Podcast appearances and mentions of anne byrn

In this episode of Grandma's Silver, I'm joined by bestselling author and celebrated food writer Anne Byrn to discuss summer food staples—cultural artifacts that tell stories of migration, memory, and meaning.Anne joins us to talk about her latest book, Baking in the American South, a sweeping, story-rich celebration of Southern baking traditions. We also wander into nostalgia territory: long-lost summer desserts. It's a conversation full of warmth, wisdom, and sugar-dusted storytelling!RESOURCES:Visit Anne's website here.Follow along on Facebook and Instagram.Sign up for her newsletter here.SHOP:Baking in the American SouthA New Take on CakeSkillet LoveAmerican CookieAmerican Cake

Reporter Jessica Roy delivers the bad news about those plastic kitchen utensils. Anne Byrn composes an exhaustive guide on Southern baking. Chef Ashleigh Shanti goes beyond cast iron fried chicken and cornbread in exploring Black influences on Southern foodways. Local cooking instructor and food writer Sonoko Sakai explains the deep meaning of "Japanese in style" cuisine. Celia Sack of Omnivore Books reveals her favorite cookbooks of the year for everyone on your list.

A cornucopia of wide-ranging titles celebrating discovery, family and food. Cheryl's Books:   I Cheerfully Refuse by Leif Enger Keep It Zesty:  A Celebration of Lebanese Flavors and Culture from Edy's Grocer by Edy Massih Baking in the American South:  200 Recipes and Their Untold Stories by Anne Byrn  A Passionate Mind in Relentless Pursuit: The Vision of Mary McLeod Bethune by Noliwe Rooks Mentioned: Peace Like a River by Leif Enger The Cake Mix Doctor by Anne Byrn (available through MelCat catalog) Jessica's Books:   The Witches of El Paso by Luis Jaramillo The Serviceberry: Abundance and Reciprocity in the Natural World by Robin Wall Kimmerer Thunder Song: Essays by Sasha  taqwšeblu LaPointe The Nightmare Before Kissmas by Sarah Raasch Mentioned: Red, White & Royal Blue by Casey McQuiston Red Paint: The Ancestral Autobiography of a Coast Salish Punk by Sasha taqwšeblu LaPointe Home is Where the Eggs Are: Farmhouse Food for the People You Love and Molly on the Range by Molly Yeh Andrew Carnegie Medals for Excellence in Fiction and Nonfiction Longlists: https://www.ala.org/carnegie-medals/2025-winners  Mari's Books:   Listening to Trees: George Nakashima, Woodworker by Holly Thompson Find Her by Ginger Reno If I Go Missing by Brianna Jonnie Next Level: A Hymn in Gratitude for Our Neurodiversity by Samara Cole Doyon Mentioned:  The Soul of a Tree: A Woodworker's Reflections by George Nakashima (available through the MelCat catalog) Wind River (2017) Rissa's Book: Let's Eat: 101 Recipes to Fill Your Heart & Home by Dan Pelosi  Mentioned: CADL Local History Obsoleat Zine CADL Local History Mailing List A selection of titles from October's Facebook question about cookbooks:  Betty Crocker Cookbook: Everything You Need to Know to Cook Today by Betty Crocker More Betty Crocker Cookbooks  The Joy of Cooking by Irma S. Rombauer The New Moosewood Cookbook by Mollie Katzen America's Test Kitchen Cookbooks Food Lab: Better Home Cooking Through Science by Jenji Lopez-Alt Baking Yesteryear:  The Best Recipes from the 1900s to the 1980s by B. Dylan Hollis Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich Twelve Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourrette (available through the MelCat catalog) 

Guest host Linda Lloyd welcomes back best-selling cookbook author, Anne Byrn. Anne is known by millions as the Cake Mix Doctor, who has shown us how to start with a boxed cake mix and customize it to create truly memorable desserts. In her new book, Anne is expanding her purview with Baking in the American South: 200 Recipes and Their Untold Stories, which is published by Harper Celebrate.   

