Favorites

Vanilla

So Vanilla

By Bill Addison Vanilla is the Chanel No. 5 of the baking world—the iconic scent that adds a stirring fragrance to all manner of sweet...

Classic German Baking by Luisa Weiss

By Sophia Jones Berlin-based author Luisa Weiss has compiled and translated Germany’s timeless, quintessential recipes for the contemporary American home baker with her new cookbook Classic...
Fleur de Sel

Worth its Salt: Fleur de Sel

By Julia Bainbridge Salt was one of the first things traded by mankind. Towns have been built on it. Wars have been waged over it....

Ladurée: Paris, France

By Anne E. McBride Photos courtesy Ladurée Paris Over the course of more than a century, one sweet bite has become synonymous with Ladurée and propelled...

Tartine Bakery: San Francisco, CA

By Tanner Latham Photos courtesy Tartine Bakery and Tartine Bread (Chronicle Books, 2010) / Photos by Eric Wolfinger San Francisco’s Tartine Bakery attracts people from all...
Molasses

Molasses 101

By John Kessler Indeed, we use molasses primarily for vintage recipes. Think baked beans, shoofly pie, and gingersnaps. Just remember that Grandma was young once, and...

Happy Hour Hot Chocolate

Warm up with a one-two chocolate punch from Chicago’s queen of cocoa When it’s cold and blustery outside, Chicagoans know the best place to retreat...

Dream Bars

Pastry chef and owner of Chicago’s HotChocolate, Mindy Segal has been making these bars since high school, when she got the recipe from her mother—who...

On the Shelf: The Bread Basket

These five books dive deep into the art—and science—of breads from around the world. 1. The Hot Bread Kitchen Cookbook by Jessamyn Waldman Rodriguez and the...

On the Shelf: Pages of Layers

Whether you fancy simple sheet cakes, elaborate layers, or unexpected punches of flavor, these six books delve deep into the sweet art and science...