Podcast appearances and mentions of alice medrich

Have you ever had a fudgy, chewy, glossy, crackly-topped brownie and wondered: How can I replicate this brownie bliss? How can I make it at home? If you're looking to create the brownies and blondies of your dreams with help from expert bakers and tried-and-true recipes, this episode is your ticket to home cooking heaven! This week you'll learn…1. Insider secrets from baking experts like Nigella Lawson and Alice Medrich for achieving the glossy, shatter-y top and rich chocolate flavors that make for an ideal brownie2. Delicious takes on classic brownie and blondie recipes, from gooey caramel swirl brownies to nutty coconut blondies2. How to make an easy pecan bar straight from Kari's childhood!Are you ready to take your baking skills to the next level and indulge in a world of decadent brownies, blondies, and bar cookies? Tune in now and embark on a delicious exploration of sweet treats that are sure to please! ***Links to from this week's show:A helpful brownie chart with ingredients, baking times, and bakeware can change the texture and look of your brownie, from DelishNigella Lawson's Feast cookbook, and her recipe for snow-flecked browniesAlice Medrich's famous cocoa brownie recipe via Food 52Sonya's flourless tahini brownies, featured in her cookbook BraidsSmitten Kitchen cheesecake marbled browniesCherry Bombe Cookbook for Kari's favorite salted caramel browniesCaramel brownies made with cake mix and storebought Kraft caramels from The Recipe CriticGrasshopper brownies by Yossy Arefi for the NY TimesButterscotch blondies from the Lemonade CookbookEnglish Toffee Bars from HersheylandChewy chocolate cookie bars from the Shabby Creek Cottage***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Hi there, today we're excited to release the second episode in our 2022 Baking Month. Today's guest is Brian Levy, whose sugar-free baking book, Good & Sweet, is out now. For all of December, we'll be celebrating some of the year's best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 148: Brian LevyNext in our Baking Month series, Brian Levy joins us to #TalkCookbooks!Brian's interest in cooking and gastronomy began in high school when he went on a month-long trip to France. He discovered Gourmet magazine and started watching Martha Stewart, The Two Fat Ladies, and more food TV. Before he began his career in pastry, Brian studied journalism and was determined to work for Gourmet. To build up his resume, he thought some experience in the kitchen might help—so he went back to France where he interned in a bistro outside of Paris. Eventually, he made his way to New York where he interned at Michelin-starred Babbo before later studying architecture at Yale. Brian's first cookbook, Good and Sweet: A New Way to Bake with Naturally Sweet Ingredients, has been called a “game-changing collection of desserts” by celebrated author and baker Alice Medrich. In the book, Brian eschews processed sugar and common substitutes like maple syrup, opting instead to let pure fruits and other whole ingredients naturally sweeten and enliven his recipes.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three featured recipes from Good & Sweet: Rosemary-Lemon Shortbread, a Pistachio-Studded Peach Galette, and the Perfect Currant Scone. Find the recipes here:* Rosemary-Lemon Shortbread* Pistachio-Studded Peach Galette* Perfect Currant SconeMore Salt + Spine Baking Month!ICYMI, yesterday we featured recipes from Chetna's Easy Baking: Simple Cakes with a Twist of Spice by Chetna Makan:* Spicy Coriander Chicken Bake* Banoffee Chocolate PavlovaAnd stay tuned to our Substack this week for exclusive recipes from Benjamina Ebuehi's The New Way to Cake and a featured conversation with Erin Jeanne McDowell.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In this episode Kate briefly talks about Melissa Clark's to-die-for apple pie recipe and Alice Medrich's cocoa brownies, then gets chatting to the lovely Mary about sourdough. Music: Steam by spring gang, via Epidemic Sound. Website: flourbuttereggssugar.com Email me: flourbuttereggssugar@gmail.com

