Bake from Scratch

Sweet potato is the MVP in this dough; roasting concentrates its flavor while driving off excess moisture, creating a plush, tender loaf that will remain fresh slightly longer than a typical loaf of bread. Whole milk and butter make this bread reminiscent of a fluffy brioche, but with a shorter and simplified incorporation method and no extended chill time required. Prefer so...

Known for its dimpled surface and glossy olive oil finish, focaccia is the perfect canvas for sourdough. But it’s a high-hydration dough, making it difficult to knead. Instead, the process of stretching and folding the dough gently organizes gluten strands into a strong web, which strengthens the dough while still preserving the delicate bubbles formed during fermentation. Th...

What do you get when you combine sparkling photography, step-by-step video tutorials, core recipes designed to mix and match, and the rainbow color palette of my wildest dreams? My newest book, Bake Anything: Essential Recipes and Techniques to Build On for Endless Possibilities! The pages bring together everything I love about teaching people to bake—it’s like my ...

Buttery brioche meets pumpkin cheesecake in these bakery-worthy buns that taste like the best part of a fall morning. Timing is everything: The butter joins the dough only after the gluten has had a chance to develop, preserving the dough’s structure while creating a buttery bread with a light, chewy crumb. Each bun is filled with a sweetened cream cheese mixture and finished...

Tres leches is a cake of the Americas—most often credited to Nicaragua and carried through the 20th century by recipes printed on Nestlé’s Spanish-language labels. It’s structurally strange in the best way: a sponge whipped full of air so it can drink its weight in liquid without turning to mush. Fittingly, this version puts all three pantry milks to work, plus whole milk, so...