Jake Cohen
Journalist
Latest
Medium
4H 23MIN
If it’s your first time making babka, I pass on to you my pearls of wisdom as someone who has persevered after slicing into dry loaves many times, as well as loaves that were still raw in the middle! You need to respect the dough.
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After years inside some of the world’s most precise kitchens, the former Alinea chef is letting go of perfection—and finding something deeper in the process.
