#MyFoodHigh: The Roundup
For our Fall 2014 issue, we asked you for your best food shots. Here are some that made our mouths water. Use the hashtag #MyFoodHigh or tag us @bakedmagazine to be featured! Continue reading #MyFoodHigh: The Roundup
Tag: food
Photo Gallery: Borough Furnace
With the help of $33,000, raised via a Kickstarter campaign, John Truex founded Borough Furnace two years ago. He set up shop at the Gear Factory, a forgotten warehouse on the western outskirts of Armory. Seed money funded molds for frying skillets, braising skillets, and bottle openers and to build machines from scratch. His no-waste traditional casting method relies on recycled iron scraps—specifically car brakes—to … Continue reading Photo Gallery: Borough Furnace
Now Online: Baked’s Fall 2014 Issue
Passing plates and sharing laughter, trading stories and smiles: there’s no place to come together quite like the dinner table. It’s around the table that we dish out our traditions and memories, our recipes and experiences. It’s where we find the histories of other people, and it’s where we can relate with them. Food has the unique power to connect us not just to the … Continue reading Now Online: Baked’s Fall 2014 Issue
Double Chocolate Candy Cane Cookies
Cure your peppermint cravings with these minty, fudge-y treats. Chewy but crunchy, this holiday cookie is a go-to match for hot cocoa or a warm glass of milk on a cold winter’s night. Continue reading Double Chocolate Candy Cane Cookies
The 5 Best Brunches In Syracuse
Brunch is our favorite buzzword, and it isn’t hard to imagine why: its ability to cure a hangover or a bad mood is unparalleled. You have plenty of options in the Syracuse area and more than enough weekends to give them a try. Here are five of our favorite restaurants for the best meal (or two) of the day. —Audrey Morgan, digital director of Baked … Continue reading The 5 Best Brunches In Syracuse
Back To Basics: Knife Cuts
While skimming through one of your favorite cookbooks or watching your grandmother stir up something amazing in the kitchen, you’ve probably stumbled across words such as “chop,” “julienne,” or even “chiffonade.” Whether you need to dice an onion for a flaky quiche lorraine or julienne carrots for a hearty beef stew, knowing the difference between these techniques can give your food the cutting edge for … Continue reading Back To Basics: Knife Cuts
5 Secrets To Making The Perfect Pie
There’s nothing like a holiday pie at a family feast. Whether you’re craving pumpkin, pecan, sweet potato, or apple filling, all homemade classics begin with the crust’s flaky, buttery perfection. Continue reading 5 Secrets To Making The Perfect Pie
baked magazine 