Have you ever wondered how the science of cooking works? After falling in love with cooking as a grad student, Nik Sharma discovered a lifelong passion for using science to better understand food and to better understand science. Today he uses his dual expertise in science and cooking to teach home cooks how to up their game via his writing on Serious Eats and via his blog, A Brown Table. He's also the author of a truly stunning and informative cookbook called Season: Big Flavors, Beautiful Food. In this charming and informative conversation we cover: How Nik went from a life in academia to writing a food blog and publishing cookbooks How you can apply scientific principles to become a better cook How to properly clean and sanitize your kitchenWhat spices, ingredients, and cookbooks Nik recommends having in your kitchenHow Nik wants his work to be reflective of, but not defined by his experience as a gay Indian immigrantWhether you're looking for ways to become a better home cook or want to dive headlong into the weeds of food science, this episode has something to teach you. Episode Show Notes:Learn more about Nik by visiting his website, reading his blog, buying his books, and checking out his Instagram page. Nik is an expert on spices. His favorite spices to have around the kitchen are Garam masala, Za'atar, Baharat, Shichimi Togarashi, Urfa biber, Aleppo Pepper, Marash Pepper, and Smoked Salt. Nik recommends steeping dried chili flakes in vinegar to infuse their flavor into the vinegar. This could form the flavorful base of a hot sauce! Here's a Harissa recipe Reilly highly recommends. Check out Nik's blog post all about the chemistry of vegetable stock. Nik's advice on sanitizing your kitchen during COVID-19 is a must-read. Nik's top cookbook recommendations are How to Eat by Nigella Lawson, Jenis Splendid Ice Creams at Home by Jeni Britton Bauer, Gluten-Free Flavor Flours by Alice Medrich, and The Food Lab by J Kenji Lopez-Alt. Nik has been loving watching the Miss Marple TV series and the Father Brown detective series to unwind from work. Nik admires the Irish food writer Diana Henry.

Amy chats with culinary legend Alice Medrich.

Check out the hosts newest resource on Quarantine Baking and let them know what topics you need them to cover. This week's review of Buckwheat Thumbprints from Alice Medrich gets two thumbs up from the hosts, who loved these gluten-free, eggless cookies. Finally, the coveted Blue Ribbon for March is awarded to the flour dessert our hosts just can't stop thinking about. Listeners, our thoughts are with you and your families and loved ones. We hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! You can read the full show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun!   

Please note: This episode was recorded on February 25. Has emmer flour turned Andrea into a soda-bread lover (especially at breakfast)? And what does Betty Crocker have to say about this week's bake along, Alice Medrich's updated take on Russian Tea Cakes? (Stefin investigates.) Plus, the Globetrotting Gourmet is back from Sweden with an update on cinnamon buns, fika, and what cheese in your coffee tastes like.  You can read the full show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.  Join the fun!   

Rage Baking: The Transformative Power of Flour, Fury, and Women's VoicesBy Katherine Alford & Kathy Gunst Intro: Welcome to the number one cookbook podcast, Cookery by the Book, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Kathy Gunst: Hi, I'm Kathy Gunst, the author of Rage Baking, the Transformative Power of Flour, Fury and Women's Voices, which I co-wrote with Katherine Alford.Suzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoyed this podcast, please be sure to share it with a friend, I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. "And then late one night I found myself in my kitchen pulling flour, sugar, butter and baking powder out of the pantry. I decided to bake a simple almond cake topped with late summer fruit. I scooped out the flour and made sure it was perfectly level in my measuring cup. I softened the butter. I listened to the whole almonds growl as I chopped them in the blender. I peeled ripe peaches and caught every last drop of their sweet juice in my batter. I scattered the last of the tart wild Maine blueberries on top. And a few hours later I had a gorgeous cake and a calmer heart." Can you sort of take us through that experience and what led up to it?Kathy Gunst: Sure. It's nice to hear you read it. It was during the Kavanaugh hearings, when Dr. Christine Blasey Ford was giving testimony about her experience as a teenager and what she alleged occurred between herself and Brett Kavanaugh. So I was listening to NPR, I had the TV on for a while, I became a bit obsessed with this trial. And every night when it wound down, I was wound up. I was filled with rage, it really set something off in me. And I found myself in my kitchen, as you just read, baking, but it wasn't really very normal, in that I would bake that almond cake you just described, then I would bake a batch of cookies, and then I would make a pie all in one night. And then the next day I listened to the entire trial again and baked obsessively that night. And it actually took several months before I understood what I was doing and why I was baking like