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Tag Archives: Bakeries and Baked Products
Where the Ice Cream Cones at Dairy Queen and Mister Softee Come From
Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know.
How the Owner of a Vietnamese Bakery Spends Her Sundays
Doris Ho-Kane honors Asian culture through her pastries and archival work. But on the weekend, she hits the playgrounds.
How to Make Conchas
The popular Mexican sweet bread, with its seashell-shaped topping, is a delight when prepared right.
The Milk and Cookies Cake Roxane Gay Swears By
Frosted with buttercream and finished with chocolate chips, this confection is so good you don’t need a special occasion to bake it, the writer says.
The Pillowy Magic of Milk Bread
Milk bread at its best is soft and almost sweet, with a wispy, ethereal texture.
Behind the Entenmann’s Cellophane, a Slice of Long Island Life
The passing of a founding baker reminds our writer of what the brand meant, and still does, in its birthplace — banana crunch, polysorbate 60 and all.
Charles E. Entenmann, Last of a Storied Baking Family, Dies at 92
Working with his brothers and their mother, he helped turn the company that bore their name into a nationally known symbol of sweetness.
Will It Croqueta? Miami Pushes the Limits of a Favorite Snack.
These creamy finger foods have come in flavors like ham, chicken or fish. But a new generation of chefs is experimenting.
24 Brilliant Baking Recipes to Change Your Kitchen Game
These delectable treats are full of light-bulb moments that educate as much as they impress.
The Magic of Meringues
Don’t be intimidated by this marvel of food science: It’s much easier than you think to get the lofty egg whites of your dreams. Melissa Clark explains.
Indigenous Ingredients and Inspired Baking Mastery, at Gusto Bread
A modern panadería in Long Beach, Calif., is challenging the idea of Eurocentric authority in the fine pastry realm.
10 Miami Bakeries That Showcase a World of Flavors
The area’s culture revolves around a good pastry and coffee from the diverse selection of bakeries, many of which draw inspiration from the Caribbean and Latin America.
In New Orleans, King Cake Is a Way to Make Joy
The colorful cake is more than a dessert — it’s the flavor of the city. And a diverse community of bakers is adapting the Carnival specialty to their own tastes.
This Cake Is a Taste of a Vanishing New York
Dorie Greenspan’s poppy-seed cake is a call back to her childhood and shops that are mostly gone.
What to Bake on Christmas Morning
Big brunch dishes and holiday-spiced small treats capture the spirit of sharing and can be prepared ahead for effortless snacks.
A Panettone Baked in Prison, and It’s One of Italy’s Best
An employment program near the city of Padua helps inmates develop life skills and earn a substantial wage.
The 25 Essential Dishes to Eat in New York City
We asked six chefs and food experts to create a list of the most delicious and memorable plates in town.
Many Turks Can’t Afford Bread, and Bakers Can’t Afford to Make It
Squeezed by rising costs, price controls and plunging sales, bakers warn of ruin, while their impoverished former customers line up for government-supplied loaves.
A Cookie as Big as the Ritz
This festive cookie cake is a cross between an American chocolate-chip cookie and an elegant Parisian treat.
Remembering Sylvia Weinstock, the ‘Queen of Cake’
Sylvia Weinstock, who died Nov. 22, created thousands of wedding cakes over the years. Four couples share what her confections meant to them.
Batsheva Hay’s Rich, Eggy Challah for Hanukkah
Adapted from a recipe by Joan Nathan, Batsheva Hay’s preferred iteration of the classic Jewish bread is worth the time commitment.
Mark Bittman: Whole Wheat Bread Is the Key to a Better Food System
Baking whole wheat bread can reacquaint us with food that truly nourishes us, argues Mark Bittman.
Thanksgiving in a Town Built on Lederhosen and Limitless Meals
Bavarian charm, Christmas knickknacks and all-you-can-eat restaurants draw hordes every holiday season to the twinkly streets of Frankenmuth, Mich.
Best Thanksgiving Dessert Recipes
Here’s what you need to make the end of the meal shine.
Why Pan de Muerto Is Central to Día de los Muertos Celebrations
The sweet Mexican bread is put on altars to honor, remember and feed dead family members crossing over on Día de los Muertos.
