Winter is finally upon us and, with it, holiday baking season! Whether you’re after the perfect pies for Thanksgiving, cookies for Christmas, or sufganiyot for Hanukkah, we’ve got recipes for every occasion. Kicking off this celebratory issue is our guide to baking panettone, the domed Italian loaf that is a quintessential piece of yuletide decadence. Then we hop into a Thanksgiving-focused feature that offers perfectly portable baked goods, from a savory bread wreath to a turtle brownie-pie mash-up. Next, we march into our Cookie + Cake Swap, a sprawling collection of holiday cookie recipes and their cake counterparts. Find out the wonders of Belgian biscuits, rugelach, and Linzer cookies and their whimsical cake twists. Speaking of rugelach, we dive deep into Jewish baking with our Hanukkah feature, from a mandelbrot-inspired cake to a fig- and apple-studded challah. Next, take a look at our four new revolutionary takes on red velvet, including a recipe for sweet rolls that can’t be missed. Finally, we finish the issue with the origin of the Sarah Bernhardt cookie, a recipe near and dear to the Bake from Scratch team. So, without further ado, jump into this merry and bright issue and find your new favorite holiday hits!