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...
Mark Furstenberg on Dark-Crusted Bread
Master bread baker Mark Furstenberg talks about his signature dark-crusted bread and offers tips for achieving its texture and flavor at home.
Mark Furstenberg is passionate...
Jessica Reed on Baking by Weight
Graphic designer by day, baker and author of The Baker’s Appendix (Clarkson Potter, 2016) by night, experienced baker Jessica Reed weighs in on baking with grams. We have...
William Werner’s Secret to Perfect Caramels
By Jennifer V. Cole
William Werner, the sugar genius behind San Francisco’s Craftsman and Wolves, dishes on the secret to perfect caramels.
Why is caramel so...
8 Bread Bakers You Should Know
By Sophia Jones
Keep an eye on these artisan bread bakers who are infusing heart and soul into their rustic breads. These bakers pay meticulous...
The Cronut Domination: Dominique Ansel
By Julia Bainbridge
Kronuts, Doughsants, Croughnuts, Doissants. These are just four of the country's sugary handfuls of Cronut imposters.
The Cronut, a confection so special it...
Thomas Keller on Chocolate Chip Cookies
No matter who you are, homemade chocolate chip cookies are the great equalizer. We spoke with chef Thomas Keller, arguably one of the most...