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

From crumbly cornbread that perfectly compliments a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Voting Rights Activist and author Stacey Abrams discusses the third installment of her children's book series “Stacey Speaks Up.” Stacey Abrams will be the Kidnote speaker at the Decatur Book Festival on Saturday, October 5th at 10am. Plus, we hear from the co-writers of The Lion King, both the animated film and the stage version, Roger Allers and Irene Mecchi. The Lion King musical is coming to the Fox Theatre Oct. 2-20. We also revisit Lois Reitzes' discussion with author Anne Byrn regarding her most recent cookbook, “Baking in the American South.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Byrn – Baking in the American South: 200 recipes and their untold stories...with TRE's Selina MacKenzie

Anne Byrn stopped by the Atlanta studio to talk about  her new book “Baking in the American South: 200 Recipes and Their Untold Stories.” She shares what makes Southern baking special, regional baking histories, and the origin of key lime pie.See omnystudio.com/listener for privacy information.

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line. As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line. As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line. As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they come from below the Mason-Dixon line. As Anne Byrn explains on New Books Network, recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? She shares these stories and recipes, developed from good times and bad, having diligently uncovered them using the investigative expertise she earned as a journalist with the Atlanta Journal-Constitution and Tennessean She provides a fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—discussing the places, the people, the products and the culture of the moment that influenced what people baked. Anne talks about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they've kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations. She shares stories about Jewish families that came to the South and reinterpreted traditional baked goods to incorporate local ingredients, and she also talks about the pastry chefs who have thoughtfully reimagined how the South bakes. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Hello, and welcome to another episode of the podcast. Today, I have an interview with Anne Byrn. Anne is a New York Times bestselling food writer and author. Her books include the ever-popular Cake Mix Doctor, A New Take on Cake, Skillet Love and her newest book Baking in the American South. In this beautiful book Anne shares the stories and recipes from bakers all over the South - past and present, near and far, seen and unseen, all to answer the question, what makes southern baking so special? During our conversation today Anne and I talk all about the land, people, and history of the south, her idea for the book, along with her process for collecting stories and testing recipes.  Anne also shares the complicated role of sugar in Southern baking and the age-old question of how if you don't live in the South, you can bake like a Southerner? Incidentally, if you're not a cook or baker, but love to read cookbooks, this is a book you will want to add to your collection as it is filled with stories, history, memories, and snapshots of southern ingredients, equipment and baked goods all as an ode to Baking in the American South. Things We Mention In This Episode Anne Byrn Baking in the American South Bill Neal's Southern Cooking  

We love baking. And Mark is from the U. S. South. He grew up on great baking, particularly because his maternal grandmother was a professional baker.Join us as Bruce talks with the legendary Anne Byrn. You may remember her from those cake-mix doctor cookbooks. She's back with a giant, new cookbook: BAKING IN THE AMERICAN SOUTH. If you'd like a copy, here's a link for it.We're Bruce Weinstein & Mark Scarbrough, the authors of three dozen cookbooks (and counting!), not to mention Bruce's two knitting books, Mark's memoir (available with his own reading of it on Audible), and several books ghost-written for celebrities.This is our podcast about food and cooking. Thank you for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:53] Our one-minute cooking tip: consider soy sauce as an alternative to salt in savory recipes.[02:48] Bruce's interview with Anne Byrn, author of BAKING IN THE AMERICAN SOUTH. [22:40] What's making us happy in food this week: pears from Costco and veal stew.

Topic: Malcolm and Carol share an interview with New York Times bestselling food writer and author, Anne Byrn, about her cookbook "Baking in the American South" and upcoming events in Mississippi. The cookbook answers the question "what makes Southern baking special?" with over 400 pages of mouthwatering recipes and their origins. Join Malcolm, Carol, and Anne for a food history lesson about cornbread, biscuits, puddings, pies, and a taste of the research behind "Baking in the American South". Anne Byrn will be at Off Square Books in Oxford on Sept. 11th, the Eudora Welty House in Jackson on Sept. 12th, and the Cookbooks panel at the Mississippi Book Festival on Sept. 14th. Guest: Anne Byrn Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

