Letter from the Editor: Bake Your Way Through the Month of May

The recipes and know-how you need to become a better baker

In app

Julie Myers

Community member

www.instagram.com/julie.e.myers

Not into baking? Not for long.

This May, we’re all bakers—even if your baking track record has been less than stellar, or you believe that bakers and cooks fall into two very distinct, very separate camps of rule-following versus improvising, science versus art.

This month, we’re here to prove once and for all that there’s a little sweet and savory in everyone, and that baking—though a bit finicky with its scientific principles—is as much an art as cooking is.

A sneak peak of what’s to come

Each week this month we’ll cover a different angle of baking, starting with the basics: the techniques and general knowledge you need to know before turning on your oven. In our second week, we’ll head to the classics, covering recipes we think you should try before anything else. Next, an entire week spent on cheesecake because, well, who doesn’t love it and want to master it? And for the last week of the month, we’ll throw a bone to those who still aren’t convinced by the whole confectionary thing and look at savory baking recipes—and those “baked” goods you don’t have to bake at all.

Of course there will be new recipes, including tons of cakes featuring all of May’s best produce: strawberries, rhubarb, and nectarines.