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The Baking Society

We bake and blog (and eat). Though baking takes up a lot more of our life than blogging.

Blog / August, 2012


  • Coming to Appreciate a Generous Hint of Mint

    August 30, 2012 / By diana

    [Ed Note:  Our fun-loving, correspondent blogger person, Diana, is currently on special assignment to bring you a lot of photos from our new book, Baked Elements. Space and money constraints make it nearly impossible to photograph every recipe in each of our cookbooks , so kind Diana has promised to provide images and ruminations for…
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  • Let’s Get Physical for Tarts

    August 29, 2012 / By jordan

    [Ed note: Jordan, blogger and Baked employee, has a thing for celebrity cookbooks. Each week, he will take you into the mind and imagined kitchen of an A lister – or, better yet, C-lister. He will try to answer the hard hitting questions (“How does Cher have time to cook?” or “Why don’t more people…
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  • Olive & Gruyere Quick Bread

    August 28, 2012 / By amy

    [Ed Note: Amy is back with her second post, and surprise…it is very cheese oriented. You should probably make this over the long Labor Day weekend.] Some breads are a true labor of love – the kneading, the waiting all day with the rising and the whatnot – others – just as their name suggests,…
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  • Zebra Cake-Down with OPB (other people’s books)

    August 27, 2012 / By Matt

    I found a cure for hoarding: move into a new apartment every few years. Better yet, move into progressively smaller apartments and don’t spend too much time planning for the move. That’s exactly what I did (two moves since 2010) and I can assure you, it is the fastest and easiest way to destroy your…
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  • Baked Elements sans Ewoks

    August 23, 2012 / By Matt

    (morning sunshine bars photo by the lovely Tina Rupp) It’s here!!!!!  Our brand new, shiny, sexy book has landed. Turns out our newest volume, Baked Elements, arrived a wee bit earlier than we anticipated (good problem to have, I suppose), so check-in now with your local bookstore, neighborhood Williams-Sonoma, or wherever else you might find books…
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  • Goodbye Summer – Hello Fall Tour

    August 19, 2012 / By Matt

    And yet another Summer draws to a close. True, this one was hot, sticky, unbearably humid, and often smelly (I spent more time in the city than out of it), but I will still sort of miss it. But not too much. I am more of a Fall type guy anyway. At Baked, we are…
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  • DIY Cheez-its.

    August 19, 2012 / By amy

    [Ed Note: as this is Amy’s first post, allow me to provide a quick intro: she is lovely, she is talented and she knows how to kill it in the kitchen. Amy is currently a Baked employee and we are thankful to have her. She is cheerful and easy going – but most importantly –…
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  • And Here We Go

    August 19, 2012 / By Matt

    I’d like to introduce you to a few people.  Actually, I’d like to introduce you to a lot of people, but first I should probably explain to you exactly what the hell is going on. First, though it is not Renato’s birthday, we made him a birthday cake (above) because we like Renato, but love…
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About The Baking Society

The National Baking Society is dedicated to preserving American baking standards,techniques, ingredients, ideas and recipes. In less extravagant ornate prose, The National Baking Society is a blog from the folks at Baked.

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