Ingredient Guides

The best fall fruit you've never heard of

Pawpaws make a mean, climate-resilient crumble bar

Oct 10 •

Caroline Saunders

and

Gabriella Vigoreaux

Kiwi jam and haskap clafoutis

How to bake with three climate-proof, northeastern fruits

Sep 24 •

Caroline Saunders

The ultimate brownie

just so happens to restore the soil

Aug 20 •

Caroline Saunders

Baking beyond wheat: An oatscapade

Move over, oatmeal. Oat flour — and Rose Wilde — are entering the dessert chat.

Jan 30 •

Caroline Saunders

Adventures with aquafaba

Bean water is meringue-able, if you know how to floof it

Nov 28, 2023 •

Caroline Saunders

Kernza could transform farming

But only if bakers get in on the flavor games

Aug 29, 2023 •

Caroline Saunders

Recipe: A salted moringa glaze for sugar cookies

And the easy marbling technique to up your decorating game

Jul 11, 2023 •

Caroline Saunders

Pastry chef Kaitlin Guerin on baking with the magical, matcha-like ingredient that may be crucial in the climate era

Jul 4, 2023 •

Caroline Saunders

Recipe: Cookies au sarrasin (buckwheat cookies, French style)

1 bowl, 1 happy little pseudo-grain, just 10 minutes of prep

Jun 27, 2023 •

Caroline Saunders

Spotlight on buckwheat

The first in a series on baking with climate-hero ingredients

Jun 20, 2023 •

Caroline Saunders

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts