Podcasts about Bake

For the past six years, senior Test Kitchen editor Jesse Szewyczk has been trying to get a karpatka recipe published. Even though he'd never made one in its entirety before. But he knew BA's Bake Club was the perfect place to showcase what he calls the drag queen of Polish desserts. “I've made every component before,” Jesse tells his co-host Shilpa Uskokovic. “I just haven't arranged the puzzle pieces in this fashion.” “We hope that that's what people in Bake Club take away,” adds Shilpa. “That by having these building blocks, you can make all these things, even if they're the first time you're making them.” Jesse's version has an American twist (a no-bake cheesecake filling) and a nod to his Polish roots (the plum compote). Listeners also weighed in with questions about and photos of their sky-high desserts and we awarded our Baker of the Month. We also had a visit from a beloved star baker in The Great British Baking Show (a.k.a. Bake-Off for those in the UK). Season nine finalist Ruby Bhogal stopped by the podcast to talk about her new book Around The World in 80 Cakes. And yes, there is a karpatka in it! Find Ruby Bhogal @rubybhogal and on Substack. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Cooking - marinaded chicken party wings bake

Good morning. Many times in the past few years, including the dark times of 2020, I have thought how easy it is to turn your face to the sun, if you remember it is there and if you choose to. I watched the sunrise just before I recorded this for you. My mother had died two days earlier, there is always a lot to do in the wake of someone's death, and it was the first time I was alone and thinking of her, and also how much she would have liked the hot tub I was in at that moment and which we bought the year before, how she for sure would have been getting in and out of it and insisting on doing so naked and not caring who saw her. Mom, she had a thing for being naked, to wit:Mom [around 1998]: Nancy, I am going to a nudist camp, why don't you come with me?Me: Oh my god mom, no…Mom: It will be fun! You can write about it.I declined, with prejudice. Mom of course went. She never flagged in her commitment to walking around without her clothes on.Anyone following along here knows my mom has been leaving us for several years, what I have come to think of as the long linger. At least a half-dozen times I drove away from the property thinking, that is the last time I will see her… But it never was, she was the unsinkable Kathy Hayes until this past Monday. As my friend Deb later said, “She found her way home.” I am taking a lot of comfort from that.As you will hear in the audio, I was given a sign the day before…This one's a freebie. Subscribe for weekly Pie Talks, Smoking Diaries, and all other Smoke ‘Em episodes and nicetiesI started seeing hawks as messengers just after Tim's dad died. We were with him when he passed, in a hospital in Houston, which I wrote about in a “Modern Love” essay. I would be running in, say, Griffith Park, thinking about something difficult, and there a hawk would be, circling above me. Since Tim's death in 2019, he's taken over the messengering. At least that's what I think. Anyway, this hawk was going at it all day last Sunday. There are a gazillion birds upstate but a hawk's cry is very distinct.On Monday afternoon, I was just coming back from a visit with Jon Ronson—whose latest book, The Castle: Adventures in the World of Unraveling Me, drops next week so go get that—when I pulled into the driveway and saw the hawk sitting there. It was a red-tailed hawk, in no hurry to move. It eventually did, keening as it flew north, then came back in the early evening, while I was sitting on the front steps soon after learning about my mom's death. Cooking for me is comfort and a solace. I don't think it was that way for Mom, she was too hyper, a get-'er-done cook as opposed to a lingerer, read all about it, and her.I gave you all the recipe for her red sauce on Pie Talk #4, in March 2023. Many changes since, including the featured image of the Melania painting now hanging in the studio where The Fifth Column guys record, and the Chinatown apartment being no more, or no more for me, though it has passed on to someone in the extended chosen family, which makes us all happy, it's a rad pad with very, very good juju. For now, I leave you with Mom's Red Sauce. Please do make it, her gift to you. Let me know how it turns out xx “Your Mom's Red Sauce”I'm calling it this because that's how people always ask me for it. You are making a lot of sauce here, enough for several meals and several quarts for the freezer. This is also enough for one honkin' big lasagna, and about that: When making lasagna, go for full-fat ricotta and mozzarella. How you make lasagna, you say? Like this: In a very large baking pan, layer sauce, al dente cooked lasagna noodles, egg-size globs of ricotta, slices of mozzarella, repeat and repeat. The finished product will weigh about 8 pounds. Bake it at 350, loosely covered with foil, for about an hour, then remove foil and bake another 30 minutes, until top layer of cheese is all melty and browning. This will feed at least 10 - 12 people, who as the years go by will ask you please to make it again x* Olive oil, 4 - 6 T.* 2 large yellow onions, chopped* 2 cloves garlic, chopped* 2 pounds hamburger meat, 80/20% fat* 5 cans (29-ounce) Hunt's Tomato Sauce. Yes, I know some of you want to use an Italian brand, or something organic. You do you but that's not the sauce, and if I had a nickel for every person I've given this recipe to who later said,”It didn't taste like yours...” and then admitted they did not, as specifically instructed, use the Hunt's, I'd have about 65-cents. Try it this way first and then go fancify!* 2 T. dried oregano, 1 T. dried basil if you have some, 2 bay leavesIn a large heavy-bottom sauce pot (not “sauce pan” as I repeatedly said in the audio), heat the olive oil over medium-heat. Add the onion and cook until translucent and with some brown bits, stirring occasionally. Add garlic and cook about a minute, stirring. Try not to burn the garlic (... she writes, often doing so herself.)Break up hamburger with your fingers and drop into the cooking onions. Don't break it up too much; you want some hunks the size of whole walnuts, and don't stir too much. Cook until the meat loses its pink and there are some brown bits.Pour in the sauce, crunch in the oregano and basil between your fingers, and add bay leaves. Stir the meat up from the bottom and bring the sauce to a simmer. Once it simmers, turn the flame as low as it will go, cover the pot but leave a tiny crack for steam to escape, and simmer, at least two hours, stirring from the bottom every 20 minutes or so, to avoid meat sticking to the bottom and scorching. Depending on your burner, a flame-tamer may be in order. The sauce originally called for three hours of simmering and by all means, go for it, but two hours is also fine.Remove from heat, eat some right away on hot pasta, let the rest cool and freeze or otherwise save for another day.Things people have added to good effect: Italian sausages for last hour of cooking (my mom), a splash of red wine and red pepper flakes (my former husband).Things people have put this sauce on other than pasta: bread in a bowl (everyone), salad (my late stepfather). This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit smokeempodcast.substack.com/subscribe

A Royal Return. Talkback Callers. Morons in the News.   The People’s Movie Critic: “The End of Oak Street” Everyone Needs a Laugh. Dogs Understand Us.   The Zippy Zodiac. Talkback Callers. Can You Believe This?   From the Vault.

Happy feast of St. Bernard of Clairvaux! On today’s show, Matt Swaim and Anna Mitchell welcome Kris McGregor to share wisdom from St. Bernard that shows up in the Office of Readings. Other guests include Gary Michuta with more Messianic prophecies, pastoral counselor Kevin Prendergast, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more… ***** The Memorare of St. Bernard of Clairvaux Remember, O most gracious Virgin Mary,that never was it knownthat any one who fled to thy protection,implored thy help,and sought thy intercession,was left unaided. Inspired with this confidence,I fly unto thee,O Virgin of virgins, my Mother,to thee I come,before thee I stand sinful and sorrowful. O Mother of the Word Incarnate!despise not my petitions,but, in thy mercy, hear and answer me. Amen. ***** RECIPES FROM RITA: ZUCCHINI BREAD Double chocolate zucchini bread/cake Ingredients:1 -1/2 cups shredded zucchini1 cup all purpose flour – I use King Arthur unbleached1/2 cup unsweetened cocoa powder, sifted1 teaspoon baking soda1/4 teaspoon baking powder1/4 teaspoon salt1/2 to 3/4 teaspoon cinnamon1/4 teaspoon allspice1/2 cup canola oil1/2 cup sugar1/2 cup light brown sugar2 large eggs1 teaspoon vanilla3/4 cup semi- sweet chocolate chips Instructions:Preheat oven to 350. Spray 9 x 5 loaf pan. Set aside shredded zucchini. Whisk together flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice. Set aside. Beat oil, sugars, eggs, and vanilla until well blended and fold in zucchini. Add flour mixture, mixing just until combined. Fold in chips. Bake until toothpick inserted in center comes out clean, about 55 to 65 minutes. Place on wire rack to cool 10 minutes, then remove and finish cooling. Large Batch moist and marvelous zucchini bread with Chai essence Ingredients:3 cups grated unpeeled zucchini (squeeze moisture out before measuring and pack zucchini firmly into measuring cups)3 cups sugar1-1/2 cups vegetable oil – I used canola4 large eggs2 teaspoons vanilla3-1/4 cups all purpose flour1 teaspoon cinnamon2-3 teaspoons dry Chai tea blend – 2 will give a mild taste; 3 a more robust taste2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon salt1-1/4 cups chopped nuts – optional – I used toasted pecans InstructionsPreheat oven to 350.Spray 2 large loaf or 3 regular loaf pans.Mix zucchini, sugar, oil, eggs and vanilla. Beat on medium speed 2 minutes.Combine flour, cinnamon, Chai blend, baking powder, baking soda, salt and nuts together. Add to zucchini mixture and blend well.Pour into prepared pans. Bake on middle rack 45 minutes to one hour or until done. A toothpick inserted deep into center will come out clean. My 2 large loaf pans took 55 minutes to bake. Tips:Ball bat sized zucchini works great If you grow zucchini, you know it can go from slender to ball bat size seemingly overnight. Overgrown zucchini has good flavor and shreds up just fine. Can you peel zucchini? I don’t, but Cheryl Bullis, a professional baker from Clermont County, does peel her zucchini before measuring. Squeeze hard to get moisture out. Zucchini is notorious for a high moisture content which can make batter too runny. Add nuts to dry ingredients; This insures that the nuts stay suspended throughout the bread and prevents them from sinking to the bottom of the loaf. ***** Full list of guestsSupport the show: https://www.sacredheartradio.com/donate-now/See omnystudio.com/listener for privacy information.

