Back to Basics: Our Best Classic Cakes
Sweet and familiar, these cakes have earned their time-honored reputations. Some recipes never go out of style. With forays into everything from Angel Food Cake...
Origin of a Classic: Boston Cream Pie
by Devra First
It’s cream filled, chocolate topped, and beloved. Who cares if this storied dessert is actually a cake? Find the recipe for our...
Baking with the Seasons: An Interview with Yossy Arefi
Yossy Arefi uses nature as her baking guide year-round.
In her cookbook, Sweeter off the Vine (Ten Speed Press) and her award-winning food blog, Apt. 2B...
Mah-Ze-Dahr Bakery: New York, NY
By Jamie Feldmar
Banker-turned-baker Umber Ahmad is rewriting the bakery rules.
Mah-Ze-Dahr isn’t like a lot of bakeries. To start with, there’s the name. Mah-Ze-Dahr is...
Our Best Portable Baked Goods
Doorstep to doorstep, these portable treats keep their sweet composure. Whether heading to a tailgate, potluck, or barbecue, you need a baked good that can...
1-2-3-4 Cake: Four Ways
It's easy as 1-2-3-4! With these 1-2-3-4 Cake: Four Ways, start with the old-fashioned Basic 1-2-3-4 Cake and twirl it up to entertain throughout the...
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,...