EVERYONE knows how to make potato salad and coleslaw, right?

…Right?

Surprising how many folks still resort to the supermarket deli section for their cookout sides. Trust me: you can do better.

Here’s how.

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Courtesy of Tiny Urban Kitchen.

As the organizer of King Arthur Flour Blog & Bake™, one of the many pleasures of the event is how it reignites my passion about the amazing baking resource that is King Arthur Flour. Sure, as a PR person I tell people day in and day out about our great classes, recipes, products, baking hotline, and more. But there’s just nothing like seeing – hearing, feeling – the excitement of a classroom full of newcomers so happy to be here and baking that they literally squeal with delight.

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No-knead bread is all the rage – but saying it’s all the rage “lately” is somewhat of an overstatement.

Contrary to what many of us might think, no-knead bread wasn’t invented by Mark Bittman, Jim Lahey, and the New York Times back in 2006.

Absolutely, it was popularized by that landmark Times recipe. And no knead gained a ton of fans thanks to the Jeff Hertzberg and Zoë François “Five Minutes a Day” books.

But “invented”? You have to go back a lot farther than 2006 to find the first mention of no-knead.

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At King Arthur Flour, we believe in the power of baking to bring people together.

That’s the theory behind virtually all of our work here – and it’s certainly a good excuse for King Arthur Flour Blog & Bake™, our annual invitation-only gathering of food bloggers here at our Baking Education Center in Norwich, Vermont. read the rest of this entry »

“Spoon the thickened filling into the crust.”

Well, we got the spoon part right…

Woo hoo! It’s finally April – winter should be out the door. But of course, April can’t start without April 1st, and you know what that means…

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It is still cold here in Vermont…  From the outside I can’t see many signs of spring. But, my calendar tells me Easter is this Sunday. So join me in visiting King Arthur’s Bakery, as I hunt for new life – or at least some sweet sign that winter really is coming to an end! read the rest of this entry »

King Arthur Flour baker Martin Philip recently traveled to Rimini, Italy to compete for the Golden Cup for Bread at the 34th International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery.

How did he do? And, just as importantly, how did he prepare?

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A beginner baker in a world full of experts. That’s how I felt starting my first day working for “The Baking Sheet,” our print newsletter, last January. Little did I know I would spend most of my year getting up close and personal with all things cake.

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“Caution: construction ahead.” Those are words you never like to see on a roadside flasher.

But when they’re applied to gingerbread, and chocolate, and candy, and royal icing?

Throw all caution to the winds! And rev up your imagination, because it’s time to enter our Gingerbread House Decorating Contest, which runs now through Dec. 31, 2012.

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Did you catch that?! More than 50 King Arthur Flour employee-owners volunteered more than 100 hours to make and sell 5,000 cookies, raising $13,500 for Cookies for Kids’ Cancer! Talk about good cookies. Combined with a dollar-for-dollar match from OXO, another Cookies for Kids’ Cancer partner, King Arthur Flour generated a total contribution of $27,000!

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