In this week's episode of the What To Cook show, I'm demoing my new one-pan green chile chicken and corn rice bake that will land in your inbox tomorrow morning!This dinner showcases the spirit of the “Walk Away” chapter in my new book What to Cook When You Don't Feel Like Cooking: Make It Fast (OUT NOW and on sale, if ya haven't heard!!). The recipes in it all require very little hands-on prep time, then have a longer cook time, letting you walk away from the kitchen and go do something else entirely. There are recipes that simmer, braise, roast, bake, and slow-cook for anywhere from an hour to, in some cases, four hours, and you don't need to babysit a single one!In this walk-away-style recipe, we are popping rice, corn, chicken, diced green chiles, salsa verde, stock, shallots, and seasonings into the oven and return an hour and 15 minutes later to find a cozy and delicious chicken, corn, and rice feast. Bonus points that your house will smell incredible while it cooks!Once you cook it (again, the full recipe's coming tomorrow!), report back! I want to hear how you spent your hands-off time while dinner was in the oven!!! Did you read a book? Watch a show? Go for a walk? Pick some weeds? Break up fights between your kids?! Give us recs if you're reading or watching something good right now!Links to a few things I mention in the episode: * Melty zucchini pasta* Tiny tomato pasta * 15-minute peanut noods* If you like the sound of “cook once, eat multiple times,” here 5 cook-once, eat-twice ideas* And here's how to make lime pickled red onion!Click here to watch this episode on Youtube.This episode is sponsored by Cometeer! For anyone new here, Cometeer takes top-quality coffee brewed by coffee experts and flash-freezes it to lock in the flavor, so all you have to do is pop out the puck and melt it in hot water. It's just coffee!! No fillers or additives included. And it takes just seconds to prep. Brewing delicious coffee is one of those surprisingly tricky kitchen skills, but Cometeer takes 100% of the guesswork out of it, which is hugely helpful on a crazy weekday morning when I just want a tasty cup of coffee in my body as quickly as possible. Go to cometeer.com/caro and get $20 off your first order! PS, have any of you tried Cometeer yet and also gotten hooked?! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

According to Lutheran Service Book, the commemoration of St. Monica falls on August 27 each year. To give you enough time to source ingredients for Erin's delicious St. Monica Buns, we're sharing this episode from August 2024 to inspire your ideas for a St. Monica Day Party! Who exactly is St. Monica? How does one celebrate her? To answer these questions (and more), the Party Planning Committee is back!   Monica, mother of St. Augustine of Hippo, is remembered today as an example of faith, patience, and godliness in the face of complicated family relationships.   In this episode, Rachel briefly tells Monica's inspiring life story before suggesting an appropriate menu and party plan befitting the saint's fabled austerity — featuring vegetable porridge, bread, water, loud weeping, and all-night prayer vigils. Thankfully, Erin and Sarah intervene with a much more festive set of ideas, including Erin's original recipe for St. Monica buns (see below) and Sarah's home-grown party games: pin the collect on the saint, “Aqueducts and Leviathans” (a fun “Shoots and Ladders” spinoff), and, of course, a hymn sing. St. Monica's Buns Recipe by Erin Alter Makes 12 buns (can easily be doubled)  Dough  ½ c (117 ml) milk, any kind, lightly warmed 1 ¼ t (½ packet) instant yeast  2 T (25 g) granulated sugar  ¾ t salt   1 large egg  4 T (57 g) butter, softened  1 ¾ c (227 g) flour   Filling  3 T packed brown sugar  ¼- ½ t cinnamon  Scant 1/8 t ground ginger  Good pinch of salt  2 peaches, pitted and diced   Garnish  Milk  Turbinado sugar  Directions Whisk together warm milk, yeast, sugar, and salt a large bowl. Whisk in eggs. Add softened butter, chunked up. Use Danish dough whisk to incorporate flour. Stir vigorously for the duration of one of your favorite songs (ideally 4-6 minutes; the song will help it go faster). The dough will be smooth but still extremely sticky. This is proper.   Transfer the whole mess into an oiled bowl big enough to hold it when doubled. Cover tightly with plastic wrap, and from here there are two possible schedules:  Method 1: Let the dough rise at room temperature until it just shy of doubles, about 1 1/2 to 2 hours. Transfer dough to the fridge to chill for at least 1 hour and up to 2 days. It is impossible to work with this dough when still at room temperature; don't even try.  Method 2: Let the dough rise in the fridge a minimum of 8 hours, and up to 2 days. It will be just about doubled when it comes out.  From this point, you are now back on the same track, regardless of your rising method. Preheat the oven to 350°. Grease a muffin tin. Combine brown sugar, spices, and salt. Mix in the diced peaches. Set aside to get juicy.  On a well-floured counter, divide the dough in quarters, and then divide each quarter into 3 pieces, so you have 12 pieces of dough.   Roll each piece of dough into a ball. On a well-floured counter, use a rolling pin to flatten it out into a circle, ~ 4 inches wide. Add flour as needed to keep it from sticking. Work fairly quickly, so the dough doesn't get too warm.   Holding the circle of dough in your palm, add two heaping spoonful's of the peaches to the center. Gather the edges of the dough up around the sides, forming a little nest. Nestle the nest into the muffin tin and repeat. If you have extra peaches at the end, you can see if there are any buns that you could scoop a little more into.   Brush the dough edges with a little milk and sprinkle with turbinado sugar.  Bake for 16-18 minutes, until golden brown and bubbly. Let cool at least 5 minutes before removing from the muffin tin and serving.  Optional: Serve with crème fraiche.    Note: If you add extra peaches to a bun, don't let the peaches heap up over the dough much at all. If you do, they will probably overflow in the oven and you will have delicious buns that are very, very sticky to eat and an extremely messy pan to clean. And non-overflowed buns are just as delicious, and much more pleasant to eat.     Crème Fraiche  Combine 1 c heavy whipping cream with 1 heaping T sour cream in a container with a tight fitting lid. Shake for 15 seconds (don't turn this to butter!). Leave it on the counter for 24 hours, covered. Stir it 2-3 times during that time. It will become thickened (similar to yogurt, but not nearly as thick as Greek yogurt) and delicious. Note: If your kitchen is too cold, it won't thicken.   Resources referenced:  Accounts of St. Monica:  St Monica – The Patron Saint of Alcoholics & Mothers! (bishoysblog.com)  St. Monica – Saints & Angels – Catholic Online  Saint Monica – Wikipedia  Recipe for Roman puls porridge:  Romans in Britain – Recipe for Puls Fabata (Fava bean porridge) (romanobritain.org)  Recipe for Roman bread:  How to make Roman bread: a Roman bread recipe (vita-romae.com)  Aqueducts and Leviathans! Want to play a fun game of Aqueducts and Leviathans? Download the PDF Aqueducts and Leviathans Board Game here! Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Pol & Bud talk about dumb sunglasses, morality vs stardom, The X-Files, Zelda news, and SPORTS! Bud’s Weekly Geek-out 13:10 – DuckDuckGo enters the smart glasses arena Coming Soon 20:48 – The Thomas Crown Affair (Amazon MGM film, in theatres March 5, 2027) 21:56 – Primetime (A24 film, Robert Pattinson as Chris Hansen, in theatres September 24) 25:24 – The Only Living Pickpocket in New York (John Tuturo, Giancarlo Esposito, Tatiana Maslany, Steve Buscemi, Jamie Lee Curtis, in theatres October 16) 28:36 – The X-Files: I Want to Believe – Vrach Frankenshteyn (Disney+, August 16) related RUMOUR and HEARSEY Chris Carter says he’s PRETTY SUUURE Mulder and Scully are in the Ryan Coogler reboot 32:06 – Uli Latukefu is Ganondorf in Sony & Nintendo’s The Legend of Zelda movie related: Sam Neill filmed The Legend of Zelda role prior to death; Dichen Lachman & Yvonne Strahovski also star 34:47 – Violent Night 2 (in theatres December 4) NOT Coming Soon 37:10 – Wonder Man canceled after 1 season at Disney+ Geek News Proper 38:16 – Veteran Canadian broadcaster Lloyd Robertson dies at 92 39:49 – Bob Iger and Josh Kushner have bought the L.A. Lakers 43:36 – Dave Bautista in talks to play Kratos in God Of War, replacing Ryan Hurst Reviews and Recommendayshes 44:49 – Widow’s Bay (eps 1–6; Bud) 49:29 – House of the Dragon (S3; Pol) Join The Geek-out Podcast’s Facebook page (where we’ll release new episodes, and where you can talk with us) and Facebook group (where fans of the podcast can gather and talk geeky stuff)! Questions? Comments? Corrections? Suggestions? e-mail geekout@TheZone.fm Subscribe to The Zone’s Geek-out Podcast on Apple Podcasts. Or, copypasta this link to subscribe using your podcatcher of choice. And, get more Zone podcasty goodness at TheZone.fm/podcast

