EDITOR’S LETTER
Welcome to the latest issue.
EDIBLE UPDATES
Coronavirus’ toll on service workers.
COVER
Pastry chefs share stories of life and baking.
FEATURE
Cake-making tips from the pros.
HEALTH & WELLNESS GUIDE
Exceptional providers of holistic care and dentistry.
COOKS AT HOME
Top golfer Annika Sörenstam is a pro in the kitchen.
Amy Berry, Tahoe Fund CEO, cooks a mean brisket.
Chopped Junior winner Elisabeth Watkins supports agriculture.
Snowboarder Ralph Backstrom percolates a new passion.
GIFT GUIDE
Great local ideas for moms, dads, and grads.
TIPS & TRICKS
Raising adventurous eaters.
Fixing kitchen mishaps.
Cooking oils explained.
Make the perfect chocolate chip cookie.
Create your own electrolyte drinks.
EDIBLE TRADITIONS
Dainty Cakes hit the sweet spot.
STAY ’N’ PLAY
Remarkable accommodations with tasty benefits.
WHAT’S IN SEASON
Ripe and ready produce growing now in Reno-Tahoe.
EAT (DRINK) LOCAL GUIDE
Delicious, healthy dining choices.
ADVERTISER DIRECTORY
Support these local businesses.
THE LAST BITE
Pie, galette, and tart, oh, my.