Sift Magazine: the fall 2015 issue is here!

We’ve been getting calls for a couple of weeks now, asking when our next issue of Sift magazine would arrive. Happily, the wait is over: Sift’s fall 2015 issue is now available, and we wanted to tempt you with a preview of some the wonderful recipes, smart writing, and beautiful photos inside.

Sift magazine via@kingarthurflour

Our table of contents gives you an idea: we visit a treasure trove of dessert heavens in Brooklyn, with Erica Patinkin and Agatha Kulaga of Ovenly; then go to check out a tailgating party outside Brewers’ stadium in Milwaukee.

We take a trip to Washington State to learn about developing custom wheat varieties for farmers, then head to one of the oldest grist mills in the country, Gray’s in Rhode Island. They’ve been milling grain since the 1600s, and are still grinding white cap flint corn.

What to make with that cornmeal, and what to bake it in? Check out our recipes to bake in cast iron, as well as the collector’s gallery of cast iron cookery.

sift fall 15 via@kingarthurflourTime to take it back on the road. We take a couple of laps around the Northeast to pay homage to a collection of wonderful diners.

Sift magazine via@kingarthurflour.comThen we take a swing over to Salem, MA to visit Andy and Jackie King at their bakery. This dynamic husband and wife duo met at culinary school, and have made a life for themselves on baking amazing artisan bread.

Sift Magazine via@kingarthurflourWhich gets us to thinking about lunch, and what kind of portable treats we can cook up for taking to work and school. Such scholarly ideas, in turn, send us on a field trip …

Sift magazine via@kingarthurflour… to do some research, of course. About pie. Emily Hilliard, who writes Nothing in the House, a blog about pie (and who also happens to work at the Smithsonian), shares some of her amazing recipes with us, as well as delving into pie’s place in our history.

There’s much, much more in Sift magazine’s fall issue. Read about Hot Bread Kitchen, an amazing place where baking is the key for women to overcome language or economic barriers and make their way, while sharing their unique bread recipes with an eager, and hungry, audience.

Sift magazine via @kingarthurflourOur bread board feature is Apple and Spice and Everything. Baked, that is. You’ll also find recipes that make the most of farm stand and CSA offerings. Tips for taking better food photos. Answers to baking questions.

Sift magazine fall 15 back-coverEvery page has something to enjoy, including our own employee-owner Brian Barthelmes’ illustration on the back. It’s whimsical, fun, tasty-looking, and makes us a little bit hungry.  Be on the lookout for your copy of Sift at your local newsstand, bookstore, or grocery store. Or buy it from us (the shipping is free). Lets bake some beautiful things together this fall.

Susan Reid
About

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.

comments

  1. Janet Campbell

    Getting ready to try the Ginger Honey Brioche recipe out of the Spring 2015 Sift (yes I keep them all! Love the magazine) and it calls for a piece of fresh ginger and I am trying to figure out how big or little is the piece of ginger? Any direction would be welcomed. Thank you!

    Reply
    1. The Baker's Hotline

      Hi Janet, we’re glad to hear you’re an eager reader of Sift! The Ginger-Honey Brioche recipe calls for 1″ piece of fresh ginger to make the honey. Fresh ginger can range in thickness, so feel free to use your personal judgement to decide just how much you use. A 1″ chunk of a standard piece of ginger in this recipe imparts a warming, but not overpowering ginger flavor. Enjoy! Kye@KAF

  2. John H

    Should really offer a subscription for this magazine. I wanted to buy this as a gift for somebody but not having a subscription doesn’t allow for this.

    Reply
    1. The Baker's Hotline

      Thanks for your request, John. For a number of reasons it doesn’t make sense for us to offer Sift in a subscription format right now, but we appreciate hearing your interest. As an alternative, we’d suggest gifting the most recent issue(s) and a gift card (electronic or physical) to cover the cost of future issues (we are currently publishing three per year at $12.95 each). Hope this helps you to pass along the joy of Sift! Mollie@KAF

  3. libbie batazzi

    my only comment is: after reading miles of comments and other on your site today, I still don’t see how to subscribe to swift. I’m filling out my name and email below which you already have and asking herewith to consider this my Subscription. I also have a suggestion: cut out all the pages of comments and lets take one or two things at a time! Back up a bit!

    1

    Reply
    1. Susan Reid, post author

      We’re sorry, but sift is not available by subscription, only from our website as individual issues or on news stands. Susan

    1. The Baker's Hotline

      Hi Marsha,
      Currently there’s no subscription for Sift available, but instead it’s available on a per issue basis. The next issue comes out on August 30th, so look for it then. Happy reading and happy baking! Kye@KAF

    1. Susan Reid, post author

      Sonya, the magazine is not currently available for subscription, but it’s a free shipping item. It’s also in all major bookstores and grocery stores. Susan

  4. Tanya

    Any chance of doing a reprint on the Spring 2015 issue. We missed it and can’t seem to even find a second hand copy out there! Thanks!

    Reply

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