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...
On the Shelf: The French Bakery at Home
Say bonjour to French baking with these five new releases, and explore the true essence of la boulangerie and pâtisserie without ever leaving your...
On the Shelf: Pages of Pastry
A few of our favorite releases dedicated to the art of patisserie.
1. The New Sugar and Spice
By Samantha Seneviratne
Wonderfully unique and charming, The New Sugar...
