Bread

The supermarket or Joy Of Cooking baguettes never quite seemed as good as those in Geneva (or New Orleans) or the pricy bakery--and sometimes even the pricy bakery's wasn't quite right either. Searching around easily found other recipes, including one which explained that a slower rise/proofing developed the flavor better, and suggested half a day proofing in the fridge.

My experiment wasn't entirely satisfactory (room temperature is a bit low in winter), but the flavor does seem to be better.