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Latest Bakeaways
Bakeaways
SUGAR COOKIES
Faigy Grossman
Bakeaways
Not-So Basic Babka
Faigy Grossman
Impressions
Guess Who's Coming to Dinner?
It is my hope that both hosts and guests learn something from the following stories,all of which are based on actual events
Rabbi Ron Yitzchok Eisenman
Impressions
Still Standing
We were connected through old lyrics and new challenges
Liba Mendelson
The Bavli Onion
The Bavli Onion: Issue 1065
As the universe’s most powerful man dukes it out with the highest-valued terrestrial, the only question is: What took so long?
Rafael Hoffman
The Bavli Onion
The Bavli Onion 2025
Daas balabatim you can trust
Mishpacha Contributors
Branding Together
Stage 7: Start Spreading the Word
Seeing Calmin’ Ground’s website finally going live was an incredibly rewarding experience for everyone involved
Sandy Eller
Branding Together
Stage 6: From Rustic Place to Cyberspace
The transformation of the Lowensteins’ farm was really starting to take shape
Sandy Eller
Care to Join
Care to Join: Chapter 9
Somehow, between labor and delivery, I’d learned that Nava is extremely left-wing secular. Now I commented, “Whoa, it must be really hard to work here in a snowstorm”
Leah Greene
Care to Join
Care to Join: Chapter 7
I checked the time. By now, my husband should have taken off. I dialed his number anyway. Of course, his phone was off
Leah Greene
On Topic
Quiet People in a Noisy World
On Purim, Esther Hamalkah reminds us of the strength that lies in silence
Esther Ilana Rabi
On Topic
Everybody's Looking at Me
What triggers and exacerbates self-consciousness — and how can you overcome it?
Miriam Bloch
Discover more
More Bakeaways
Bakeaways
SUGAR COOKIES

The science behind the basic sugar cookie is not as simple as you might think.

By Faigy Grossman

Bakeaways
Not-So Basic Babka

  Photography By Sara Raizel Senderovit Not-So Basic Babka Yeast dough can seem intimidating, so many home bakers feel that it’s beyond their abilities. In my quest to find the perfect yeast dough, I discovered this recipe, adapted from Yotam Ottolenghi, and it’s pretty much foolproof. One of the things I love about this dough is that

By Faigy Grossman