Innholdsfortegnelse for January/February 2026 i Bake from Scratch

New year, new energy—and a fresh wave of inspiration rising from the pages of Bake from Scratch. There’s something magical about the first bake of a new year, that moment when the oven hums back to life after the holidays and comfort becomes our North Star again. In this issue, comfort takes center stage in the most joyful ways. We’re starting with five irresistible ways to bake banana bread, each one a cozy invitation to slow down and savor the season. Our cover-star lemon bars are so bright with citrus flavor they’ll chase away even the deepest winter blues in a single bite. And I am thrilled to introduce something that feels like pure, unfiltered happiness: Cookie of the Month Club—a brand-new feature celebrating the monthly, seasonal, and spontaneous joy…

Perfectly portioned cookies, evenly filled pastries, uniform layers of buttercream—there’s a reason the bakers in our test kitchen never start a recipe without a scoop in hand. The spring-loaded scoop, also known as a “disher,” is a simple tool with clever engineering that quietly transforms your baking. It starts with a stainless steel bowl for holding the dough or batter, and inside that bowl sits a wiper blade—the flat edge of the release arm that sweeps cleanly across the surface when you squeeze the handles. A built-in spring mechanism connects the handles, giving that satisfying “click” as it resets after each scoop. Using a scoop ensures clean, consistent portions every time. Uniform scoops mean even baking: Everything finishes at the same time, and every treat looks just as good as…

I had dreamed of visiting Japan for years—drawn in by its refined baking traditions, its deep sense of beauty, and a culture that seemed to balance precision and poetry in everyday life. Finally stepping onto Japanese soil as a first-time visitor felt surreal, and I’m thrilled to share the moments that shaped this long-awaited journey. From the very beginning, I was struck by the country’s reverence and respect—quiet courtesies exchanged between strangers, trains that ran with impeccable order, and streets so pristine that they seemed to shine. Japan moves with intention, and I found myself wanting to absorb every detail. Tokyo greeted me with its electric pace, yet even in the rush, there was grace in every movement. Wandering Kappabashi Dougugai—a street devoted entirely to kitchen and culinary shops—was a…

In the small town of Kamikawa, two hours northwest of Tokyo, author Nancy Singleton Hachisu has built a life defined by community. And for the last 15 of those 35 years, she’s written, cooked, and documented the everyday rhythms of Japanese food culture—not to romanticize it, but to record what might otherwise be lost. It’s this instinct—to look closely, to write against cliché—that has made Nancy one of the most respected chroniclers of Japanese home cooking. Her debut cookbook, Japanese Farm Food, is sometimes described as a love story, but she’s quick to clarify that it’s not: “If it might be construed as one, it was a love story rooted in the past.” What she really set out to do, she says, was to show a simpler, truer picture of…

These pillowy pancakes are a delight! By separately whipping the egg whites and then gently folding them into the batter, you preserve all the incorporated air that makes these pancakes so fluffy (and a little jiggly!), but it also means the batter is quite delicate. Use it as quickly as possible to prevent it from deflating, and gently pile scoops of batter only once the base has cooked—that way, you get maximum height without losing any of the rise. Makes 4 large pancakes 4 large egg whites (120 grams), cold3 large egg yolks (56 grams), cold2 tablespoons (30 grams) cold whole milk1 tablespoon (15 grams) neutral oil½ teaspoon vanilla extract5 tablespoons (40 grams) all-purpose flour½ teaspoon baking powder½ teaspoon kosher salt¼ teaspoon cream of tartar¼ cup (50 grams) granulated sugarConfectioners’…

1 The Japanese Pantry BY EMIKO DAVIES In her latest book, Australian-Japanese cookbook author, blogger, and culinary instructor Emiko Davies shares some of her favorite Japanese dishes for home bakers and cooks. She draws inspiration from her mother’s instinctive way of baking and cooking, explaining how she often followed appetites and the season. With chapters organized by common Japanese pantry staples such as miso and sake, Emiko includes detailed notes on these essential ingredients as well as interesting tidbits about Japan and its history that are seamlessly woven into each recipe. You’ll find an in-depth look at the importance of tea in Japan, along with recipes that use a variety of teas, including Hojicha Cream Sponge Roll and Hanami Dango, Emiko’s matcha-flavored version of lightly sweetened, chewy rice flour dumplings…