that.Kathy Gunst: It was not about rage eating. I sort of had no interest in eating these gorgeous things I was baking, it was more about the science of baking. I think I found it soothing and grounding. The thing about baking is that if you weigh your flour and if you level your sugar and if you follow the rules as they're written in a recipe, you will be rewarded with a cake or a tart or a pie. And I felt like when I was watching this trial, all the rules were being broken. I felt that I was listening to these men, primarily men, pretending to listen to Dr. Blasey Ford, pretending to have their mind open to voting for or against Kavanaugh, but what became increasingly clear to me was that they were not listening to her and they had already decided how they were going to vote and the trial was a charade.Kathy Gunst: And I was remembering Anita Hill, and I was remembering so many brave women who have come forward to say, "I know something about this man that you're about to put in this powerful office," that should convince you that maybe he's not the right person for this job. And it just, it really made me full of rage. And so this rage baking began, and I started posting pictures of the results of my baked goods on social media, #RageBakers. And I got a lot of response from a lot of women saying, "I'm doing the same thing," or, "I'm rage knitting," or, "I'm rage sewing," or, "I'm lying on the couch sobbing, maybe baking would be better." And I thought, "Wow, there's really something to this." And then I talked to my friend Katherine Alford whose been in the food media business for as long as I have, which is quite a while, and one day she said to me, "We should write a book." And I thought, "Wow, we should write a book. We should absolutely do something called Rage Baking." And it was born.Suzy Chase: The definition of rage, is violent, uncontrollable anger. I found it interesting that you use the word, rage, in the title. It's a very emotionally charged word. Why do you think female rage is so off-putting to men?Kathy Gunst: I guess that first of all, I'd want to take exception with the use of the word, violent, in a definition of rage, because for me, and I can only speak for myself, there's nothing violent about it. I mean, if I can pound on bread dough and feel calmer, that's the extent of my violence. But to get to your larger question, I mean, you think about Hillary Clinton and everything that went down during that election, and that's a whole other conversation, but one of the things that came out about her was that she was, "Shrill," and that she was, "Angry." And there is something about being a woman where people, men in particular, don't like us to raise our voices, don't like us to act like them. And I, you need to talk to a psychologist, I don't understand the root of that or why it's so threatening, but women raising their voices goes back a long, long time.Kathy Gunst: It is the anniversary, the 100 anniversary of a woman's right to vote this month, right now, right here, and when you think about that a hundred years ago we weren't allowed to vote, and here we are in 2020 still fighting for our rights to control our own bodies and what happens with it, women have had a long fight. They will continue to have a long fight. And if we don't speak up, and whether that takes the form of anger or rage or speaking loudly, we have to own it. One of the contributors to this book, Rebecca Traister, wrote a brilliant book called, Good and Mad, and we have one of her essays in the book, and she talks exactly about this, "Don't let anyone tell you that you can't speak up and be angry." She's essentially telling women, "Own this. Use it. Work together." And that's the message of this book.Suzy Chase: In terms of your #RageBakers, I feel like you inadvertently started a movement to rebrand the word rage.Kathy Gunst: You see references to rage and rage baking, particularly as early as 2012, I think it was originally an offshoot of the #MeToo movement, of the women's movement. I can't own it, nor can anybody, it's really about... you can find references to rage baking as early as 2012 in literature, in journalism, on social media. And historically women and rage, we wouldn't be voting today if women didn't have rage and were angry and said, "We are equal to men. We have every right to get out there and vote." So it has a long, long history. This book, Rage Baking, has clearly touched a nerve. We've had incredible response. I keep getting emails and photos and comments on social media, from women all over the country who are showing me pictures of things they're baking, or talking about how they responded to the Kavanaugh hearings, or how they've responded to the recent impeachment