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 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...
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 & 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,...
The Man Behind the Magazine: 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...
