Susan Reid

Susan Reid

King Arthur Baker/Blogger

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.

Posts by Susan Reid

  • Classic cakes with frostings that dress to impress via @kingarthurflour
    Five Classic Cakes
    5/07/2015
    A party without cake is just a meeting. —Julia Child For our premier issue of…
  • Citrus in the spotlight
    4/12/2015
    The rest of the country is probably digging out shorts and sandals. But here in…
  • Five Easter Celebration Breads
    3/23/2015
    Since the time of Stonehenge, mankind has looked to the approach of spring as a…
  • Flourless Fudge Cookies
    3/03/2015
    When you visit our store and bakery in Norwich, Vermont, one of the more irresistible…
  • Sift magazine on press
    Hot off the presses
    2/26/2015
    Less than a week ago, the printing presses were rolling, turning out the results of…
  • Convection or no
    2/15/2015
    Recently I got this email from my sister-in-law: Susan, Do you see a benefit to…
  • Game day greats: Cheese rules!
    1/29/2015
    By the time they get to Phoenix, you'll be waiting. Your posse's invited, the extra…
  • Chilly outside, chili inside
    1/09/2015
    It's a potluck, ski resort, NFL Game Day, summer competition, and winter gathering staple. It's…
  • Holiday entertaining
    12/26/2014
    Before iTunes, the word "app" on a menu meant the first course of a meal.…
  • Spectacular cookies
    12/08/2014
    What does the photo above mean? Time to get serious about cookie decorating. After all,…
  • Turkey Day Countdown
    11/16/2014
    Let's face it, hosting the family feast is a big job. But for the dedicated,…
  • When more is better
    11/08/2014
    OK, we're going to talk about math today, and how to make half-sheet pan-sized (13"…
  • Apple flavor, amped
    10/13/2014
    Ever have a relationship so intense it's hard to talk about? I find myself stumbling,…
  • Hermit Bars
    10/03/2014
    Most bakers have a number of recipes like this in their treasure chest. They're the…
  • Whole-Grain Bacon-Ranch Biscuits
    8/08/2014
    Biscuits are warm, wonderful meal completers. They soak up gravy or sauces, cradle a poached…
  • Cherry-Zucchini Scones
    7/21/2014
    Despite your vigilance, despite your twice-daily visits to pick them in the garden, it happens…
  • The A-B-C’s of Cake Flour
    5/27/2014
    Special occasions of all kinds are cause for cake. Graduations, birthdays, weddings, and parties for…
  • Wedding Cakes
    5/09/2014
    Are you the cake baker? The go-to birthday/anniversary/school function/retirement party person-who-brings-the-cake person? Or are you…
  • Road Trip
    5/02/2014
    For your entire adult baking life, people have raved about your pies. "You should enter…
  • 50 ways to love our parchment
    2/07/2014
    Every culinary superhero needs a trusty sidekick. One that will go anywhere, do anything, to…
  • A basic guide to tempering chocolate
    1/31/2014
    What is more luxurious than a pool of perfectly smooth, perfectly ready-to-do-your-bidding chocolate? One that…
  • The Baking Sheet: A poem for bakers
    1/17/2014
    It's hard to capture a relationship between a person and his or her favorite baking…
  • Pie, any way you slice it
    10/02/2013
    The air is crisp, the leaves are turning, and the apples are coming in. It’s…
  • The Baking Sheet
    9/30/2013
    From talking to you we've learned that you bake for sustenance, celebration, out of kindness…