trials. And for many women baking, which is a very traditional woman's activity has been grounding.Kathy Gunst: It's also really important for me to say that the message of this book is not, "Hey ladies, get back in the kitchen, start baking, and you'll feel so much better. Everything will be okay." Hell no. That is not what this book is about. This book is about empowerment. It's about creating beautiful baked goods. It's about women sharing community and voices. And ultimately, I hope by the time you look through the book, cook through the book, read that recipe, read the essays, read the interviews, you'll be left with a sense of hope.Suzy Chase: Among the ranks of the contributors are enthusiastic, amateur bakers and James Beard winners. This book has recipes for bakers of various skill levels. Tell us a little bit about the contributors.Kathy Gunst: We have the most incredible group of women in this book. When Katherine Alford and I decided we wanted to do a book, it felt really important to us that we have a diversity of women's voices. So we reached out to food writers that you've probably heard of, wonderful bakers like Dorie Greenspan, Ruth Reichl, we reached out to musician Ani DiFranco, we reached out to Jennifer Finney Boylan, a writer for the New York Times editorial page. We reached out to so many different women, and almost everybody answered our emails extremely quickly with a, "Hell yes, we want to be part of this." And the book kind of came together in a very organic way.Kathy Gunst: There's some wonderful, wonderful essays by young writers, Hali Bey Ramdene, who is based in Albany, New York, wrote this gorgeous essay, Hurricane Beulah, about her grandmother, about the drive she took as a child every year from Albany to North Carolina, and the foods that they would be greeted with by her grandmother. And how as she aged, she understood that part of putting together this meal was her grandmother just releasing the rage of various things from her life. There was another incredible essay by a writer named Osayi Endolyn, called Typing is a Kind of Fury, about being a young African American girl and watching her mother and grandmother type letters when they felt that she was being discriminated against or somehow people were taking advantage of her, they would voice their rage on the typewriter. So it's a huge variety of voices, some of whom you've heard of and some of whom you'll probably discover for the first time.Kathy Gunst: And then of course, they're the essays Alice Medrich, a great cookbook author who writes about chocolate, her chocolate pudding, it's just, there's a wide range of voices as well as recipes. And you touched this earlier, it's important to say that this is a baking book for a home baker, that you do not have to have gone to baking school or feel like, "Oh, I know how to bake anything." Ruth Reichl's oatmeal cookies are five ingredients and they take about 15 minutes to make?Suzy Chase: Eight.Kathy Gunst: Eight?Suzy Chase: Yeah, I made them over the weekend.Kathy Gunst: Aren't they great? They are these lacy, crunchy oatmeal cookies that a friend of mine made with his two and a half year old last weekend. And then there's a chocolate cake with raspberries and whipped cream that might take you an entire afternoon to make, and everything in between.Suzy Chase: Part of the proceeds from this cookbook goes to Emily's List. What is Emily's List?Kathy Gunst: Oh, it's such a great story. So we also knew that we wanted to give some of the proceeds of this book to an organization that felt relevant and that we could relate to. So we started researching Emily's List, and I'm from Maine, and what we learned is that Emily's List, I always thought it was a woman named Emily that started I, it's actually an acronym that stands for Early Money Is Like Yeast. And the woman who started Emily's List was once upon a time a baker in Maine, and it is an organization that gives money to women candidates that want to run, and help seed their campaigns so that they can move forward, everyone from small local state races up to the presidential candidates.Suzy Chase: The chapter titles are so good, one of my favorites is, Bake Down the Patriarchy Cakes. Talk a little bit about the chapter titles.Kathy Gunst: We did have fun with them. We really wanted them to say something, it felt like an opportunity. So, you picked a great one, the title of the cookie chapter is also a favorite of mine, it's called, Sugar and Spice and Done Being Nice, Cookies, Bars and Bites. We also had fun with some of the recipe titles, rage and women and activism, these are kind of heavy topics, so we wanted to have some humor and lightness in this book. There's a fabulous recipe by a