A Note from Marcy
Dear Friends and Fellow Bakers,
Hello and Happy New Year. I hope you had a restful or restorative holiday season. I’m happy to be in touch with a small but meaningful update.
After many years of publishing regular issues, I’m making a thoughtful and gentle shift in how BetterBaking is updated.
BetterBaking remains very much here. The site continues to house over 2,700 tested, original recipes, along with techniques and baking notes. As BetterBaking approaches its 30th year (older than Facebook, Google, and Twitter), it remains a living archive that I’ll continue to care for, refresh, and grow over time — with updated recipes, new photos, and ongoing content around baking and kitchen life.
The BetterBaking.com All Recipe Access Subscription remains open, and current subscribers continue to enjoy full access to the complete archives. The free recipe page will still be updated seasonally, and you’re always welcome to check in there for new treats.
What’s changing is the newsletter schedule. Rather than traditional monthly mailings, BetterBaking will now live as an evergreen kitchen — a place you can visit anytime for inspiration, trusted recipes, and guidance, without the confines of a monthly issue.
This shift allows me to devote my best creative energy to longer-form work — especially publishing books. I’m currently finishing my new book, Bread Love, and I’ll share more when it’s ready to launch (it’s getting close). Cookbooks — along with fiction and non-fiction — remain my first love, and I look forward to sharing new work with you.
I’m still baking, still writing, and still very much here. If you have baking questions, you can always reach me through the site. You’ll also notice some website updates ahead, including a stronger presence for my publishing imprint, River Heart Press.
Before making this shift, I had already prepared a few recipes for you, and you’ll find them below.
I truly look forward to you remaining part of the BetterBaking community — visiting the site, cooking and baking from the archives, and returning whenever you need a reliable recipe or a bit of kitchen companionship. I’m always an email away if you need baking help or simply want to say hello.
The baking — and the love of it — continues, just in a quieter, more spacious rhythm. A new year, a new season, and for me, a renewed focus on intentional baking and living.
As always, from my kitchen to yours, wherever you may be,
Warm wishes,
Marcy Goldman
Master Baker, Author, Publisher
www.BetterBaking.com
Established 1997
Montreal, Canada
Minestrone Soup
https://betterbaking.com/recipe-items/beautiful-minestrone/
I have so many ways of making minestrone, but this one is relatively quick and easy and the one I turn to most often because it’s so flavorful. I don’t sauté the vegetables; I dump and boil everything together. This is a reputation maker.
Red Velvet Cheesecake
https://betterbaking.com/recipe-items/red-velvet-cheesecake/
A little Valentine’s Day glamour? I have RV brownies and cookies on this site but this cheesecake is my favorite!
Free Recipe ! Banana White Chocolate Muffins
https://betterbaking.com/free-recipe-2025
Gorgeous to look at and homey to taste, this is a break-the-mold banana muffin!
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