Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, our newest baking resident, Terrence (@terrencebakes), shares what he’s whipping up first in our Test Kitchen.
Summer is officially here and as a baker, I go back and forth about using my oven during some of the hotter days.
Vanilla extract is one of those pantry staples we don’t think much about—until we suddenly need it. Whether you're halfway through a cookie recipe or baking a birthday cake and realize you're out, don't stress. There are plenty of vanilla extract substitutes out there, and chances are, you already have a few of them on hand. From dark liquors like rum and bourbon to pantry sweeteners like maple syrup and even almond extract, these easy swaps can add warmth, depth, and just the right touch of something special to your favorite bakes. Ahead, we’re breaking down the best alternatives to vanilla extract—and exactly how to use them.
By now, you’ve probably been told once or twice to make your own vanilla extract. (One of those times may or may not have been by us.) Recipes tell you how easy-breezy it is to DIY the solution, which is essentially just vanilla pods soaked in alcohol. Just buy vanilla beans, split down the center, stuff in a jar, drown in booze (most people use vodka; bourbon is fair game, too).
No doubt about it—matcha has soared in popularity in the U.S. over the past few years. Demand is so high that brands like Ippodo have had to pause production on some of their best-selling powders just to keep up. There’s even a National Matcha Day (May 2, if you’re wondering).
In NYC alone, matcha cafes are everywhere. We recently stopped by one that serves iced drinks and a matcha Basque cheesecake, and we had Ivy Woolenberg visit our office to make her famous matcha brookies. (Yes, the TikTok-viral ones. Yes, they lived up to the hype.)
There’s no doubt that America is currently obsessed with matcha. In desserts, savory dishes, and lattes, green tea is finally getting its flowers. However, there are a few recipes that truly stand out from the rest in terms of internet virality. In this case, I have not been able to escape matcha brookies—which are exactly what they sound likematcha blondie dough combined with chocolate chip cookie dough. The original viral video and recipe is made by Ivy Woolenberg, otherwise known as @bakedwithlovebyivy on social media, and we were lucky enough to host her in the Food52 test kitchen to make her signature dessert.
Here’s how we made them:
Still need a present for Mother's Day? Go bake her a cake. And for you moms out there—do you suspect your loved ones are running a little behind this year? Save them: Request a cake.
Some of my happiest, most successful mom-oriented days involved baking my mother's favorite chocolate cake with a cream cheese ribbon—sometimes with her help, sometimes stumbling along on my own. I think she liked it easily as much as the awkward poems and framed photos, though I doubt she'd ever tell.
As we get closer to Easter (and further into Spring), I’ve been leaning into baked goods that feel a little brighter, more colorful, and good for sharing. Some of these are brand new recipes I developed this season—like the Toasted Coconut Cupcakes with Passionfruit Curd–and others are old favorites I keep coming back to—like the Pistachio Braid. Whether you're baking for Easter, or just in the mood for something a little sweet, this is what I’ve been making in the test kitchen recently.
• When making a cream cheese frosting for the carrot cakes, wait to add the cream cheese until the very end and whip as little as possible until it’s combined. The more you whip, the more moisture gets drawn out from the cream cheese, which can result in a less-stable frosting.
This recipe came to me when I was thinking about what to make for Easter brunch, and after asking around the office, it became clear that coffee cake was a go-to for a lot of people. At the same time, my personal go-to is often banana bread—something that everyone always loves, no matter the occasion.
While I’m definitely not the first to do this, I wanted to make something that felt like a hybrid: a banana bread with the structure and topping of a coffee cake. From there, the Bananas Foster idea came in. I’ve always liked how straightforward those flavors are—caramelized banana, dark rum, butter, and sometimes a little crunch from toasted nuts. It felt like a fun direction to take this recipe in and turn it into something a little more layered and (very) brunch-appropriate.
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