Our March/April issue offers 75 stellar recipes to brighten up your baking this spring. From an epic mix-and-match birthday cake and frosting blowout to an extravagant milk chocolate feature (which includes our rich layer cake cover star), our spring-forward issue is in full bloom. Enjoy our selection of sweet seasonal scones or dive deep into our extensive strawberry collection. Heed the call of the Alaskan wild and follow renowned pastry chef Mandy Dixon on a bakery tour of Anchorage, and experience her personal slice of Alaskan cuisine. Instead of tossing your sourdough discard, find tips on incorporating it into your everyday baking, and then turn your home kitchen into a French patisserie by learning to make classic croissants with help from award-winning cookbook author Cenk Sönmezsoy. We also introduce three new columns to the magazine! Our “Technique” column will show you how to master essential baking processes, and our nostalgic “Retro Redo” column adds a modern twist to vintage recipes. Finally, you’ll get a new babka recipe every issue with “Back Page Babka.”
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