Features

1-2-3-4 Cake: Four Ways

It's easy as 1-2-3-4. Start with the old-fashioned Basic 1-2-3-4 Cake and twirl it up to entertain throughout the year. Much like pound cake, the 1-2-3-4...

From the Pantry: Almonds

by Stacey Ballis Whether ground, sliced, or mixed into a paste, this ancient (and nutritious) nut delivers depth and dimension to your baking in all its...

Origin of a Classic: Shoofly Pie

Find the recipe for Brett Braley's Shoofly Pie, here!  Traditionally consisting of a basic piecrust with a cake-like molasses-flavored filling and a crumbled flour, sugar, and...
Favorite Bread Art

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...

Haute & Bold: A Look Inside Hedley & Bennett

By Besha Rodell  Hedley & Bennett’s Ellen Bennett has created a runaway success with her beautiful, durable aprons.  If Ellen Bennett weren’t the world’s first celebrity apron designer,...
Francisco Migoya on Eclairs

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...

Origin of a Classic: Tarte Tropézienne

by Anne E. McBride For our version of this rich and creamy dessert, click here.  Saint-Tropez, on the French Côte d’Azur, evokes luxurious summer vacations spent...

Dutch Oven Bread 101

by Anna Theoktisto A cast-iron dutch oven is the perfect vessel for baking bread at home. Remember the bread machine craze of the 1990s?  That little “modern...

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...

A Guide to Eastern Mediterranean Flatbreads

by Julia Brainbridge Throughout the Eastern Mediterranean, tables overflow with flatbreads as diverse as their countries of origin. We looked to some of our favorite...

Featured

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...

Triple Berry Cake Doughnuts

Caramel Cake