NEW JULY/AUGUST 2018 ISSUE

Introducing our hot July/August issue, featuring 70 sunny recipes for your best summer baking. Time to head to the farmers’ market because we’re rolling out all the fresh summer fruit for this issue, from berries to stone fruit! But we’re not keeping it basic. We’re shaking up your summer programming with a pizza primer from Ken Forkish, an ice cream cake bonanza, and a foolproof guide to fluffy Japanese Milk Bread. Meet our third annual Baker’s Dozen, a list of this year’s most influential and innovative bakers in the business. Become familiar with dark black cocoa, our new secret ingredient that adds an intense chocolate flavor to kouign amann, brownies, and our cover star, Black Cocoa Sandwich Cookies. We’re also sharing a whole feature on our favorite throwback baked good: banana bread. Finally, get familiarized with Portugal’s most famous pastry, pastéis de nata, palm-size custard tarts that will transport you to the sun-bleached coast of the Iberian Peninsula. It’ll be your sweetest summer yet.

 

NEW SPECIAL ISSUE

With 80 of our all-time best artisan bread recipes, our latest Bread Special Issue features everything from sweet muffins and scones to savory loafs and delicious braided breads. Travel across the globe with classic international recipes like the Italian Pane Di Pasqua, or “Easter Bread,” as well as a twisted up and almond-laden Swiss wreath bread and many more. Grab your new go-to bread resource and head to the kitchen—we’ve got more than enough awe-inspiring bread recipes to keep you busy for a while.

 

 

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