Hot off the presses: Sift, our new magazine, is here!

Less than a week ago, the printing presses were rolling, turning out the results of 9 months’ worth of writing, dreaming, photographing, and baking. Lots of baking. All so we could bring you our newest publication: a magazine called Sift. It weighs in at a little more than 3/4 pound – 108 pages altogether.

I just now got my advance copy from the printer. Even though I know every comma, period, photo, and story in it, I’m beside myself excited to see the final product in person. Even the paper is beautiful. I confess I pet the cover the same way I do the cat for a few minutes.

By the time you read this, you’ll be able to see it, too.

Sift magazineIs there anything more satisfying than picking up a magazine about something you love, that feels good in your hands, and will keep you company while you settle in for a virtual trip to other places, other kitchens, other flavors?

A good magazine is like dessert for your mind: a treat, something you’ll remember and come back to, something you look forward to spending time with.

We did our best to make sure Sift is all of those things, and maybe a little more. More than 60 recipes. Articles on collecting, and entertaining. A tour of four great cities and their iconic sandwiches…


Philadelphia’s true sandwich darling isn’t what you might think: these days the locals are chowing down on roast pork sandwiches to die for.

…with stories and recipes from some of our favorite bloggers: Jim and Jena at Little Rusted Ladle, Joy, at Joy the Baker, Alexandra Stafford of  Alexandra’s Kitchen, and Farley Elliott in LA at OverOverUnder.

homeboy bakery baker

This is Marlin Marldondo, a Homeboy baker looking to move up through the ranks.

Features about baking and how it can change things in this world, the way it does at Homeboy Bakery. Check out this video if you want to know more about gang bangers changing their lives at this amazing place.


Paska, with two different ways of decorating.

And a beautiful collection of Easter breads, with notes about their historical and cultural significance.


One of Julia Reed’s photos from the essay, “Fire, Steam and Sugar” page 68.

One of my favorite things about the magazine is the chance to share with you the incredible talents of King Arthur’s multi-media producer, Julia Reed, who not only takes photographs we all can envy, but writes a mean hand. She’s every editor’s dream.

You’ll learn a little more about some of our other employee-owners, too. From Brian Barthelmes, who illustrated the back cover, to Jeffrey Hamelman, a Certified Master Baker and head of our King Arthur Flour Bakery. He’s also a beekeeper, and we wanted to know more. In our article he talks about the beauty of bees…

ginger-honey-brioche…and shares his recipe for Ginger-Honey Brioche. How anything that light and tender can be just-enough sweet and spicy at the same time is a revelation.

There’s much, much more inside. We just wanted you to know it’s now available, from us, and at just about every major grocery store (look for it in the magazine section; it costs $12.95), bookstore, and newsstand.

In many ways, this magazine is our most sincere expression of all the things we love about the world of food and baking. We hope you’ll join us on the journey. Live. Breathe. Bake.


Update and answers to your questions

You’ve been so incredibly enthusiastic in your response, we wanted to answer your most frequently asked questions right up front.

Subscriptions? Not at this time. This is a new business venture for us, and we want to see how it goes for now.

Digital  edition?  Again, not at this time, but if and when we do so, it would be on all major platforms.

Does my Baking Sheet subscription transfer over to Sift?  When The Baking Sheet retired, all current subscribers received either an email or a card with a code for King Arthur credit for the balance of their subscription plus a bit extra. That credit can most certainly be applied to buying a copy of Sift, and if you’ve lost the email, you can contact customer care and we’ll look up your code for you.

Why is it so expensive? Sift is filled with months of work and the creative talents of many writers, photographers, illustrators, designers, art directors, and even a chef and editor. The paper and binding are worthy of keeping on your coffee table or bookshelf. With more than 60 recipes, there’s more to bake and cook in this issue than I was able to fit into three combined issues of The Baking Sheet, which would have had a cover price of $14.85. Our quest is for quality, and for your satisfaction. We think once you have an issue in your hands, you’ll have both. 

Susan Reid

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.


  1. Elizabeth Peterson

    Looks so beautiful! Are you accepting submissions from freelance writers? If so, are the writer’s guidelines online somewhere? Thanks!

    1. Susan Reid, post author

      Right now I’m collecting people’s information with an eye to building a cadre of talent that I can draw on, matching assignments to the best situated person. The best thing you can do is send your contact information and links to samples of your work to Thanks. Susan

  2. Debi

    I saw Sift in the grocery store just the other day. As I flipped through it I was very curious who published it. It had all the hallmarks of King Arthur the beautiful photographs, specific well written articles and recipes and even gluten free recipes. I was delighted to finally see that it was indeed a KAF piece. Congratulations and much success. I have been a loyal consumer for many years. Even as I had to transition to gluten free recipes KAF was there with me. You have always managed to produce an exceptional product actually many exceptional products. You probably do the best job vetting your recipes of all the websites out there and your live baker chats are so helpful. Thanks so much and keep up the good work you do.

