Clips
New York Times Styles Magazine
The Chiffon Cake is Standing Tall Again
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
Cherry Bombe
The Future of Food 50 List
Nylon
Inside Cake Zine’s Latest Party
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
Bomb Magazine
Delicious, Deadly Trickery Interview
Taste
Podcast Interview
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
What the Editors Bought in April
Today
Can You Bake Your Way to Happiness
Cool Stuff NYC