From the Pantry: Almonds
by Stacey Ballis
Whether ground, sliced, or mixed into a paste, this ancient (and nutritious) nut delivers depth and dimension to your baking in all its...
Origin of a Classic: Shoofly Pie
Find the recipe for Brett Braley's Shoofly Pie, here!
Traditionally consisting of a basic piecrust with a cake-like molasses-flavored filling and a crumbled flour, sugar, and...
Our Favorite Bread Artists
Slashed, docked, or scored—we’re enamored with the beauty from the lame blade.
When scoring bread, bakers use a small double-sided kitchen blade called a lame...
Haute & Bold: A Look Inside Hedley & Bennett
By Besha Rodell
Hedley & Bennett’s Ellen Bennett has created a runaway success with her beautiful, durable aprons.
If Ellen Bennett weren’t the world’s first celebrity apron designer,...
Francisco Migoya on Éclairs
by Gabriella Gershenson
How to master the éclair? For this Modernist Cuisine pastry chef, it’s precision, precision, precision.
Francisco Migoya may be the world’s foremost baking...
Origin of a Classic: Tarte Tropézienne
by Anne E. McBride
Saint-Tropez, on the French Côte d’Azur, evokes luxurious summer vacations spent doing little more than achieving a perfectly bronzed body, sipping...
Dutch Oven Bread 101
by Anna Theoktisto
A cast-iron dutch oven is the perfect vessel for baking bread at home.
Remember the bread machine craze of the 1990s?
That little “modern...
Farmer, Miller, Baker: The Innovators Behind the Heritage Grain Movement
by Scott Mowbray
The movement to source heritage grains for better bread is often a three-way dance, and it’s growing.
Getting back to slow methods and...
A Guide to Eastern Mediterranean Flatbreads
by Julia Brainbridge
Throughout the Eastern Mediterranean, tables overflow with flatbreads as diverse as their countries of origin. We looked to some of our favorite...
Jacques Torres on Chocolate
America’s premier artisan chocolatier Jacques Torres, lovingly known as “Mr. Chocolate,” enlightens us on how to properly buy, work with, and enjoy the most...