Hollywood writer named Tess Rafferty, called The Revolution Will be Catered, that will have you absolutely howling. And some of the recipe titles are pretty great, we have, Don't Call me Honey Cupcakes, we have, No More Sheet Cake, and then one of my personal favorites is, Pigs in the Blanket, which I dedicated to the men of Alabama who are working so hard to take away women's rights. So we had fun with this.Suzy Chase: Yeah, what are some of the recipes that you contributed to this cookbook?Kathy Gunst: Well, let's see. Katherine and I each contributed, I would say over a dozen. My chocolate pistachio butter crunch is a perennial favorite for everybody that thinks, "Oh no, no, no. I can't make candy, that's hard." Your mind will be blown. I have chocolate raspberry rugelach, that beautiful Jewish pastry that's got cream cheese in the dough. What else are mine? Oh my favorites, the chocolate chip tahini cookies, I am not a fan of peanut butter in sweets, which I know is blasphemy to many people, but I adore tahini. And I found that if you add tahini to a chocolate chip cookie, it kind of does what peanut butter does, it adds a nutty richness and a creaminess, but I think it's better. And you make the dough and you sprinkle on white sesame seeds and bake them till they're just crisp around the edges, and then when they're still warm, you sprinkle them with coarse sea salt. Those cookies are amazing.Suzy Chase: So, did writing this cookbook influence your ideas about women and political change?Kathy Gunst: When I started the book, I really think I was coming from a place of rage and anger, and I really ended up by reading the essays these women wrote by making these recipes, by interviewing various women from Ani DiFranco, the musician, to Marti Noxon, the Hollywood producer who wrote Sharp Objects and many other brilliant TV and movie scripts, I came away with a sense of hope about how when women pull together, create a community, and use their voices, how powerful and hopeful that can be. So, I think it energized me. I feel deeply passionate about the book, about the recipes in the book, but even more so about the voices in the book and the power that these women's voices have, particularly when they're all pulled together.Suzy Chase: As an avid, avid, avid, NPR listener, I have WNYC on all day long in my kitchen, and I've been dying to talk to you about NPR. So for the last 20 years you've been with WBUR's, Here and Now in Boston, and I'm curious to hear about that.Kathy Gunst: Well, it is the joy of my life. Talking on the radio about food is one of the most challenging and fulfilling things that I've ever done. Challenging because of the obvious, that food is such a visual medium, it is so much about how it looks, how it tastes, how it presents on the plate, the textures of it. And there you are on the radio with only one sensory element going on, which is audio and sound. And so, my job is to weave stories and talk about food in a descriptive way where you almost feel like you can taste it and see it. And one of the most rewarding things over the years are getting letters from listeners who say, "I was in my car, I was headed to run errands. I heard you talk about this dish. I made a U turn, I went straight to the store, bought the ingredients and we're having it for dinner tonight."Kathy Gunst: And I thought that's what it's all about. That's what I'm trying to do. I'm trying to get people back into the kitchen, back at the family dinner table, and getting excited about seasonal foods and regional foods, and the joy of shopping and the joy of cooking and trying to get rid of this constant refrain of, "I don't have time to cook." I hear that from so many people, particularly people with young children, and I just have kind of made it my life's work to try to motivate people that in the time it takes for you to get out the menu for the takeout, pick up the phone, put in the order, wait for the order, go pick it up or wait for them to deliver it, you could have dinner on the table. So I very much use my role as the resident chef on Here on Now as a platform to show people how simple it can be to make delicious food, and to try to educate people about ingredients that are in season and are within their region, that are going to make their taste buds awake and happy.Suzy Chase: I remember when you used to cook on the air, what happened with that?Kathy Gunst: Wow, it's so cool that you remember that. Yeah, the first few years I used to do live cooking. This is in Boston, so the host would be in the studio, I would be in what was essentially the WBUR cafeteria. We'd kick everybody out, I would start a dish at the beginning of the show live, and I always tried to pick very sound