Baking

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

A sweet and sticky accident from Derbyshire, England.

Scandinavia has a long history of stretching flour supplies with tree bark.

Deer antlers were once essential to light and fluffy baking.

The sweet, spiraled pastries were once a staple on cold days in the American South.

These Bavarian cookies are also intricate works of art.

Only one bakery still makes these hard biscuits that were once beloved by Thomas Hardy.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

The rich, potato-filled dish nourished Catholics on meatless Fridays.

Long Island's rich history of clamming is packed inside a creamy, sea-scented pie.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

Its deep-fried crust is part of a longstanding Neapolitan tradition.