I was thrilled when Sami Tamimi told me he was coming to Paris. Sami recently released his third book, Boustany: A celebration of vegetables from my Palestine, so I invited him into my kitchen to make a recipe from it with me. And the weather was so nice, we decided to prepare it outside.Sami is the co-founder of the Ottolenghi restaurants and delis, and the author of Falastin, one of my favorite cookbooks, which explores his Palestinian heritage through stories and recipes from his homeland. Boustany focuses ore squarely on the vegetable dishes of Palestine. Sami's book features a bounty of recipes that focus on vegetables, such as salads like the Fridge-raid fattoush, and there are beautifully verdant Gazan fava bean falafels. I've never made falafels, but his recipe and the gorgeous photo that accompanies it make me want to. Other recipes that I've bookmarked are the spicy Shatta condiment, Bulghur wheat dumplings & lentil soup, and Ouzi phyllo parcels, which are individual dishes filled with rice, orzo, vegetables, nuts, and spices. Where does chocolate fit in? Well, like tomatoes and squash (which are lavishly featured in the book), chocolate is also technically a fruit. And besides, who doesn't love chocolate? Since I've been in the chocolate mode, thanks to The Great Book of Chocolate coming out, I was glad Sami was up for doing some baking and showed up ready to make his Tahini, Halvah, and Coffee Brownies.Subscribe to my newsletter and get videos, recipes, Paris tips, and more, sent right to your Inbox!Pan-baked tahini, halva & coffee brownie(Qahwa w Halaweh brownie)Reprinted with permission from Boustany: A Celebration of Vegetables from my Palestine by Sami Tamimi, copyright © 2025. Published by Ten Speed Press, an imprint of Penguin Random HouseServes 6“Imagine yourself sitting in one of many coffee shops dotted around the souk in Jerusalem's old city, having a piece of chocolate and a strong, sweet Arabic cardamom coffee. One mouthful of this dessert can almost definitely transport you there. It's a dessert meant for sharing, to be spooned straight from the pan. A great, easy, chewy and fudgy brownie which can be ready in under 20 minutes. It hits all the right spots for chocolate lovers like me.”“This is the recipe exactly as it appears in Boustany. If you have watched me make these, you will know I improvise. I add more coffee if the batch I have is weaker, that sort of thing. The recipe below is the version I trust, so start there and make it yours.” - Sami TamimiRounded ½ cup / 150g tahini paste½ cup / 120ml lukewarm waterHeaping ½ cup | 3% oz / 110g granulated sugar2 large eggs½ cup / 20g unsweetened cocoa powder1 tbsp instant espresso coffee¼ cup / 1 oz / 30g all-purpose flour½ tsp ground cardamom½ tsp ground cloves½ tsp baking powdersalt1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped)For the toppings1½ tbsp sesame seeds1½ oz / 40g dark chocolate chips or chocolate roughly chopped into ¼ inch | ½ cm pieces (70% cocoa solids) (½ cup chopped)⅓ cup | 70g plain or vanilla halva, broken into chunksvanilla ice creamPreheat the oven to 375°F. Grease a 8-inch | 22cm square baking pan or dish with sunflower oil and set aside.Put the tahini and water into the bowl of a stand mixer, with the paddle attachment in place, and mix on medium-high speed for 2 minutes, until pale and smooth. Reduce to low speed, add the sugar, then the eggs, one at a time, and mix for a further 2 minutes.Sift all the dry ingredients, using a fine sieve, and add them to the tahini mixture, along with aheaping ¼ teaspoon of salt and the chocolate. Mix for a minute more. Pour the batter into the prepared pan.Sprinkle the top with the sesame seeds and chocolate and dot with the halva. Bake for 10-12 minutes, until the edges are set and the center is not runny (it needs to be slightly wet). Set aside for 10 minutes before serving.Serve with vanilla ice cream.The brownie can be stored in the fridge for up to a week.You can also watch me and Sami make the Chocolate salted butter caramel lava cakes (below) from The Great Book of Chocolate here. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Day 1,628.Today, as President Zelensky warns that as many as 50,000 North Korean troops could be preparing to deploy to Russia, we examine what a renewed role for Pyongyang could mean for the war in Ukraine. We also report on Ukraine's latest strikes against Wildberries, after one of the Russian e-commerce giant's largest warehouses was set ablaze overnight, as Kyiv continues targeting the logistics infrastructure sustaining Moscow's war machine. Then we turn to politics inside Russia, where a top Moscow court has barred an opposition anti-war party from standing in September's elections, offering another glimpse of the Kremlin's tightening grip on political life. And later, we hear firsthand what life is like in some of Ukraine's key frontline cities as the war enters a new and potentially dangerous phase, from a journalist who has just returned from the battlefield. Contributors: Francis Dearnley (Host on Ukraine: The Latest). @FrancisDearnley on X.Sophie O'Sullivan (Telegraph Journalist). With thanks to journalist and author Felicity Spector. @felicityspector on Instagram.Producer: Phil AtkinsSenior Producer: Lilian FawcettVideo Producer: Sophie O'SullivanSocial Producer: Tom SteedStudio Director: Meghan SearleExecutive Editor: Francis DearnleyCreated by David KnowlesNOW IN FULL VIDEO WITH MAPS & BATTLEFIELD FOOTAGE:Every episode is now available on our YouTube channel shortly after the release of the audio version. You will find it here: https://www.youtube.com/@UkraineTheLatest CONTENT REFERENCED:Felicity's Book ‘Bread and War':https://amzn.eu/d/07Go8UBm Learn more about ‘Bake for Ukraine':https://bakeforukraine.org/ Putin's war machine scours the home front for recruits (Financial Times):https://www.ft.com/content/45289802-848f-4fa6-9769-6971b4b69bcc?syn-25a6b1a6=1 Janis Kluge's Substack:https://janiskluge.substack.com/p/russian-recruitment-stabilizes-at If you're interested in sponsoring Dom's upcoming defence event, email our colleagues at events@telegraph.co.ukEMAIL US:Contact the team on ukrainepod@telegraph.co.uk. We continue to read every message, and seek to respond to as many as possible.HIGHLIGHTS: North Korea 'sending 50,000 troops' as its missiles fall on Ukraine Wildberries campaign re-ignites as 156,000m2 warehouse ablaze Hosted on Acast. See acast.com/privacy for more information.

