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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 / March, 2013

  • How to Make Our Sweet and Salty Caramel

    March 27, 2013 / By Matt

    Salty caramel is everywhere. It went from trendy to pantry staple (and near ubiquity) in a mere flash and we are okay with that. When deployed correctly (as in our Sweet and Salty Cake or Sweet and Salty Brownie) and with restraint, salted caramel can add color and meaning to life (dramatic but true) and…
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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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  • Black Cocoa Powder Cake – the worthy indulgence

    March 19, 2013 / By Matt

    I am having a moment with Black Cocoa powder. I am using it carelessly and I am using it often. I am abusing it with glee. And I am ignoring all of the hushed tones and stern caveats that accompany the use of Black Cocoa powder (see the Debbie Downer precautions below), because they all…
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  • The Monster (cookie) in my Kitchen

    March 14, 2013 / By Matt

    If left alone in the candy aisle for too long, I am certain to walk away with a few ridiculously large bags of M&M’s and maybe one or two Kit Kat bars. [Ed Note: Can we stop referring to mega-portioned food-stuffs as “family-sized”? That naming convention makes me feel inadequate and lonely and shameful since…
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  • Rome addendum – Renato’s Notes

    March 12, 2013 / By Matt

    Rome was really good to me (more on that here) and, as you will see, it was equally good to Renato. If you combine our Rome Eating Notes, you will most likely have a few amazing meals. At the very least, you will eat extremely well (and, hey, it’s Rome..it’s kind of hard to go…
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  • A Belated Love Letter to Rome

    March 7, 2013 / By Matt

    Rome wins. It just wins. Nearly everything about the city is perfect for a visitor like myself – a pasta/pizza/ice cream aficionado visitor – and I would like to go more often.  I would like to find a reason to go many times per year (maybe a Baked in Rome makes sense?) and I would…
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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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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.