Winter is slowly melting into spring, bringing with it fruity flavors and delicious treats. This issue is full of recipes with bright flavors like lemon and poppy seed, berries, and coconut that embody spring itself. Embrace the beauty and elegance of the pound cake in our Pound Cake Perfection feature; each recipe showcases a different pan and decadent flavors. When you find yourself short on buttermilk, our From the Test Kitchen feature shows you how to substitute this important ingredient in a pinch. Head to our Baking School In-Depth feature to read our step-by-step breakdown on how to make Petit Fours. Take a step back in history to learn the story of the macaron in our Origin of a Classic feature. Spring bakes don’t always have to be sweet; our Bread Box feature includes two herbaceous bun recipes bursting with flavor. Filled with delicious recipes, tips, and stories, this springtime issue is all you need to celebrate the season.
Scroll down for a preview of some of our favorites in this issue!
Pound Cake Perfection – The simplicity of pound cake creates an excellent base for numerous variations of the oh-so-delicious heirloom recipe, from a marbled delight to an Irish cream dream and everything in between.
Big on Buttermilk – Get to know this indispensable baking elixir.
Baking School In-Depth: Petit Fours – Confidently create elegant French petit fours that will have you exclaiming magnifque instead of très tragique.
Origin of a Classic: Macarons – Delightfully small treats with with a big hostory.
Bread Box: Bountiful Buns – Fill your baskets with breads that bake to individually portioned perfection in your trusty muffin pan.
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