Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets.

The Real Deal Babka is a showstopper of a dessert, with layers of rich, buttery dough swirled with decadent chocolate or cinnamon filling. This isn’t your typical babka – it’s the real deal, offering ...

Loaves upon loaves of an iconic New York treat, a bread-cake hybrid called babka. Jerry Seinfeld: That's the last babka. They got the last babka. Elaine Benes: I know. They're going in first with ...

Our simple babka recipe – an enriched dough that falls deliciously between a bread and a cake – is filled with twists of rich chocolate spread. It's impossible to resist. To make the dough ...

Potatoes, onions and a fat piece of pork: these humble ingredients – so essential to Polish peasant cuisine – form the base for one of Eastern Poland’s best-known dishes: babka ziemniaczana or potato ...

The cake was traditionally made with an inconceivable amount of egg yolks – think a litre for the fluffy ‘tuille babka’. The dessert reigned on Polish tables as early as the 17th century, where they ...

This sprinkle babka loaf is an all-in-one version: a bread dough with butter and sprinkles swirled through, then plaited and baked. Grease a 900g/2lb loaf tin and line with baking paper.

Soups are comforting foods, and a rich lentil soup is an important part of Easter celebrations. Traditionally served on Good Friday in Greece, it requires simple ingredients like lentils, fresh ...