Located at an unassuming street corner in Tokyo, Japan, Ken’s Café offers a luxurious chocolate cake that people wait in line for hours to buy. With just a handful of ingredients in the cake, the quality of the ingredients is of the utmost importance. Ken’s uses chocolate that’s specially blended for them, locally produced butter and eggs, and a judicious amount of sugar to create a delicate balance of bitterness and sweetness. When served warm, the cake is similar to a French chocolate fondant or lava cake, with a melty, oozy center. When refrigerated, it’s reminiscent of a chocolate truffle confection that begins to melt as soon as it hits your tongue. Brian’s visit to the café inspired us to create our own version of this decadent cake so we…

When winter’s dark and cold days seem to never end, we always turn to citrus to bring a refreshing burst of flavor and color to the kitchen. One of our favorite ways to use this treasured fruit is in a classic lemon bar. Perfectly sweet-tart, they’re like edible sunshine that cuts straight through the chill of the season. Lemon bars are all about embracing the balance of simple yet high-quality ingredients. The bars are flavored with both lemon zest and juice, so choose fresh lemons with bright skins that yield to gentle pressure. The lemon filling is velvety-smooth, reminiscent of a curd, but with enough structure to hold its shape when cut. Creamy European-style butter has a higher fat content and richer flavor, which creates a more flavorful and tender…

BANANA FRANGIPANE BREAD Makes 1 (9x5-inch) loaf Although you may be most familiar with frangipane in an almond croissant, it pairs wonderfully with a classic banana bread. A whisper of cherry from the almond extract creates a rich, fruit-forward flavor, and a sprinkling of sliced almonds on top provides contrasting crunch. Frangipane: ¼ cup (57 grams) unsalted butter, room temperature (68°F/20°C to 72°F/22°C)½ cup (48 grams) superfine almond flour¼ cup (50 grams) granulated sugar2 tablespoons (16 grams) all-purpose flour1 large egg white (30 grams), room temperature½ teaspoon almond extract¼ teaspoon kosher salt Batter: ½ cup (113 grams) unsalted butter, room temperature (68°F/20°C to 72°F/22°C)1 cup (200 grams) granulated sugar1 large egg (50 grams), room temperature1 teaspoon vanilla extract¼ teaspoon almond extract1¼ cups (300 grams) mashed ripe banana (about 3 medium…

On a weekday morning in the Shibuya ward of Tokyo, the doors of a studio kitchen open to butter and steam. The kitchen is modest and immaculate: bowls nested neatly, offset spatulas and pastry brushes aligned with quiet deliberation, parchment sheets cut to perfect rectangles. Quick yet unhurried, instructor Sawako moves through the room with efficiency and grace, focusing on gently folding perfectly whipped egg whites into her cotton cheesecake batter. “When people focus on small details—folding the batter gently, arranging fruit carefully—they naturally slow down and find calmness,” Sawako says. “That moment of mindfulness is very Japanese.” Here, rhythm is measured by attention: a roll cake coaxed into even spirals, melonpan with its finely scored crust, milk bread so airy that it threads apart at a touch. Sawako’s instructions…

From Nancy Singleton Hachisu’s cedar plank house in Kamikawa-machi, Saitama-ken, she leads Brian down winding country roads toward Yamaki Jozo, a 100-year old maker of shoyu, miso, and tofu. Inside the warehouse, artisans stir enormous barrels of fermenting moromi (shoyu mash) by hand, the air thick with salt, umami, and sweetness. Each barrel is alive, its surface gently breathing with the movement of koji and time. Stepping back into the sunlight from the dark, aromatic world of the shoyu warehouse, they walk across the property and slip through a gate, where the day shifts—from a century of slow fermentation to the unexpected, comforting pleasure of a perfectly crafted burger. At Yuba Cafe, run by the same family who owns Yamaki Jozo, Brian indulged in their Yuba Burger, featuring yuba (soy…

