NEW! NOVEMBER/DECEMBER 2019 ISSUE

Happy holidays, bakers! It’s that time of year when we’re all looking for a little warm inspiration in the form of spicy gingerbread, wintry peppermint, and boozy fruitcake. Look no further than this November/December issue! From our Christmas tree-shaped baked goods to our American layer cakes blowout, we have the showstopping celebratory sweets your holiday plans deserve. If you’re looking for wintry flavor, our peppermint-packed recipes are guaranteed crowd-favorites. For an epic holiday centerpiece, flip to our guide on crafting bûche de Noël, or turn to our deep-dive on coffee cake for the perfect holiday wake-up call. Finally, we take you around the world with five mouthwatering holiday cookies from across the globe. From a take on traditional German lebkuchen to our showstopping persimmon upside-down cake, this issue has everything you need to satisfy that holiday sweet tooth.

sculpted fruit pastries that earned Cédric Grolet the title of World’s Best Pastry Chef. Because we’re also celebrating the release of the Downton Abbey film on September 20, we couldn’t resist chatting with the show and movie’s food stylist, Lisa Heathcote, about what it’s like to bake English scones destined for the silver screen. Whether you dig into our pumpkin spice feature or our fuss-free stir-together cakes, you’ll find this issue is the ultimate ode to autumn.

NEW SPECIAL ISSUE

Fall is knocking on our doors—it’s time to bake up comfort from scratch. We’ve divided this special issue into the autumn baking highlights, from peak seasonal produce like pumpkin, sweet potatoes, and apples to favorite fall flavors like caramel, chocolate, and warm spices. Whether you’re looking for a rustic ginger and pear skillet cake or a hearth-style sweet potato loaf, this collection offers the top sweet and savory recipes to complement your harvest dinner. Crunched for time? Try our one-bowl lace cookies or a simple herbaceous quick bread. And for those crust fiends, select one of our flaky pies and tarts packed to the brim with nuts, apples, pears, or silky-smooth custard. 

 

 

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