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Current Announcements

The website has now been upgraded to be mobile responsive! Please bear with us as we work out any issues!

My new non-stick rolling pin, rolling mat, and "fast tracks" are now available. Click on Rose's Family of Bakeware Products, and then click on APG, Rose's Signature Series.

Aug 01, 2015 | From the kitchen of Rose in Announcements


Once again my cookie class on Craftsy is being offered at half price. Click on this link.

I'm also delighted to tell you that I'll be doing a second class this year!

Refinements to Concord Grape Pie

Aug 01, 2015 | From the kitchen of Rose in Epicurious

The season for Concord grapes is short but as the skin on the grapes is very thick they freeze perfectly for well over a year, especially if placed in ball jars.

I now prefer to thicken the filling before baking. Allow it to cool to room temperature before scraping it into the pie shell.



Toronto Here We Come!

Jul 28, 2015 | From the kitchen of Rose in Announcements


In August, the whole Beranbaum family is off to Toronto to attend the Parapan American Games. It will be the largest in history, with more than 1,600 athletes from 28 countries to compete in 15 sports. And our granddaughter Haley will be swimming!

For those of you who live close enough, I would love to see you at Golda's Kitchen on Sunday, August 9 at 4:00

2885 Argentia Road (Winston Churchill and the 401)
Mississauga, ON L5N 8G6

Owner Fred Pritchard saw the new Rose's Signature Series Pie Kit at the Chicago Housewares Show in March and was one of the very first to order it. It will be available for purchase along with my most recent book The Baking Bible, and, of course, I will be delighted to sign any of my books you may already have.

You will also get to meet my long-time friend and esteemed colleague Norene Gilletz. Many years ago I taught my first class away from home at Norene's cooking school in Montreal.

Golda's carries an extensive selection of my product lines. You can check it out on their website.

Special Offer from Craftsy

Jul 25, 2015 | From the kitchen of Rose in Announcements


As an instructor on the excellent educational online site Craftsy, I am informed of special promotions and am happy to be able to pass them on to you for your possible interest.

In honor of National Culinarian Day, all food and cooking classes are offered for $19.99 for today and tomorrow (Saturday and Sunday).

Here's the link.

Baking Powder on the Rise

Jul 25, 2015 | From the kitchen of Rose in Baking Science


Our preferences for baking powders are ones that are made with an all-phosphate product containing calcium acid phosphate and non-GMO cornstarch. Baking powders containing sodium aluminum sulfate (SAS), to aid in releasing more carbon dioxide during the baking stage, generally have a bitter after taste, especially noticeable when added to pie dough.

Recently, Rumford released a new baking powder, Rumford Reduced Sodium Baking Powder, which contains 52% less sodium than leading brands and no aluminum. Rumford informed us that this new product activates mostly during the heating/baking phase. We were curious to test this new baking powder since timing of activation has a great impact on baked goods, especially muffins and cupcakes.

Letting the cupcakes rest before baking gives the cupcakes more rounded tops because if more of the baking powder activates in the early stage from the liquid in the batter there is less to disrupt the cell structure, during baking, needed to collapse the crumb to form a flatter top.

My White Velvet Butter Cake recipe served as our test recipe, since it is an egg white based butter cake and has a somewhat neutral flavor, which enables us to perceive differences during tasting more easily.

Since there can be a relatively long time frame to fill over a dozen cupcake liners, during which the baking powder will have begun to activate, we wanted to see if the new baking powder, which reacts more in the baking stage, would give us a wider window of time to fill the cupcakes and result in more uniformly shaped cupcakes.

We made two batches of cupcakes with each baking powder serving as the leavening for each batch. Once we filled the cupcake liners, we also let some of the cupcakes rest 20 minutes, and others 30 minutes before baking them. We baked all of the cupcakes for the same amount of time.



The test card shows the height in inches, then the width in inches.

The cupcake on the left, made with the original Rumford baking powder, had the batter stand for 20 minutes after filling the muffin cups and before baking as did the one on the far right, made with the new Low Sodium Rumford baking powder. (It is both flatter and wider.) The middle cupcake, which is very similar to the original Rumford, but made with the low sodium baking powder, stood for 30 minutes before baking.

The results indicate that the new Rumford baking powder is more effective in preventing doming for up to 20 minutes of standing time but not longer. However, when we gave them a taste test we found major differences. The original Rumford cupcakes had a more pronounced flavor and texture. The sodium reduced Rumford ones were milder in flavor and fluffier. We preferred the original Rumford for flavor and texture.

