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Mah Ze Dahr

  1. the scoop
    How a Skilled Pastry Chef Makes ‘Real’ Soft ServeMah-Ze-Dahr’s Umber Ahmad applies her MIT degree to figuring out the perfect recipe, sans stabilizers.
    By Sierra Tishgart
  2. The Absolute Best Cakes in New YorkAll cake is good, but some are markedly better. And these are the very best.
    By Hugh Merwin
  3. Grub Guides
    6 Excellent New Cookies to Enjoy This Winter, Because Resolutions Are DumbIncluding High Street on Hudson’s stroopwafel, Té Company’s pineapple linzer, and Mah Ze Dahr’s chocolate sable.
    By Sierra Tishgart
  4. Sweets
    5 Ways to Reinvigorate the Stale Old Black-and-White CookieThere’s ice cream, snickerdoodles, and black vegetable ash involved.
    By Robin Raisfeld and Rob Patronite
  5. Fall Preview 2015
    Online Bakery Mah-Ze-Dahr Is Going Brick-and-Mortar This FallWharton MBA Umber Ahmad has built a national reputation on the strength of perfectly textured brownies, brioche doughnuts, and a version of magic bars drenched in salted-caramel sauce.
    By Robin Raisfeld and Rob Patronite
  6. Brownies
    Back to Brownies: A New Look At an Old FavoriteA baker’s dozen of New York’s newest models, with a handy Fudgeometer gauge.
    By Rob Patronite and Robin Raisfeld