Classic bombe Alaska Cook time: 10 minutes Prep time: 30 minutes Serves: 6 Start by scooping 6 balls of ice-cream and place them into the freezer to harden. Now, make up the sponge by sifting flour and baking powder together. Fold lightly into egg mixture, sugar, salt, & vanilla. Then fold in the butter. Pour into greased 20cm tray. Bake at 200 for 8-10 minutes or until lightly browned. Allow to cool before cutting into small discs slightly bigger than the ice-cream scoop. You will have heaps leftover. Now make up the Italian meringue, one cooled place into a pipping bag. It's now time to make up the bombe - Place the scoop of ice-cream onto of one sponge disc. Pipe the meringue mixture around the ice-cream, starting from the bottom and layering up around the ice-cream to the top. Try to ensure all theres no gaps exposing the ice-cream Take a blow torch and burn the outside of the meringue until well colored. If you don't have a blow torch crank up your oven on grill and quickly cook the bombes until till dark Just before you serve pour over some brandy and light at the table! Be careful! Italian meringue Cook time: 12 minutes Prep time: 30 minutes Serves: 12 350gm sugar 80ml water 6 egg whites In a pot, bring the sugar and water to a boil, turn down the heat to medium and continue to cook till the sugar reaches 110*c. Throughout this time use a pastry in cold water to keep the inside sides of the pot clean. Once you reach 110*c, start whisking whites in a bench top mixer. You want the whites to be just foaming, if this is reached before sugar is ready, turn mixer down to low speed to stabilize the whites until sugar is ready. When sugar reaches 120*c take off the heat and slowly pour into whipping whites at a medium speed, Turn mixer up faster as the sugar blends in. (take care not to pour sugar onto beater as it will spin it around bowl and not into the whites) When all sugar is in, turn mixer to high and beat until cool and glossy. The end product should be extremely glossy and quite dense to touch. Place into a piping bag ready to be used. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Matthew Cutolo is a third-generation chef at Gargiulo's, the Coney Island restaurant his family has run since 1965 and that has fed Brooklyn since 1907. In 1977, The New York Times gave it three stars, unheard of at the time for a restaurant outside Manhattan.He learned to bake from Mike the Bake, the restaurant's pastry chef of over forty years, who refused to write down a single recipe, including for family. Matthew asked to learn anyway. Mike's answer was, "If you want to learn, you have to watch." For the first two months, Matthew stood at the mixing bowl and watched Mike add ingredients with no measurements at all, a scoop of this, a lap around the kitchen, a conversation with someone else, back to the bowl. Only after two months did Mike start telling him what was actually going in.Why the same holiday recipe came out different every year, because it was never really written down, it was feelWhy Matthew never uses a thermometer frying cannoli, and the one thing his uncle said that changed his mind about tradition versus evolutionHow a summer internship on The Chew turned into a decision to go all in on content, and why cooking videos never worked for him but talking to the camera didAndré Natera and Matthew Cutolo cover the difference between Italian food and Italian American food and why that argument goes back to Ellis Island, the family's daily 2:30 lunch that nobody is allowed to skip, guys' night and the right way to make a negroni, the meatball debate settled once and for all, sauce versus gravy, dried pasta versus fresh, Parmigiano versus Pecorino, what actually makes a video do well on YouTube versus Instagram, and why toxic kitchens exist in family restaurants too.It ends where every episode ends, with the Mount Rushmore, and the correct cannoli filling.Guest@matthewcutolohttps://www.matthewcutolo.com/Gargiulo's on Instagram → https://www.instagram.com/gargiulosrestaurant/LinksLead Like a Chef App → https://studio.com/apps/andre/leadlikeachefGet the Books → https://chefspsa.com/booksShop Chef's PSA Merch → https://shop.chefspsa.com/Get Episodes Early on Substack → https://chefspsa.substack.com/Follow Chef's PSA on Instagram → https://www.instagram.com/chefspsa/

An email from a reader giving me feedback on the cost of making my pistachio and white chocolate cookies, got me thinking of economic baking ideas. This recipe for peanut brownies is just the ticket – easy to make, rich with protein from the egg and nuts, they're a filling little lunch box filler or perfect to have with a cuppa tea. Makes 20 Ingredients 125g butter 1 cup sugar 1 egg 1 ½ cups flour 1 tsp baking powder 2 tbsps. cocoa 1 cup roasted peanuts or other nuts Method Preheat the oven to 180C. Beat the butter and sugar until creamy, then beat in the egg. Sift in the dry ingredients, then stir through the nuts. Roll tablespoons of dough into balls and place onto baking paper lined tray and press slightly to flatten. Bake for 20 minutes. Cool on the tray for 10 minutes while they firm up, then transfer to a cooling rack. Make them your own Other nuts can be used – cashews, walnuts, or my favourite, tamari almonds. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Narelle Plapp started Food for Health twenty years ago making recipes for patients who couldn't find allergy-friendly food on any shelf. She loaded her first Woolworths order by hand - 14 pallets that showed up via fax and had to be paid on delivery, funded by $13,000 from her parents. One SKU eventually did over $2 million in a single retailer. Then she did something most brand founders never attempt: she borrowed $8 million, bought a paddock, and built her own factory. Nine years later, Grain and Bake is a $35 million business - targeting $45 million this year - manufacturing for some of Australia's biggest food brands, running 24 hours a day, five days a week. In this interview, Narelle breaks down what it actually costs to manufacture an allergy-friendly bar, the brutal reality of retailer margins most founders don't see until it's too late, and how she convinced the bank to back a factory before she had a single confirmed customer. What you'll learn in this interview: • How she got her first Woolworths ranging by making sure friends and family bought out every trial store • Why she borrowed $8M to build a factory on a paddock - and the soft commitments from brands that got the bank across the line • What it actually costs to manufacture an allergy-friendly bar - the hidden 10-hour cleans, swabs, and 8-person cleaning crews most founders never budget for • The $0.40 per bar reality - and how to work backwards from RRP to know if your margins will survive retail • Why retailer category margins have jumped from 35% to 55% minimum over 20 years - and what that means for your P&L before you pitch Coles or Woolies • The 13-week clock: how long you have to prove velocity on shelf before you get cut • How a $4M investment in automated cartoning increased her line output by 30% - and why she passed the savings to her brand clients • Why she trawled Europe to find the right oven - and what it takes to commission a factory when you've never built one before • The Grain and Bake client model: why manufacturing for other brands makes her a partner in their success, not just a supplier • What she'd tell every CPG founder before they pitch a retailer - the whiteboard session that changed one AFL footballer's entire business plan If you're building a CPG brand, trying to understand the real cost of manufacturing and retail at scale, or just want an unfiltered view of what Australian food manufacturing actually looks like from the inside, this conversation will fundamentally change how you think about supply chain, margins, and what it takes to build something that lasts 20 years. SAVE 50% ON OMNISEND FOR 3 MONTHS Get 50% off your first 3 months of email and SMS marketing with Omnisend with the code FOUNDR50. Just head to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://your.omnisend.com/foundr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to get started. WANT TO GROW YOUR BRAND WITH META ADS? Join the Foundr Operators Waitlist → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/operators⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ HOW WE CAN HELP YOU SCALE YOUR BUSINESS FASTER Learn directly from 7, 8 & 9-figure founders inside Foundr+ Start your $1 trial → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com/startdollartrial⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ PREFER A CUSTOM ROADMAP AND 1-ON-1 COACHING? → Starting from scratch? Apply here → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/pages/coaching-start-application⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ → Already have a store? Apply here → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://foundr.com/pages/coaching-growth-application⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CONNECT WITH NATHAN CHAN Instagram → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/nathanchan⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/nathanhchan/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ CONNECT WITH NARELLE PLAP Instagram → ⁠https://www.instagram.com/narelleplapp/ LinkedIn → ⁠https://www.linkedin.com/in/narelle-plapp-27b3771a/ Website → https://grainandbakeco.com.au/ FOLLOW FOUNDR FOR MORE BUSINESS GROWTH STRATEGIES YouTube → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://bit.ly/2uyvzdt⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Website → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/foundr/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.facebook.com/foundr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Twitter → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.twitter.com/foundr⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ LinkedIn → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/company/foundr/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Podcast → ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.foundr.com/podcast⁠

