An introduction to... Bread

In this third installment of our series on cooking fundamentals, Cat Black moves on to look at bread, a food that is both utterly familiar and yet endlessly diverse.

Discover ckbkSusan LowNovember 11, 2024Bread, Baking, An introduction to..., Cat Black

Newsletter: Cooking for health with Prue Leith and the NHS + the glory of cake tins

“When you are ill, the food you eat can be of tremendous importance... The food that arrives can make the difference between a good day and a bad day. More than that, it can also help in aiding a quicker recovery because food heals and gives us energy, the energy we need to get better.” Prue Leith. Introducing The Healthcare Chef’s Knowledge.

ckbk newsletterckbkMay 10, 2024Prue Leith, NHS, Healthy, Chefs, Baking, Cake

Consuming Passions: Cake Tins

Consuming Passions don’t have to be about ingredients – there are plenty of other items in the kitchen that can stoke fires of passion. We asked Sydney-based food writer Jill Dupleix to tell us more about her consuming passion for… cake tins.

Consuming passionsSusan LowMay 8, 2024Jill Dupleix, Baking, Cake, Cake tins, Madeleines, Muffins, Bundt

Behind the Cookbook: Madeleines

We caught up with Barbara Feldman Morse, the author of Madeleines: Elegant French Tea Cakes to Bake & Share to hear the story behind her book dedicated to these delicious French treats, best enjoyed warm from the oven…

Behind the CookbookSusan LowFebruary 26, 2024Barbara Feldman Morse, Madeleines, Baking

Behind the Cookbook: A Whisper of Cardamom

A Whisper of Cardamom, published this week, is available in full to ckbk subscribers. In this feature we delve into the tantalising interplay of flavour and emotion in Eleanor Ford’s enticing new book!

Behind the CookbookRamona AndrewsFebruary 1, 2024Eleanor Ford, Spices, Baking, A Whisper of Cardamom

5 dishes fit for royalty

People are pulling out the stops to celebrate Her Majesty’s Platinum Jubilee, marking her 70-year reign. Celebrating royal milestones with food is a great British tradition and to help you celebrate the Big Jubilee Lunch on June 5, we’ve rounded up five dishes with a connection to the British monarchy.

Behind the Cookbook: The New Ukrainian Cookbook

Annette Ogrodnik Corona , who lives in Bethelhem, Pennsylvania, is the author of The New Ukrainian Cookbook, recently added to ckbk. Here the author tells us about her baba’s (grandmother’s) kitchen, and introduces us to traditional Ukrainian Easter baking.

Behind the CookbookSusan LowApril 5, 2022Baking, Easter, Annette Ogrodnik, Ukraine

Easter baking: symbolism and spice

From country to country and from society to society, the range of Easter breads is as richly varied as each cook’s imagination. Here is just a taste of the variety of Easter breads from around Europe, all of which offer up a feeling of joy after the solemnity of Lent.

Discover ckbkSusan LowApril 4, 2022Baking, Easter, Ukraine, Annette Ogrodnik Corona

Cookbook Preview: Bad Girl Bakery

Bad Girl Bakery by Jeni Iannetta will be published on November 4 – and we have a sneak preview, including a Q&A with the author, and a recipe for some very special muffins.

Author Profile, Cookbook PreviewSusan LowOctober 27, 2021Jeni Iannetta, Bad Girl Bakery, Baking, Scotland

Hot cross buns: edible history

These leavened spiced buns have been an Easter tradition for centuries in the UK. Read about their history and lore, and find out five things you probably didn’t know about hot cross buns.

Discover ckbk, Essential DishesSusan LowMarch 30, 2021Easter, Baking

So you think you know ... chocolate

Are you a mere chocaholic or a borderline chocolatier? How deep does your chocolate knowledge go? Take our quiz, created in partnership with artisanal chocolate maker Guittard Chocolate Company, to find out how much you really know.

Culinary Quiz, Promotion, IngredientsMoniqueFebruary 4, 2021Promotion, Guittard, Baking, Chocolate

Behind the Cookbook: Oats in the North, Wheat From the South

Regula Ysewijn’s childhood fascination with British culture led to her becoming a food historian and author of two of the most respected books on British baking: Pride and Pudding (2016) and Oats in the North, Wheat from the South: British Baking, Savoury and Sweet (2020). She’s also a trained chef, a graphic designer, does her own food photography – and is a judge on the Flemish version of Bake Off. Regula tells ckbk about the childhood nursery rhyme that sparked her interest in Britain, what motivates her writing, what she finds most intriguing about British baking culture.

Learning With Experts: A delicious way to learn

Learning With Experts is the ultimate online classroom for people who are keen to sharpen their skills in a number of life-enhancing subjects, including gardening, photography, floristry – and food & drink. Find out about some of the courses on offer in this guest post from Learning With Experts, and see how this hands-on skills training can help you get the most from ckbk’s huge range of cookbooks.