National Historical Baking Society

Let’s take a break from working or not working or whatever weird stuff you’re doing and play a fun game.  (Yes, it’ll be fun!  I can almost promise.)  Remember these things (click here)?  Well this is something like that — only better. Anyways, here’s how it works: I wrote a little something that includes sound [...]

[ed note: In a nod to 4 20...er April 20th..., we are rolling out a few brownie posts this week for the truly "baked" fans. Today, Diana reflects on the spicy brownie, a variation of the famous Baked brownie which appeared in our very first book, Baked: New Frontiers in Baking.] It was 10:20 AM.  [...]

[ed note: We'd like to thank Diana for bringing up the dirty subject of the Fluffernutter for us. True, it might have absolutely zero nutritional qualities, but it deserves some love all the same. Speaking of which have you seen this book?] Apparently not everyone is familiar with the brilliant Fluffernutter.  That needs to change. [...]

What’s this gluten stuff that I’ve been hearing so much about lately? We’ve all seen the “Gluten Free!” promulgation.  It’s announced in bold print on packages of potato chips, corn tortillas, and rice cakes, it’s displayed on restaurant menus and, most recently, at typically gluten heavy pizza shops and bakeries.   There are grocery and [...]

[Ed Note: For this post Diana made the Cheesy Focaccia from our third cookbook, Baked Elements. This recipe requires more a little extra effort than most, but it is well worth it. Enjoy!] I love hosting dinner parties.  From the menu planning, grocery shopping, and food preparation, to the cooking and eating with my friends [...]

[Ed Note: The cake referenced in this post, The Triple Rum Black Pepper Cake, is from our third cookbook, Baked Elements. It's a pretty cool book if I do say so myself.] While pursuing my undergraduate degree at university, I spent a semester studying abroad in Paris.  From mid-January to June, the end of my [...]

[Ed Note: Many months ago, when I was still dreaming up ideas for our third book, Baked Elements, I became obsessed with the idea of making a perfect Pumpkin Kugel (whatever that embodies). A recipe was written, tweaked, and deployed...but it never made the cut. Renato was less than enthused (would someone please make Renato [...]

My dear egg, I don’t know what it is about you.  I love you.  Yes, I think I do. Without you, I wouldn’t and couldn’t be what I am today.  What’s a pastry cook without her eggs?  She’s nothing.  A nobody.  Zilch. In most recipes I can replace flour, I can vary sweeteners, and substitute [...]

Nine times out of ten, I intentionally forget my iPod when I leave my apartment.  I’m not one of those isolated earbud-plugged blokes — rather, I like listening to New York and, to be frank, I love eavesdropping.  One of the best parts of living in a city is that people are everywhere.  Always.  To [...]

My two-month anniversary of moving to Austin is quickly approaching and, let me be honest, I really want to celebrate.  Since relocating from Brooklyn, I’ve been as happy as a clam in high tide.  I mean, seriously, what could possibly make a girl smile more than watching average high temperature forecasts drop in her old [...]