Bakers to Know

High-Altitude Baking

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...
British Issue

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 and Jesse

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...
Speculoos

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

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...
Favorite Bread Art

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...

BakeClass is in Session with Anneka Manning

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...
Francisco Migoya on Eclairs

Francisco Migoya on Éclairs

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...