Flour

This rustic cake has the flavor and texture of an old-fashioned Eastern European dessert. Use either a nut grinder or food processor to grind pecans.

Sifting together the flour and sugar four times is essential to achieve the light, airy texture of this cake. You should also be very gentle when folding and transferring the batter so that the egg whites do not deflate. If your tube pan doesn’t have legs, invert it over the neck of a wine, or similarly shaped, bottle to cool.

In traditional upside-down cake recipes, the fruit is first caramelized in a skillet. In our simplified version, the butter and sugar are creamed and spread into the cake pan; then the fruit is layered over the mixture and topped with cake batter.

The combination of fresh fruit and whipped cream used to fill this cake, typically found in British desserts, is known as “fool.” You can substitute raspberries or boysenberries for the blackberries in this recipe.

In place of the almond flour, you can substitute two ounces (about 1/2 cup plus two tablespoons) blanched almonds, finely ground in a food processor. Feel free to vary the flavoring by replacing part or all of the lemon zest with orange zest, or omitting it altogether and adding one teaspoon of vanilla extract.

Feel free to substitute 2 1/2 pounds of your favorite dried fruits for the ones called for here. If you choose larger fruits, such as pears or apples, be sure to cut them into a 1/4-inch dice before using. Cakes can be wrapped in plastic and kept at room temperature for up to three days or in the refrigerator for up to six months.

This dessert works with a variety of fresh summer fruits; experiment with different combinations of stone fruits and berries, using the same proportions but adjusting the sugar accordingly.

The dough can be frozen, wrapped well in plastic, for up to three weeks before using.

This versatile cobbler can be baked in ramekins, for single servings, or prepared in a larger dish to feed a wide range of appetites.

If you a prefer a loaf with a rounded top, you can bake the dough without the lid in place; the baking time should be the same.

This free-form dough can be shaped into two longer loaves or one big round; you may need to adjust the baking time.

Because brioche is made with a large amount of butter, it is important to use the best quality you can find. Remember: The butter and eggs must be cold, or you may end up with something that resembles cake batter, rather than bread dough. If this happens, chill the dough until it becomes workable. Never add more flour, which toughens the dough.

Challah is sometimes garnished with poppy seeds before being baked; sprinkle 1 1/2 teaspoons poppy seeds over the bread after brushing with egg wash.

Instead of making two large loaves, divide the dough into four equal pieces for demi-baguettes.

In keeping with traditional methods, we boil our bagels briefly before baking. This ensures that they will have a chewy interior, as well as a crisp outer crust.

Focaccia is best eaten the same day it is made, although it will keep for up to one day at room temperature; wrap well with plastic. It tastes great when warmed in a 250-degree oven until heated through, about 15 minutes.

This bread is also delicious garnished with fresh marjoram or oregano; coarsely chop one-quarter cup herbs, then sprinkle over baked bread.

The puffy, rectangular shape of Ciabatta is thought to have inspired its name, which means “slipper” in Italian.