from the editor
THE LONG, HOT DAYS OF SUMMER ARE HERE, and for me, that extra bit of daylight means one thing: more time to bake. Time to head to the farmers’ market because we’re baking with all the fresh summer fruit for this issue, from berries to stone fruit. But we’re not keeping it basic. We’re shaking up your summer programming with a pizza primer from Ken Forkish, an ice cream cake bonanza, and a foolproof guide to THE fluffiest Milk Bread (see the luscious rolls I’m holding). It was also high time for me to give a little shout-out to my new favorite ingredient. Black cocoa has changed my baking game, turning my cookies (check out our cover star!), brownies, and cakes rich black velvet and bringing in the deepest, darkest chocolate…
