Bakes

Bakes refers to foods prepared by baking, a cooking method that uses dry heat in an oven. The term can describe both the process and the finished dishes, including bread, pastries, casseroles, pies, and many desserts. Baked items are typically formed before heating and are cooked until they are set and lightly browned on the exterior.

Technique and ingredients: Baking relies on heat transfer from hot air to the food. Leavening agents such as yeast, baking powder, or eggs generate rise and texture. Fats, sugars, and milk contribute to flavor, tenderness, and browning. Common steps include mixing, shaping, and baking in a preheated oven. Temperature and time vary by recipe, with higher heat used for pastries and lower heat for breads and custards. Some bakes require blind baking of crusts.

Categories and examples: Bread bakes produce loaves, rolls, and flatbreads. Cakes and pastries cover sponges, tarts, pies, and cookies. Savory bakes include casseroles, gratins, quiches, and baked pasta dishes. Many items combine components—such as fillings enclosed in dough or crust and topped with a browned surface. Techniques like blind baking and custard setting are common in pastry-focused bakes.

Regional use and cultural context: Baking is widespread and varies by cuisine, with bread being central in many cultures and festive pastries common in others. In modern kitchens, home bakers and professional bakeries supply a broad range of items, from everyday bread to specialized desserts. Trends include artisanal methods, dietary adaptations, and the expansion of ready-to-bake products.