    1. Susan Reid, post author

      Thank you, Debi, it’s always immensely gratifying to know our work and care is so appreciated, and that you feel you can rely on us when you need an answer or some help. We’re ever grateful for customers like you. Susan

    1. Susan Reid, post author

      Jeanne, at the moment, we’re not selling subscriptions to Sift. If the title does well, we’re hoping to go quarterly, and once a reader base is established, we’ll look at subscriptions then. Susan

    1. Susan Reid, post author

      It’s in a category called “Special Interest Publications”, which means there’s no set schedule; at least for now. We’re new at this, and currently we have Fall (out August 25) and Holiday (on newsstands October 26) issues in the works. If sales are healthy and the response is as good as it’s been so far, we’re hoping to take it quarterly. And once that happens, we may explore subscriptions. Susan

  3. ellenwettlaufer

    The pictures posted here are absolutely gorgeous and frame worthy; I can hardly wait to get my hands on a paper copy of Sift! Perhaps the maiden copy will be used for more than the recipes in this house. Congratulations on your newest venture.

    1. Susan Reid, post author

      Thank you so much, Ellen. I can say truly that the magazine feels absolutely luxurious in your hands. I hope you enjoy it! Susan

    1. Susan Reid, post author

      Not at the moment; we’re trying to walk before we run, but I’m certainly open to it if the magazine is a success. Susan

    2. Andree

      Me, too. In fact, I subscribed to the Baking Sheet a month or two before it stopped printing. I hate no idea if I am due money back or not and don’t really worry about that. I just worry that I will pay all over again and not get anything again (but you have calmed those fears). But I never got a card in the mail and if I got an email it’s lost. And perhaps I’m totally wrong and haven’t lost a dime!

      I also use digital nowadays (can’t see print anymore). If and when you go digital, please include Android. The Apple Newstand is a complete and total pain to use because it is so proprietary.

      Thank you.

    3. Susan Reid, post author

      Andree, don’t worry, when the Baking Sheet went digital, we put it on all major platforms, and I would make sure to do the same with any title I put up. Please, feel free to call our customer care folks; they can look up your subscription, and if need be give you the refund code again for your Baking Sheet balance. No problem. Susan

    1. Susan Reid, post author

      Hi, Cindy. If we had your email address on file, we sent emails with a code to give you credit for the balance of your subscription plus an amount to bring it to the next $5 increment above your balance total. If we didn’t have an email address, we sent cards with the code on it. We’re not doing subscriptions for Sift, so there would be nothing to transfer to, but you’re more than welcome to apply the credit to the price of a copy. Susan

  4. Return baker

    Thanks for the mag. I love sitting with a mag not my I pad. It is something about the paper page thanks. Keep them coming

    1. Susan Reid, post author

      We’ll do our best! We’re mighty excited about what’s in the works for the next issues! Susan

  5. Barbara Pierce

    While a little costly, that doesn’t bother me. However, I have quit buying ‘hard’ copies of anything because I lack storage. Is there an electronic version to which I can subscribe/purchase?

    Barbara Pierce

    1. Joan Boyle

      I too would like a digital edition as soon as available. That way I can have the magazine with me when I travel as well as at home. I am looking forward to purchasing the first issue of Sift.

    2. Gloria Gilpatrick

      Oh please keep purchasing the hard copies of these magazines, folks! My son is a printer and his job depends on us! That was a pretty pathetic response, I know.

      My family just recently went through the “emptying out” of our parents’ home and some of the most precious treasures were Mom’s endless collection of cookbooks. It’s almost like our family history there.

      I understand the need for storage space and the bent toward all things electronic BUT… you can’t feel the pages, smell the ink, marvel over the binding… etc. etc. etc. unless you’re actually holding the product in your hands! As I read the introduction from Susan, I literally could sense the smell of these pages.

      I can’t wait to get my hands wrapped around this publication. Thank you, KAF & Susan, too.

    3. Susan Reid, post author

      Ah, Gloria, how sweet you are! I expect we’d have a fine time of it in almost any bookstore together :-). I have a neighbor, a logger, who has as part of his email autosignature “please print this email. Somewhere out there is a pulpwood logger who needs work.” Susan

    4. Lynne

      I, too, want to come down on the side of a printed magazine. Several of my favorites have “gone digital” recently — which means I no longer can subscribe. Why? Because I have no access to such things.

      Yes, there’s the internet, but I don’t have one of those digital thingies you can put digital reading material on. Nor do I want one. I tried a friend’s once (she had a book on it she thought I’d find interesting) and found the experience so frustrating I never finished the book. And I won’t even tell you how frustrating online catalogs can be!

      Please, please, keep printing your magazine on real paper!

    5. Susan Reid, post author

      Lynne, in the case of Sift, I have to say the paper is a big part of what makes it such a visceral, pleasureable experience. Don’t worry, we don’t think paper is dead! Susan

    6. Lyna

      One more cheer for paper and ink! Pixels have their place but you can’t beat paper for long-term and universal accessibility.

    7. Sandi B

      I would like to add my name to the list who would like a digital copy — I also have no room for the storage of magazines and while I can scan them in digitally for a publication that is 108 pages that would be way too time consuming. I am also gluten free and perhaps you could think about doing a gluten free publication — I know you have included this in Sift, however it is a small section. Thanks…


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