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. Ben

    I got my copy today. I was a little sad at how few bread recipes there were. Would love to see more bread recipes (maybe use some baker’s math as well) and would love to see more cultural breads, from non European countries.

    1. Susan Reid, post author

      Thank you for your input, Ben. I just did a quick check of the index, and there are 18 breads out of 61 recipes; that’s a third of what’s in the book. We want to appeal to bakers of all levels and abilities, so I think that’s a pretty good balance. We’re looking into a feature for more advanced bakers with some input and guidance from Jeffrey Hamelman. So stay tuned! Susan

  2. TNRita

    For years I put off subscribing to Cooks Illustrated because I thought it was too expensive. Then one day I got an introductory offer and I subscribed. Now I am hooked. I love that magazine. It’s well worth the high subscription price. Has no ads and I have learned so much from it. So if Sift is similar I will be very happy to buy it at the outlets you’ve named and will not fret about the cost. Thank you.

  3. M Horlick

    Got my Sift on the mail on Saturday and already baked the Babka and the Pita, both came out perfectly (even though I used my mixer for the Pita dough). If I could improve something on the magazine it would be the SIZE of the FONT on the recipes. Why is that font so tiny? It seems there is plenty of space on the page to make it larger. Just a thought. Otherwise, congratulations to the editors on a beautiful magazine.

    1. Susan Reid, post author

      Completely hear you about font size; our designers are aware of it, and it will be my job to make sure we have a clear field of recipe operation, so to speak. I’m glad you’re enjoying Sift so far! Susan

  4. member-laurajraposa

    Talk about trigger happy. I got the email from KAF about “Sift” and I immediately placed my order. An hour later, I was at Whole Foods in Hingham and there it was on the magazine rack! Arg.
    Questions going through my head: Should I buy it? Do I wait? Who would I gift with the second Sift?
    My wallet spoke to me. I passed. Thankfully, I got my shipping notification today. I. Cannot. Wait.

    1. PJ Hamel

      HAHA, good decision. You should get it really quickly, given you’re only about 140 miles from Norwich. It’s pretty deluxe – gorgeous paper. Enjoy – PJH

  5. Emilie

    I was delighted when I spied this on the magazine rack at Costco! Tonight I tried the Beer Crust Pizza Dough recipe and it was quite good, and especially nice because it only needed to rest for 30 minutes between kneading and assembly/baking. A couple of things did occur to me — one was the font that’s used for the recipes. It’s a tad bold and so when a measurement has a fraction in it (3/8 oz., etc.,) the numbers run together a bit and can be hard to read (at least for eyes past 50). Reading glasses to the rescue! Also, I was a bit surprised in the pizza dough recipe that it just had “mix together… until you’ve made a smooth, soft dough.” KAF recipes tend to be more specific than that, as in, including approximately how long that would take. Those are just picky things though (well, the font thing can be a pain), and all-in-all I think it’s a great format with a nice mix of editorial copy and a broad range of recipes. So great work! Next up, the Fluffy White Buttercream Frosting with meringue powder — I’ve only used meringue powder in royal icing before so it’ll be another KAF adventure/discovery!

  6. Mary Sinclair

    I agree with Laura Richardson post of February 27, 2015 at 3:19 pm. Price is too high, paper too heavy and lack of recipes is annoying. I prefer more dessert baking recipes/articles. But I may check your magazine out this year, and may or may not continue to purchase it. The only plus, was that I found it at Costco and purchased it at a 30% discount! Too expensive!

  7. Linda

    I was afraid that I wouln’t be able to share in the excitement of holding Sift in my hands given I live in Ontario, Canada, but no fear. KAF promptly responded to my email on where to pick up this beauty. I could swear the cover feels like parchment paper. Fabulous magazine…full of recipes, stories and tips. Well done KAF!!! Tried the Lemon Pancakes this morning for brunch…delish. Well worth the price. Looking forward to trying more recipes and the next issue….thanks.

    1. Susan Reid, post author

      Oh, good, Linda! So glad you’re happy with it! Can you tell us where you found it? Susan

  8. Kathi Slater

    I am so excited ! I am new to KAF but you guys are my favorite ! To think there may be your new mag. at the store right now, makes me want to jump in the car right now ! Can you tell me which grocery stores the magazine will be at ? For instance, might the magazine be at a Walmart ? Where I live (way out in the country) we have limited stores. Thank-you for putting such a great quality of magazine together, it is a testimony on your business, and the people that work there. Thanks again, LOVE you guys !

    1. Susan Reid, post author

      Hi, Kathi. Walmart, alas, did not pick us up. If you call or send a chat email telling us where you are and what the major grocery stores are in your area, we can give you a hand. Or just order from us; it’s a free shipping item! Susan

  9. Carolyn

    I found this at Shoppers Drug Mart (in Canada). I could ‘t find the recipes on that are referenced in some articles (e.g Italian Sandwich Rolls, Sub Rolls, etc. Do these still need to be posted on your website?

    1. Susan Reid, post author

      Carolyn: the New Orleans french bread rolls are up; we somehow missed the Italian Sub Rolls but they’re up now. Check New Recipes. Susan

  10. Nanciew

    Until not too very long ago, I was firmly in the “recipes on paper only” camp. But in the past year or so I’ve changed my view and now have done a 180 and rarely use paper recipes. I’ve started a Kindle-based cookbook collection, although I read them on my laptop rather than on a Kindle. (I like the bigger screen size for recipes.) I also save recipes off the internet in pdf format to use on my laptop and use KAF’s online digital recipe box for KAF recipes I’ve saved here.

    I particularly like digitally bookmarking and searching for recipes I like and adding digital notes to them. Digital also saves shelf space. And I like that if the text size is too small to read, I can increase it so that my middle-aged eyes can comfortably read it.

    So, at this point, I’d be more apt to purchase a digital version of Sift. Having published a magazine myself in the past though, I do very much understand how much work it is to make a magazine available on all platforms. I am very glad to see that Sift is in the process of being indexed on Eat Your Books. If I can’t get digital, I’m more likely to [maybe] purchase a paper version if it is indexed (and therefore searchable) online via Eat Your Books.

    1. Susan Reid, post author

      Thank you for understanding, Nancie. You’re right, it is a lot of work to provide everything simultaneously on all platforms, and when you’re in the middle of a new adventure, as we are, we try to take one step at a time! I take my ipad into the kitchen quite a bit, although I often want to put it in a plastic bag to keep the flying flour out of the keyboard I have paired with it! Susan

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