In the spirit of St. Patrick's Day, these scones feature an Irish-style wholemeal flour and Irish cream liqueur.

This recipe comes courtesy of Executive Chef Jeff Dailey of Proof on Main in the 21c Museum Hotel Louisville.

Traditional to Brittany, France, the kouign-amann has become wildly popular in the United States in recent decades.

Adding matcha tea powder to Gold Medal White Cake Mix brings a subtle, delicate flavor to ginger shortbread cookies.

These old-fashioned donuts are enrobed in a silky smooth chocolate glaze made with DOVE® Chocolate Baking Chips.

A popular dessert for Mardi Gras, traditional king cakes are made with a trinket hidden inside the cake, like a bean, a pea or even a small plastic baby.

Anne Grossman of Rebel Daughter Cookies shares simple tips for taking your cookies to the next level.

The best type of flour for a cookie is likely not the best choice for a baguette. A retail bakery has rigorous standards for product quality and consistency and therefore relies on a range of flours for specific purposes.