NEW MARCH/APRIL 2019 ISSUE

With our March/April 2019 issue, we return to the epicenter of baking: France. This Issue is stacked with both classic and revamped recipes signature to the French. We have the Parisian Flan, a custard creation that checks all the boxes on texture, taste, and sheer beauty. Then we’re focusing on France’s top cultured cream and one of our favorite ingredients to bake with: crème fraîche. And what would a French issue be without a guide to pâte à choux, the airy, golden base dough for cream puffs, éclairs, and Paris-Brests? May you enjoy baking from this issue as much as we enjoyed putting it together!

NEW SPECIAL ISSUE

Endlessly customizable and always impressive, cakes are the ultimate baked confection. The charm lies in their versatility. Nearly all occasions call for or would be improved with a little cake. Our layer cakes come as two-, three-, and four-tiered extravaganzas. The simple, dependable single-layer cake recipes offer everything from a breakfast-ready coffee cake to a boozy sheet cake packed with bourbon and brown sugar. If you’re looking for something with a flashy design and minimal effort, reach for our beautifully ridged Bundt and tube cakes that are no-fuss additions to the dessert spread. Find loaf cakes and skillet cakes perfect for sharing. With these recipes added to your collection, we promise satisfaction by the slice.

 

 

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