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How sweet it is

More time at home has ignited the baker in all of us.

Publisher Lori Goodridge-Cribb poses with an artfully crafted Bellini cocktail in the elegant bar area at Michael Anthony’s Cucina Italiana. Check out our sweet fashion shoot at the restaurant on page 102.

The kitchen is often described as the heart of the home. While it’s made for bringing families together, it’s also been a great place for many of us to escape while stuck at home. We have found comfort in baking muffins, fudge, rolls, buns, cookies, cakes and other sweet treats. And from the looks of it, we’re getting good at it! People who couldn’t fill a pastry bag before are suddenly posting mouth-watering photos with sassy captions like, “Was going to make plum pudding. Went with these eclairs instead.” Just imagine how sweet our future gatherings are going to be! 

If you haven’t jumped on the baking bandwagon yet, we hope this sweet issue will do the trick. 

We checked in with our favorite bakers, confectionists and chocolatiers for recipes, advice and other fun stuff that will inspire you to satisfy your sweet tooth. We explore all of the different types of sugar you could be baking with, cover the health benefits of dark chocolate and share the histories behind iconic bakeries and candy shops. What’s sweet in February? Sweet potatoes! Get a load of the spudtacular superfood and start growing them in your garden. 

Learn to build a better bakery at home and follow our tips for baking with kids. Add some sweetness to your reading with tasteful literary delights. If you’re reading this at an odd hour, be sure to check out our tips for better sleep. Sweet dreams (as you can tell, we went a little overboard with the “sweet” stuff). 

February also brings Valentine’s Day. Make the day extra special with the perfect meal, romantic location and gift. We’ve got suggestions for all of that and more sprinkled throughout the magazine. We feel it is our sweetest issue yet!

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“It is a quiet multitude of little miracles that makes life sweet.” -Marjorie P. Hinckley

Easy as pie

Although I do not have a sweet tooth, I will tell you, there isn’t much better than ice cream on a hot day or crème brûlée after a wonderful dinner at your favorite restaurant. When I’m craving something sweet at home, this peanut butter pie does the job. It’s so yummy and easy!

Peanut butter pie


1 (9-inch) graham cracker crust 

1 (8 ounce) package cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar 

1 (8-ounce) container Cool
Whip, thawed

1 teaspoon milk 


[1] Combine all ingredients (except crust) and blend until smooth.

[2] Pour mixture into crust and refrigerate.

Optional: Cover cooled pie with your favorite melted chocolate.