Okay, we all know vanilla has been trending for ages now, but WHY does it proveso popular? We think half the reason is the sheer diversity of vanillas available,and the incredibly high-quality materials perfumers are able to use these days.Plus the fact that vanilla continues to be one of the most universally adoredscents. Love them or loathe them, we feel sure there's truly something for everytaste (and maybe some that will surprise or even shock you) in this week'sepisode...Now, obviously, we mean five favourites *each*, we couldn't possibly containthem all to only five vanillas when there are SO many excellent varieties ofvanilla fragrances around these days. We have to say, though, f you're a vanillanaysayer, please don't shy away from this episode, as we've versions that seguefrom the just-launched and fabulously tobacco-filled, the sweetly tempting andaddictive you might expect, to the mind-blowingly modern and unlike any vanillayou've ever smelled.Encompassing hip-swivelling seduction, a stunning body butter, hugely powerfulfragrant talismans, and summery every-day wearability, there's also a trulyaffordable modern classic vanilla – created by a Master Perfumer who trained atChanel, created scents for Frederic Malle, Guerlain, Gucci, Amouage andAtkinsons, but THIS one can be snapped up for under £30!While some of our top vanillas crossed over, we also surprised each other withsome of our choices. Now then, which have YOU tried or want to go and smellafter listening...?We discuss:D'Orsay Vanilla Affair ExtraitBy Nathalie Lorson‘Immerse yourself in the captivating mystique of D'ORSAY, with Vanilla Affairextrait de parfum transforming your everyday allure into one of intriguingelegance.Its scent – reminiscent of forbidden encounters and fierce passion – is infusedwith riveting notes of tobacco and tonka bean, deepened with a vanilla duo, andgrounded with a smoky base of white musks and patchouli. No matter theoccasion, its aromatic blend of exhilarating notes will elevate your essence withease.'The Body Shop Vanilla Body Butter‘This indulgent cream melts in beautifully, delivering up to 96 hours of hydrationwithout greasiness. Skin feels instantly softer, smoother and cared for. Thefragrance opens with juicy nashi pear and fresh coconut water, lifted by moodorchid. At its heart, rich Madagascar vanilla tincture blends with upcycled vanillinex rice, creamy milk and heliotrope for a smooth, enveloping warmth. It settlesinto a sensual base of vanilla absolute, sandalwood and second skin musk for along lasting, skin hugging finish. Every application is a warm, comforting routine.'Jovoy Fire at Will‘This perfume's sweet promises echo around your like languorous kisses.Crafted by independent perfumer Vanina Murraciole, Fire at Will eau de parfumfrom JOVOY explores the duality of vanilla and mimosa – at once intense yetsubtle, seductive yet enchanting. The opening reveals an unexpected vanilla: airyand ethereal, lifted by honeyed, powdery mimosa. As it evolves, the vanillabecomes more gourmand and fruity, evoking the delicacy of real vanilla icecream while lingering with the allure of whispered promises.'Top Notes: Mimosa Absolut, Vanilla AbsolutMiddle Notes: Vanilla Sugar, Brown SugarBase Notes: White Musks, Amber VetiverMaison Louis Marie No.15 Vanille Infinie‘Vanille Infinie, a luxurious and sweet gourmand, is a celebration of hope andrenewal. No.15 Vanille Infinie unfolds as a warm, luminous composition, soft vanillalayered with citron, sugared amber and cashmere oud for gentle resinous warmth.The Eau de Parfum evolves naturally on skin, shifting with your body heat to reveala smooth, enveloping trail that feels both intimate and enduring.'Jeroboam Insulo‘For François Hénin, the founder of Jeroboam, vanilla has always been theabsolute weapon of seductive souls. The ingredient is recognized throughout theworld as an irresistible enticement to be devoured. Insulo (meaning ‘island' inEsperanto) is used in this case as a code name for Madagascar, the island whichproduces perhaps the highest quality and most famous vanilla in the world.The olfactive pyramid of Insulo is incredibly simple with vanilla at the top, jasmineat the heart and the signature blend of enigmatic musks at the base. These fewnotes combine to produce a luxurious and irresistible.'AKRO Bake‘Bake is our addictive cupcake fragrance.Everyone has their own favourite sweet treat, and for Akro, it's the small, butperfectly delicious lemon cupcake—an item we just can't resist any time we walkpast a good bakery. To honour our favourite cupcakes, we created BAKE, agourmand fragrance made up of Tart Lemon notes, followed by sweet Vanilla andrich, nutty Praline. BAKE is so good, you might not need that second cupcakeafter all.TOP: Lemon peelMIDDLE: Chantilly cream, PralineBASE: Brown sugar, Vanilla.'Matiere Premiere Vanilla Powder‘A sophisticated take on vanilla, diffusing like a bright, soft cloud. I contrasteddark vanilla absolute with an overdose of modern white perfumer powders — asif the vanilla bean had been painted white.Palo Santo Oil Ecuador brings structure and verticality. The addictive character ofVanilla is reinforced by Coconut powder. White Musks envelop the Vanilla andpowders for a contemporary, luminous perfume.' - Aurélien GuichardRochas TocadeOne of THE best vanillas if you're on a budget. Or even if you're not, come tothat!‘Originally launched in 1994, and composed by Maurice Roucel, Rochas Tocadeopens with a vibrant burst of bergamot and green notes, setting the stage for aheart that blooms with the rich aromas of rose, geranium, and magnolia. Thesefloral elements are beautifully balanced by the warmth of vanilla and amber,creating a harmonious blend that is both sensual and inviting. The base notes ofmusk and cedarwood add depth and longevity, ensuring that this enchantingfragrance lingers on your skin throughout the day.'

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

There were anxious whispers behind the scenes ahead of the Bake Club July recipe reveal. Concerns floated around that it might have been a bit too esoteric. Sweet corn in a cake? And not just any cake but a delightfully bouncy butter mochi made with sweet rice flour. Senior Test Kitchen editors Shilpa Uskokovic and Jesse Szweczyk were bracing for the reactions in the comments section when Shilpa's Sweet Corn Butter Mochi With Coconut Crunch recipe finally dropped. “We were not slightly worried. I was like, "This is gonna flop." This is it for us,” recalls Jesse on the BA Bake Club Podcast. But, the Bake Club community once again proved themselves to be the confident, curious bakers we know and love. The cake is a hit! “I hope you guys know how much it means to us,” says Shilpa. “I'm very touched every month when you guys bake our recipes, and we see you in the Substack chat and you post these pictures. So, this is very heartwarming for me.” The love fest continues as we award Baker of the Month to one bake clubber who dared to pair his Sweet Corn Butter Mochi with dinner, not dessert.  Plus, we (virtually) jetted off to Hawaii to catch up with Katherine Yang, who ran the incredibly successful by-order cake bakery, Gigi Blue, and is currently executive pastry chef at Mille Fête in Honolulu's Chinatown. To learn about the dessert scene in Hawaii and pick up a few tips for the perfect butter mochi cake, give the episode a listen.  You can find Katherine Yang on social media at GigiBlueNYC and millefete. Learn more about your ad choices. Visit podcastchoices.com/adchoices

RecipeFlorentines 50g butter 50g soft brown sugar 50g golden syrup 50g plain flour 100g chopped mixed nuts ( pistachio, hazelnuts, almonds) 75g mixed dried fruit ( apricot, cranberry, raisins etc) Set oven to 180oc and line 2 trays with parchment paper. Melt the butter, sugar and syrup in a pan. Remove from heat and beat in the flour to a smooth paste. Mix in the buts and fruit. Take a tablespoon of the mixture and place on the baking tray and flatten slightly. Repeat with remaining mixture, leaving space in between as they spread when cooking. Bake for about 10 minutes and cool to set.Blackcurrant icecream 150g blackcurrants 1 tablespoon Brandy or fruit liqueur 1 tablespoon liquid glucose Juice ½ lemon 250g sugar 4 egg yolks 500ml double creamPlace the blackcurrants with the brandy, glucose, lemon juice and 50g of the sugar in a pan and simmer for 10 minutes. Blend and cool Whisk the remaining sugar with the egg yolks in a heat proof bowl over a pan of simmering water. Whisk for 2 minutes then whisk with an electric whisk for another 3 minutes or until pale. Whisk the cream to soft peaks. Fold the egg yolk mixture into the cream and then fold in the blackcurrant mixture. Place in a plastic tub and freeze until set.Scoop the icecream and sandwich between 2 Florentines.

