Bakers to Know

As best friends who share the food blog Julie & Jesse, chef Julie Tanous and award-winning actor Jesse Tyler Ferguson love to kick it in...

Meet the fabulous people behind our Holiday Cookie Special Issue we co-produced with feedfeed. From international bloggers from Canada, Italy, and Israel to home-based...

In our annual Baker’s Dozen, we bring you today’s trailblazers who are changing the future of baking for the better. From millers and makers...

Rebecca Firth, a.k.a. DisplacedHousewife, is your go-to baking ambassador for worldly treats. This single mom of two has been baking her way to the...

Capture the best of summer’s produce with a little help from Sarah Owens, gardening guru and author of Toast & Jam. Find recipes from Sarah...

By Jamie Feldmar Banker-turned-baker Umber Ahmad is rewriting the bakery rules. Mah-Ze-Dahr isn’t like a lot of bakeries. To start with, there’s the name. Mah-Ze-Dahr is...

Slashed, docked, or scored—we’re enamored with the beauty from the lame blade. When scoring bread, bakers use a small double-sided kitchen blade called a lame...

You may not have the time or funds to enroll in pastry school, but Aussie baking instructor Anneka Manning’s latest cookbook will turn your...

by Gabriella Gershenson How to master the éclair? For this Modernist Cuisine pastry chef, it’s precision, precision, precision. Francisco Migoya may be the world’s foremost baking...

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...