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Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Homemade yeast dough rolled around a savory filling of TVP, spinach, mushrooms, and tomato paste seasoned with Italian herbs. A vegan stromboli-style pie sliced into 16 rounds.

Classic Bacardi rum bundt cake from a yellow cake mix and vanilla pudding base, soaked in buttery rum glaze and drizzled with chocolate. The legendary boozy holiday cake.

Quick, easy and tasty, nothing is quite like a Chinese stir-fry. This dish has several kinds of vegetables and soy-sesame sauce that are stir-fried together. Serve it over a bed of rice to make a simply delicious meal.

Traditional British steak and suet pudding with seasoned beef sealed in suet pastry and boiled in a basin. A classic old-fashioned English pub dish.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.

Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Filipino beef and bean sprouts lumpia: crisp golden spring rolls packed with ground beef, crunchy water chestnuts, and fresh mung bean sprouts seasoned with patis. Sealed with a quick flour paste and fried until shatteringly crisp.

Basic sourdough starter uses commercial yeast and milk-based feeding to build a reliable wild-yeast culture in 2 to 3 days. The shortcut starter for sourdough bread baking at home.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Homemade oatmeal burger buns with whole wheat flour, molasses, and brown sugar. Hearty, slightly sweet, and sturdy enough to hold a loaded burger without falling apart.

Shereen Polo is a Persian jeweled rice pilau with saffron, julienned carrots, orange peel, almonds, pistachios, and rose water in sugar syrup. Served with crispy tahdig and a side of chicken stew.

Stir flour, yeast, and water together to create a simple sourdough starter that bubbles to life in days, ready to bake tangy bread without fussing over wild yeasts.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.