Bake from Scratch September/October 2020
This September/October issue represents a grand milestone: Bake from Scratch’s 5th anniversary. We’re celebrating it the best way we know how: with inspiring recipes and photography crafted with you, the artisan home baker, in mind. First up, we’re highlighting Sarah Kieffer’s latest cookbook, 100 Cookies, including a brand-new recipe for one of her Instagram-famous pan-banging cookies. Then we dive deep into the best of fall flavors with all things chai spice, apple cakes from around the world, and new twists on the Oktoberfest classic, pretzels. Learn to marble cakes, cookies, and more with our Swirled and Whirled feature and then satisfy all your sweet potato cravings with three exciting recipes that make the most of the iconic orange tuber. Get into the celebratory spirit with five recipes made in Nordic Ware’s Anniversary Bundt Pan, including Garlic-Herb Monkey Bread and Pear-Crème Fraîche Pound Cake. From a primer on sweet and savory babkas to mile-high diner pies from pie maven Erin Jeanne McDowell, this issue is your autumn must-bake list.