We'd love to hear your thoughts on the podcast. Take the survey here or at wbur.org/survey. Vice President Kamala Harris and former President Donald Trump have vastly different views on climate change. Time Magazine's Justin Worland tells us more. Then, the Wall Street Journal reports that the CEO of U.S. Steel is pushing back against mounting opposition to the sale of U.S. Steel to the Japanese company Nippon Steel. Reporter Bob Tita joins us. And, chef Anne Byrn's "Baking in the American South" mixes traditional Southern treats with history. Byrn talks about the new cookbookLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Luscious layer cakes, fruit pies and cobblers, pecan pie, flaky biscuits, sweet and savory corn breads and buttery shortbreads are a few of the South's beloved baked dishes. Native southerner and best-selling cookbook author, Anne Byrn, documents baking traditions, anecdotes and gathered recipes from fourteen southern states for her book, “Baking in the American South: 200 Recipes and Their Untold Stories.” (Harper Celebrates), accented with mouth-watering images by Photographer Rinne Allen.The Connected Table is broadcast live Wednesdays at 2PM ET and Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).The Connected Table Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

Anne Byrn was born and raised in Nashville and, though she calls Tennessee home, her career has taken her all across the South as she's written about the people who define this region's extraordinary cuisine. For 15 years, she was the food editor at the Atlanta Journal Constitution, where she interviewed legends like Julia Child and Nathalie Dupree, and you may also know her as the Cake Mix Doctor, a name she coined as the author of a series of bestselling cookbooks that demystify baking. Now she has a new cookbook called Baking in the American South: 200 Recipes and Their Untold Stories, which is undoubtedly her most ambitious to date. Sid talks to Anne about some of her favorite recipes from the book, why there's so much debate around the right way to make cornbread, what she learned about cooking from her Mom,  and how President Lyndon Johnson's cook helped change the course of history. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alonzo Bodden details the upcoming “Wait, Wait… Don't Tell Me” stand-up comedy show at Symphony Hall. Plus, we hear how Anne Byrn brings history and insight to her new book, “Baking in the American South.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Anne Byrn's new cookbook “Baking In The American South” is about to release and it's delectable! She's sharing stunning recipes in her love letter to Southern Baking…and she sits down to dish with us and share her best baking secrets. Please don't miss the sweet, joyful conversation. Plus, I have a Summer Tomato Tutorial and a recipe for a Blender Gazpacho that I know you'll love!

Whether it's the most elegant wedding reception or a simple family birthday party, no celebration is complete without a cake. On this week's show, we explore this delicious dessert in all its glory. First, we sit down with Charlotte McGehee, the alter ego of Debbie Does Doberge, to find out how she's given the traditional New Orleans doberge cake a 21st century makeover. Next, James Beard Award–winning author Aleksandra Crapanzano lets us in on the sumptuous secrets of Parisian home bakers found in her book, Gâteau: The Surprising Simplicity of French Cakes. And finally, the Cake Mix Doctor is in the house. Anne Byrn's book American Cake takes readers back to the origins of baking in America. From birthday cakes to wedding cakes, Anne has the history behind each delicious layer. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Whether it's the most elegant wedding reception or a simple family birthday party, no celebration is complete without a cake. On this week's show, we explore this delicious dessert in all its glory. First, we sit down with Charlotte McGehee, the alter ego of Debbie Does Doberge, to find out how she's given the traditional New Orleans doberge cake a 21st century makeover. Next, James Beard Award–winning author Aleksandra Crapanzano lets us in on the sumptuous secrets of Parisian home bakers found in her book, Gâteau: The Surprising Simplicity of French Cakes. And finally, the Cake Mix Doctor is in the house. Anne Byrn's book American Cake takes readers back to the origins of baking in America. From birthday cakes to wedding cakes, Anne has the history behind each delicious layer. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Whether it's the most elegant wedding reception or a simple family birthday party, no celebration is complete without a cake. On this week's show, we explore this delicious dessert in all its glory. First, we sit down with Charlotte McGehee, the alter ego of Debbie Does Doberge, to find out how she's given the traditional New Orleans doberge cake a 21st century makeover. Next, James Beard Award–winning author Aleksandra Crapanzano lets us in on the sumptuous secrets of Parisian home bakers found in her book, Gâteau: The Surprising Simplicity of French Cakes. And finally, the Cake Mix Doctor is in the house. Anne Byrn's book American Cake takes readers back to the origins of baking in America. From birthday cakes to wedding cakes, Anne has the history behind each delicious layer. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Whether it's the most elegant wedding reception or a simple family birthday party, no celebration is complete without a cake. On this week's show, we explore this delicious dessert in all its glory. First, we sit down with Charlotte McGehee, the alter ego of Debbie Does Doberge, to find out how she's given the traditional New Orleans doberge cake a 21st century makeover. Next, James Beard Award–winning author Aleksandra Crapanzano lets us in on the sumptuous secrets of Parisian home bakers found in her book, Gâteau: The Surprising Simplicity of French Cakes. And finally, the Cake Mix Doctor is in the house. Anne Byrn's book American Cake takes readers back to the origins of baking in America. From birthday cakes to wedding cakes, Anne has the history behind each delicious layer. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

