Our New Babka Obsession
In our latest March/April 2018 Issue, we introduce one of three new columns to the magazine. Starting with this issue, on the final page...
The Best Lamingtons Down Under
By Deana Saukam
Lamingtons are the quintessential Australian cake, and when I tried my first one, I freaked out. Mind blown. Composed of three-inch cuboids...
Alice Medrich on Baking with Non-Wheat Flours
Award-winning author Alice Medrich shares how alternative flours reinvigorate your baking with deeper flavor and texture, whether you are gluten-free or not.
In your book...
Sneak Peek Inside John Whaite’s Lancashire Cookery School
When we started planning our production trip for our January/February 2018 British issue, we knew a visit to John Whaite’s Kitchen Cookery School in...
Vegan Recipes for Your 2018 Baking Bucket List
By Adam Erace
Kate Jacoby of Philadelphia’s Vedge makes some of the most delicious desserts in the country. They just happen to be vegan.
Barring perhaps...
Reaching New Heights: Master High-Altitude Baking
By Linnea Covington
The higher you go, the more you must adjust a recipe. A mountain resort pastry chef shares her tips on high-altitude baking.
When...
Our Most Popular Baked Goods of 2017
We’re toasting the New Year by looking back at our most popular recipes from 2017. From a rainbow sprinkle swirled loaf cake and spicy...
Edd Kimber’s Must-Hit Bakeries, Bars, and Food Shops in London
Edd Kimber, our favorite in-the-know brit and new contributing editor, shares his must-hit spots in the capital city. Look to these great finds when...
Tips on the Best Bubbles & Bites for Your New Year’s...
Cheryl Wakerhauser, author of Modern French Pastry, shares her tips for throwing a pâtisserie party that really sparkles this New Year’s Eve. With over 400...
Introducing Our First-Ever British Baking-Themed Issue!
Bake like a brit with our January/February 2018 issue chock-full of amazing recipes from across the pond. We asked Edd Kimber of The Boy...
