Babka, rugelach, challah, and honey cake — the sweet, buttery, braided heart of Jewish baking.
Ka'ak bi simsim are the crunchy sesame-and-anise rings that anchor Aleppo Jewish tables. Here is the history, the dough method, and the tricks that keep them tender.
Boyoz is a flaky, coiled pastry the Sephardic Jews brought to Izmir after 1492 — and it became the city's signature breakfast. Here is its story and how to make it at home.
Sfenj is the light, chewy Moroccan doughnut fried into golden rings and torn warm with honey or sugar — a Hanukkah favorite made from just flour, yeast, water, and salt.
Denser and less sweet than babka, kokosh is the Hungarian Jewish chocolate roll built for dunking — a tender yeast cake packed with dark, fudgy cocoa swirls.
Crisp shredded pastry, a river of melted cheese, and a soak of fragrant rose syrup — knafeh is the dramatic cheese dessert taking over feeds and feasts. Here's how to make it.
Flaky, melt-in-your-mouth, and made from little more than sesame paste and sugar, tahini halva is the ancient confection everyone is suddenly trying to make at home. Here's how to nail it.
Pillowy, slightly sweet, and gorgeously braided — challah is the centerpiece of the Jewish table and easier to bake than you think.
Buttery enriched dough wrapped around ribbons of dark chocolate, baked until glossy and tender — here's how to make the babka everyone's obsessed with.
Layered with cinnamon-sugar apples and made with oil instead of butter, this naturally pareve Jewish apple cake stays impossibly moist for days — the ultimate sweet new year bake.
Buttery, flaky, and swirled with rich chocolate — here's how to make the bakery-style Jewish rugelach that's everywhere this baking season.
Soft, cake-like, and crowned with a glossy half-moon of vanilla and chocolate fondant, black and white cookies are the icon of the Jewish-American bakery. Here's how to make them perfectly at home.
Crisp, golden, and packed with toasted almonds, mandelbrot is the twice-baked cookie every Jewish grandmother perfected — and it's having a major revival.
Deeply spiced, incredibly moist, and steeped in centuries of tradition — this Jewish honey cake (lekach) is the sweet heart of Rosh Hashanah and a stunning dessert any time of year.
Cool, creamy, and perfumed with rosewater, malabi is the Middle Eastern milk pudding lighting up Israeli dessert menus. Here's how to make it at home.