Rose Levy Beranbaum: Weigh to Bake
I consider my greatest contribution to the baking world to be listing weights for all the major ingredients.
By Rose Levy Beranbaum
My cookbook, The Cake...
Rose Levy Beranbaum: My Favorite Piecrust
That Has Stood the Test of Time for Three Decades
By Rose Levy Beranbaum
I have made a few updates to it since my favorite piecrust...
Sawako’s Tokyo Kitchen
By Amber Wilson
Photography by Joann Pai
On a weekday morning in the Shibuya ward of Tokyo, the doors of a studio kitchen open to butter...
Erin Jeanne McDowell: Baking Fearlessly
In Erin Jeanne McDowell’s kitchen, precision is an act of love. Her voice—whether through a screen, a recipe, or across the pages of a...
Rose Levy Beranbaum: Hyperbole and How to Evaluate a Recipe
The dictionary definition of “hyperbole” is “exaggerated statements or claims not meant to be taken literally.” When it comes to recipes, when I see...
Edd Kimber’s Chai Spice Cookies
“Inspired by mugs of warm masala chai, these cookies are infused with black tea and a plethora of spices to make a treat that’s...
Rose Levy Beranbaum’s Guide to Chocolate
This is the story of my love affair with chocolate, starting in the dark ages when there were only two brands, neither one extraordinary,...
Edd Kimber’s Dulce de Leche Layer Cake
”To recognise 10 wonderful years of Bake from Scratch, I thought we should celebrate with a small-batch layer cake, made with brown sugar-buttermilk cake...
Rose Levy Beranbaum’s Egg Essentials
Some of my favorite cakes are flourless, but there is not a single eggless one in my repertoire! Eggs are essential for the texture...
Hot Toddy Bundt Cake
Recipe excerpted from The Hebridean Baker: My Scottish Island Kitchen by Coinneach MacLeod. Copyright © 2022. Published by Sourcebooks. Photographs © Susie Lowe.
Hot Toddy...
