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Category ... Videos

My Newest Baking Video: Scottish Shortbread

May 05, 2016 | From the kitchen of Rose in Videos

Scottish Shortbread--the purest butter cookie, from Rose's Christmas Cookies. Click here to watch the video. This is part of an ongoing series of How To Bake Videos, produced by American Products Group for Rose's Signature Series.

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My Newest Baking Video: Perfect Pie Crust

Apr 29, 2016 | From the kitchen of Rose in Videos

My favorite tender and flaky pie crust, from The Baking Bible. Click here to watch the video. This is a first in an ongoing series of How To Bake Videos, produced by American Products Group for Rose's Signature Series.

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Move Over Martha!

Apr 03, 2013 | From the kitchen of Rose in Videos

I am charmed by this video, produced in french as a school project by two young high school students, one of whom (Mariella) is my niece. She sure has come a long way from when she was just a very little girl, getting her first baking lesson from her aunt Rose. (She had sat on the counter and eagerly turned on the KitchenAid mixer to high, creating a veritable explosion of flour! We scooped it back into the bowl and she tried a second time, perfectly controlling the speed so that none of the flour mixture jumped out.) I think that Mariella and Julia did a terrific job in this video of showing how to make crème brûlée. I couldn't be more proud of my niece, her enchanting smile, and joy in baking! video

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Hawaii Part Seven (Seventh Heaven)

Mar 09, 2013 | From the kitchen of Rose in Special Stories

Visit to The Keck Telescopes--Luca Rizzi Day

The long-awaited day finally arrived. Hector and his partner Christopher, Woody, and I, and Hector's good friend Luca Rizzi set out for the long and gradual ascent up to Mauna Kea, elevation 13,600 ft. It is here that Hector photographed one of his first "Hector's Takes on My Cakes," and it is the first time that it is being posted in this extraordinary top of the world setting. Cake_at_Manua-Kea.jpg

Luca is an astronomer who works in a complex near Hilo and at the W. M. Keck Observatory. The observatory houses two identical telescopes. The first was built in 1993 and the second one was completed in 1996. Luca explained that the observatory looks more like a mechanical shop and warehouse with some computer rooms, than a pristine scientific laboratory. Each telescope weighs over 300 tons. The 36 hexagonal segments required to compose the primary mirrors make these telescopes the largest observable telescopes in the world.

On the telescopes, each segment is kept stable by a system of active optics, which uses extremely rigid support structures in combination with adjustable warping harnesses. During observation, a computer-controlled system of sensors and actuators adjusts the position of each segment, relative to its neighbors, to an accuracy of four nanometers. This twice-per-second adjustment counters the effect of gravity as the telescope moves, in addition to other environmental effects that can affect the mirror shape.

Luca methodically went over safety precautions and possible health effects of the extremely high altitude, checking on us from time to time. We walked and moved around in slow motion to minimize any possible effects in the 50˚F/10˚C temperature designed to mirror the outside environment.


We were dwarfed by the over-two story tall sphere structure of the telescope. Luca explained various telescope apparati that are stationed around a walkway surrounding the telescopes, which can be attached to the telescopes for particular experiments. One spectrometer was cooled to just above absolute zero -456˚F/-273˚C.

Hector put together this spectacular slide show of our visit to the Keck Telescopes.

Continue reading "Hawaii Part Seven (Seventh Heaven)" »

Video Portrait of Rose by Ben Fink

Apr 25, 2011 | From the kitchen of Rose in Videos

I've long imagined it would be lovely to have a portrait in painting, but never dreamed I'd someday have a live one instead! Artist/photographer Ben Fink captured the essence of my cakes in Rose's Heavenly Cakes, but he felt that to capture me as a whole person the best way would be in motion. So he created this treasure of a video portrait which magically manages to capture my very soul. Ben has the rare ability to trigger all the viewers' senses, creating the impression that they are right there gaining an intimate knowledge of the person and the process.

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Dinner at 8 Videos

Dec 02, 2010 | From the kitchen of Rose in Videos

Sally Longo sent me the DVD of my appearances on her show that I've been promising to share. I sent it right off to Hector in Hawaii who lost no time in editing it for You Tube. What fun it was reliving the taping first with Suvir and next with Woody. I hope you enjoy viewing them as much as we did making them!

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Springerle Time!

Nov 10, 2010 | From the kitchen of Rose in Videos

I have a lovely collection of sprengerle molds, many of which are hanging on the wall in my entrance way to my apartment. I started collecting them when I was writing my Xmas cookie book. My favorite is an antique mold of a bear from Switzerland. It is hand carved from wood as is the pear mold which is carved from pear wood. I was told by a baker in Switzerland that during the winter months, when bakers had more time, they would create these unique molds. Recently I received an e-mail from Patrice Romzick offering three terrific you tube videos on the technique of making springerle cookies. It is so helpful to see the exact technique for making these decorative cookies so that they unmold perfectly so I'm sharing them here. Time to get started so they will be ready for the holidays! And if you're starting your own collection, Patrice has a website that carries many molds and equipment for making the springerle.