D and L Coffee Service Inc. presents Small Bites Radio the #1 listed “Food Radio show Philadelphia'' and #1 listed “Food Radio show South Jersey''. Small Bites on Wildfire Radio returns this Sunday, December 5th at 635pm EST with a fantastic lineup! #SmallBitesRadio has been named #14 out of the Top 30 Best Hospitality Shows on the planet for 2020 and 2021 as well as being named #23 Top Philadelphia Lifestyle Influencer in 2021. It's our last show of 2021 and we wish everyone a happy and healthy holiday season and look forward to 2022. Want to spice up your holiday shopping? We'll be talking to Kai Chase, Celebrity Chef, one of LA's hottest celebrity chefs, with an impressive client roster that includes President Barack Obama, Mary J. Blige, Jamie Foxx, Steve Harvey, Jalen Rose, and Kevin Hart. Chef Kai draws inspiration from her Creole, Cuban, and Native African-American roots, and she adds a touch of California flair to her recipes and spice blends and now you can purchase her amazing spice blends yourself. Creations by Kai Universal Spice Collection features delectable blends including 5 Spice Habanero Ginger, Warm Cajun and Chicory, and California Citrus Salt- perfect for cooking, grilling, and flavoring to add a dash of deliciousness to your dishes. They are a great gift for all the foodies in your life. Be sure to spread holiday cheer and don't be SHELLFISH while being the one others SHELLABRATE due to you giving a great gift. That unique and amazing gift is available at Get Maine Lobster and we'll chat with Mark Murrell, CEO of Get Maine Lobster. Get Maine Lobster is a direct-to-consumer seafood seller based in Portland Maine, ME, delivering the finest seafood in the world straight from the dock to their customers' doorsteps with a focus on quality, value and customer satisfaction. As the highest rated lobster delivery company in the US, Get Maine Lobster has partnered with beloved brands from Mastercard to Whole30, WW, and DoorDash. The company also provides detailed prep and helpful cooking tips for customers, empowering consumers to cook restaurant level food at home. So don't FLOUNDER this holiday and be the best SANTA CLAWS around. To finish off our 2021 season we will be joined by Anne Byrn the Cake Mix Doctor and author of ‘A New Take on Cake: 175 Beautiful, Doable Cake Mix Recipes for Bundts, Layers, Slabs, Loaves, Cookies, and More! A Baking Book' from Crown Publishing Clarkson Potter. She wants you to know you can have your cake and eat it too as with 50 modernized classics and 125 brand-new recipes, no one will believe your Ice Cream Cone Cake, Vegan Chocolate Cake with Creamy Nutella Frosting, or Blood Orange Loaf with Campari Glaze were made from boxed mixes. Whether you are following a gluten-free, sugar-free, or plant-based diet, or are just a fan of a good old-fashioned yellow layer cake with chocolate fudge icing, you'll find your calling—and won't have to spend all day making it. Formerly a food editor at The Atlanta Journal-Constitution and a graduate of the La Varenne École de Cuisine in Paris Anne Bryn is a bestselling author known to millions of fans through her Cake Mix Doctor, Dinner Doctor, American Cake cookbooks, and for her cake mix magic. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from author, Courier-Post nightlife correspondent and The New York Times recognized blogger John Howard-Fusco for foodie news of the week, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist and has appeared on Season 17 of FOX Hell's Kitchen #AllStars as well named Pennsylvania's most influential chef by Cooking Light will delight us with her observation of the week, highly acclaimed and respected Vegan Chef Christina Martin will delight with her ‘Healthy Bite' of week giving nourishing and wholesome advice, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, Pandora, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://bluejeanfood.com/smallbitesradio/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. #FoodRadioShowPhiladelphia #FoodRadioShowSouthJersey #TopPhiladelphiaLifestyle #FoodRadioShow #TopHospitalityShow #FoodShow #TopListed #BestFood #BestPod

