Bake from Scratch November/December 2026

Honor the traditions you carry and make room for new ones. In this holiday issue of Bake from Scratch, Editor-in-Chief Brian Hart Hoffman reflects on the traditions that begin in the kitchen, from Christmas morning cinnamon rolls to the bakery windows of Paris, where the centuries-old galette des rois is baked a hundred different ways. Skye McAlpine shares a beautiful philosophy about holding tight to the holiday traditions we love while creating new ones, and the pages travel from Scandinavian holiday cookies and a festive December in Amsterdam to Paris. Closer to home, you’ll find magnificent cakes flavored with chocolate orange, eggnog, sticky toffee, and toasted coconut, breads meant to be pulled apart and shared, cookies destined for tins, Pecan Pie, and a fast-fix Peppermint Bark Tart. Whether you bake the recipe everyone expects on the table or try something brand new, this issue is made for the memories you’re carrying and the ones still waiting to be made.