Artisanal pizza dough is not complicated to make, but it does require a bit of planning. Allow time for a full fermentation to yield flavorful, chewy-crisp crust.

All it takes is a few additional ingredients to transform ho-hum soft pretzels into something magical. A few pats of butter, barley malt syrup for earthy sweetness, and replacing some of the water with beer all lend depth for a more rustic, nuanced taste. An extended fermentation in the refrigerator overnight—rather than a quick rise—adds even more complexity, as does topping the pretzels with crunchy flaky sea salt. But the distinctive “pretzel” flavor comes from dipping the shaped dough in an alkaline solution before baking. (Food scientist Harold McGee discovered that heating baking soda in a low oven alters its pH, making it more similar to lye, and his baked baking soda is the secret ingredient for these exceptional homemade pretzels.) Forming these pretzels can seem tricky at first glance, but once you have the dough ropes in your hands, it flows like clockwork. Follow the instructions about handling the baking soda solution with care; while much safer than lye, it can burn your hands, as well as corrode aluminum pans. (No need to panic; just wear gloves, turn on your oven vent, and line your pans.) These pretzels are best the day they’re made, preferably hot out of the oven.

In a class at Point Reyes's new culinary center, students learn to top focaccia with pears and blue cheese.

This beautiful green soup pairs the tartness of green tomatoes with fragrant basil and thyme. Once you've finished off the soup you can eat the sourdough bread bowl.

For this dip, a rye bread boule is hollowed out and filled with a creamy, herb-packed dip. Cut the interior into chunks for dipping and serve the rye bread dip with your favorite crudités. (We like our dip with slices of red pepper, cucumber and fennel.) If you can’t find a rye boule, a round loaf of crusty sourdough bread works well too.

With a filling of toasted pecans, cinnamon, and brown sugar, these cinnamon rolls are one of the most sought-after bites in Kansas City, where Megan Garrelts serves them at her restaurant, Rye.

Rich with spices and orange zest and studded with dried fruit, these cozy, classic yeast-raised buns make an unforgettable addition to Easter brunch.

Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from scratch when serving shwarma. "It isn't that hard to make your own, and the flavor and texture are far superior to the flaccid, sweet kind you find in most grocery stores," she says. Eat the first ones out of the oven slathered with butter, the way Hanna did as a kid.

Vitaly Paley, the chef and owner of Paley's Place, created this deliciously indulgent version of the classic tuna melt while competing in a cook-off sponsored by the Oregon Dungeness Crab Commission. Pairing moist chunks of crab with brioche, truffle butter and nutty Gruyère cheese easily snagged him a first-place prize.