Hi Reader,

Every winter, I find myself measuring the season not by the temperature but by the smell of what’s baking. When I catch that first whiff of butter caramelizing at the oven’s edge or cinnamon coaxng me from my desk, I know I’ve found my purpose for the day. The One calls it “productive procrastination,” but I call it therapy... with snacks.
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There’s something almost holy about standing in a warm kitchen while the world outside skulks around in 50 shades of gray and sadness. Mixing, kneading, folding—it’s meditation disguised as work. You get to disappear into the rhythm of it: the soft scrape of a spatula, the ticking of the oven heating, the anticipation of what’s to come. And when the timer finally dings, you’ve created something golden and fragrant that never exist in the world until you came along.

For me, there's nothing more joyful or sacred than creating. (And the fact the what I make is edible ain't so bad, either!!)

My Golden Rules for Weekend Baking

• Warm up the butter (and yourself). Cold butter equals punishment. Let it soften while you sip something cozy.
• Make a mess. Flour on the counter, sugar on the floor—it’s proof of creation, not failure.
• Double the vanilla. Always. Life’s too short for measured restraint.
• Trust your nose. If it smells like heaven, it’s probably done—timers are suggestions, not commandments.
• Share... or don’t. Freshly baked goods are a love language, but some days, self-love wins hands down.

WHAT'S INSIDE...

• ​Hungarian Coffee Cake​
• ​Morning Buns​
• ​Zingerman's Sour Cream Coffee Cake ​
• ​Monkey Bread From Zoë François​
• ​Linzer Bars​
• ​Biscuit Cinnamon Rolls​
• ​Twinkie Bundt Cake​
• ​Blueberry Coffee Cake With Lemon Glaze​
• ​Lemon Pull-Apart Coffee Cake​

I cooked with the top two nonstick skillets, so you don't have to. Here's what I found:

NOTE: This is not sponsored by any company. I purchased both skillets from Amazon. I have no relationship with either Misen or Le Creuset.

I bought two nonstick skillets four months ago—at the exact same time—because I wanted to figure out which one is best so I could pass the recommendation on to you. I've been putting them through the wringer since November, and I finally have some thoughts to share.

Misen Carbon Nonstick Frying Pan

What they say:

• Made with nitrided carbon steel, which hardens the metal and creates a naturally nonstick surface.
• Zero coatings and completely free of "forever chemicals" (PFAS, PTFE, etc.).
• Highly rust-resistant and noticeably lighter than traditional carbon steel.
• Seasons itself and becomes more nonstick the more you cook with it.

My experience: I love Misen's regular carbon steel pans, so I was drawn to this pan because of its incredible durability and the fact that it has no chemical coatings. They claim it is self-seasoning but nonstick right out of the box. Top it off, Serious Eats, Food & Wine, and Bon Appétit all recommend it.

Well... out of the box, it was anything but. Most things stuck to it. (The One wanted me to send it back.) But I kept using it at least three times a week, and now three months later, it's becoming truly nonstick. I didn't initially understand why anyone would need this specific pan versus a regular carbon steel, since both become more nonstick with use. But this is lighter, way more resistant to rusting, and easier to care for. But the real benefit, though, is that it completely skips the forever chemicals while giving you a pan that won't flake and will legit last forever.

Le Creuset Toughened Nonstick Pro Fry Pan

What they say:

• Features a textured, triple-reinforced nonstick coating that easily wipes clean.
• Oven-safe up to 500°F and safe for metal utensils.
• Hard anodized aluminum construction for quick, even heating.

My experience: Right out of the box, this pan was incredibly nonstick. It was an absolute dream when I was cooking delicate foods like fish or frying eggs. You barely have to try; the food just glides right off.

But the major con is the coating itself. Le Creuset confirms that this specific pan does contain PFAS, those pesky and very unhealthy forever chemicals, for its nonstick properties. So while the performance is flawless from day one, it comes with the serious trade-off of a chemical coating.

The verdict

Right out of the box, the Le Creuset nonstick wins hands down for sheer convenience and immediate performance. However, you have to swallow (gallows-humor pun intended) that it has a chemical coating.

The Misen pan, on the other hand, was a bit off a mess at first. But with a little time and patience, it's now just as nonstick as the Le Creuset pan, and you get the peace of mind knowing there are zero chemicals involved.

🥇Winner: Misen Carbon Nonstick Frying Pan 🥇

Tell me: Do you have questions, comments, thought on your own nonstick skillets? Hit reply to this email and let me know.

​Hungarian Coffee Cake​

This Hungarian coffee cake, made with cinnamon sugar and a yeasted bread dough and a rich, buttery cinnamon streusel, is essentially a cross between bread and pastry and cake. What could be better?

​☞ ​Try This Recipe​

​Morning Buns​

⭐⭐⭐⭐⭐ 4.74 from 23 votes

These buns are (of course) inspired by the famous morning buns created at Tartine. On her only visit to San Francisco, Sarah Keiffer was able to try one of these perfect buns—orange and cinnamon and sugar and butter all wrapped up in a flaky dough. The orange and cinnamon scents that waft from the oven as they bake will fill your whole home with cheer.

​☞ ​Try This Recipe​

​Zingerman's Sour Cream Coffee Cake ​

⭐⭐⭐⭐⭐ 4.79 from 28 votes

This easy sour cream coffee cake, from the famous Zingerman's Bakehouse in Ann Arbor, MI, lives up to its well-deserved reputation. A cinnamon walnut filling swirls through a moist, buttery cake Bundt. Caution: Highly addictive.

​☞ ​Try This Recipe​

​Monkey Bread From Zoë François​

⭐⭐⭐⭐⭐ 4.7 from 10 votes

This caramel monkey bread is a gooey sweet pull-apart cake made from blobs of brioche dough coated in a caramel sauce made with cinnamon, butter, and brown sugar. It's easy as can be to make from scratch in a loaf pan—and fun as heck to tease apart with your hands. It makes a great breakfast treat, snack, dessert, or even Christmas morning surprise.

​☞ ​Try This Recipe​

​Linzer Bars​

These linzer bars have a sweet shortbread cookie crust, a jammy raspberry filling, a buttery crumble topping, and a sweet almond icing. Similar to the classic linzer tart but with so much less effort and fuss.

​☞ ​Try This Recipe​

​Biscuit Cinnamon Rolls​

These biscuit cinnamon rolls are quick and easy, laced with spice, and lavished with buttermilk cream cheese icing. A shortcut dish when you want the taste of homemade buns but don't have the time—or the yeast.

​☞ ​Try This Recipe​

​Twinkie Bundt Cake​

This twinkie Bundt cake is essentially a giant, cream-filled twinkie. It's made from scratch, and all of the ingredients are pronounceable, so you won't be partaking of any weird chemical concoction here.

​☞ ​Try This Recipe​

​Blueberry Coffee Cake With Lemon Glaze​

Blueberries and lemon take center stage, while the sour cream makes a moistly tender coffee cake. Appropriate for any occasion, this glorious, dense, and delicious Bundt cake serves a crowd.

​☞ ​Try This Recipe​

​Lemon Pull-Apart Coffee Cake​

⭐⭐⭐⭐⭐ 4.94 from 31 votes

This lemon pull-apart coffee cake is made of layers of yeasted dough sandwiched together with a sweet, buttery filling fragrant with citrus zest. Once out of the oven, it's brushed with a lemon cream cheese icing and fairly falls apart although it's much funner to gently pull it apart.

​☞ ​Try This Recipe​