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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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  • 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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  • Make Your Own Homemade Nutella (Please!)

    August 13, 2014 / By Matt

    I really really like Nutella. Always have. Always will. It is part of my baking repertoire (Nutella scones anyone?) and it is the one hi/low foodstuff that is a constant in my pantry. However, over the years, I have been cheating on Nutella – experimenting with all sorts of homemade versions (including this one featured…
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  • A Turtle Isn’t a Turtle Without the Pecan

    May 22, 2013 / By diana

    [Ed Note: Diana reflects on her dreaded nut allergy – and yet, she still manages to make our Turtle Thumbprint Cookie from Baked Elements. Thanks Diana, I promise to make you a nut-free version soon…maybe with pulverized and whole malted milk balls?] I wasn’t surprised that I couldn’t eat the flourless chocolate cake that my…
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  • On Food, Cooking, and Spicy Brownies

    April 16, 2013 / By diana

    [ed note: In a nod to 4 20…er April 20th…, we are rolling out a few brownie posts this week for the truly “baked” fans. Today, Diana reflects on the spicy brownie, a variation of the famous Baked brownie which appeared in our very first book, Baked: New Frontiers in Baking.] It was 10:20 AM. …
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  • Fluff It Up!

    April 4, 2013 / By diana

    [ed note: We’d like to thank Diana for bringing up the dirty subject of the Fluffernutter for us. True, it might have absolutely zero nutritional qualities, but it deserves some love all the same. Speaking of which have you seen this book?] Apparently not everyone is familiar with the brilliant Fluffernutter.  That needs to change….
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  • Gluten? Guten tag? Gesundheit?

    March 21, 2013 / By diana

    What’s this gluten stuff that I’ve been hearing so much about lately? We’ve all seen the “Gluten Free!” promulgation.  It’s announced in bold print on packages of potato chips, corn tortillas, and rice cakes, it’s displayed on restaurant menus and, most recently, at typically gluten heavy pizza shops and bakeries.   There are grocery and…
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  • A Dinner Worth the Weight

    March 4, 2013 / By diana

    [Ed Note: For this post Diana made the Cheesy Focaccia from our third cookbook, Baked Elements. This recipe requires more a little extra effort than most, but it is well worth it. Enjoy!] I love hosting dinner parties.  From the menu planning, grocery shopping, and food preparation, to the cooking and eating with my friends…
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  • My Very Real Paris Experience

    February 28, 2013 / By diana

    [Ed Note: The cake referenced in this post, The Triple Rum Black Pepper Cake, is from our third cookbook, Baked Elements. It’s a pretty cool book if I do say so myself.] While pursuing my undergraduate degree at university, I spent a semester studying abroad in Paris.  From mid-January to June, the end of my…
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  • Eggs, Butter, Kugel!

    February 21, 2013 / By diana

    [Ed Note: Many months ago, when I was still dreaming up ideas for our third book, Baked Elements, I became obsessed with the idea of making a perfect Pumpkin Kugel (whatever that embodies). A recipe was written, tweaked, and deployed…but it never made the cut. Renato was less than enthused (would someone please make Renato…
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  • Eggs, A Love Letter

    February 12, 2013 / By diana

    My dear egg, I don’t know what it is about you.  I love you.  Yes, I think I do. Without you, I wouldn’t and couldn’t be what I am today.  What’s a pastry cook without her eggs?  She’s nothing.  A nobody.  Zilch. In most recipes I can replace flour, I can vary sweeteners, and substitute…
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  • These Trix Are Not For Kids

    January 31, 2013 / By diana

    Nine times out of ten, I intentionally forget my iPod when I leave my apartment.  I’m not one of those isolated earbud-plugged blokes — rather, I like listening to New York and, to be frank, I love eavesdropping.  One of the best parts of living in a city is that people are everywhere.  Always.  To…
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  • A Very Austin Autumn

    November 27, 2012 / By diana

    My two-month anniversary of moving to Austin is quickly approaching and, let me be honest, I really want to celebrate.  Since relocating from Brooklyn, I’ve been as happy as a clam in high tide.  I mean, seriously, what could possibly make a girl smile more than watching average high temperature forecasts drop in her old…
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  • You Call It Habit, I Call It Fun.

    October 24, 2012 / By diana

    [Ed note: The recipe for the Baked Banana Whoopie Pie – in the post below – appears in Baked Elements. And now one of my favorite posts from Diana…] I can be a very particular, habitual person.  I have methods for eating almost anything, especially the foods that I eat regularly.  Some of my food-eating…
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  • Snack Less, Share More

    October 3, 2012 / By diana

      There was once a time when I dabbled in dieting. After quitting competitive swimming halfway through my senior year of high school, my body began to change.  Once incredibly muscular and incredibly lean, it took on a different shape as my competitive swimmer eating habits remained the same.  I was naive.  I still ate…
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  • My Favorite Ingredients – Peanut Butter, Banana, Chocolate, and Honey

    September 26, 2012 / By diana

    I’ve never been good at picking favorites.  Don’t ask me my favorite movie, book, or color – when forced to choose, I can’t promise anything more than a weak answer.  I can, however, guarantee a strong headache.  When I was younger, I could spend hours filling out chain e-mail surveys sent to me by my…
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  • Make It Malted

    September 19, 2012 / By diana

      I’m on a malted mission.  Fate (aka a co-worker) handed me two brimming quarts of malt powder (the unsellable remainders of an exploded bulk package) and I took them.  In return, I accepted a challenge to make use of otherwise-trash: to feature malt as the star ingredient in delicious, nutritious eats. Okay, so I’m…
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  • 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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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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