People are always asking either how to get more rounded cupcakes or flatter ones to hold more frosting. One of the major problems is that if making 12 or more cupcakes, by the time the last few cupcake liners are ready to be filled, the batter has been sitting in the bowl for at least 10 if not more minutes, resulting in more doming in the baked cupcakes. The longer the batter stands in the bowl before dispensing, the more the loss of leavening action during filling the liners. Once the batter is dispensed into the muffin liners this action slows down but is still taking place. So when the muffins are set in the oven, there is less leavening available to burst through the air bubbles in the batter to flatten the crumb during this heating phase.

Did you know that different brands of baking powder have different compositions, reactions, and results in the finished product? If you'd like to know why, continue reading!

Continue reading "Baking Powder on the Rise" »


Jul 24, 2015 | From the kitchen of Rose in Announcements

In the process of creating a mobile blog that will be much easier to use, the main computer blog may be temporarily in disarray. It should be back in good shape very soon. If this happens on your computer, it works to clear the cache.

Rose's Signature Series is Now Available!

Jul 19, 2015 | From the kitchen of Rose in Announcements

I'm thrilled to announce the launch of my new product line with American Products Group. It is a dream come true as it includes both a rolling pin and dough mat made of the most nonstick material, making it unnecessary to add more than a suggestion of flour to the dough to prevent sticking. It also includes three sets of dough thickness spacers, which I call "fast tracks," to ensure precise thickness when rolling your doughs.

I've known owner Dan O'Malley from his "Magic Dough Mat" for many years now and deeply value his friendship and business integrity. He puts nothing but the best into all his products and they are all made in America. This is our first venture together. It will change your baking life.


Rose's Magic Rolling Pin™

2" diam. x 18"

  • Non-stick using SynGlas™
  • Dishwasher Safe
  • Light Weight
  • Removeable end caps for filling to increase the weight or to store the "Fast Tracks"™

Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Red

Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Pink

Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, White

Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Blue

Rose Levy Beranbaum Signature Series Rose's Magic Non-Stick Rolling Pin, Natural


Rose's Magic Dough Pastry Mat™

18" x 24.5"

  • Non-Stick pastry mat with Non-Slip backing
  • Features Rose's pie crust recipe and baking tips.

Rose Levy Beranbaum Signature Series Rose's Magic Dough Pastry Mat, Cream


Rose's "Fast Tracks"™

Ensures consistent dough thickness

  • 3 pairs 1" wide by 18" long:
  • 3/32" for pies
  • 1/16" for gallettes & tarts
  • 1/8" thick for cookies
  • Dishwasher Safe Silicone
Rose Levy Beranbaum Signature Series Rose's Fast Tracks Dough Thickness Rails, Red


Rose's Dough Kit

  • Rose's Magic Rolling Pin™
  • Rose's Magic Dough Pastry Mat™
  • Rose's "Fast Tracks"™

Rose Levy Beranbaum 3 Piece Baking Bundle Non-Stick Pastry Mat, Rolling Pin, Dough Thickness Guide


The Recipe Deck

  • 9 Original Pie Recipes
  • Rose's Crust and Lattice Recipes
  • Rose's Baking Tips
  • Wipe-clean laminated surfaces
  • Measurement conversion tables
Rose Levy Beranbaum Signature Series Rose's All Original All American Pie Recipe Deck, Multicolor

Vegan Meringue

Jul 18, 2015 | From the kitchen of Rose in Recipes


When I saw this extraordinary mind blowing technique on Food 52, replacing egg white with chickpea liquid (they refer to it as watery dregs) we just had to try it! Dan Barber, in a project utilizing parts of ingredients that more often than not get tossed, came up with this genius technique. I can't begin to imagine how anyone could conceptualize and take the daring mental leap that the liquid in which canned chickpeas is packed could possibly support and hold air to create a mousse the way viscous egg white accomplishes so perfectly, but it does! Of course there are differences.

First of all, Food 52 noted that the chickpea flavor completely disappeared on baking and we found this to be true in that no one would ever detect the actual flavor of chickpea but there is a subtle additional flavor. Also it does not hold its shape in baking quite as well so that any ridges or swirls flatten into mushroom cap smoothness.

Here's the recipe as we did it:

1/3 cup/59 grams chickpea liquid (now dignified in Latin as aquafaba bean water)
1/2 cup/100 grams superfine sugar
1/2 teaspoon pure vanilla extract

Preheat the oven to 250°F/120°C. Line a baking sheet with parchment.

In the bowl of a stand mixer, add the chickpea liquid and sugar and use the whisk beater by hand to stir it together. Attach the whisk beater. Starting on low speed, and gradually increasing to high, beat for 15 minutes until fairly stiff peaks form when the beater is raised. They will droop slightly.

Place a dab of meringue underneath the parchment in the center to keep it stationary. Use two large tablespoons or pipe mounds onto the parchment.


