National Historical Baking Society

[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. [...]

I really like LA. A lot. And I try to go as often as possible. Los Angeles provides a soothing balm to New York’s ever lengthening winter (i.e. why is it snowing in March and barely above freezing in April?). More importantly, LA is the perfect antidote to the unsavory sights and smells of a [...]

Salty caramel is everywhere. It went from trendy to pantry staple (and near ubiquity) in a mere flash and we are okay with that. When deployed correctly (as in our Sweet and Salty Cake or Sweet and Salty Brownie) and with restraint, salted caramel can add color and meaning to life (dramatic but true) and [...]

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 [...]

I am having a moment with Black Cocoa powder. I am using it carelessly and I am using it often. I am abusing it with glee. And I am ignoring all of the hushed tones and stern caveats that accompany the use of Black Cocoa powder (see the Debbie Downer precautions below), because they all [...]

If left alone in the candy aisle for too long, I am certain to walk away with a few ridiculously large bags of M&M’s and maybe one or two Kit Kat bars. [Ed Note: Can we stop referring to mega-portioned food-stuffs as “family-sized”? That naming convention makes me feel inadequate and lonely and shameful since [...]

Rome was really good to me (more on that here) and, as you will see, it was equally good to Renato. If you combine our Rome Eating Notes, you will most likely have a few amazing meals. At the very least, you will eat extremely well (and, hey, it’s Rome..it’s kind of hard to go [...]

Rome wins. It just wins. Nearly everything about the city is perfect for a visitor like myself – a pasta/pizza/ice cream aficionado visitor – and I would like to go more often.  I would like to find a reason to go many times per year (maybe a Baked in Rome makes sense?) and I would [...]

[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 [...]