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Ten Grain Torpedo

Oct 20, 2010 | From the kitchen of Rose in Videos

I've saved one of my top favorite multi-grain breads for my last video posting until we get the chance to make more. This recipe is in my book The Bread BIble. It is wonderful just spread with butter but can also be shaped into a traditional loaf and sliced for sandwiches. Watch how easy it is to make!

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Mushroom Bread

Oct 13, 2010 | From the kitchen of Rose in Videos

This mushroom-shaped bread is delicious just spread with butter, as a sandwich bread, and ideal for stuffing. The recipe is from my book The Bread Bible.

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Banana Split Pie

Sep 29, 2010 | From the kitchen of Rose in Videos

I chose this recipe from The Pie and Pastry Bible to do at Johnson & Wales because the classic banana split combination of banana, fudgy chocolate, caramel, walnuts, ensconced in a walnut cookie crust is one of my very favorite desserts. My friend Gloria Cabrale, who was a very gifted pastry professor of baking at Johnson & Wales at the time, helped me to do the styling and I just love the way she placed the bananas. By this simple and elegant touch she transformed the pie into a four star dessert.

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Spicy Bread Sticks

Sep 22, 2010 | From the kitchen of Rose in Videos

These crispy bread sticks are the best I've ever tasted and they make a beautiful center piece for the table. This video will show how easy they are to make. The recipe is in The Bread Bible. Note: the mushroom bread pictured in this segment and referred to at the end will be on Youtube on October 13.

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Pear Tart Part Two

Sep 15, 2010 | From the kitchen of Rose in Videos

Here is the almond cream filling and poached pear part of the recipe. The recipe resides in my book The Pie and Pastry BIble.

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Pear Tart Part One

Sep 08, 2010 | From the kitchen of Rose in Videos

This is one of the best desserts of all time. Part one will show you how to make my favorite cream cheese pie crust and how to line a tart pan with it. Note, the recipe for the pie crust is on the blog and I now use heavy cream in place of the water which makes it more flavorful and more tender without becoming too fragile or losing its flakiness! Part two will show you how to make the almond cream and poached pear filling. The recipe is in my book The Pie and Pastry Bible.

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The Batterberrys

Aug 13, 2010 | From the kitchen of Rose in Videos

Wow--this is so wonderful!The James Beard Foundation in their newsletter announced they were sharing the video tribute to Michael and Ariane Batterberry that we viewed at the 2010 Award Ceremony when they were given the life-time achievement award. Now you can all see it and I can view it again and again. And it is, indeed, like having Michael back again. Just to hear his voice...... click here

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Peach Ginger Crisp

Jul 21, 2010 | From the kitchen of Rose in Videos

When time (or courage) does not allow making a pie crust a crisp is equally delicious and peach season is not to be missed. The technique can be used for any stone fruit and also for apples and pears. We had such fun doing this segment--like two best friend neighbors! There are two ground-breaking techniques in this video: concentrating the fruit was from me, and melting the butter for a more crispy topping was from Dede. Exact proportions of ingredients are in The Pie and Pastry Bible.

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The Missing Génoise DVD Segment

Jul 05, 2010 | From the kitchen of Rose in Videos

I've just discovered that I never posted this all important segment from the General Mills DVD so here it is now! Hector heroically posted the entire sequence in three segments. And I figured out how to enter the code onto the blog. What a way to spend fourth of July vacation day!

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Strawberry Shortcake

Jun 09, 2010 | From the kitchen of Rose in Videos

Biscuits are easy and make the very best strawberry shortcake! Here's how:

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Baking Magic Tips: Sponge Cakes Part 16 of 16

Jun 02, 2010 | From the kitchen of Rose in Videos

Making génoise is already on one of my You Tubes but this is one thing you simply can't see often enough. Check out this rendition!

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Baking Magic Tips: Making Caramel Sauce Part 15 of 16

May 26, 2010 | From the kitchen of Rose in Videos

Caramel is one of my top favorite flavors and I absolutely adore it as a sauce. Be sure to use a silicone spatula because rubber cannot withstand the heat of the caramel. This clip also shows how to tell the proper temperature without a thermometer. Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture. It's worth making your own caramel sauce--you can't buy better (or even as good)!

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Baking Magic Tips: Beating Egg White Part 14 of 16

May 19, 2010 | From the kitchen of Rose in Videos

Perhaps of everything I've ever contributed to baking, I am most proud of this technique. By the addition of the correct amount of cream of tarter it becomes impossible ever to overbeat and dry out the egg whites. If you only watch one of my Youtube videos this should be it!

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Rose's Chocolate Baking Essentials on Craftsy


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