Bake 40 to 50 minutes. At 50 minutes, Woody pressed one and they were not yet crisp so we continue baking another 10 minutes. This caused the meringue to begin to brown and become less smooth but still not crisp, however, after removal from the oven and cooled they became perfectly crisp. (We should have taken them out at 50 minutes.)

Mottled_rounded surface.jpg

Thus encouraged we decided to try our praline meringue ice cream sandwich cookie recipe which uses brown sugar. The mixture did not form stiff peaks but tasted absolutely delicious.


The meringues cracked during baking, which they normally do, but looked puffy and promising.

Gooey_centers_after_15 minutes_baking.jpg

Sadly, on cooling, they deflated and the centers were gooey liquid even on further baking.


We are not vegans but if we were, we would find that the meringues made with aquafaba and superfine sugar, which are delicate and light, are a perfectly acceptable substitute for the egg white variety.

Woody Weighs in at Escali Scales

Jul 11, 2015 | From the kitchen of Rose in Special Stories 2015


On a recent visit to the Twin Cities for his broomball team's annual get-together, and visit to our Alpha Bakers' administrators Marie and Jim Wolf, Woody took the opportunity to visit the Escali Scales headquarters in Burnsville, Minnesota.

The marketing and brand manager, Noah Harber , gave Woody a tour of Escali's facilities and introduced him to his staff.


I haven't as yet had the chance to meet Noah in person since we teamed up to design my signature Rose Escali Scale but I hope to remedy this at the International Chicago Housewares Show this coming March.

Wine & Food Festival at The Mohonk Mountain House

Jul 04, 2015 | From the kitchen of Rose in Special Stories 2015

Mohonk_Jim Smith Photography.jpg
Jim Smith Photography

Last November, when we were at the Blue Cashew Kitchen Pharmacy for a book signing, we met the chief organizer, Sam Ramic, of the Wine & Food Festival of New Paltz, held at the Mohonk Mountain House. It was over 30 years since I had participated in the chocolate festival at Mohonk and remembered what a magical place it is. So we were delighted when Sam invited us, for the second annual event, to do demonstrations and book signings as part of the program's festivities. Along with several wine experts giving lectures, Sara Moulton was also a culinary presenter and Martha Stewart was scheduled to give an interview. For our demonstrations, we decided to make one of our top favorites from The Baking Bible: the Praline Meringue Ice Cream Sandwich Cookie." Woody made the Pepparkakors to bring as a special extra treat for the audience.

Mohonk Mountain House can best be described as a Victorian castle nestled in the mountains besides Lake Mohonk. The property is landscaped with woods, trails, meadows, and extensive gardens--in other words--a walk back in time to a European hotel resort.

Eagle Walk Trail

We arrived Friday to meet with the pastry chef Sarah and her team and to attend a get-together of presenters and organizers. It was so special to see Sara Moulton and her husband Bill as I had first met them at the Mohonk Chocolate festival all those years ago. Woody especially enjoyed talking to Bill about music and stereo equipment as he has been majorly instrumental as a producer for hip hop and rap.

I have rubbed shoulders over the years with Kevin Zraly, founder of Windows on the World's Wine School, but this was the first time we really had a chance to talk and get to know each other. I adored meeting his significant other, Susannah Applelbaum, who turned out to be a rare kindred spirit. I was so pleased when she offered me her first in a series of fantasy books for children, "The Poisons of Caux vol.1". I know this will be a lasting friendship.


Before our Saturday demo, we attended Martha Stewart's interview, with Kevin Zraly as her eloquent interviewer. I've been on Martha's radio and tv shows and have known her for years but this was the first time I actually heard her speak in person to a group and found her utterly charming as did the rest of the audience. After the interview, we presented her with my new Synglas rolling pin, Fast Tracks rolling guides, and doughmat from American Products Group.


Our demo was presented on one of Mohonk's covered porches. Despite winds and threatening rain showers, people enjoyed the demo and the cookies. The pepparkackers tasted great but due to the high humidity they resembled Salvador Dali clocks! Amazingly, the meringue cookies held up well but that was because they were frozen into submission as ice cream sandwiches. Afterwards, we signed books in the gift shop. We then rushed over to hear Kevin Zraly's lecture on Italian wines and got some great tips on how to judge wine.


Sunday's demo was a repeat of Saturday's, with the added comfort of being inside, away from the weather. Afterwards, we sat in on Michael Weiss's lecture on wine pairings. Michael is another favorite person I've bumped into for years as he is a professor of wine at the Culinary Institute of America at Hyde Park. We were also charmed by his wife Jennifer Axinn-Weiss. I discovered that her family hailed from the same town in Russia two centuries ago as mine.

Our top favorite wine discovery of the event was one from Michael's event: The Grgich 1022 zinfandel and we lost no time in ordering a case for each of us on our return home. If we are invited back next year we will have no trouble deciding on our answer!


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