What is autumn without the warm smell of spice, browning butter, and golden streusel wafting from the kitchen? Baking and fall are natural complements, and this year’s September/October issue is a celebration of that sweet marriage. From an in-depth look at making your own Marbled Rye Bread to a DIY spice mix primer, this issue makes the most of all the fall feels. Our 4 Ways with Streusel feature adds an irresistibly crisp, crunchy element to cookies, cakes, and pie, while our trip Out of the Orchard highlights our favorite bakes using bountiful harvests from the apple orchard and pumpkin patch. Cake lovers and bread bakers also have reason to rejoice with our Fall One-Layer Wonders and Tangzhong Magic features, offering perfectly shareable, snackable cakes and breads better than you’ve ever seen before. Finally, we share the sweet story behind the apple cider doughnut in Origin of a Classic and give you a recipe that’ll take a taste of the orchard to your home kitchen. Let the fall festivities and bountiful baking season begin!