German

A. country where Brot kultur runs through every village square, where the Brezel is folded by muscle memory in Bayern, where Roggenmischbrot rises eighteen hours in Westfalen, where Schwarzwälder Kirschtorte is layered with Kirschwasser-soaked cherries, and where Dresdner Stollen rests four weeks before Christmas. We pulled together every loaf and Kuchen worth knowing — eight rooms, deep — from the Bäckermeister who guard the technique and the regions that wrote the rules.

German sits under Bake in the HowTo Food menu. It has 6 sections: Bread, Pastry, Cake, Cookies, Dessert Bakes and Quick Breads.