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Amanda Hesser is an American food writer, editor, cookbook author and entrepreneur. Most notably, she was the food editor of The New York Times Magazine, the editor of T Living, a quarterly publication of The New York Times, author of The Essential New York Times Cookbook which was a New York Times bestseller, and co-founder and CEO of Food52.
Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually served chilled.
In baking, a crust is the outer, hard skin of bread or the shell of a pie. Generally, it is made up of at least shortening or another fat, water, flour, and salt. It may also include milk, sugar, or other ingredients that contribute to the taste or texture. An egg or milk wash can be used to decorate the outside, as well as coarse sugar. A crust contributes to a pastry.
Shoofly pie is a type of American pie made with molasses associated with Pennsylvania Dutch cuisine. While shoo-fly pie has been a staple of Moravian, Mennonite, and Amish foodways, there is scant evidence concerning its origins, and most of the folktales concerning the pie are apocryphal, including the persistent legend that the name comes from flies being attracted to the sweet filling.
A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.
Sweet potato pie is a traditional dessert, originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas in place of pumpkin pie, which is more traditional in other regions of the United States.
Cinnamon sugar is a mixture of ground cinnamon and granulated sugar used as a spice to flavor foods such as Belgian waffles, Snickerdoodle cookies, tortillas, coffee cake, French toast, and churros. It is also used to flavor apples, cereals, and other fruits. As McCormick describes cinnamon sugar, "it’s the comforting scent of Sunday morning cinnamon toast and mid-summer’s peach cobbler...the aroma of the holidays, with cinnamon cookies and spice cake."
The second series of The Great British Bake Off started 14 August 2011 with twelve amateur bakers. Unlike series one, the competition was held in a single location – the grounds of Valentines Mansion, a 17th-century mansion house in Redbridge. In addition to their on-screen presenting, Mel Giedroyc and Sue Perkins also took over the narration, which had been done by Stephen Noonan for the previous series. Series two also introduced the "star baker" award for the most impressive performer each week.
Christina Tosi is an American chef and cookbook author. She is founder and co-owner with Momofuku of Milk Bar and serves as its chef and chief executive officer. Food & Wine magazine included her in their 2014 list of "Most Innovative Women in Food and Drink".
Walnut pie is a pie prepared with walnuts as a primary ingredient. Whole or chopped walnuts may be used, or both, and toasted walnuts may be used. It may be prepared as a cream pie, and may include maple syrup, molasses, and cinnamon as ingredients. It may be prepared with a sweet filling base prepared with corn syrup, sugar, and eggs, similar to pecan pie filling. Chocolate and honey may also be used. Walnut pie may be prepared using fruits, such as raisins, figs, plums, and cranberries, among others. Walnut pie may be served at room temperature or warmed. It may be topped with whipped cream or served à la Mode.
Claire Saffitz is an American food writer, chef, and YouTube personality. Until mid-2020, she was a contributing editor at Bon Appétit magazine and starred in several series on the Bon Appétit YouTube channel, including Gourmet Makes, in which she created gourmet versions of popular snack foods by reverse engineering them. Since leaving the company, she has published two cookbooks, Dessert Person and What's for Dessert, which both became New York Times Best Sellers. She has continued work as a video host on her own YouTube channel and as a freelance recipe developer, including for New York Times Cooking.
Molly Baz is an American cook, recipe developer, and food writer. She was a senior food editor at Bon Appétit magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, Cook This Book (2021) and More Is More (2023), both of which are New York Times Best Sellers.
Cheryl Day is a baker and author, who is owner of Back in the Day Bakery in Savannah, Georgia and co-founder of Southern Restaurants for Racial Justice. She is the author of two best-selling cookbooks, written with her husband Griff Day. In 2015 she was a semi-finalist James Beard Awards in the category of Outstanding Baker.
Benjamin Dylan Hollis, better known as B. Dylan Hollis, is a Bermudian-American social media personality and baker. He is best known for his TikTok videos where he makes, samples, and comments on unusual vintage American recipes. He has over ten million followers on the platform as of October 2024, as well as over two million subscribers on YouTube. Hollis has appeared on Good Morning America and The Kelly Clarkson Show.
Kristina Cho is a James Beard Award winning cookbook author, food blogger, and content creator. Her cookbook, Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, won two James Beard awards. She also runs the popular food blog and Instagram page, Eat Cho Food.
Food52 is a recipe and cookware website. Founded in 2009 by Amanda Hesser and Merrill Stubbs, formerly of the New York Times, its website is intended as a platform for users to publish recipes and discuss cooking. The company also produces its own books.
References
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- 1 2 "About @erin-jeanne-mcdowell". YouTube.
- 1 2 Powell, Claire; Alexander, Danie (2022-11-14). "Lawrence native and best-selling cookbook author encourages bakers to eat their mistakes". KCUR - Kansas City news and NPR. Retrieved 2025-01-15.
- ↑ "About". Erin Jeanne McDowell. Retrieved 2025-01-15.
- ↑ "Food52 Resident Erin Jeanne McDowell Shares Her Pie Prowess on Netflix". Food52. 2023-08-04. Retrieved 2025-01-15.
- ↑ Provencher, Liz (2018-03-13). "The Best Cooking Channels on YouTube". Thrillist. Retrieved 2025-01-15.
- 1 2 Hines, Morgan. "'Savory Baking': Erin Jeanne McDowell's 'Wee Quiches' are the savory party food we crave". USA TODAY. Retrieved 2025-01-15.
- ↑ "The Dish: Erin Jeanne McDowell". CBS News. 2020-11-01. Retrieved 2025-01-15.
- ↑ Clark, Melissa (2017-12-04). "The Year's Best Baking Cookbooks, for Novices and Pros". The New York Times. ISSN 0362-4331 . Retrieved 2025-01-15.
- ↑ Mantilla, Ryan Louis (2023-07-18). "Nicole Byer Turns Ten Amateur Bakers Into Pros in 'Big Nailed It Baking Challenge' Trailer". Collider. Retrieved 2025-01-15.
- ↑ Puckett, Susan (2020-11-18). "COOKBOOK REVIEW: Pies without limits". The Atlanta Journal-Constitution. ISSN 1539-7459 . Retrieved 2025-01-15.
- ↑ McCarthy, Kelly (2022-11-22). "'Savory Baking' recipes to make this fall". Good Morning America. Retrieved 2025-01-15.