For a floury lesson in gluten’s architectural wonders, whip up a batch of traditional strudel dough. The real thing is stretched – not rolled – into an improbably thin sheet; according t… See more

Dozens of delicate layers melt into a single tender bite in this syrupy confection, which is among the sweetest legacies of the Ottoman Empire. While it remains a sought-after treat t… See more

Along with fairy tales and mountain-top castles, Germany’s Black Forest region is known as the namesake – if not the origin – of the country’s most luscious cake. Dark rounds of c… See more

Threads of crisp, golden knafeh dough wrap around a rich nut filling in this sweet dessert, which is an elegant and aromatic relative of baklava. Unlike baklava, borma is often frie… See more