Summer is still one of our favorite times to crank up the oven. Our July/August issue is packed with the most delicious ways to use the season’s sweet, flavor-packed produce. We dedicate an entire feature to baking with blueberries and blackberries, and we’ve also got enough thumbprint cookie recipes to last you the whole summer. Take a deep dive into sourdough as we offer you all the insider tricks you need to master this iconic bread. Look to our fourth annual Baker’s Dozen to get to know the top pastry chefs, inventors, philanthropists, and influencers who are pushing the boundaries of the baking world. And what would summer be without travel? We take you to Seattle, Washington, for a Pike Place Market shopping spree with our friend Gaby Dalkin and our editor-in-chief, Brian Hart Hoffman. Bake a difference with us as we stand behind Bake Sale for No Kid Hungry with our best bake sale-approved recipes for your own bake sale. This issue has all the inspiration you need to give your baking a touch of the summer sun.
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