BREADS Banana Bread Coffee Cake Muffins 49 Banana Frangipane Bread 45 Black Cocoa Banana Bread 51 Japanese Soufflé Pancakes 110 Kurimpan and Anpan 22 Mascarpone Banana Bread 48 Matcha Muffins 79 Melonpan 23 Miso Banana Bread 90 Peanut Butter Crunch Banana Bread 46 Shokupan 80 CAKES AND CHEESECAKES Castella Cake 41 Chocolate Castella Cake 42 Cotton Cheesecake 75 Japanese Gâteau au Chocolat 20 Roll Cake 78 Soba Pound Cake 94 Tamipan Cake 91 COOKIES AND BARS Browned Butter-Coconut-Chocolate Chip Cookies 16 Classic Lemon Bars 30 Condensed Milk Cookies 17 MISCELLANEOUS Mitarashi Dango 36 Rolled Egg 68 PASTRIES Mochi Doughnuts 34 TARTS Japanese Baked Cheese Tarts 107 TOPPINGS Mascarpone Whipped Cream 48 Yogurt Cream 94 brand standards Bake from Scratch uses the following ingredients, equipment, and products in developing and testing…

Essential Ingredients Bring the flavors of Japan into your kitchen through these pantry staples. Recipes throughout the issue make delicious use of red bean paste, matcha, dashi, soy sauce, and more key Japanese ingredients. Specialty Equipment and Artisanal Tools Local bakers and teachers not only introduced Brian to Japanese cuisine but also some new baking and cooking tools. See this Japanese omelet pan and chopsticks in action on page 68, and try your hand at the recipes using Japanese rolling pins and Teflon baking paper starting on page 73. At a kitchenwares store in Tokyo, Brian found this Oroshigane grater, these charming baking molds, assorted whisks, and unique knives. He also met many talented craftsmen who produce a variety of hand-made utensils, including these spatulas. Read more about these master…

In Erin Jeanne McDowell’s kitchen, precision is an act of love. Her voice—whether through a screen, a recipe, or across the pages of a book—carries both the confidence of a professional and the warmth of someone who’s constantly curious. “I’m a visual learner,” she says. “So, I do my best to describe things with as many visual cues as possible. When I’ve got the chance to demonstrate via video—even better, because I can share both words and visual instruction! I think sometimes the best way to teach is to find several ways to describe the same thing—this way, you’re simultaneously providing multiple examples to drive home instruction and, also, more people have a chance of resonating with it.” There’s a generosity in that instinct—a belief that technique isn’t something to…

Lining the sloping sides of fog-covered mountains, rows of Camellia sinensis have been carefully trimmed and arranged into the sweeping lines that inspired the mesmerizing, raked strokes in traditional Zen gardens. Tea plants have been cultivated for centuries in many of Japan’s ancient cities, stretching across the archipelago from Kagoshima to Shizuoka and beyond. In each step of the process, from cultivation to cup, tea—particularly matcha—is given the utmost care. To create the highest-quality tea, the plant requires attention and devoted maintenance, growing under black vinyl covers in its final months to increase the production of L-theanine for a sweeter flavor. The leaves are harvested just once a year—picked by hand to ensure only the most tender bud is selected. After undergoing a short drying process, the leaves are meticulously…

Whether by train or ferry, the scenic voyage to Hokkaido, Japan’s northernmost main island, is a picturesque journey. It feels like you’re setting foot into a cherished storybook, yellowed from age and filled with delicately painted illustrations that depict the beauty of a far-off land with rolling green fields, vibrant blooms as far as the eye can see, and lofty mountainscapes capped in powdery snow. A closer look at some of the charming port towns reveals cobblestone streets lined with historic brick architecture, electric boats drifting down canals, and sweets shops on every corner, stocked with ice cream, fresh cakes and pastries, and local favorites like cheese tarts, a popular Japanese pastry that’s similar in flavor to American-style cheesecake. Hokkaido bakeries and confectioneries proudly incorporate an assortment of native ingredients…