Is there anything more comforting in winter than a pot of soup on the stove and bread in the oven? Bakers, by their very nature, possess the perfect antidote to winter’s cold and dark.

As the seasons turn, The Baking Sheet features original recipes to suit. I get lots of emails from readers telling me the arrival of their latest issue is an event that causes them to carve out some time in their favorite chair, hot beverage nearby, to read, enjoy, and plan meals to come.

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Paula Deen does it.

Allrecipes.com does it.

Taste of Home, cdkitchen, and food.com all do it.

Even LiveStrong does it.

But sometimes, King Arthur Flour just does it better.

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Watch out, Dr. Kracker – the King Arthur test bakers are on your trail.

You know about Dr. Kracker crackers, right? They’re these tasty ULTRA-crunchy crackers, full of seeds and fiber and whole grains. They come in a bunch of sizes, shapes, and flavors, with a few common attributes – they’re different, and delicious…

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Oh, no, not more HEALTHY STUFF.

Whole wheat flour. Oats. Fiber-rich dried cranberries.

Walnuts, which the FDA agrees can reduce your cholesterol.

And that’s not all.

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“O Canada! Our home and native land
True patriot love in all thy sons command.
With glowing hearts we see thee rise
The true north, strong and free
From far and wide, O Canada
We stand on guard for thee.
God keep our land glorious and free
O Canada! We stand on guard for thee
O Canada! We stand on guard for thee.”

And there you have it, hockey fans – the words to Canada’s national anthem, which you’re always too preoccupied to REALLY listen to while waiting for the ref to drop the puck.

Today, July 1, is Canada Day, formerly known as Dominion Day – and a.k.a. Canada’s Birthday.

And I’ll bet you thought, all these years, that the U.S. was the only North American country with a July birthday, right?

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Now I ask you, does this look like a pizza that would elicit doubt? Not just doubt, but apprehension.

To say nothing of puzzlement.

Yea, even a touch of “Ewwwww.”

That’s just how my Web teammates greeted this pizza when I brought it, hot from the oven, into our office for a birthday lunch a few weeks ago.

“What IS that on top? That’s not potatoes, is it?”

“Yes,” I replied, “Those are most certainly potatoes, and they are indeed on top of this pizza. Along with chopped scallions and melted chunks of Asiago cheese. Ya got a problem with that?”

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The relationships we have with our customers are the coolest thing about working here. I get lots of mail, both electronic and snail, from Baking Sheet subscribers. They send me requests, ideas, thank yous, and recipes. Lots of recipes.

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What exactly is it that makes a waffle so gosh-darned good?

Is it the slightly deep-fried flavor, from batter coming into direct contact with the hot iron?

Perhaps the contrast of crisp crust with soft, moist interior?

Or maybe just the way waffles speak to us of happy times. Childhood. Family.

IHOP. Hey, whatever floats your breakfast boat, right?

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What better treat on a bright, crisp, late-winter day than a fresh loaf of whole-grain bread?

We realize it’s a challenge for those of you eating gluten-free to enjoy treats like this. What’s more, it’s tough to get enough healthy fiber into your diet.

So – here it is, the answer to your dreams:

Gluten-Free Whole Grain Bread.

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Thank you so much for testing our BEST OF BREED DOG BISCUITS recipe today.

Please rate this recipe on a scale of 1 to 5  stars, with 1 being the lowest, and 5 the highest. Be sure to include feedback on taste, texture, presentation, and distastefulness to cats.

JESSE, Beagle mix: Perfect size for catching in mid-air; one of my many talents. Tastes good, too!

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