HeyJaredKing Arthur Baking
America's oldest flour company, premier baking resource, home of Things Bakers Know podcast
- Indexed issues, last 90 days
- 11
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- Sep 24, 2026
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- Jul 9, 2026
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The case for crumble on everything (opens the original)
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There is no baked good on the planet that isn’t improved by crumble. No double-crusted pie that wouldn’t be better as a Dutch, no muffin that wouldn’t be improved by a buttery, crumby topping. Tick down a list of baked goods and you’ll see there are no exceptions. Fifteen years ago, unveiled her iconic Jammers, proving that crumble makes cookies better. Chef Amanda Mack contributed a recipe to King Arthur that shows <a href="https://www.kingarthurbakin
Pie (in the sky) of Rye (opens the original)
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Last week, ten people sent me this article, about Martin Auer’s new bakery in New York that sells only one thing: a 3 pound loaf of rye bread. The cost of the loaf: $60.What struck me most was not the price (although, YES). It was what writer Charlotte Druckman said about it. She wrote, “The pandemic emboldened amateurs to believe that anyone can make sourdough, but Auer’s is a centuries-old, regional specialty that’s not easily mastered.”<div class="captioned-imag
When milk bread meets sourdough (opens the original)
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I’ve been a milk bread evangelist for as long as I can remember. Those soft, squishy loaves from the Chinese bakery were the default sandwich bread in my household. I’ve enjoyed it in the form of a towering brick toast crowned with ice cream and fruit for an over-the-top dessert, and given the kopitiam treatment, slathered with butter and kaya and served alongside half boiled eggs.It’s the bread I loved long before I became a baker, and still one I always return to. For all the creative ways mil
The real meaning of “back-to-school” baking (opens the original)
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I don’t have kids, and it’s been a long time since I last geared up for a first day of class, and yet the spirit of back to school is so closely tied to this time of year that I can’t help but get swept up in it. When my niece started first grade the other week, I Facetimed her just to get the play-by-play. (I don’t think she felt like the occasion was quite as momentous as I did — she couldn’t remember her new teacher’s name.)Here at King Arthur, the season has prompted a lot of discussion arou
This granola clumps (opens the original)
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Hello, General Cluster here, in your inbox to advocate for granola that looks like the rocky beaches of Maine. I used to be neutral on this issue. Clusters in granola, I thought — who needs them? In fact I felt smug, even superior, about it, and wrote a recipe for my first cookbook that was intentionally unclustered, each oat and nut an individual, independent, free. A less-clumpy granola does have some advantages: It
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