Bake from Scratch

It’s finally fall! We bake all year long, but fall remains one of our favorite baking seasons, and this issue is packed with every reason why. We’re making the most of the season’s harvest with a whole feature dedicated to pears, and our collection of autumn breads is sure to give you cozy fall feelings. Bring bagels to your home kitchen with our in-depth guide on shaping and baking and even making your favorite bagel toppings. We’re not just featuring the season’s favorite feel-good recipes and ingredients; we’re also spotlighting some of the most inspiring bakers in the industry. Be sure to flip to our roundup of the top 10 baking blogs to follow this year, and join us as we travel to Paris, France, to get an inside look at the sculpted fruit pastries that earned Cédric Grolet the title of World’s Best Pastry Chef. Because we’re also celebrating the release of the Downton Abbey film on September 20, we couldn’t resist chatting with the show and movie’s food stylist, Lisa Heathcote, about what it’s like to bake English scones destined for the silver screen. Whether you dig into our pumpkin spice feature or our fuss-free stir-together cakes, you’ll find this issue is the ultimate ode to autumn.

Bake from Scratch US

Editor’s Letter

contributors

FRESH finds NICOLE RUCKER • NICOLE RUCKER, JAMES BEARD AWARD-NOMINATED PASTRY CHEF AND REIGNING PIE QUEEN OF LOS ANGELES, CALIFORNIA, SHARES HER AUTUMN BAKING MUST-HAVES FOR CREATING HER SIGNATURE FRUIT-FORWARD DESSERTS

RUSSIAN RICOTTA BREAD • AN EXPAT LIVING IN SEATTLE, WASHINGTON, SHARES HER MOTHER’S RECIPE FOR BULOCHKI, A POPULAR YEASTED ROLL BAKED THROUGHOUT RUSSIA AND EASTERN EUROPE

CÉDRIC GROLET: FRANCE’S PÂTISSERIE PRODIGY • NAMED THE WORLD’S BEST PASTRY CHEF OF 2018, CÉDRIC GROLET IS REVOLUTIONIZING FRENCH BAKING THROUGH HIS FRUITY DESSERTS THAT ARE HALF PASTRY, HALF WORK OF ART

SYRUP • WE REVEAL THE ESSENTIAL SECRETS OF BAKING WITH SWEET, STICKY SYRUP

BAKE WITH SYRUP

Perfect [ PEAR] INGS • WELCOME THE SEASON BY BAKING WITH THE QUINTESSENTIAL FRUIT OF FALL. OUR ODE TO PEARS OFFERS RECIPES THAT CAPTURE THEIR DISTINCTIVELY SWEET, STRAIGHT-FROM-THE-ORCHARD FLAVOR.

PICK YOUR PEAR • FOR THESE RECIPES, WE USED BARTLETT, BOSC, AND ANJOU PEARS. THESE VARIETIES HAVE THE HIGHEST VOLUME AND ARE WIDELY AVAILABLE IN GROCERY STORES YEAR-ROUND. HERE’S WHY THEY’RE OUR GO-TOS IN THE KITCHEN.

the essential ... BAGELS • TACKLE THE ICONIC RINGED AND BOILED BREAD WITH OUR STEP-BY-STEP TECHNIQUE AND FOOLPROOF RECIPE

BAGEL BASICS • A CLASSIC BAGEL IS MARKED BY TWO THINGS: ITS ICONIC RING SHAPE AND SIGNATURE SHINY, CHEWY CRUST. HERE’S HOW YOU GET BOTH.

CAULDRON BOIL & BAKE

Build a Better Bagel • FROM BOLD ASIAGO TO WARM CHAI SPICE, THESE TIP-TOP TOPPERS AND MIX-INS WILL HELP YOU MAKE YOUR DREAM BAGEL

Nicole Plue’s Guide to Flawless Bagels • NICOLE HAS BEEN SCHOOLING THE STUDENTS OF SAN FRANCISCO COOKING SCHOOL ON THE ART OF BAGEL-MAKING FOR YEARS. SHE SHARES HER TOP TIPS WITH US.

The Best Bagels, Coast to Coast • FROM SEA TO SHINING SEA—AND A BRIEF DETOUR UP NORTH TO CANADA—THESE ARE THE BAKERY BAGELS THAT INSPIRE OUR HOMEMADE ENDEAVORS

In the Ring with Bagels • THESE SHOWDOWNS PROVE THE BAGEL IS A GREAT SOURCE OF PASSION—AND PRIDE. WE DISH ON SOME OF THE MORE FAMOUS ONES AND DELIVER OUR VERDICTS.

BAKED TO THE NINES • YOUR FAIR AND SQUARE 9X9 -INCH PAN ISN'T JUST FOR BROWNIES ANYMORE. WE’RE UNLEASHING THIS PAN’S POTENTIAL IN FIVE PHENOMENAL RECIPES-FROM CHEESY PULL-APART BREAD TO A GAME-CHANGING BRIOCHE MARVEL—THAT WILL TAKE YOU CHANGING STRAIGHT TO CLOUD NINE.

Stir It Up • THE BEAUTY OF STIR-TOGETHER CAKES? YOU CAN CREATE BATTER IN A FLASH, NO STAND MIXER NEEDED. THIS COLLECTION OF FALL-READY CAKES AND MIXER-WHIPPED FROSTINGS OFFERS INSTANT...