Bake from Scratch January/February 2023

Cheers to 2023 and to this exciting new issue filled with incredible recipes to celebrate! From an in-depth look at baking with citrus to four decadent chocolate recipes from Britney Brown-Chamberlain, we’re thrilled to help you bring in the year ahead. Our coffee cake feature unearths the story of where the coffee cake began and shares some of our favorite soft, crumbly recipes, while our cast iron feature offers both savory and sweet treats. Fruit lovers rejoice as we walk you through baking with frozen fruits featured in A Touch of Frost. We join Kristina Cho, award-winning author of Mooncakes & Milk Bread, as she shares some of her favorite Lunar New Year recipes and memories of celebrations past. Turn to to Origin of a Classic to discover the history of pan Suisse and find an irresistible recipe to try. Finally, keep an eye out for our exciting new columns: Test Kitchen, Lost and Found, and Bakers Gonna Bake. Overflowing with recipes and tips, this issue is the perfect way to begin 2023 and celebrate the year to come!