Anjum Anand shares her techniques for making healthier baked samosas.
Fonuts offers sweet-n-savory doughnut flavors that are baked, never fried.
Braised then baked, Alton's beans are great as a side -- or for breakfast.
At Sandy Valley Ranch, G learns the art of making real cowboy baked beans.
Bobby tops peaches with streusel and bakes them for a luscious brunch dish.
This Japanese-born chef infuses baked doughnuts with Asian ingredients.
Giada makes a simple, fun baked version of the traditional Caprese salad.
Zac and Yigit pay tribute to the 49th state with two types of Baked Alaska.
Michael Chiarello's secret to perfect potatoes? Bake them on a bed of salt.
Alton Brown gives baked apples a streusel topping with a touch of spice.