Jersey Mike's had the biggest restaurant IPO in 15 years… because investors are hot for cold cuts.The War in Iran keeps escalating, but oil prices don't... Because China is now DOPEC: OPEC for Demand.1 Nantucket store banned influencers, 1 embraced them… And it's touched a national nerve.Plus, why do Weather Apps say it's raining when it isn't?... Blame “Wet Bias” (it's messing with our economy)$JMKE $XOM $METAGrab your Tickets to the IPO Tour: Our In-Person OfferingSan Francisco 9/23: https://www.ticketmaster.com/event/1C0064AFB5F688BDBoston 10/14: https://tickets.citywinery.com/event/tboy-the-ipo-tour-in-person-offering-8cdhupSeattle 11/4 (21+): https://www.axs.com/events/1446394/the-best-one-yet-ticketsNEWSLETTER:https://tboypod.com/newsletter OUR 2ND SHOW:Want more business storytelling from us? Check our weekly deepdive show, The Best Idea Yet: The untold origin story of the products you're obsessed with. Listen for free to The Best Idea Yet: https://wondery.com/links/the-best-idea-yet/NEW LISTENERSFill out our 2 minute survey: https://qualtricsxm88y5r986q.qualtrics.com/jfe/form/SV_dp1FDYiJgt6lHy6GET ON THE POD: Submit a shoutout or fact: https://tboypod.com/shoutouts SOCIALS:Instagram: https://www.instagram.com/tboypod TikTok: https://www.tiktok.com/@tboypodYouTube: https://www.youtube.com/@tboypod Linkedin (Nick): https://www.linkedin.com/in/nicolas-martell/Linkedin (Jack): https://www.linkedin.com/in/jack-crivici-kramer/Anything else: https://tboypod.com/ About Us: The daily pop-biz news show making today's top stories your business. Formerly known as Robinhood Snacks, The Best One Yet is hosted by Jack Crivici-Kramer & Nick Martell. Hosted on Acast. See acast.com/privacy for more information.

A kitchen counter without a snacking cake is just a sad little room!

RHLSTP #620 - Greggs Chicken Bake - Rich is doing a few remote podcasts again due to a medical condition, so tonight we're going to party like it's 2020. He is chatting to character comedian and writer Rosalie Minnitt who is about to do her second hour about her Fringe breakout success Clementine. They chat about how she Peter Kayed her student play, her itinerant childhood, the genesis of her crazy Jane Austen influenced stage persona and how it sometimes surprises here with how far it goes, how men brought up to play stooges all think Rosalie might genuinely be into them and what happened when she actually went on a date with one of them, working with Alan Partridge and the difficulty of finding new subjects for Horrible Histories.Tickets for Rosalie's Edinburgh show here https://www.pleasance.co.uk/event/rosalie-minnitt-clementine-2Tickets for RHLSTP at the Ed Fringe here http://richardherring.com/rhlstpSUPPORT THE SHOW!See details of the RHLSTP LIVE DATES Watch our TWITCH CHANNELBecome a badger and see extra content at our WEBSITE Buy DVDs and books from GO FASTER STRIPEAudio mix by Ben Evans (NTO)Thanks to Chris Evans (NTO) and Ben Walker Hosted on Acast. See acast.com/privacy for more information.

Lite Bake (July 2026) Lite Bake (July 2026) Shownotes: The post Ep. 880 – Lite Bake (July 2026) appeared first on TADPOG: Tyler and Dave Play Old Games.

Mary demonstrates how to make a dense, moist orange cake by boiling and pureeing two whole oranges before baking. The episode blends detailed cooking instructions with the historical journey of the orange from ancient China to modern global markets. To follow along with the recipe please click here. We would love to see how this […] L'articolo E40 | Let's Bake – Fabulous Orange Cake proviene da Radio Maria.

Cavan chef Shane Smith tells Oliver his ideas on cool, chilled treats.

Mary teaches how to assemble a delicious ice cream sandwich, perfect for Summer days. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E39 | Let's Bake – Chocolate Raspberry & Ripple Ice Cream Sandwiches proviene da Radio Maria.

(00:00-17:20) Doug says the lede is Spain winning the World Cup, and frankly, the dais is shocked. The totality of sports viewing was quite nice yesterday. Jackson's buddy hit a 5-leg future Champions parlay and got paid handsomely. Never go Full Strode. That's why Martin has the C on his sweater. Sad day for the Cardinals but the navy caps sure looked good.(17:28-56:12) Doug looks like he did a rail. Jackson got a bad haircut and needs 10 days for it to bake. All hell broke loose yesterday in the Cardinal bullpen. Audio of Oli Marmol talking about the disappointing loss. McGreevy with another McGreevy-esque start. What's going on with Dustin May? Steven Time is all fired up. If this show was intelligent, no one would listen to it. Doug wolfed down two turkey burgers, chips, and an icre cream bar. TMA prom. Steve from Birmingham wants to talk about it. He says the Cardinals won't make the playoffs and Roy Oswalt is a partner.(56:22-1:12:45) Feliz Cumpleaños Carlos Santana. Michelle Branch or Vanessa Carlton? TMA Rankings. ATMA Mondays. Audio of Mark Goldbridge reacting to Argentina fighting Spanish players after the game. Bieber killed the vibes at the halftime show. Uncomfortable with the whole Madonna situation. SEC Media Days. Hop to it, Toots.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Throwback Thursday episode tackles one of the biggest challenges facing retreat leaders today: Pricing. Because let's be honest... Most retreat leaders aren't struggling because they don't know how to host a great retreat. They're struggling because they're underpricing their expertise, their experiences, and the transformation they provide. In this popular episode, Shannon Jamail sits down with retreat pricing expert Erin Haag to discuss the difference between attracting price shoppers and attracting value-driven buyers. Together they explore why so many retreat leaders: charge too little work too hard take on too much risk and end up making far less profit than they should You'll learn why pricing isn't just about covering costs—it's about creating a sustainable business that allows you to serve your guests at the highest level. Shannon and Erin also discuss: Why low pricing often attracts the wrong buyers The difference between price-sensitive and value-focused guests Why premium retreats often perform better during economic uncertainty The hidden costs of underpricing How to communicate transformation rather than features Why retreat leaders need to stop charging based on fear Whether you're hosting your first retreat or your fiftieth, this episode will challenge how you think about pricing and profitability. Because transformational experiences deserve transformational pricing. What You'll Learn in This Episode The difference between price shoppers and value shoppers Why underpricing hurts both you and your guests How to price retreats for profit and sustainability Why premium retreats can be more resilient during economic shifts The importance of communicating value over cost Common pricing mistakes retreat leaders make How pricing impacts the type of guests you attract Key Takeaways Price Determines Who You Attract The guests attracted to a $2,000 retreat often have different buying motivations than those investing $7,000 or more. Underpricing Creates Problems Many retreat leaders think lower prices mean more bookings. Often, the opposite is true. Retreats Are Not Vacations You're not selling a hotel room. You're selling transformation, growth, support, community, and results. Profitability Matters A retreat that breaks even isn't necessarily successful. Retreat businesses must be profitable to remain sustainable. Value-Based Buyers Think Differently When guests understand the value of the experience, price becomes only one part of the decision.   The Retreat Leaders Podcast Resources and Links: Join our Mastermind in Austin! Learn to Host Retreats Join our private Facebook Group Get your legal docs for retreats Join our LinkedIn Group Apply to be a guest on our show Grab the AI + SEO Mini Course Grab the Pitch to Profit Mini Course   Thanks for tuning into the Retreat Leaders Podcast. Remember to subscribe for more insightful episodes, and visit our website for additional resources. Let's create a vibrant retreat community together!   Subscribe:  Apple Podcast | Google Podcast | Spotify ------------ TIMESTAMPS Throwback Thursday Introduction (00:00:00) Shannon introduces this archived episode with Erin Haag and explains why the conversation around retreat pricing is still so relevant today. Why Pricing Matters in the Retreat Industry (00:00:17) Shannon shares why pricing remains one of the biggest challenges retreat leaders face, especially when they are delivering transformational experiences but not making enough profit. A Retreat Is Not Just a Vacation (00:01:09) Shannon reminds retreat leaders that retreats are experiences that create change, and believing in the value of the offer is essential. Welcoming Erin Haag Back to the Show (00:01:55) Shannon welcomes Erin Haag back to the podcast and shares why they are aligned on the topic of retreat pricing, even though their pricing models are different. The Problem With Underpricing Retreats (00:02:20) Shannon and Erin discuss why retreat leaders often get stuck in their heads around pricing and how undercharging can hurt both the host and the industry. Retreats Are a Business (00:03:19) Erin explains that retreats must be profitable if they are being run as a business, not a nonprofit or hobby. The Facebook Pricing Debate (00:04:10) Erin shares the story of a Facebook post where a retreat leader asked for advice after raising her retreat price to $6,000. Higher Priced Retreats Are Easier to Sell (00:05:02) Erin explains why higher priced retreats can be easier to sell because they attract value-based buyers instead of price shoppers. Tiffany's Buyers vs. Claire's Buyers (00:05:25) Erin uses the comparison of Tiffany's and Claire's shoppers to explain how price impacts the type of buyer a retreat attracts. The Economy and High-Ticket Retreat Buyers (00:08:10) Shannon and Erin discuss why lower-ticket buyers may be more affected by the economy, while value-based buyers are still willing to invest in premium retreats. Matching Price With Value (00:09:18) Shannon and Erin clarify that higher prices must be supported by higher value, luxury experiences, and a clear transformation. Building Profit Into Retreat Pricing (00:10:31) Erin shares how she recommends retreat leaders build in a minimum profit goal and aim for healthy profit margins when pricing their retreats. Don't Shortchange Yourself or the Industry (00:11:23) Shannon encourages retreat leaders to stop underpricing and instead use their profit to support themselves, hire others, give back, or create scholarships. Why Underpricing Hurts the Market (00:12:00) Erin explains how underpriced retreats condition buyers to expect unrealistic pricing and make it harder for professionals in the industry to earn sustainably. Income Can Match Impact (00:12:49) Erin talks about why women in the retreat industry need to make money and how that money often gets reinvested into families and communities. Selling the Transformation, Not the Thing (00:15:05) Shannon explains that retreat leaders are not just selling rooms, meals, or activities. They are selling the full experience and transformation. Why Women Struggle More With Pricing (00:15:36) Shannon shares what she has noticed as a venue owner: men often charge more confidently for retreats, while women tend to struggle with pricing. Money Mindset and Limiting Beliefs (00:16:19) Erin and Shannon discuss how women have often been conditioned to see money conversations as taboo, which can impact pricing confidence. How to Shift From Low Pricing to Higher Value (00:17:43) Shannon asks Erin how retreat leaders who have been underpricing can begin to make the switch to more profitable pricing. Start With the Math (00:17:57) Erin recommends looking at past retreat numbers, cancellations, profit, hours worked, and actual earnings to make pricing decisions from data instead of emotion. Calculating Your True Hourly Rate (00:19:05) Erin explains how retreat leaders can calculate what they really earned for their time and why many would never accept that rate in another job. Bake in the Value of Transformation (00:20:32) Erin explains that many retreat leaders forget to price in the transformation their retreat provides, not just the logistics of the trip. Price Shoppers Nitpick Every Detail (00:21:05) Erin shares how price shoppers often compare retreats to what they could book on their own, missing the deeper value of the retreat experience. Attracting Value-Based Retreat Guests (00:22:24) Erin explains that higher priced retreats help position the transformation and unique experience as part of the value. How to Work With Erin (00:24:00) Shannon asks Erin how retreat leaders can connect with her and learn more about profitable retreat pricing. Erin's Free Retreat Pricing Resource (00:24:12) Erin shares her free guide with top tips for hosting profitable retreats and explains where listeners can find it. Final Thoughts on Pricing and Profitability (00:25:05) Shannon closes the conversation by emphasizing the importance of guidance, self-belief, and profitable pricing in helping the retreat industry grow in a healthy way.

