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...
Chocolate Biscuit Cake: The Queen’s Favorite Cake
When we learned that the Queen of England is obsessed with this Chocolate Biscuit Cake, a decadent layering of chocolate and rich tea biscuits...
What We’re Baking for the Holidays
We're making our baking list and checking it twice. From festive candy cane cookies to rich six-layer sticky pudding cake, this is our baking game...
Holiday Gift Guide: A Few of Our Favorite Things
We partnered with the industry's most exciting artisans to create exclusive, handcrafted products that are the ultimate gift for the baker in your life...
Playing Favorites: Our Top Picks from the Nov/Dec Issue
These are the holiday baking stars you've been waiting for. With the Thanksgiving baking frenzy on the horizon, we're bringing you our favorite recipes...
The Undisputed Champion of Tang: Buttermilk
by Keia Mastrianni
This essential ingredient rises to the top. Find recipes to bake with Buttermilk in our July/August Issue, here.
The undisputed champion of tang...
Origin of A Classic: Tarte Tatin
This upside-down caramelized apple dessert is as French as apple pie.
In the heart of the Loire Valley, about 100 miles south of Paris, the...
Pans That Perform: Our Top Cake Pans
Cake pans can affect texture, color, and whether your layers come out beautifully intact-or broken. From uncoated to nonstick, check out our top picks...
The Magic of Rose Water
by Adeena Sussman
A potent, surprisingly versatile flavor blossoms in the pastry kitchen.
Growing up, my familiarity with rose water was limited to my grandmother Anne’s...
Bakery Lorraine: San Antonio, TX
By Stephanie Burt
Photography by Nick Simonite
Expansive with high ceilings, light-filled and airy, Bakery Lorraine is much more California cool than you might expect to...
