Austrian baking for the American kitchen
The Austrian in your grandmother's kitchen
We read, translate and test-bake the Austrian and Central European recipes American families inherited — and send the best of them, with their stories, every two weeks.
Photo: a handwritten card beside a tin of crescents
One Austrian recipe every two weeks.
Tested in Vienna, written for your kitchen. Free — and Grandma's German Baking Dictionary comes right away.
Do you have a recipe card you can't read?
Rescue a recipe — from $491Photograph the cardFront and back. Old German handwriting, stains and all.
2We read, translate, convertAn Austrian reads every word, turns dekagrams into cups and finds what to buy in a US store.
3You bake it againA printable card — and on request a test bake in Vienna with a photo of the result.
Austrian classics for an American kitchen
All recipes →Photo after test bake
HusarenkrapferlHussar thumbprints · 1 h 10 min incl. chilling · easyAwaiting test bake
Photo after test bake
Linzer AugenLinzer eyes · 2 h incl. chilling · mediumAwaiting test bake
Photo after test bake
VanillekipferlVanilla crescents · 1 h 30 min incl. chilling · easyAwaiting test bake
Topfen? Germ? A Messerspitze?
The words and units on old recipe cards, explained for American bakers.
Open the dictionary →- Topfen
- Farmer's cheese or quark; drained ricotta in a pinch
- Germ
- 1 cube fresh yeast (42 g) ≈ 2 packets (14 g) instant yeast
- Staubzucker
- Powdered / confectioners' sugar
- Kristallzucker
- Regular granulated sugar
Pack cover
Seasonal edition · from 16 November
See the pack — $24