For our Authentic Ireland issue, we’re taking you on the ultimate baking adventure to the land of the Emerald Isle. We’ve enjoyed partnering with Tourism Ireland and Williams Sonoma to create this issue, and we’re excited to share Ireland’s vibrant culinary story. Some of the greatest personalities in Irish baking today are featured within these pages, including cookbook authors, television personalities, pastry chefs, cookery school founders, and the country’s top artisan makers. Discover new, impressive ways to bake with oats, Irish whiskey, Irish Cheddar, and more. We’ve also got dozens of fun, modern bakes inspired by classic Irish bakes like Guinness Brownies, Soda Bread Pizza, Cherry-Chocolate Browned Butter Sandwich Cookies with a whiskey buttercream, and Irish Cream Cake. We even break down essential Irish baking ingredients you can keep stocked in your pantry. Consider this issue your passport to Ireland! 


This year, seasoned bread bakers and newcomers alike have ventured into new baking territory. To those celebrating new creative outlets and those looking to up their bread game, this issue is for you. From crave-worthy banana breads to streusel-topped muffins to icing-covered scones, our quick breads chapter is packed with simple yet decadent recipes that come together in a flash. Venturing to the sweeter side of artisan bread-baking, yeasted doughs like our Strawberry Brioche with Pearl Sugar and our Blueberry Mascarpone Babka with Lemon Curd Glaze are swirled with flavorful jams and fillings. Whether you’re looking to take on sourdoughs like Tomato Sourdough Focaccia or revamp your breadbasket with game-changing dinner rolls like our Garlic Herb Clover Rolls, explore the savory side of bread-baking with our savory yeasted breads. Last but not least, our technique chapter includes insightful tips and step-by-step techniques straight from our test kitchen to guide you every step of the way.




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