rich dishes, never boiling pasta, lots of chopping, sautéing, shallow frying, things that had a lot of sound, and then at the end of the show, before they signed off, they would run back into the kitchen, I would finish the dish and they would taste it and we would talk about it. And it was so much fun, and it got very complicated and it got very difficult to segue from wars that were going on, horrible news stories, to going back and forth into a kitchen. So now I do my best to use words and images to try to make the cooking come alive.Suzy Chase: And now you have a new female CEO and general manager at WBUR. That's exciting.Kathy Gunst: This is very exciting. I mean, and when Here and Now started, it was just heard in Boston, and then I believe it was heard on 15 networks, and now it's an NPR show that's heard on over 550 public radio stations. And I just love doing it. The host, there are now 3 hosts, Jeremy Hobson, Robin Young and Tanya in L.A. and they're just fabulous to work with and it is a great joy.Suzy Chase: Now for my segment called, My Favorite Cookbook. Aside from this cookbook, what is your all time favorite cookbook and why?Kathy Gunst: Wow, that's kind of like asking me which of my children I like better. Marcela Hazan's, The Classic Italian Cooking, the very first book she did, because she showed me how picking the right ingredients and following simple recipes was the key to having delicious food. I'd have to mention Julia Child, because I remember being a teenager and discovering that book and having my mind blown open. I did not grow up in a home where my mother loved cooking and shared the joy of food and cooking, so in a way that book, I was, "Wait, what? You can make French food in New York? You can make French food anywhere?"Kathy Gunst: Those 2 women were huge influences and I could name 5,000 others, but you asked for one. I was lucky enough to meet Marcela Hazan and go to Italy with her. And she really did have a huge influence on me for the reasons I said, for understanding how to shop, and the joy of shopping, and the joy of finding foods that are in season. So, okay, you've pushed me, I will pick Marcela Hazan's, The Classic Italian Cookbook, I believe that's the correct title. Her first book.Suzy Chase: Okay. Yay, I did it.Kathy Gunst: You did it. I did it. Wow. And the 4,000 others I love.Suzy Chase: So where can we find you on the web and social media?Kathy Gunst: Well I'm at kathygunst.com, K-A-T-H-Y-G-U-N-S-T, for this new book Rage Baking. We have a new website which is www.ragebakers.com, and you can find all our events there and find out where we'll be talking and doing cooking classes and demonstrations. And I am at mainecook, M-A-I-N-E-C-O-O-K on Twitter, and I'm on Instagram under my name, Kathy Gunst.Suzy Chase: Wonderful. Thanks so much Kathy, for coming on Cookery by the Book podcast.Kathy Gunst: Thanks so much, Suzy. This was really lovely.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Let's visit Italy, South America, and France! I'll discuss four recipes from Alice Medrich's wonderful cookbook, Flavor Flours. I'll also talk about different types of cocoa powder, flours, and some other delicious whole grain recipes.    Show Outline:  Panforte Nero  Alfajores 6:34 Chocolate Sables 10:35          -Types of Cocoa Powder 11:05 Rich Chocolate Cake  - 16:38         -Teff flour 18:22   My recipes:  Lavender Oat Cookies - Vegan (lavender flavor is optional) Vegan Chocolate Sables  Crunchy Cranberry Glazed Cookies (inspired by Trader Joe's “Dunkers”) 

Alice Medrich is well-known in the food world for her expertise with chocolate, French pastry, and baking. In fact, she introduced one of America's treasured desserts, the chocolate truffle, which, in the 1970's and 80's, was virtually unknown. We'll talk about her journey and what it was like to be part of a food movement that is still influencing us today. And, we'll also dive into her most recent cookbook, Flavor Flours. It's a celebration of grains that are gluten free and she teaches us what those grains—or flours in this case—can offer us when married with the impeccable craft of a fantastic baker. Alice Medrich, has won numerous awards for her cookbooks, including James Beard awards and a Julia Child first cookbook award.   

Ever dreamed of a world where wheat did not exist? When Alice Medrich pondered the question, the journey led her to discover and experiment with flours other than wheat. The result is her latest cookbook: Gluten-Free Flavor Flours which is the culmination of many hours of baking experimentation and hundreds of recipe changes until she found the perfect recipe for traditional (and not so traditional) gluten-free desserts such as sponge cakes and tarts.

