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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.

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  • And now a word from our pies (and brownies)

    November 12, 2018 / By Matt

    As Thanksgiving approaches – rather quickly – I think it is high time I remind you about our perfect pies. In addition to serving all of our classics, we are also introducing a newbie to our pie lineup (you won’t be disappointed). So let’s do this. Bring Baked to your Thanksgiving table. First, choose your pie (or…
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  • Bang the Pan Chocolate Chunk Cookies

    October 18, 2018 / By Matt

    This cookie, the Pan-Banging Chocolate Chip Cookie from Sarah Keiffer, does not really need much of an introduction as it has already whipped much of the social media universe into a much-deserved frenzy. I made a mental note to make this cookie back when it was showcased in the New York Times (and a zillion…
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  • Kinako Ice Cream with Magic Shell

    May 4, 2018 / By Matt

    Before we talk about kinako ice cream (and we should all be talking about this more), we should probably talk about kinako. Kinako is roasted soybean flour. This is not the same thing as run of the mill soy flour which is a) not roasted and b) defatted – stripping away the best bits of…
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  • My Latest Tokyo Eats + Recommendations

    March 20, 2018 / By Matt

    As you may know, we have a pretty fabulous Baked outpost in Tokyo. This means I am lucky enough to go to Japan a few times a year to work with our Tokyo-based team on all sorts of things like new packaging, new recipes, and (maybe) new locations (stay tuned). Of course, the side benefit…
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  • The Simple Sourdough Tin Loaf of Your Dreams

    November 1, 2017 / By Matt

    I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack. Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e. the kind…
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  • Five Essential New Bread Books (Yes, they are truly essential)

    September 13, 2017 / By Matt

    I had no idea I needed more bread cookbooks, but…well…it turns out I do.  Actually, it looks like I need at least two more bread cookbooks (I already have three of the five recommendations below) because authors and bakers keep finding new takes on home bread baking (and side note: I might be a borderline…
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  • The Fantastic Marble Cake That Was Supposed to Be A Pretzel

    April 11, 2017 / By Matt

    Honestly, this post was supposed to be about a pretzel. It was going to be a breathless retelling of my adventures in making the absolutely gorgeous Brezeln (aka Soft Pretzels) featured in Classic German Baking by Luisa Weiss. There were going to be many photos of twisting and dipping and baking (a little random, rustic…
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  • All About Black Cocoa Powder

    November 29, 2016 / By Matt

    I have always been a fan of black cocoa powder, and I am glad to see that it is finally finding a stable home in America’s baking cupboard (often, alongside more traditional cocoa powders). And, since my original Black Cocoa Powder Cake post has been our most popular blog post year after year, I thought…
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  • Looking Forward: Fall 2016 Cookbooks Recommendations

    September 13, 2016 / By Matt

    above image from Better Baking by Genevieve Ko I am desperately trying to “Marie Kondo” my life right now, because I don’t really have a choice. My apartment is tiny by national standards and average by New York City standards and I am running out of room. Precious square feet are being eaten alive by big,…
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  • Baked is Opening in Japan

    August 9, 2016 / By Matt

    I suppose, in the end, it was always about Japan. It had to be. It wasn’t obvious, of course. This is the kind of thing that sneaks up on you. This is the kind of thing that rattles around your subconscious—a slight pinging of the brain. Like sonar. Then it surfaces, seeking oxygen, and unexpectedly—12-plus…
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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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