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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 / cookbooks


  • 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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  • 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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  • 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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  • Current Obsession: Gjelina’s Kabocha, Olive Oil and Bittersweet Chocolate Cake

    March 30, 2016 / By Matt

    I have been in New York City for a very long time. Very long. And it will always be, in some sense, my home. But, because I am human and because New York is trying and filthy and expensive and aggravating in ways that only New York City can be, I slip into Didion daydreams….
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  • The Essential Chocolate Chip Cookie (and it is Whole Wheat)

    March 3, 2016 / By Matt

    Kim Boyce’s Chocolate Chip Cookie is a workhorse. (And her book is amazing). It has been around awhile and it is simple and no fuss. No, you do not have to let it age in the refrigerator for 3 days to develop flavor as the flavor is provided by the inclusion of 3 cups of whole wheat flour…
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  • We Got Class

    January 19, 2016 / By Matt

    We are finally – FINALLY – launching our hands-on baking and decorating classes at Baked (Tribeca location)! And we want you to come join us. Our first class (Feb 10th), Beauty Tips from Baked, is a decorating class. Among the many thinks you will learn: how to make a silky buttercream, how to fill and…
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  • The Best Bread Cookbooks of 2015: gift ideas for your favorite bread baker

    December 2, 2015 / By Matt

    (btw: the above image is from one of my favorite bread spots in the U.S., Babettes) It’s a good year to be a BREAD HEAD! Bread is trending. Or, more specifically, bread baking cookbooks are trending. It is 2015 and we are awash in a bounty of big, beautiful, bread cookbooks from some of our favorite…
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  • An Ode to Gatherings: Cheddar-Apple Butter Galette

    October 14, 2015 / By Brett Braley

    [The second post from one of our fave guest bloggers, Brett of Fig and Bleu] Heirloom is more than the grocery store variety for those from the Midwest.   You may inherit your grandfather’s name as your own and it becomes a relic of the Depression-era sensibility that still runs deep in your own blood. You finish…
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  • New England Corn Cake from the Midwest

    September 22, 2015 / By Brett Braley

    [I am thrilled to introduce you to one of our new guest bloggers, Brett Braley. Brett can be found over at his own blog, Fig + Bleu – and OMG see his duck fat caramels post, baking up a storm with a poetic sensibility. In his series for Baking Society, Brett will be exploring the soul of…
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  • The Chunky Bar in Cookie Form

    September 9, 2015 / By Matt

    Fair warning: Pumpkin is coming. There is no escaping it. You will soon be swimming in a sea of pumpkin spice lattes and your best friend’s house will be warmed by the light of Yankee Candle’s Pumpkin Buttercream jar (yes, this really is a scent). And, make no mistake, Baked will jump on the pumpkin bandwagon…
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  • Baked is Getting Classy

    August 25, 2015 / By Matt

    I KNOW it isn’t fall yet. And I KNOW we haven’t even passed Labor Day. But damn it, everyone is already talking about Pumpkin Spice Lattes (I don’t understand this…but maybe I do) and I already have a Doomsday Preppers-sized cache of canned pumpkin at the ready. Besides, I have good news to share. Our…
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  • Nostalgia for the Whatchamacallit Candy Bar

    April 16, 2015 / By Matt

    In terms of candy bars, it is hard to beat the Whatchamacallit. While the name of the bar is either genius or grating depending on your worldview, the bar itself is nearly a perfect execution of peanut/caramel/chocolate/crisp. You can’t argue that. Large parts of my life were fueled entirely by M&M’s (preferably the plain kind)…
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  • Spring Baking Book Bonanza

    March 3, 2015 / By Matt

    This fall was an embarrassment of baking riches. So many big, beautiful and amazing baking books were published and I couldn’t help myself. I had to have them ALL! My cookbook shelves were already heaving prior to Fall 2014 and now they are quite literally bulging, popping, and groaning under so much duress. But, I will not be…
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  • Teff Love: Queen of the Nile

    January 7, 2015 / By Matt

    I don’t do resolutions. Not really. My resolutions are probably just watered down versions of presumably good ideas (i.e. eat only one bowl of ice cream per night, not two OR buy more lotto tickets). This year’s mini-resolution is something I have been working on (or meaning to work on) for the past couple of years: bake more with…
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  • Our First Party in Tribeca

    December 17, 2014 / By Matt

    On December 11th (2014 y’all) – Baked Tribeca had it’s first party. It was a Dessert-apoolza and it was cakes and pies and cookies and ice cream and wine and coffee and it was wonderful and festive. Some of our favorite authors and bakers came out to support two great causes: Cookies for Kids Cancer…
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  • A Baked Gift Guide – 2014 Edition

    December 9, 2014 / By Matt

    Our annual Gift Guide was meant to be a Baked tradition, but we skipped 2013 (I am not sure why…or where I was…or what I was doing) so….we are simply making the 2014 edition, bigger and better. Our elves (Baked’s team leaders) are back with some favorite things for the bakers/eaters/foodies in your life. Grab your list. Check it twice. Here…
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  • The Winners: Dolly Parton’s Birthday Cake!

    December 4, 2014 / By Matt

    We are so entirely pleased to announce the winners of the #BakedForDolly contest. As mentioned, this is our first (and favorite) Baked contest. We just asked YOU to make a cake for Dolly for her birthday (and photograph and hashtag it) – similar to what we did in our latest book, Baked Occasions. …and we were blown…
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  • Secrets of a Recipe Tester : Behind Baked Occasions

    October 29, 2014 / By Matt

    Pure and Simple: Great cookbooks are made possible by great recipe testers (and a slew of other talented beings).  For our latest cookbook, Baked Occasions, we were lucky to work with some of the hardest working butter/flour/chocolate/sugar addicts across the country. They tested many recipes, many multiple of times, and they were not timid (thank you…I…
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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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