Raisin lovers everywhere, unite! Stefin starts the show with an impassioned defense of the much-maligned Raisinet, and then the hosts reveal what their favorite candies say about their personalities. Andrea's dark-chocolate profile seemed mostly accurate, while Stefin's love of chocolate-covered raisins painted her as a gal ready to let loose on a Friday night with music and drinks! Hmmm, we'll have to see if that prediction comes true. Our hosts had a few challenges with the Orange Polenta Cake from Jamie Oliver. The recipe contained some mysteries, and while both hosts loved the cardamom in the syrup, Stefin didn't love the orange blossom water flavor. Andrea substituted Fiori di Sicilia from King Arthur Flour for the orange blossom water, which turned out wonderfully. Thanks to King Arthur Flour Baker's Hotline for help with the measurements! Also thanks to Alice Medrich for this great article on How to Make Your Baking Recipe Fit Your Pan Size. Andrea liked serving this cake warm, and recommends keeping this pretty dessert in your arsenal for those times when you want a naturally gluten-free treat. Next week's bake along is a Sussex Pond Pudding from Felicity Cloake at The Guardian. It's a steamed pudding with an entire lemon in the middle, perfect for Citrus Month! Finally, our hosts step into the Gadget Garage to discuss Andrea's experiences making desserts in the Instant Pot. So far she's tried crème brûlée, lemon cheesecake, and chocolate molten cakes with varied success. Taste and ease of cooking are the big plus points, but she's still fiddling with the recipes to try and get the best taste. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

Tweet LIVE this Sunday, December 3rd at 635pm Small Bites with Glenn Gross and Derek Timm of Bluejeanfood.com on Wildfire Radio is back for our last show in 2017 and we are happier than ever to sing “Fly Eagles Fly, on the road to victory, fight Eagles fight, score a touchdown 1-2-3, hit'em low, hit'em high, and watch our Eagles fly, fly Eagles fly, on the road to victory! E A G L E S – EAGLES!!!!” Philadelphia Eagles fans are a tough crowd to please as proven by the time Eagles fans even booed Santa Claus. Yep, Santa Claus! So just imagine how difficult it must be to feed these rowdy fans. Well we have the perfect person joining us in studio. We are pleased to welcome from South Philly NFC East 1st place, yep you heard that right, 1st place Philadelphia Eagles Executive Chef James Hennessey for Lincoln Financial Field by Aramark. Not only does he keep our hometown team's fans fed and happy, he also cooked at the 2012 Summer Olympic in Visit London. Awesome, and here's to hoping he keeps on cooking for this team all the through to the Super Bowl. What goes great with watching football? PIZZA of course! Also joining us in studio will be Mariano Mattei, the owner of Mattei Family Pizza When you are supporting a 1st Place team, you want to be eating the best pizza possible. Well Metro Newspaper Metro Philly Philly's Jennifer Logue even wrote an article stating that Mattei Family Pizza may be the best pizza in Philly right now and they were also spotlighted by Alex Tewfik in Philadelphia Magazine. To top the accolades, Mariano has also appeared on the Food Network show Cooks vs. Cons. Sounds like a winning combination to us, and we can't wait to try their pizza for ourselves. Then it seems we are having everything move towards craft and artesian. So what will be next? We will be joined by Megan Giller a food writer, editor, and chocolate enthusiast, and her blog Chocolate Noise was a 2016 SaveurBlog Awards finalist. She offers private chocolate tasting classes, hosts “Underground Chocolate Salons” at shops across the country, and is a judge at chocolate competitions, including the International Chocolate Awards. Her work has been published in the New York Times, Slate.com, Zagat, Food & Wine, and Modern Farmer. She has recently released a new book “Bean-to-Bar Chocolate: America's Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors” from Storey Publishing. The next big movement in the artisanal food world: bean-to-bar chocolate. Like craft beer and specialty coffee before it, this small-batch industry is on the brink of something big:American craft chocolate sales are $100 million annually and rising. Bean-to-Bar Chocolate, by Megan Giller, provides a lively and mouthwatering window into this growing market. In her new book, Giller demystifies the “bean-to-bar”process — how craft chocolate is made by sourcing high-quality cocoa beans, then roasting, grinding, and finessing them into finished bars. Readers will learn what to look for in a chocolate bar and who are the bean-to-bar makers to watch. Profiles of more than a dozen chocolate makers from cutting-edge businesses — including Taza Chocolate, Dandelion Chocolate, and Askinosie Chocolate — guide readers through the fascinating, delicious, and burgeoning bean-to-bar chocolate movement. Bean-to-Bar Chocolate answers questions that real chocolate lovers will have, such as, how do cocoa beans from Venezuela differ from beans from Madagascar? Or, what is dark milk chocolate and who makes the best? Giller includes delicious suggestions for readers to create their own chocolate tastings, offering