Send us Fan MailThe Bite Me Version of Alice B. Toklas's Hashish Fudge: No Bake Cannabis Stuffed Dates.A cookbook from 1954 quietly slipped a cannabis “hashish fudge” recipe between roast chicken and jam and later editions removed it. That little act of edible history still matters, so we're giving it a modern upgrade that works in real life, especially when it's too hot to even think about turning on the oven. I'm remaking the idea as no-bake stuffed Medjool dates: whole dates split into pockets and filled with a spiced, fruit-and-nut mixture built around infused butter or infused coconut oil.If you make these, share how they turned out, and please subscribe, leave a review, and send this to a friend who wants better no-bake edibles with clear dosing math.Ask a question for the upcoming Listener Q&A HERE or send an email to stayhigh@bitemepodcast.com.Support the show Visit the website for full show notes, free dosing calculator, quiz, recipes and more. 

Happy feast of Our Lady of Mount Carmel! On today’s show, Matt Swaim and Anna Mitchell welcome Steve Ray to discuss his experience of leading pilgrimage groups to Mount Carmel. Other guests include Dr. John Bergsma on Elijah’s connection to Mount Carmel, and Gary Michuta to explore more Old Testament prophecies about the Messiah. Plus news, weather, sports, and more… ***** Morning Offering of St. Therese of Lisieux O my God! I offer Thee all my actions of this day for the intentions and for the glory of the Sacred Heart of Jesus. I desire to sanctify every beat of my heart, my every thought, my simplest works, by uniting them to Its infinite merits; and I wish to make reparation for my sins by casting them into the furnace of Its Merciful Love. O my God! I ask of Thee for myself and for those whom I hold dear, the grace to fulfill perfectly Thy Holy Will, to accept for love of Thee the joys and sorrows of this passing life, so that we may one day be united together in heaven for all Eternity. Amen. ***** RECIPES FROM RITA: ANY FRUIT COBBLER Double ingredients for a 9×13 pan. Ingredients: 6 tablespoons butter, melted3/4 cup all purpose flour3/4 cup or so sugar plus a bit extra for sprinkling on topDash salt1 teaspoon baking powder3/4 cup or so milk (enough to make a smoother batter)1 teaspoon vanilla3 cups fresh fruit – your choice Instructions: Preheat oven to 350 and place rack on top (this helps brown the top)Pour melted butter in 8×8 pan or 2 quart casserole.Whisk together flour, sugar, salt.Pour in milk and vanilla and whisk to a smooth batter.Pour batter over butter. Don’t stir.Add fruit, then sprinkle with extra sugar.Bake until top is golden and cobbler bubbles, about 40 to 50 minutes or so. As cobbler bakes, fruit falls to the bottom and batter rises to the top, making a cobbler crust.See omnystudio.com/listener for privacy information.

(July 14, 2026 - Hour One)On the show tonight (All Times Eastern):9:14pm - David Gafford - The Barbecue Lab9:35pm - Robert Moss10:14pm - Roger Dahle - Weber/Blackstone CEOAll this plus a new "Would You Rather" YouTube Poll Question of the week and results from last week's poll.The BBQ Central Show SponsorsPrimo GrillsFireboardMicallef Cigars – Premium Hand Rolled Cigars

Study the daily lesson of Sefer HaMitzvos for day 163 with Rabbi Mendel Kaplan, where he teaches the mitzvah in-depth with added insight and detail.

D&P Highlight: Has the take and bake model lost its luster? Are we too lazy for it? full 330 Tue, 14 Jul 2026 18:55:00 +0000 LckroM6vPQqfz5GC17fRZk7EHcQF2e50 news The Dana & Parks Podcast news D&P Highlight: Has the take and bake model lost its luster? Are we too lazy for it? You wanted it... Now here it is! Listen to each hour of the Dana & Parks Show whenever and wherever you want! © 2025 Audacy, Inc. News https://pla

What sweet treats do you make when you feel like hosting, but temperatures are climbing, and you can't imagine turning on an oven?This week we're re-releasing a fan-favorite episode. We're sharing our tried-and-true easy summer dessert recipes to make at home, all with zero cooking required!By the end of this episode, you'll discover:How to stay cool with a refreshing icebox cake and an over-the-top frozen pieA classic Midwestern cookie loaded with chocolate and peanut butterA make-ahead dessert that maximizes seasonal fruit and is perfect with a scoop of vanilla ice creamTune in now to add sweetness to your summer gatherings with these exciting and easy no-bake desserts!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya's raspberry mocha icebox cake, strawberry tiramisu, and fruit compote recipesIna Garten's mocha icebox cakeChocolate wafers for icebox cake18 ice cream pie ideas from Taste of HomeNot-so-classic peach melba from David Tanis for the NY TimesClassic Scotcheroos recipes from Tastes Better From ScratchBuckeyes recipe by Tammy Winters for All RecipesTricia Yearwood's no-bake rocky road barsAll the rocky road bar combos on TikTokIna Garten's limoncello fruit salad recipe****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Mary teaches how to bake a delicious, three-tier pineapple based sponge cake perfect for a surprise party. If you would like to follow along with the recipe, please click here. We would love to see how this recipe turns out for you! Please WhatsApp your home baking images to 089-4672000 or info@radiomaria.ie. L'articolo E38 | Let's Bake – Surprise Party Cake proviene da Radio Maria.

