EditorialA strawberry scone loaf is brushed with buttermilk and sprinkled with sugar before going into a 375-degree oven, in New York, April 21, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialAdam Goldberg, the owner of Popupbagels, leads his crew, including his daughter, Sylvie, as they ready the dough for baking, in Redding, Conn., March 5, 2022. (Jane Beiles/The New York Times)
EditorialLoaves from freshly made dough are placed in a baking pan at the Dubai Challah Bake, an event where guests gathered to socialize and make the traditional Jewish bread, in Dubai, United Arab Emirates, Feb. 17, 2022. (The New York Times)
EditorialAdam Simon, who loved his pandemic hobby so much that he decided to turn it into a new career, mixes dough at his baking business, Sourdough Gambit, in a Queens workspace, March 8, 2022. (Tonje Thilesen/The New York Times)
EditorialAdam Simon, who loved his pandemic hobby so much that he decided to turn it into a new career, mixes dough at his baking business, Sourdough Gambit, in a Queens workspace, March 8, 2022. (Tonje Thilesen/The New York Times)
EditorialPanettone hang upside-down after baking until the cool, to keep their characteristic domed tops from falling, at Due Palazzi prison, on the outskirts of Padua, Italy, Nov. 30, 2021. (Matteo de Mayda/The New York Times)
EditorialTraditional Turkish style bread loaves are readied for baking by workers at Hasan Topal?s bakery in Istanbul, Dec. 14, 2021. (Ivor Prickett/The New York Times)
EditorialSylvia Weinstock, whose wedding cake clientele included Whitney Houston, Ruth Bader Ginsburg, LeBron James, Robert De Niro, Oprah Winfrey, Martha Stewart and various Kennedys and Kardashians, in New York, May 17, 2019. (Chase Hall/The New York Times)
EditorialNicole Pomije, who is struggling to make payroll for her baking business, the Cookie Cups, in Chanhassen, Minn., Sept. 19, 2021. (Caroline Yang/The New York Times)
EditorialClockwise from left: five spice, garam masala, sweet baking spice, baharat and za'atar in New York, Feb. 9, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialAfter a busy morning of cooking and baking, Lorencita Murphy, left, and her sister Lavalle Yazzie, eat their Thanksgiving meals outdoors at separate tables in Lupton, Ariz., Nov. 26, 2020. (Sharon Chischilly/The New York Times)
EditorialFrom left: Yorely Valero, David Ayala Alfonso and Andrea Ferrero box items for Cuarentena Baking customers in Mexico City, Sept. 5, 2020. (Meghan Dhaliwal/The New York Times)
EditorialRavneet Gill gently shapes the cookie dough before chilling it for 12 hours before baking, in London on Sept. 23, 2020. (Lauren Fleishman/The New York Times)
EditorialMaddalena Borsato, second from left, a pastry chef and researcher at the University of Gastronomic Sciences, teaches women how to bake during a baking workshop in the Sahrawi settlement in the Algerian desert, Jan. 28, 2020. (Matteo de Mayda/The New York Times)
EditorialTara Glick, a pastry chef, who recently started baking and making sandwiches for the wine bar formerly known as Glou, and now called Glou + Glick, bakes at the shop in Brooklyn, April 22, 2020. (Juan Arredondo/The New York Times)
EditorialDough is pricked before baking for an easy homemade matzo, in New York, March 26, 2020. Food styled by Julia Gartland. (Julia Gartland/The New York Times)