 (Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post) | Preheat your oven! Thanks so much for signing up for Voraciously's Baking Basics newsletter! I'm Joy Wilson, better known as Joy the Baker. I'm a self-taught baker turned professional baker and cookbook author. Because I'm self-taught, I've made truly all of the mistakes in the kitchen, and I'm here to hype you up and walk you through your first baking adventures. Baking Basics will break down the most important rules of baking, because the rules are the keys to success. In this eight-week newsletter series, you'll learn the fundamentals of baking, which will give you the tools you need to confidently approach any recipe with a "hey, I can do this" attitude. We'll start with classic recipes you've likely seen and maybe tried in the kitchen with varying degrees of success. We'll talk about ingredients and why they do what they do. Nothing is willy-nilly in baking (well, except vanilla extract), and I want you to know the power behind each ingredient. You'll learn basic techniques that will create building blocks to the next technique, layering skill, understanding and confidence. When the eight weeks are up, you'll know how a recipe comes together, and just as importantly, why it works. That's all the power you need to unlock a world of sweets right from your very own oven.  Baking Basics author Joy Wilson. (Photo by Trevor Ekanger) | Here's what you can expect in your inbox each week: - A fundamental baking rule made easy to understand and apply.
- A short list of kitchen essentials you'll need for that week's recipe.
- A classic recipe related to each week's baking rule for you to master and share.
Thanks again for signing up. Now tell your friends to join you, so together we can unlock the magic of baking. You'll receive a new Baking Basics newsletter every Friday for the next eight weeks. See you soon! For questions about Baking Basics, email us at voraciously@washpost.com or give me a shout on Instagram at @joythebaker and @eatvoraciously. If you're having trouble viewing or receiving this or other newsletters from the series, or have other email tech questions, drop us a note here. Visit Voraciously.com for recipes, how-to guides, the latest food trends and much more. A quick note for Gmail users: This newsletter may initially show up in the promotions tab of your inbox. Here's how to remedy that going forward: If you're on your phone, hit the three dots in the upper right corner, then tap "move to," and choose "primary." If you're on your computer, drag this email into your "primary" tab. That's it! | 
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