Linda Lloyd talks to Anne Byrn, known as The Cake Mix Doctor, about her latest cookbook, A New Take on Cake, in which she shows how to begin with a packaged cake mix and create new variations that seem to be from scratch. She revisits old recipes and updates them for the new cake mix sizes, and introduces readers to fresh new flavors, as well as recipes for cake lovers with restricted diets.

This year, we can welcome people safely into our homes more for the holidays than we could in 2020. So as you prepare your holiday menus, check in with some of the food world's best talents and get some help! Join MasterChef winner Dorian Hunter, Cake Mix Doctor Anne Byrn, world-renowned chef Daniel Boulud and Great British Bake-Off winner Nadiya Hussain for their advice on saving time, eliminating stress and wowing your crowd on Thanksgiving, Christmas and beyond! Learn more about your ad choices. Visit megaphone.fm/adchoices

Anne and I chat about her latest cookbook A New Take on Cake, why she decided to do this cookbook, how cake mix baking is more common today than when she first started out with this concept, updating some of her favorite recipes, how she approached this project, and much more. Support the podcast by becoming a Page Turner on Patreon (Anne answers more questions for a bonus episode).  Other ways to support the podcast can be found here.   Thanks to Maggie Garza of HTX Real Estate Group for sponsoring this episode. A New Take on Cake can be purchased at the Conversations from a Page Bookshop storefront.       Connect with me on Instagram, Facebook, and Twitter.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hosted by Linda Gassenheimer Featuring Lex Taylor, author of the "Unofficial Bridgerton Cookbook" Jacqueline Coleman and owner of 6 O'clock Gin, Michael Kain Matt Meltzer with restaurant news Anne Byrn, The Cake Mix Doctor Dinner in Minutes at the end!

"A New Take on Cake" is Anne Byrn's latest cookbook and is a modern update to her bestseller "The Cake Mix Doctor". Before her book tour comes to Mississippi she joins Deep South Dining to talk with Malcolm and Carol about why she returned to the subject of cake mix baking after over 20 years and several other cookbooks later. Also during the show, Malcolm is given some well-deserved flowers and Carol continues with tips to help manage the countdown to Thanksgiving. Let's eat y'all! See acast.com/privacy for privacy and opt-out information.

Milk Bar founder, chef and CEO Christina Tosi loves dessert so much, she would happily give up savory foods for three square meals a day of cookies and milk and ice cream. We talk about the special cake her husband designed for their wedding (that he made her promise to never make for anyone else), the career she almost chose instead of baking and the wacky flavor creations her colleagues won't let her put on the menu. Christina is known for flipping childhood classics and suburban grocery store staples on their heads, and spinning them into fantastical, crave-worthy cakes and cookies. Her three-tiered, rainbow sprinkle flecked, naked birthday cakes are one of Milk Bar's signature desserts. So we investigate the history of the birthday cake (why is it ubiquitous to celebrate with cake?) and birthday candles with Alysa Levene, author of Cake: A Slice of History and Anne Byrn, author of 15 books including her newest, A New Take On Cake. Christina has a new children's book out called Every Cake Has A Story. Follow host Rachel Belle on Instagram! This episode is sponsored by Ooni Pizza Ovens, the world's first portable pizza oven company! Rachel Belle has been making incredible, chewy, bubbly, melty pizzas in her Ooni for more than three years. If you want to make the best homemade pizza of your life visit www.ooni.com/yourlastmeal See omnystudio.com/listener for privacy information.

