[Ed. note: Amy Trage, a member of our bakers' team and a dedicated gluten-free baker, is our newest blogger. Welcome, Amy!]

It has been through a series of trials and errors that I’ve learned to embrace the styles and challenges of gluten-free baking. When I first learned of my intolerance a few years ago, I not only resisted the change; I even avoided baking for almost a year.

One of my biggest tests was to sell this lifestyle to my three young children: Picky, Finicky, and Ewwthat’syucky. We are now united in a strong mission to discover at least one “I like” in every food. And to be honest, the transition from a wheat-based diet to one of gluten freedom has actually been more successful than my old strategy of hiding puréed vegetables in their dinner.

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From the National Confectioners’ Association Web site: “A recent survey revealed that 52% of U.S. adults said they like chocolate best. The second favorite flavor was a tie (at 12% each) between berry flavors and vanilla.”

Meanwhile, the International Ice Cream Association (Washington, D.C.) says America’s favorite ice cream flavor is vanilla (29%), with chocolate a distant second (8.9%).

So, my fellow Americans, which is it – chocolate, or vanilla? (more…)

You know, I used to be afraid of deep-frying.

Vats of boiling oil. I mean, doesn’t that sound like some form of medieval torture? Just the thought of it gives me the heebie-jeebies.

Still, if you want homemade doughnuts…

“Leave the kitchen, kids! Get out from underfoot, there, puppy dog. Cat: off the counter. Mama is making doughnuts!”

Hmph. Makes me want to don my hazmat suit.

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Custard pie. Noodle kugel. Rice pudding. Hot milk cake.

What do all of these foods have in common?

Comfort, right? While perhaps not at the top of your culinary Hit Parade, they’re easy to eat.

Plus, they make you feel all warm and fuzzy inside.

Comfort food is, perhaps, best characterized by what it’s NOT:

Assertively flavored. Crusty. Blazing hot, nor icy cold.

Fusion.

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Truth be told, I kinda like to get up early on the weekend. Somehow knowing that I don’t have to do it and don’t have to be anywhere makes it easier to do. Trust me, if I do have to get up early on a weekday, it’s not nearly such a pleasant thought.

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Are you Cymry?

Then you know what the words above mean.

For those who don’t read or speak the Welsh language, here’s the translation:

Happy St. David’s Day! Enjoy Welsh Cakes. (more…)

Ah, the age-old baker’s Christmas morning dilemma: how to serve fresh, hot cinnamon buns without getting up at 2 a.m. to start the long process…

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Rugelach is probably one of the most widely known and cross-cultural of Jewish baked goods and treats. The name rugelach is believed to be derived from the Yiddish “rugel,” meaning royal. Rugelach are also called kipfel, cheese bagelach, and cream cheese horns, depending on where you are in the world.

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Happy birthday to us,
Happy birthday to us,
Happy 220th birthday King Arthur…
Happy birthday to US!

That’s U.S., as in in United States of America, celebrating its 234th birthday this coming weekend. Though America is 14 years older than King Arthur, we feel like we’ve grown up together. Through decades of prosperity and harmony, interspersed with wars and economic downturns, the United States – and King Arthur – have both endured. And flourished. (more…)

Waaaay back when my husband David and I began dating, after years of friendship, he told me that most of the people he was working with were very, very beige. Not that they dressed in tan tones, but rather that they lived in tan tones; not a colorful character in the bunch.

Of course I just had to ask if I was beige, too. ” No,” he said. “You’re…

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