Baking Wisdom by the Pound: New Cookbook Ultimate Pound Cakes
Editor-in-Chief Brian Hart Hoffman shares his excitement for his mother’s new book, Ultimate Pound Cakes: Classic Recipe Collection.
What a perfect day to announce the...
Our New March/April 2018 Issue: Milk Chocolate, Strawberries, and More!
In our new March/April 2018 Issue, we give you an epic variety of recipes from a mix-and-match birthday cake and frosting blowout to 20...
Introducing Our New Retro Redo Column (See Which Recipe We Revamped...
In our new Retro Redo column, we take a beloved heirloom recipe and add our twist on the classic. Starting with our March/April 2018...
The Call of the Wild: Pastry Chef Mandy Dixon’s Alaska
Luxury may not be the first thing to come to mind when picturing Alaska's wilderness, but the Dixons—Kirsten, Carl, and their 32-year-old daughter Mandy—have...
Five Reasons Why You Should Be Baking with Milk Chocolate
This spring, we're reaching for the milk chocolate with some serious baking in mind. The creamy, dreamy cocoa product has a candy bar reputation,...
The Bake Like a Brit Tour!
We're taking our sensational January/February British Issue on the road! Edd Kimber, our guest editor of the British issue, winner of The Great British...
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...