Writing & News

Food & Wine

• Apple Dumpling Recipe

• Michigan Is Making Some of the Most Refreshing, Crisp Wines You Need to Try

• Do You Actually Need to Sift Your Flour? A Pro Baker Weighs In

• The Bread-Making 'Rule' That I Always Skip

• Get to Know the Best Types of Pears for Snacking, Baking, and Poaching

• How to Use Quince, the Fruit That Tastes Like a Cross Between Apples and Pears

• There's More to Baking Than Cinnamon — Try These 6 Spices Instead

• This Earthy, Nutty Flour Is the Easiest Way to Transform Your Desserts

• The Unexpected Herb That Will Transform Your Desserts

• The Best Booze for Spiking Your Fruit Desserts, According to a Pro Baker

• The Best Type of Crust for Any Kind of Pie, According to a Pro Baker

• 10 Sweet and Tangy Plum Desserts, From Galettes to Upside-Down Cakes

• How to Level Up Homemade Ice Cream With Chunks, Swirls, and More

• How to Use Lemon Verbena in Desserts, Salad Dressing, and Even Cocktails

• Love Bread? You Could Be a Bread Sommelier

• A Case for Baking With More Apricots

• How to Buy, Store, and Use Sour Cherries in Pie and More

• Why I Will Never Cook My Strawberries and Neither Should You

• 5 Ways You Can Use Lemon to Brighten Up Desserts

• The Different Types of Baking Yeast, and When to Use Them

• Your Biggest Pie Baking Questions, Answered

• Stollen Recipe

• 5 Things I Learned From Competing on 'The Great American Baking Show'

Chicago Tribune

• As farmers face the effects of climate change, a recipe for an apricot and Rainier cherry crostata

• Recipe: With the high price of eggs, this yellow birthday cake recipe goes egg-free

• Baked with love: Recipe for a light, airy pavlova that will woo your Valentine

• Do more than roast chestnuts this holiday season: 3 cozy recipes worth savoring

• The other pumpkin spice: A savory take on pumpkin pie

• Gold medal chocolate muffins recipe: A wholesome, but still chocolatey take on those viral Olympic treats

• Dinkel's Bakery nostalgia: Your guide to re-creating this bakery's famous stollen

• Swedish Bakery nostalgia: Your guide to re-creating a recipe from one of Chicago's most-missed bakeries

TRINK Magazine

• A Star Baker's Obsession with an Alpine Cake Elevates an Unlikely Wine

• Your German Wines Are Begging for Bauernbrot

• Germany's Unrivaled Bread Culture

Plate Magazine

• What I Learned While Taking a Two-week Crash Course in German Bread Baking

• How Does Dominique Ansel's French Pastry Flour Perform in a Bake?

• Restaurant Folks Need Networking, Too

WBEZ Chicago

• Thanksgiving isn't complete without pie

• How to recreate recipes that have been lost to time

• How to make your dessert table stand out this Thanksgiving

• Chicagoan wins Season 6 of 'The Great American Baking Show'

Podcasts

• The Manuscript is In. Now What? with Martin Sorge, Everything Cookbooks Podcast

• Turning a Baking Obsession into a First-Place Win on The Great American Baking Show, Pastry Arts Magazine Podcast

• Season 2, Episode 4, Bakeology Podcast

• The Community You Need to Succeed with Baking Champion Martin Sorge, Crank and Boom Podcast

• Second Helping with Martin Sorge, Compliments to the Chef Podcast

Additional Media Appearances & Contributions

• Black Emmer Carrot Cake, Chicago Magazine

• Acclaimed Baker Martin Sorge Shares Home Baking Tips and Tricks, WGN Chicago