Alice Medrich on Baking with Non-Wheat Flours
Award-winning author Alice Medrich shares how alternative flours reinvigorate your baking with deeper flavor and texture, whether you are gluten-free or not.
In your book...
Vegan Recipes for Your 2018 Baking Bucket List
By Adam Erace
Kate Jacoby of Philadelphia’s Vedge makes some of the most delicious desserts in the country. They just happen to be vegan.
Barring perhaps...
Reaching New Heights: Master High-Altitude Baking
By Linnea Covington
The higher you go, the more you must adjust a recipe. A mountain resort pastry chef shares her tips on high-altitude baking.
When...
Introducing Our First-Ever British Baking-Themed Issue!
Bake like a brit with our January/February 2018 issue chock-full of amazing recipes from across the pond. We asked Edd Kimber of The Boy...
Holiday Baking with Julie + Jesse
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...
The Bakers Behind the Holiday Cookies Special Issue
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...
13 Names You Need to Know: Our 2017 Baker’s Dozen
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...
A Summer Preservation Primer with Sarah Owens
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...
Mah-Ze-Dahr Bakery: New York, NY
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...
Our Favorite Bread Artists
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...