'New Frontiers in Baking' on Serious Eats

Cook the Book: Root Beer Bundt Cake

Matt Lewis and Renato Poliafito, co-owners of Brooklyn cakeshop Baked, specialize in whimsical reworkings of comforting, familiar flavors, of which today's recipe is a perfect example. Evoking the lazy days of summer, their chocolate-root beer Bundt cake is smeared with dark, gooey root beer fudge. More

Cook the Book: Black Forest Chocolate Cookies

Today's recipe uses dried cherries and "utmost respect" for the original to achieve a condensed version of the German dessert favorite. Black Forest Chocolate Cookies are deeply chocolatey, and studded with white chocolate chips and those sharp dried cherries. You don't want to overbake them--they're at their best when slightly gooey, straight out of the oven. More

Cook the Book: 'Baked, New Frontiers in Baking'

Words by Michele Humes | My last apartment was right down the road from Baked, so I've had many an indulgent breakfast at the bakery by the sea. As the proprietors themselves admit, many of their breakfast items blur the line between breakfast and dessert—but they're treats well worth indulging in. Now that I'm no longer a short walk away from their many-flavored biscuits and mile-high cakes, I'll be relying on this week's Cook the Book pick instead. In Baked: New Frontiers in Baking, co-owners Matt Lewis and Renato Poliafito share recipes for such firm customer favorites as cherry-studded Black Forest Cookies and Chipotle Cheddar Biscuits. Each day this week, we'll be posting one of the team's signature retro-chic recipes.... More

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