Posts by Susan Reid

Susan Reid
The Author

About Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

Chef John Kraus in front of shelves of baked goods

Patisserie 46

John Kraus is in the business of crafting happiness through baking

Mediterra owner Nick Ambeliotis behind the bakery counter

Mediterra Café

A dedicated family brings great baking to the neighborhood

Grateful Bread via @kingarthurflour

Grateful Bread

Remarkable artisan loaves from a Rocky Mountain baker

The Holy Donut via @kingarthurflour

The Holy Donut

Maine's hand-cut doughnuts with a local touch

how to shape a coffeecake wreath via @kingarthurflour

How to shape a coffeecake wreath

A dressy twist for filled sweet dough

How to make croissants via @kingarthurflour

How to make croissants

The perfect pastry, perfected

less fat via @kingarthurflour

Less fat, more flavor, better baking

Clever substitutes for butter and oil

baking with beer via @kingarthurflour

Baking with beer

How to brew up great desserts

Corn syrup via @kingarthurflour

Corn syrup in recipes

How invert sugars affect baking

cheese for baking via @kingarthurflour

Cheese for baking in bread

Which ones to choose

Pie dough via @kingarthurflour

Vinegar in pie dough

What does it do?

Paris Brest via @kingarthurflour

Pâte à choux perfected

The path to endless pastry possibilities

Philabundance

Driving hunger from communities

At Philabundance, a network of food bank programs creates a dynamic social safety net

white cake via @kingarthurflour

Tender white cake

A classic for all occasions

buttercream frosting via @kingarthurflouri

Italian Buttercream Frosting

How to make this blissful buttercream

glass or metal via@kingarthurflour

Glass or metal or stoneware

Which is the "right" pan?

Shaping Asian Dumplings via @kingarthurflour

Shaping Asian dumplings

Four shapes, three flavors, all delicious

types of chocolate via @kingarthurflour

Types of chocolate

A baker's guide

Mahmoul via @kingarthurflour

Mahmoul for the holidays

A Lebanese family tradition

regional desserts via@kingarthurflour

Regional desserts

A tour of America's local treasures

Appalachian Stack Cake via @kingarthurflour

Appalachian Stack Cake

A taste from America's mountain south

sugar alternatives via @kingarthurflour

Sugar alternatives

A different sort of sweet

gluten-free raspberry almond bars via @kingarthurflour

Bar cookies bring it all

Simple, reliable, stunning