Bakers to Know

Farmer, Miller, Baker: The Innovators Behind the Heritage Grain Movement

by Scott Mowbray The movement to source heritage grains for better bread is often a three-way dance, and it’s growing.  Getting back to slow methods and...

Jacques Torres on Chocolate

America’s premier artisan chocolatier Jacques Torres, lovingly known as “Mr. Chocolate,” enlightens us on how to properly buy, work with, and enjoy the most...

2016 Baker’s Dozen

In our Inaugural Baker’s Dozen, we salute the movers and shakers who are shaping the future of the baking world. From bloggers to social activists...
Dessert Photography and Styling 101 with Linda Lomelino

Dessert Photography & Styling 101 with Linda Lomelino

You don’t need fancy equipment or a flashy studio to style and photograph your desserts like a pro. Self-taught baker, food stylist, and photographer,...

Blogger Kate Wood on Motherhood and Biscuit Memories

This Mother's Day, we sat down with mom and home baker extraordinaire Kate Wood. One of our 9 Baking Bloggers to Follow, Kate balances raising two kids,...

Our Man About Patisserie: Q&A with Editor-in-Chief Brian Hart Hoffman

We sat down with our Editor-in-Chief Brian Hart Hoffman to get the inside scoop on his early baking memories, the origin of Bake from...

The Molly Yeh Way to Bake

Molly Yeh's award-winning blog my name is yeh challenges the traditional with personal anecdotes, cultural education, and-oh yeah-amazing recipes. Now with her debut cookbook, Molly on...
Mark Furstenberg on Dark-Crusted Bread

Mark Furstenberg on Dark-Crusted Bread

Master bread baker Mark Furstenberg talks about his signature dark-crusted bread and offers tips for achieving its texture and flavor at home. Mark Furstenberg is passionate...
Jessica Reed on Baking by Weight

Jessica Reed on Baking by Weight

Graphic designer by day, baker and author of The Baker’s Appendix (Clarkson Potter, 2016) by night, experienced baker Jessica Reed weighs in on baking with grams. We have...
William Werner on Caramel - Bake From Scratch

William Werner’s Secret to Perfect Caramels

By Jennifer V. Cole William Werner, the sugar genius behind San Francisco’s Craftsman and Wolves, dishes on the secret to perfect caramels.  Why is caramel so...

Featured

Baked Goods for the Fourth of July

Don’t let the fireworks steal the show this Independence Day. We’ve compiled our most festive baked goods as a sweet salute to our nation’s...

Pickled Cherry Bombs

Hawaiian Buns