Baking Blog | Bakepedia

The Jenny McCoy Interview

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Jenny McCoy’s Dessert for Every Season (Rizzoli, 2013) couldn’t be more aptly named. Jenny has been baking and creating recipes inspired by what is ripe and available for as long as she can remember. She almost stumbled upon her career by chance. Right after high school, not quite feeling ready…..

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Star Kay White Extracts Review


Star Kay White is a privately owned family business established in 1890 with a fifth generation of family members having joined the company. They make a range of extracts and flavorings – from vanilla and lavender to chocolate, red velvet and cookies n’ cream – and have long specialized in…..

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Moon Rabbit Gluten-Free Flour Mix Review

gluten free muffin

The benefit of a gluten-free flour mix or a gluten-free boxed mix for cookies, muffins and more is that some of the guesswork is done for you. Oftentimes, a good gluten-free baked good is based upon a blend of flours. With a commercially blended product, you don’t have to go…..

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What the Fluff?

Sweet-toothed Bostonians and lovers of local history came together this weekend for the annual What the Fluff? Festival in Somerville, just outside of the city, where the second most popular peanut butter companion was invented in the early 1900s. A whole festival devoted to the marshmallow creme spread? Not a…..

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Introducing Lauren Chattman – Our Newest Bakepedia Team Member

Lauren Chattman

When I had visions of Bakepedia dancing in my head I always knew that I needed another person by my side to create original content. Kick-ass content. Our motto is “Helping Bakers Succeed,” so I needed recipes that would work and truly speak to our community, and that same person…..

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The Mollie Katzen Interview


Photo by Lisa Keating If you have had any serious or fleeting experiences with vegetarian cuisine, then you know Mollie Katzen. She made a splash on the cookbook and vegetarian scene with The Moosewood Cookbook, which will be celebrating its 40th anniversary next year. In fact, she has over six million…..

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Traina Fruit Review, or the Importance of Sexy Dried Fruit


Raisins, prunes and dried apricots are all standard in our kitchen. We suppose dried cherries feel kind of sexy, but that was way back when they were more of a hard-to-find specialty product; now you can source them easily. So what makes dried fruit sexy? It’s not like we spend…..

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The Shirley Fan Interview


Cookbook topics are born in so many ways. For Shirley Fan,  author of The Flying Brownie, it was musing about what to send her nephew for his birthday that got her thinking about care packages. The book is dedicated to recipes that taste as great the moment they come out…..

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NuttZo Seven Nut & Seed Butters Review


Products flood into the Bakepedia Test Kitchen for us to try out, so we thought it would be helpful to start reviewing them for you. First up, a couple of jars of a product called NuttZo, an Omega-3-rich seven-nut and seed butter. (Ed. Note: The company has just updated their…..

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The Rick Rodgers Interview

Rick Rodgers

Rick Rodgers has written many books under his own name – Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague is a favorite of ours – but he is perhaps best known in the industry for co-writing books with everyone from reality stars to restaurant chefs and everyone…..

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Starbucks Pumpkin Spice Latte Pairings Review

Starbucks Pumpkin Spice Latte and Bakery Items

We know a bunch of folks who say Fall officially begins when the Starbucks Pumpkin Spice Latte arrives, or the PSL, as the baristas call it. As their own site describes it, the highly anticipated seasonal drink is made with “espresso, pumpkin-flavored syrup and steamed milk, topped with sweetened whipped…..

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The Kathy Strahs Interview + Giveaway


Today we present our interview with blogger Kathy Strahs of Panini Happy. Her first book, The Ultimate Panini Press Cookbook (Harvard Common Press, 2013)  just arrived on the shelves (and we’re giving one away, contest details at the end of the post!), so we sat down with her to talk…..

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The Emily Luchetti Interview


We are thrilled to have Emily Luchetti for our very first Bakepedia interview. This is the first of many. We will be bringing you the bakers that matter – the ones who have been on the scene for a while as well as brand new rising stars. Each subject will…..

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Welcome to Bakepedia, The Baker’s Resource ®


We are thrilled to introduce you to Bakepedia, The Baker’s Resource ® and we look forward to having you in our budding community. The idea behind our site is to eventually become your one-stop for everything related to baking and desserts. We have a test-kitchen where we are developing original…..

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