Clips
The Paris Review
Diary of Deprivation
The Wall Street Journal
On Louisa May Alcott
New York Times Magazine
Baking Your Own Birthday Cake
New York Times Styles Magazine
The Frankenpastry
i-D
What Does Virality Taste Like?
New York Times Styles Magazine
The Chiffon Cake is Standing Tall Again
New York Times Styles Magazine
Haskap Berries
New York Times Styles Magazine
Murta Berries
New York Times Styles Magazine
Why Meals Should Start and End With Bread
New York Times Styles Magazine
PB&J Transcends the Lunchbox
New York Times Styles Magazine
The 25 Most Influential Cookbooks From the Last 100 Years
New York Times Styles Magazine
Our Bodies, Our Selves
New York Times Styles Magazine
The Illicit Appeal of the Tonka Bean
Washington Post
Savory Scones with Gruyere and Country Ham
Guernica
La Dolce Vita
Grub Street Diet
Tanya Bush Sneaks Peanut M&M’s “One of the principal joys in life, I believe, is eating contraband candy in theaters.”
Eater
You Should Be Infusing Your Whipped Cream
Bon Appetit
Choux Pastry Unlocks a Universe of Sweet and Savory Baking
The Strategist
These Silicone Molds Make Instagram-Worthy Desserts Effortless
Los Angeles Review of Books
Myth and the Monozygote
Press
The New York Times
Profile
Marie Claire
Book Recs
SSENSE
Profile
BOMB
Interview
The Today Show
Interview
Dazed
Interview
Vogue
Why Are We So Into Unusual Cakes? Ask the Creators of This New Zine
Washington Post
These Gruyère and Ham Scones Might Make You Fall in Love at First Bite
Eater
The Zine That Cake Instagram Made
Eater
Will Baking Make You Happy
The Cut
A New Zine Explores the Sexy Side of Cake
Vanity Fair
7 Books We Can’t Stop Talking About
T Magazine
Ambitious Literary Outlets
The Sunday Times
Six Trends to Know
The Strategist