Don Guerra Is on a Mission to Bake Bread That Blurs Borders
Don Guerra, a leader of the local-grain movement in Tucson, is challenging others to reimagine craft baking with an eye toward its Latino and Indigenous roots.
Easy Delicious Desserts That Don’t Require a Mixer
In her new monthly column, Genevieve Ko shares easy, streamlined recipes, like handmade crisps and cookies, so you can feed your loved ones (and yourself) effortlessly.
Mark Peel, Who Helped Forge a New Culinary Path, Dies at 66
A pillar of California’s pioneering food scene, he worked at Spago and was a founder of the renowned Campanile and La Brea Bakery.
Grocery-to-Table Is a Challenge for Restaurants in the Pandemic
Looking for new ways to get their food to customers, chefs are reinventing their dishes as retail offerings — and it can be tricky.
Colorado Baker Fined for Refusing to Make Cake for Transgender Woman
Jack Phillips, whose previous refusal to bake a wedding cake for a same-sex couple made its way to the Supreme Court in 2018, violated the Colorado Anti-Discrimination Act, a state judge found.
Girl Scouts Stuck With Over 15 Million Boxes of Unsold Cookies
The Girl Scouts faced two major problems during the last year: diminished membership and a pandemic that made in-person cookie selling a risky proposition.
Pandemic Bakers Are Going Pro
Once again, a period of turmoil has generated a new wave of professional bakers.
A Coconut Cake for the Ages
This gâteau d’Hélène recipe from the 1970s is just as elegant and delicious today as it was decades ago.
The Benefits of Ordering Dinner From Instagram
As restaurants struggled last year, many chefs survived by selling food directly to customers, an age-old practice that is now shaping the future of hospitality.
For Better Bakes, Perfect This Versatile Dough
At home in sweet and savory buns alike, enriched dough is a baking utility player. Let Claire Saffitz lead you to flawless results every time.
The Jam-Filled Pastry of My Dreams
A serendipitous trip in the Basque Country led Dorie Greenspan to this irresistible dessert.
How the No-Knead Bread Recipe Changed Baking
In 2006, it changed the face of baking. Now, J. Kenji López-Alt takes a fresh look at Jim Lahey and Mark Bittman’s revolutionary recipe.
W. Galen Weston, Who Transformed a Family Food Empire, Dies at 80
Faced with the task of turning around a nearly bankrupt supermarket chain, he made private-label merchandise fashionable.
How to Make Croissants
Get those perfectly burnished, flaky pastries straight from your oven with this expert advice.
Is Baked Alaska the Secret to a Long Life?
A 117-year-old nun in France made me think it might be.
Layer Cakes for Any Occasion
Mini Melanie in Brooklyn ships colorful layer cakes nationwide.
A Greek Olive Oil Cake in Time for Easter
Kosterina’s new cake is festive for spring, covered with a layer of confectioners’ sugar or gussied up with sorbet.
The Best Bagels Are in California (Sorry, New York)
West Coast bakers are driving a great bagel boom, producing some of the most delicious versions around and finding ways to expand during the pandemic.
Your Morning Granola Just Got an Upgrade
Filled with coconut and dried cherries, these breakfast treats from Frenchette Bakery are wholesome enough for breakfast, and sweet enough for dessert.
Sometimes All You Need Is a Perfect Rotisserie Chicken
While some of New York’s most celebrated kitchens are dormant, Winner, a takeout-only cafe in Brooklyn, has flourished.
How an Artisanal Doughnut Maker Spends Her Sundays
Kimberly Camara, whose wildly popular pastries have Filipino flavors and themes, takes the day off to be with her family.
17 Freezer-Friendly Desserts for Anytime Sweets
Your future self will be grateful for instant homemade treats from your own kitchen.
Stuck at Home, Pastry Chefs Find Freedom. New Yorkers Find Cookies.
At dozens of microbakeries in apartment kitchens, laid-off chefs are flexing their creativity to meet the city’s demand for cheer and calories.
There’s No Better Time for Maximalist Brownies
Stuffed or topped with the likes of sugared coconut, pecan pie filling or salted pretzels, these brownies are not about subtlety.