On how one creates recipes; on the potential magic of banana chicken; on selling more than 4 million (yes—4 million) books; on adjusting to Substack and not caring what people think.

This week, we've surprisingly simple desserts with amazing bakers & chefs, Anne Byrn, Dave Beran, Aran Goyoaga, & Paola Velez

It's the age-old question of what's better: From scratch or from a box? This week's guest on Homemade tells us that you can do a little bit of both to create unique, delicious treats that are all your own! Host Sabrina Medora chats with New York Times best-selling author Anne Byrn about game-changing cookie advice, her upcoming book A New Take On Cake, and how one newspaper article led to Anne's 20+ year journey as The Cake Mix Doctor. Learn more about your ad choices. Visit megaphone.fm/adchoices

A major contributor to climate change happens right in our kitchens: food waste. But why is it so hard to solve? And how can home bakers bake it away, deliciously? In this episode, host Caroline Saunders traces the evolution of food waste in American cooking – and tips to solve it – with columnist and professor Amanda Little, climate expert Kari Hamerschlag, and cookbook authors Anne Byrn and Anne-Marie Bonneau. The Zero Waste Chef Anne-Marie Bonneau shares a recipe for sourdough discard chocolate cake, available on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More Resources Follow the Zero Waste Chef Anne-Marie Bonneau on Instagram and check out her cookbook Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food Check out Friends of the Earth US's work www.foe.org Check out Michael Mann's book The New Climate War

Whether vanilla ice cream makes you swoon or makes you yawn, there's no denying that without vanilla, many of our favorite desserts would fall flat. But are vanilla and other spices in danger from climate change? We get the inside scoop from spice researcher and professor A. B. Sharangi and Executive Director of the Sustainable Food Lab Don Seville, along with some pro tips for how home bakers can help chart a climate-smart future for this delicious baking spice. And baker Said M'Dahoma shares a recipe for vanilla pastry cream that listeners can find on www.sustainablebaker.com. Connect with The Sustainable Baker Read the latest blog posts and find recipes from the show at www.sustainablebaker.com Follow the show on instagram @sustainablebaker More resources Follow baker Said M'Dahoma on Instagram and YouTube Check out The Sustainable Vanilla Initiative's work Check out Professor A B Sharangi's book Indian Spices Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food

City Lights producer Summer Evans chats with musician and co-creator of Atlanta's Kimono My House, Andy Gish.Also, we'll hear from bestselling author and journalist Anne Byrn about her new book, “American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes.” Privacy Policy and California Privacy Notice.

Lois Reitzes interviews Monica Obinski, curator of decorative arts and design at the High Museum, about the exhibition "Bestowing Beauty: Masterpieces from Persian Lands"; Music contributor Scott Stewart about the roll of the minor mode in Christmas music; and Cookbook author Anne Byrn about baking during the coronavirus pandemic.

Lois Reitzes interviews Jennifer Barlament, executive director of the Atlanta Symphony Orchestra, about their upcoming season; author Anne Byrn about cooking during the pandemic; and filmmaker Willa Kammerer about her documentary "Starting At Zero: Re-imagining Education in America."

I have a confession to make. For years I have been making a chocolate cake that everybody raves over. Once I took it to a committee meeting and one of the committee members said it was absolutely the best chocolate cake he had ever tasted. Another time I took it to a party and people actually fought over the last slice. Without fail, whenever I serve it, somebody asks for the recipe. Well, the cake does contain some flavorful ingredients— Kahlua , sour cream, and almost a pound of chocolate. But, and here’s the confession, it begins with a mix. I’m prompted to let this skeleton out of my oven by the success of a series of books by Anne Byrn , “The Cake Mix Doctor.” Because of her, I’m now convinced that proper embellishment can make a cake mix taste as good as home made. Partly this is because cake mixes have come a long way since their introduction a little over fifty years ago. For example, in 1977, after noticing how many winners of its Bake-Off relied on pudding mix to enhance

Being part of a Southern community means baking the exactly right cake when we gather. NYT bestselling cookbook author Anne Byrn joins us to talk about the history of famous Southern cakes, two sisters running a Georgia bakery share how they're cooking with a purpose, and we dig into the pages of the "White Trash Cooking" cookbook.

