant, but with fever folds, and with the dough cut so the butter leaks out during cooking. More

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. These corn sticks from Fast Breads use just a little bit of... More

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. The problem with cinnamon rolls is that you usually want them hot... More

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Every bread baker should have at least one recipe for an artisan-style... More

[Photograph: Donna Currie] These crackers are not only simple in terms of ingredients, they also take very little time to make, particularly if you use a food processor to do the kneading for you. You can also do the kneading... More

[Photograph: Donna Currie] These would be great for any type of barbecue sandwich, with the added smokiness enhancing the sandwich in a way that a plain bun just couldn't do. Also great for a non-smoked sandwich where smoke would be... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

[Photograph: Donna Currie] What Worked: While these wouldn't be considered healthy, if you're going to eat cinnamon buns, you might as well add whole wheat. Except for the color, you'd never know these were whole grain buns. What Didn't: For... More

[Photograph: Donna Currie] What Worked: An incredibly tasty bread. What Didn't: A long list of ingredients might make some people think twice about making this. Pumpernickel flour might not be available at the grocery store. Suggested Tweaks: I love caraway,... More

This bread from King Arthur Flour's Whole Grain Baking book is soft, fluffy, and just a little bit sweet. The flavor will vary depending on the kind of beer you use, so choose wisely. I find that for most beer breads, a mild, light beer works much better than a stronger beer that can leave behind a bitter after-taste. More

This is as fuss-free a babka as you can get. But you wouldn't know from the results— the dough bakes up into a buttery, cardamon and cinnamon scented loaf rolled around a chocolate filling. More

[Photograph: Donna Currie] What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own. What Didn't: This makes a fairly small bowl... More

[Photograph: Donna Currie] What Worked: Simple recipe where everything is combined at once. Great use of some leftover granola that needed a home. Perfect recipe for improvising by adding nuts, seeds, dried fruit, to suit your taste. What Didn't: Hydration... More

[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the... More

[Photograph: Sydney Oland] Note: This recipe is best when assembled the night before and baked the next morning (allowing time for the custard to soak into the bread). It can be baked the same day by preheating the oven to... More