Bake from Scratch

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

Bake from Scratch • NOVEMBER | DECEMBER 2026 VOLUME 12 | ISSUE 6

The Traditions We Carry

Booked for the Holidays • New books, new bakes, and four very good reasons to clear some shelf space

COOKIE OF THE MONTH CLUB

Mini Churro BUNDTLETTES

SEASON’S KNEADINGS

perfect pairing

It’s Time to Bake

THE PAN MATTERS • How to Choose, Prep, and Care for Cake Pans

PECAN PIE • PEE-can or puh-CAHN? No matter how you say it, there’s no denying that this nut makes a great pie.

CAKE FLOUR • A closer look at what makes cake flour cake flour and why bleached and unbleached versions behave differently

Springerle COOKIES • The secrets to these intricately embossed German Christmas cookies

HOLIDAY CAKES • These cakes taste like the holidays: chocolate oranges tucked into stockings, eggnog dusted with nutmeg, buttery toffee bubbling on the stove, and coconut toasted until fragrant. Plush, glazed, frosted, and generously layered, these bakes deliver nostalgia in every slice.

A Guide for a Happy Christmas • In her fourth cookbook, The Christmas Companion, Skye McAlpine makes the case that the holidays you inherit and the holidays you invent belong at the same table

SEVEN COOKIES Yule LOVE • This Scandinavian collection fills the holiday tin with crisp molasses diamonds, buttery almond sticks, and marshmallow puffs cloaked in dark chocolate

WOW-worthy marshmallows

A DUTCH DECEMBER • In Amsterdam, the story of the holidays unfolds in glowing canals, sugar-dusted treats, and traditions centuries in the making

Tour des Galettes • A flaky, buttery tour of Paris’s most inspired galettes des rois, with one final stop: your own kitchen

Bienenstich • There are plenty of stories about how Bienenstich, or bee sting cake, got its curious name. Our favorite reads a little like a fairy tale, involving two baker’s apprentices, a medieval German town, and a few very strategically placed bee nests.

PEPPERMINT BARK Tart • Inspired by the classic Christmas candy, this tart takes peppermint bark to decadent new heights with velvety chocolate ganache and a cool hit of peppermint. Even better, the Chocolate Pâte Sucrée can be made ahead and refrigerated or frozen, keeping this giftable showstopper well within reach during the busy holiday season.

recipe index

The Magic of Meringue (Meringue Demystified)