Anne Byrn, the Cake Mix Doctor, shares some tips for baking great gluten free cookies for the holiday.

It’s a decent bet that if you have a cookbook shelf, one of Anne Byrn’s books is most likely on it. She’s authored 14, including the NYT-best selling The Cake Doctor, which was recently named No. 18 on Southern Living’s list of the 100 most important cookbooks of our time. Her newest book, Skillet Love, takes on one of my favorite cooking tools -- the cast iron skillet -- so we sat down with her dog Ella by her side to chat about a life lived through cookbooks. If anything, she’s more curious about cooking and the history of recipes today than when she started, and it was hard to find a place to stop our chat, even when Ella got restless with her collar jingling. 

Here's sweet news for people on gluten-free diets: The Cake Mix Doctor has gone gluten-free! Anne Byrn's latest book is packed with gluten free recipes for rich, decadent and easy-to-make desserts. Anne joined me recently to talk about the book and the discoveries she made along the way. She shared her recipe for Gluten-free Peanut Butter Cookies from The Cake Mix Doctor Bakes Gluten Free. Anne says "Peanut butter cookies are such a favorite, and just because you are following a gluten-free diet it doesn’t mean you should forgo them. Bake up this recipe and you’ll find that this American cookie classic is now okay for you to eat and share with anyone who is gluten-free or just loves peanut butter cookies."

We're delighted to have Anne Byrn back on the show to talk about her latest book, "American Cookie." Anne shares her vast knowledge of historical baking and how it fits into the cultural history of the U.S. in the form of small, portable treats.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. Next, we tour the workshop at Acalli Chocolate, New Orleans only bean to bar chocolate maker. Acalli s owner, Carol Morse, launched her chocolate bars at the 2015 Good Food Awards in San Francisco, taking home an award before they were available anywhere for sale In Carol s West Bank kitchen, we get to learn about her bean to bar process. Back in the city, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.

On this week s show, we indulge our sweet tooth with the help of several influential dessert makers. We begin with Anne Byrn, also known as "The Cake Mix Doctor," whose book American Cake takes readers back to the origins of baking in America. From birthday to wedding cake, Anne has the history behind each delicious layer. Then we get a crash course in the art of sugar blowing and sculpting with Sidney Galpern at the New Orleans Glassworks and Printmaking Studio. There, we encounter Chef Tory McPhail of Commander s Palace, who, along with a group of other prominent chefs, is about to learn the art of creating sugar sculptures. We also speak to Sucr s executive pastry chef, Tariq Hanna, who explains what he learned when visiting master chocolatiers in Switzerland. He gives us a lesson in the science of sweetness. Wandering farther down Magazine Street, we stop by La Rivi re Confiserie, a French candy store that sources sweets dating all the way back to the reign of Louis the XIII. Kyly Larrivi re shares her most prized pralines, sugary morsels with a noble history. Finally, we arrive at the fragrant headquarters of Gracious Bakery, where we meet Executive Chef Megan Forman. She brings us into the kitchen, where one of the bakers is poised to begin folding dough, which will eventually become the flaky layers of their delectable croissants. Sweet dreams are made of these eats For more of all things Louisiana Eats, be sure to visit us at Poppytooker.com.

Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes in some form or other have been around for millennia and were brought to America by the early settlers, primarily the English, Dutch and German. Author and cake historian Anne Byrn traces American cakes chronologically from dark, dense gingerbread and Martha Washington Great Cake to the modern California cakes of orange and olive oil.

Baking expert Anne Byrn joins Holly to talk about the place of cake in U.S. history, from the early colonies right up to the modern era. The relationship between kitchen and culture is evidenced in Anne's research about sweet treats in America. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers