Baking Sense®

Italian Bread Recipe

Eileen Gray — Mon, 07 Sep 2026 14:07:59 +0000

This Italian bread recipe makes a classic torpedo-shaped loaf with a thin, crackly crust and a light, airy crumb — the kind I grew up eating in the New York/New Jersey area. The key to great flavor is an overnight cold fermentation. Mix the dough one day and bake fresh loaves the next. Sesame seeds...

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Corn Quiche

Eileen Gray — Wed, 26 Aug 2026 20:52:54 +0000

This Corn Quiche is baked in a flaky cornmeal crust with just enough custard to bind the corn, jalapeño, basil and cheese, so it’s more veggie, less eggy. Plan on about 45 minutes of hands-on prep if you don’t take any shortcuts. Most of the components can be prepped ahead. Overall this leans a bit...

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Oatmeal Scones

Eileen Gray — Thu, 13 Aug 2026 22:12:55 +0000

These oatmeal scones are craggy, tender, and just sweet enough, with a chewy bite from rolled oats and a honey-kissed crumb that stays moist for days. They come together in about 40 minutes using the same cold-butter technique I teach in my Classic English Scones — and the dough can be made ahead and refrigerated...

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Sourdough Italian Bread

Eileen Gray — Wed, 24 Jun 2026 17:44:55 +0000

This sourdough Italian bread recipe makes a classic torpedo-shaped loaf with a thin, crackly crust and a light, open crumb. Building the dough with sourdough starter instead of commercial yeast gives it a deeper, tangier flavor and better keeping quality. It’s perfect for sopping up red gravy fresh from the oven, and makes even better...

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Homemade Coffee Ice Cream (With Mix-In Ideas)

Eileen Gray — Thu, 18 Jun 2026 22:56:40 +0000

If you’re going to make homemade coffee ice cream, you do not want to be shy with the coffee flavor. Go bold with the flavor, then customize it with your favorite add-ins. About This Recipe To learn all about the basics of making homemade ice cream, check out my Vanilla Bean Ice Cream post. But first, let’s...

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Strawberry Muffins

Eileen Gray — Thu, 28 May 2026 22:54:25 +0000

These Strawberry Muffins are loaded with fresh berries and topped with a shortbread-style crumb that lets the fruit flavor shine. They’re mixed by hand in two bowls — no mixer, no fuss — and are just sweet enough to feel like a treat without crossing into cake territory. I’ve been baking a looong time, and...

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Cheesecake Recipes & Baking Tips

Eileen Gray — Thu, 21 May 2026 19:27:31 +0000

Cheesecake has a reputation for being finicky — prone to cracking, lumpy batter, soggy crusts. As a pastry chef I’d argue it’s actually one of the more forgiving desserts once you understand what you’re really making. In the US, “cheesecake” almost always means a baked cheesecake — rich, creamy and set with eggs. That’s the...

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Rhubarb Cheesecake

Eileen Gray — Wed, 20 May 2026 22:59:43 +0000

Rhubarb and custard is a beloved British dessert pairing — fabulously tangy rhubarb is contrasted with something rich and creamy. This Rhubarb Cheesecake is a riff on exactly that combination. About This Recipe Rhubarb is added two ways — a simple compote folded into the batter for a subtle zing in every bite, and a...

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Rhubarb Bread

Eileen Gray — Thu, 07 May 2026 21:52:09 +0000

This Rhubarb Bread is made with buttermilk and oil for an ultra tender crumb. The loaf is loaded with chunks of tangy rhubarb and is topped with craggy spiced-sugar crust. About this recipe With a moist crumb and spiced-sugar topping, this Rhubarb Bread is really more cake than bread. Because it’s baked in a loaf...

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Recipes that Use Buttermilk

Eileen Gray — Wed, 22 Apr 2026 21:39:22 +0000

Buttermilk is an invaluable baking ingredient because it tenderizes, moisturizes and flavors baked goods. But I also just love the idea of baking with buttermilk. It’s a homey, old-fashioned ingredient that conveys comfort, tradition and true scratch-baking. Why Buttermilk Is One of My Favorite Baking Ingredients Buttermilk has a permanent spot in my refrigerator. I...

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