This bread is also delicious toasted and buttered.

There’s no better dessert to cozy up with on a chilly autumn evening than this sultry bread pudding, fragrant with warm spices.

Store-bought panettone is the foundation of this raisin and bread pudding.

These crumbs are delicious sprinkled over pasta.

My mother learned to cook this bread during the Depression, when nothing was wasted—especially overripe bananas.

One of Morocco’s major grains, barley brings a malt-like flavor to this surprisingly light bread.

The beauty of this bread is in its simplicity—mixing, kneading, even part of the rising are all done in a food processor.

A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....