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• Food Stuff: Chorizo Challah, Volcano Buns and Crack Pie

  Christina Tosi’s concoctions for the Momofuku Bakery and Milk Bar are fearless. Read More... Posted Nov 18 2008, 01:52 PM by NYT > Dining & Wine Filed under: Milk, Bakeries and Baked Products, Cookies, Pies, Pastries

• $25 and Under: Tea, Uptown or Down

  Afternoon tea need not be an upturned-pinkies-and-starched-napkins affair. Read More... Posted Nov 11 2008, 03:46 PM by NYT > Dining & Wine Filed under: Restaurants, Bakeries and Baked Products, Desserts, Tea

• The Oven Is Booked. Dessert’s in the Freezer.

  At Thanksgiving, when the amount of cooking to be done can overwhelm both human and oven capacity, some desserts can be made ahead of time. Read More... Posted Nov 11 2008, 03:27 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Cakes, Pastries, Thanksgiving Day

• Bake Sales Fall Victim to Push for Healthier Foods

  The school bake sale is becoming obsolete in California, as new standards restrict what foods can be sold to students. Read More... Posted Nov 10 2008, 06:24 AM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Diet and Nutrition, Obesity, Education and Schools, California, Law and Legislation, Bake Sales

• A Good Appetite: Bringing the Breadbasket Back to Thanksgiving

  Although one could argue that more carbohydrates are the last things a Thanksgiving meal needs, they’re also in keeping with the holiday’s spirit of excess. Read More... Posted Nov 07 2008, 02:39 PM by NYT > Dining & Wine Filed under: Recipes, Bread, Bakeries and Baked Products, Families and Family Life, Thanksgiving Day

• Food: The Way We Eat: The Brownie Battle

  In Berlin, a chocolaty bar that divides and unites. Read More... Posted Oct 31 2008, 12:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Desserts, Berlin (Germany), Americans Abroad

• Weekend in New York: A World of Sweet Treats on One Island

  Instead of splurging on the usual candy choices this Halloween, these New York bakeries offer international delights. Read More... Posted Oct 27 2008, 07:05 AM by NYT > Dining & Wine Filed under: Restaurants, New York City, Travel and Vacations, Bakeries and Baked Products, Kugel, Seth

• Food Stuff: Onion Rye, Bread With Beer: Scandinavian Carryout at Columbus Circle

  The new AQ Kafé has started spoiling its Columbus Circle neighbors with intriguing Scandinavian-style breads, sold at the retail counter. Read More... Posted Oct 21 2008, 04:00 PM by NYT > Dining & Wine Filed under: Restaurants, Bread, Bakeries and Baked Products, Columbus Circle (NYC), Aquavit

• Bites: Milan: Princi

  This chic bakery is dedicated to high-quality fresh bread using traditional recipes, made with organic wholemeal flour and baked throughout the day in a beech-fired oven. Read More... Posted Oct 17 2008, 11:14 AM by NYT > Dining & Wine Filed under: Travel and Vacations, Bakeries and Baked Products, Milan (Italy)

• Home Work: For This Baker, the Cookie Is a Canvas

  Direct from the kitchen, a cookie (or is it sprinkles?) addict offers an education, and confesses to her obsessions. Read More... Posted Oct 16 2008, 02:53 PM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Cookies

• The Way We Eat: 10-5-08: Fry, Baby

  Doughnuts will never be good for you, so just get over it. Read More... Posted Oct 03 2008, 02:15 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Food, Bakeries and Baked Products, Desserts, Pastries, Doughnuts

• The Minimalist: No-Knead Bread: Not Making Itself Yet, but a Lot Quicker

  Cutting the start-to-finish time of Jim Lahey’s no-knead bread seemed worth a try: this shortcut recipe can be done in an afternoon. Read More... Posted Oct 03 2008, 10:43 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grain, Bread, Bakeries and Baked Products, Lahey, Jim, Sullivan Street Bakery, Whole-Wheat

• Food | Recipe Redux: 1976 : Challah

  This Challah, which appeared in the Times in 1976, came from Sarah Schecht of Bensonhurst, Brooklyn, who immigrated to the United States from Poland. Read More... Posted Sep 26 2008, 11:54 AM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bread, Bakeries and Baked Products

• Flour That Has the Flavor of Home

  Over the past few years, farmers and millers have begun restoring wheat fields and reviving flour mills around the country. Read More... Posted Sep 09 2008, 09:21 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Bread, Agriculture, Wheat, Organic Food, Bakeries and Baked Products, Flour, Local Food

• Food Stuff: Savory Tarts and Sweet Treats From a Caterer’s Kitchen in Chelsea

  Melissa Chmelar, who owns Spoon NYC catering, has expanded her retail counter into a larger, adjacent space with a more generous counter and seating at tables. Read More... Posted Aug 26 2008, 06:28 PM by NYT > Dining & Wine Filed under: Bakeries and Baked Products, Kitchens, Pastries, Catering