National Historical Baking Society

[Ed Note:  Our fun-loving, correspondent blogger person, Diana, is currently on special assignment to bring you a lot of photos from our new book, Baked Elements. Space and money constraints make it nearly impossible to photograph every recipe in each of our cookbooks , so kind Diana has promised to provide images and ruminations for [...]

[Ed note: Jordan, blogger and Baked employee, has a thing for celebrity cookbooks. Each week, he will take you into the mind and imagined kitchen of an A lister - or, better yet, C-lister. He will try to answer the hard hitting questions ("How does Cher have time to cook?" or "Why don't more people [...]

[Ed Note: Amy is back with her second post, and surprise...it is very cheese oriented. You should probably make this over the long Labor Day weekend.] Some breads are a true labor of love – the kneading, the waiting all day with the rising and the whatnot – others – just as their name suggests, [...]

I found a cure for hoarding: move into a new apartment every few years. Better yet, move into progressively smaller apartments and don’t spend too much time planning for the move. That’s exactly what I did (two moves since 2010) and I can assure you, it is the fastest and easiest way to destroy your [...]

(morning sunshine bars photo by the lovely Tina Rupp) It’s here!!!!!  Our brand new, shiny, sexy book has landed. Turns out our newest volume, Baked Elements, arrived a wee bit earlier than we anticipated (good problem to have, I suppose), so check-in now with your local bookstore, neighborhood Williams-Sonoma, or wherever else you might find books [...]

And yet another Summer draws to a close. True, this one was hot, sticky, unbearably humid, and often smelly (I spent more time in the city than out of it), but I will still sort of miss it. But not too much. I am more of a Fall type guy anyway. At Baked, we are [...]

[Ed Note: as this is Amy's first post, allow me to provide a quick intro: she is lovely, she is talented and she knows how to kill it in the kitchen. Amy is currently a Baked employee and we are thankful to have her. She is cheerful and easy going - but most importantly - [...]

I’d like to introduce you to a few people.  Actually, I’d like to introduce you to a lot of people, but first I should probably explain to you exactly what the hell is going on. First, though it is not Renato’s birthday, we made him a birthday cake (above) because we like Renato, but love [...]