advice for pairing chocolate with coffee, tea, beer, spirits, bread, cheese, and other foods. Top chefs and chocolatiers like Michael Laiskonis, Alice Medrich, and Janina O' Leary provided many of the book's 22 recipes. From Champurrado Drinking Chocolate and Ceylon Tea Fudge Sauce to Olive Oil Sourdough Truffles, Pop Rocks Chocolate Bark, and Chocolate Sorbet, these decadent treats defy expectations of what chocolate should taste like. Sounds like a great holiday gift to get for friends and family! Joining us again will be Chef @Ed Crochet of Rat's Restaurant at Grounds For Sculpture. Philadelphia's renowned Starr Events oversees Rat's Restaurant at Grounds For Sculpture in Hamilton, NJ. A graduate of L'Academie de Cuisine Culinary School, Crochet worked in the kitchens of Tom Colicchio's Crafted Hospitality before joining the Starr Restaurants team at Storico at the New-York Historical Society. Rat's is a French-focused restaurant famous for its unique setting within the 42-acre sculpture park. Rat's was conceptually designed to be reminiscent of Claude Monet's beloved Giverny by sculptor The Seward Johnson Atelier. It is named after the gregarious character “Ratty,” from Kenneth Grahame's famed children's story, The Wind in the Willows. The restaurant patio, noted for its sweeping views and al fresco dining, overlooks a lily pond framed by weeping willows, and the “Monet bridge”. I have dined there myself and had a great meal after a wonderful visit walking around Grounds For Sculpture. So we have great meals and chocolate covered, but what is 2018 going to bring us in food trends? Well we will have Darby Hughes the Brand Strategy Director & Trends Expert for Quench Agency (Pavone) to tell us his thoughts of what we'll see. What a show! In studio as well will be Chef Christina Martin of Cooking To Nourish and Nourish on the Go #Vegan mobile cart to give us Vegan Recipes News and why to Eat Drink Vegan. Small Bites Radio correspondent Actor John DiRenzo will also be helping in studio with his valuable insight and experience in the culinary world and also be sure to catch him on QVC selling the high quality Copper Chef products. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times Food recognized John Howard-Fusco for his news of the week and please remember that John's new book "A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc" from Arcadia Publishing The History Press is now available to buy, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and appears on Season 17 of FOX Hell's Kitchen #AllStars, and Chef Barbie was named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and Jackie "The Joke Man" Martling with recent autobiography "The Joke Man: Bow to Stern" from Post Hill Press with foreword by Artie Lange available to order on Amazon.com. Fat Jack's BBQ and Bluejeanfood.com hope you will TuneIn worldwide or catch the following day on iTunes or Player FM. http://wildfireradio.com/small-bites/ HAPPY HOLIDAYS AND HAPPY NEW YEAR - SEE YOU ALL AGAIN STARTING JANUARY 7TH, 2018 at 635PM on WILDFIRE RADIO!!!! The post Small Bites – Episode 71 appeared first on Wildfire Radio.

On today's episode of THE FOOD SEEN, we're charmed by Mira Evnine, a culinary polymath, whose Bay Area nature comes through as the cultural center of her work. The kitchen has always been her favorite room in the house, which she realized at an early age, using her comprehensive understanding of cuisine as a currency, from trading school lunches, to working with such luminaries in the industry like Alice Medrich, June Talyor, and Eli Zabar. Her educational background (at RISD) may have been in architecture, but Evnine's firmly put herself at the intersections of food and design, as a food stylist, a prop stylist, florist, and experience designer and consultant. In other words, Evnine can do it all.

Whether you say cacao nibs or cocoa nibs, today we show you a "different side of chocolate". Our episode is indebted to Alice Medrich and her genius ideas that guide us from bean to nib. Be sure to stick around for our musical segment and let us know your thoughts on our latest cookbook idea. EXPLICIT. www.spilledmilkpodcast.com Theo Chocolate Nibby Buckwheat Whole Wheat Sables with Nibs Nibby Meringue Nibby Cream Molly's Finger Sables

Cooking with chocolate is the theme on this week’s episode of A Taste of the Past, as Linda Pelaccio is joined by “The First Lady of Chocolate”, businesswoman, baker and cookbook author Alice Medrich. Alice explains how she found her way to baking and chocolate, and how she’s adapted to thinking in terms of home cooking instead of complex kitchen baking. Learn some tips for making world class desserts at home, and find out how sugar balance is essential for delicious and wholesome taste in sweets. This program was sponsored by White Oak Pastures. “When I sold my business, I became a home cook again and started to realize that for a home cook and entertainer, it was not so easy to make complex desserts…so increasingly I’ve started to think more and more about the home cook who may have a limited kitchen, less time and less experience.” “One of the things that’s consistent in my career is that I want to taste the ingredient more than the sugar.” — Alice Medrich on A Taste of the Past