Table of contents for 10th Anniversary Edition 2025 in Bake from Scratch

“I BAKE; I DON’T COOK.” Those were the first words I ever wrote for the premiere issue of Bake from Scratch 10 years ago. (And let’s be honest, it was my truth at the time.) I’ve since learned to actually enjoy cooking—growth, right?—but that bold little sentence set the tone for what I wanted this brand to be: fiercely dedicated to baking. From day one, it was all about the home baker. Real recipes. From scratch. Ingredients weighed in grams because I knew you wanted precision, not guesswork. I’ll never forget the moment the phone rang and we were told that issue one was flying off shelves and we had to get cracking on issue two. The rest? Well, let’s just say it’s been one sweet ride. Can we pause…

NEW YORK-STYLE CHEESECAKE Makes 1 (9-inch) cake Arnold Reuben, owner of Reuben’s Restaurant and Delicatessen and The Turf Restaurant, is credited with creating the New York cheesecake in the 1920s. His cheesecake recipe, also known as Jewish cheesecake thanks to his heritage and the recipe’s kosher ingredients, was allegedly a favorite of actors and actresses seeking late-night indulgence after shows. Crust: ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, melted1¾ cups (205 grams) graham cracker crumbs1 tablespoon (12 grams) granulated sugar½ teaspoon (1.5 grams) kosher salt Filling: 4 (8-ounce) packages (904 grams) cream cheese, softened1¼ cups (250 grams) granulated sugar1 tablespoon (8 grams) cornstarch½ teaspoon (1.5 grams) kosher salt1 vanilla bean, split lengthwise, seeds scraped and reservedZest of 1 lemon4 large eggs (200 grams)1 cup (240 grams)…

BUTTERMILK Brian’s Buttermilk Biscuits 17 Stephen’s Buttermilk Pie 78 CHEESE Black Cocoa Cheesecake Brownies 111 French Onion Twist Bread 31 New York-Style Cheesecake 47 Ultimate Southern Cream Cheese Pound Cake 51 Ultimate Tomato Pie 91 CHOCOLATE Banana Cake with Chocolate Buttercream 55 Black Cocoa Cheesecake Brownies 111 Brooklyn Blackout Cake 71 Chocolate Chip Graham Sandwich Cookies 102 Our Favorite Chocolate Chip Cookies 98 Yellow Layer Cake with Chocolate Frosting 66 DOUGHS Cheesy All-Butter Pie Dough 91 Cinnamon Roll Dough 21 Pie Dough 78 Shortcrust Dough 86 ENRICHED BREADS Bagels 43 Brioche Loaf 26 English Muffin Loaf 34 Genius Quick Croissants 79 Honey Butter Yeast Rolls 30 Milk Bread 35 Parker House Rolls 27 FILLINGS AND TOPPINGS Blueberry Compote 84 Caramelized Onions 31 Chai Spice 95 Chocolate Pudding 71 Cinnamon Sugar…

As of May 2025, @thebakefeed has more than 850k followers! 2015 Our Instagram account, @thebakefeed, is launched. The premiere issue of Bake from Scratch hits newsstands in fall 2015. Bake from Scratch wins the Media Industry News’s Hottest Magazine Launch. 2017 Bake from Scratch: Volume 1 is released, containing all the recipes from the 2015 and 2016 issues. 4x 6x A YEAR January/February 2017 marks the change of Bake from Scratch issues from quarterly to bimonthly. Subscriptions begin for Bake from Scratch. 2018 Brian, Brooke, and Edd Kimber travel to San Francisco, Minneapolis, and New York City on a British Baking Tour to promote Bake from Scratch’s first British Baking issue. The Bread Collection book is published. 2019 Brian and fellow bakers travel to the San Francisco Cooking School for Bake…

VANILLA BERRY PAVLOVA Makes 1 (12-inch) Pavlova This is a majestically dreamy dessert, which was named in honor of Russian ballerina Anna Pavlova, as the original shape of the tall, round meringue is a gesture to Pavolva’s tutu. There’s an ongoing debate between Australians and New Zealanders about the history of Pavlova, as both lay claim to this dessert. Yet despite its sweet rivalry, Pavlova is magnificent and deceptively easy to make. Its pirouetting, crisp meringue base is almost candied at its edges and is deeply marshmallow-like within. The combination of whipped cream and tangy mascarpone piled high in the center is a lovely balance to the sweetness of the Pavlova base. A scattering of bright berries and a dusting of confectioners’ sugar is the final touch to this always…

BRIAN’S BUTTERMILK BISCUITS Makes about 12 biscuits Though he was born and raised in Birmingham, Alabama, our editor-in-chief, Brian Hart Hoffman, is a citizen of the world whose background as a flight attendant and career in publishing have allowed him to travel the globe in search of the best baked goods. He’s fallen in love with specialties from across Europe and Asia, but his Southern roots ensure a soft spot for good, old-fashioned Southern biscuits. 3½ cups (438 grams) White Lily® All-Purpose Flour (see Note), plus more for dusting2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder1 tablespoon (9 grams) kosher salt½ teaspoon (2.5 grams) baking soda1¼ cups (284 grams) cold unsalted butter, cubed1 cup (240 grams) cold whole buttermilk1 large egg (50 grams), lightly beatenFlaked sea salt (optional)…

GINGERBREAD CHAI COOKIES Makes 9 cookies Packing a hit of chai spice and ginger, these rustic, aromatic wonders are rolled in a crystal coating of sparkling sugar for a touch of glitter and crunch. ½ cup (113 grams) unsalted butter, softened¾ cup (150 grams) granulated sugar1 teaspoon (4 grams) vanilla extract1 large egg (50 grams)¼ cup (85 grams) unsulphured molasses2¼ cups (281 grams) all-purpose flour1½ teaspoons (3 grams) Chai Spice (recipe follows)1 teaspoon (5 grams) baking soda1 teaspoon (2 grams) ground ginger¼ teaspoon kosher salt1 cup (200 grams) sparkling sugar 1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and vanilla at medium speed until fluffy, 2 to 3 minutes,…