What if the biggest risk in your portfolio isn't a crash, a recession, or even inflation, but the very human urge to believe that whatever just worked will work forever? Bill and Jackie sit down with Ben Carlson of A Wealth of Common Sense and Animal Spirits for a market-history masterclass that somehow manages to be equal parts calming, nerdy, and deeply practical. This one is for anyone who's ever stared at their portfolio, read one scary headline too many, and wondered whether simplicity still works. Ben's answer is basically yes—but only if you understand the risks, respect your own behavior, and build a portfolio you can actually stick with. This episode covers: Ben Carlson's "Bob" thought experiment and why even terrible market timing can still work out over the long run Why dollar cost averaging often beats waiting for the perfect entry point The psychology of lump-sum investing versus spreading money out over time What inflation looked like before World War II versus in the modern era How to think about inflation through a personal-finance lens, not just an investing lens Why housing, transportation, income growth, and stocks are major inflation defenses What Japan's lost decades teach us about home-country bias and international diversification Why diversification matters even more in retirement because of sequence-of-returns risk How to think about bonds, cash, duration, and risk tolerance in a more nuanced way . === SUPPORT  THE  SHOW ===

Published 12 July 2026For a week where I thought there was no chance of pulling an ep' together we have pulled out a beauty. A game changer for many sailors even. We discuss safety and how to approach it with John Schafer from the Ministry of Sailing. John has just released a book called "Safety is Second - Sailing Leadership, Teamwork & Risk Assessments Come First". We also cross live to the Pac Cup and go onboard Shake and Bake as it races across the Pacific. There is plenty to interest you here. Enjoy!#ministryofsailing #paccuprace #disrupta_ #vaikobi #vaikobisail #radixnutrition #barkarate #sailingpodcast  #barkarateconversations #worldsailingofficial #sailing #boat #ocean #sport #voile #sail #sea #offshore #sailors #sailingworld #extremesailing #foils #yacht #yachts #saillife #instayacht #sailingblog #instasail

This episode of the Wake & Bake Show gets a cinematic twist as filmmaker Treagan Kier joins us in the studio for a conversation about independent filmmaking, the explosion of Detroit's movie scene, and what it really takes to build a film career without waiting for Hollywood to call.From producing multiple feature films that have landed on Tubi to creating opportunities for Detroit actors, writers, and creatives, Treagan has been proving that major stories can be told right here in the Motor City. We dive into his filmmaking journey, the grind behind independent productions, the rise of Tubi as a platform for Black filmmakers, and why Detroit continues to become one of the hottest places for independent cinema.Of course, we couldn't let him leave without talking about his highly anticipated new action-thriller Bullet Proof Soul, premiering later this month in Detroit before making its way to audiences everywhere. Expect behind-the-scenes stories, lessons learned, and a look inside the creative process of bringing an independent action film to life.And because this is the Wake & Bake Show, the conversation doesn't stop with movies. We also discuss entrepreneurship, building your own lane, the future of Detroit entertainment, and whether independent filmmakers are finally changing the rules of the industry.If you're a filmmaker, actor, content creator, entrepreneur, or just someone who loves seeing Detroit win, this is an episode you don't want to miss.

Things get wild on the highway as the Erwins tackle listener mail, look for unreleased country tracks, and aggressively defend Karen Peck from a "Scorch" request. Tune in for a passionate breakdown of college football playoff expansion, some highly intense food-app pet peeves, and the definitive reason why you should never try to handhold a fundraising softball team.Send your comments, feedback, and questions to ⁠⁠⁠⁠⁠⁠⁠⁠FourKPod@yahoo.com⁠⁠⁠⁠⁠⁠⁠⁠Follow us on Apple Podcasts, Spotify, Google Podcasts, or wherever you listen to podcasts.We'd love you to leave us a five-star review and share this podcast with your friends.Listen and follow on all platforms: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ErwinPodcast.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠View upcoming tour dates at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://ErwinMinistries.com/Tour⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hosted by Keith, Kody, Kris, and Katie ErwinProduced by Luke Clayton and ⁠⁠⁠https://IncreaseCreative.Co ⁠

The Universe has a unique way of communicating with us, but often we're too distracted to notice the signs we're given. Sometimes we do notice the signs, but quickly disregard them as mere "coincidence". But what if that repeated number, animal visitation, reoccurring symbol or song, or electrical occurrence isn't a coincidence at all? What if these are truly signs from the Divine? Is it possible that our passed loved ones, ancestors, guardian angels, and spirit guides really are working to get our attention each day? As we wander through the lush summer woods, consider the signs that have come into your life. Is it time to start paying attention? What am I reading?The Reimagining of Thornwood House by Jaleigh Johnson https://bookshop.org/a/111301/9798217188819The Power of Fun: How to Feel Alive Again by Catherine Price https://bookshop.org/a/111301/9780593241424https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?One Way by Twenty One Pilots What's for dinner?Mediterranean Orzo SaladIngredients: I lb orzo pastaCherry tomatoesCucumbersBell pepper GarlicPickled onions & juice Capers Juice of 2 lemonsHandful of fresh basilHandful of fresh dill1 can chickpeas, rinsed and drained 2 tablespoons olive oilFresh grated Parmesan cheeseSalt & pepper Instructions: Cook pasta according to package. Chop veggies and herbs. Mix together olive oil, lemon juice, minced garlic, and pickled onion juice in a large bowl. Add cooked pasta, coat thoroughly. Add veggies, herbs, and chickpeas. Grate Parmesan over the top, mix again. Season with salt and pepper. Enjoy! Lavender Brownies Ingredients:1 1/3 cups all purpose flour1 teaspoon baking powder½ teaspoon sea salt1 cup unsalted butter3 teaspoon dried lavender flowers1 cup cocoa powder1 cup sugar4 eggs 1.5 teaspoon vanillaInstructions:Pre-heat oven to 350 F.Line of 8x8 baking pan with parchment.Combine the flour, baking powder and salt in a small bowl and set aside.Melt the butter in a small pot over very low heat.When melted, add the dried lavender. Stir gently to cover all flowers.On very low heat, allow the flowers to impart their flavour into the butter.After about 8 minutes, remove the pot from the heat. Strain the butter into a medium sized bowl.Stir in the cocoa. Blend in the sugar, eggs and vanilla.Add the dry ingredients. Blend all together and spoon into the pan.Bake for 30-35 minutes. Enjoy! The Hearth https://thehearth.circle.so/c/invitiationSupport the show

This month, the Bake Club welcomes its first ever guest recipe developer, Test Kitchen Editor Rebecca Firkser, to discuss her recipe for the oh-so-cute Tiny Tomato Galettes. (For the uninitiated, explains Rebecca, a galette is just “a freeform open-faced pie” filled with… well, whatever you want.)  On the latest episode of BA Bake Club, Jesse, Shilpa, and Rebecca take your questions, walking through the difference between a pie and a galette, how to avoid a soggy bottom, and why mayonnaise is that girl – at least when it comes to this recipe. Plus, they bestow the honor of Baker of the Month on one talented Bake Clubber – and try to stump each other with ingredients. How will soy milk and spam galette? You'll have to listen to find out. We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn more about your ad choices. Visit podcastchoices.com/adchoices

What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years. Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage. Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success. With special guests: Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

The Wake & Bake Show is LIVE from the 48205!Today's conversation is loaded with the biggest headlines and the realest opinions you won't hear anywhere else.This episode, Q. Lewis, Monk Money and Angry Man break down the latest developments surrounding rising tensions in the Middle East and ask whether Americans have become desensitized to global conflict. Then the crew shifts gears to debate whether the BET Awards still represent Black culture—or if social media has officially taken over.Plus, with AI becoming part of everyday life, we ask the question everyone is thinking:Is artificial intelligence making people smarter... or just making us lazy?As always, expect hilarious takes, passionate debates, Detroit perspectives, and unfiltered conversation on politics, entertainment, technology, relationships and everything happening in the culture.

What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead. With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Hi Bakers, I've been wanting to try this cake for months and had to eat it twice to love it. I've never made or tasted it, so I was expecting more chocolate instead of the subtle blend of vanilla and chocolate with a rich ice cream ganache glaze. Maybe it's a baker thing, when you bake all the time, you get super critical and don't experience the actual bake. That's what happened here. Once I had a chilled slice of this moist and a bit dense cake with great flavor I really enjoyed it, and I bet you will too. My coworkers assured me this was a really good marble cake, which can often be dry. I knew this was a win when I heard that…Gluten-free and more moist than those with wheat. Yup, it's a keeper. Enjoy! ~CarolynGluten-Free Marble Cake with Ice Cream Ganache Revised from Eats Delightful Makes one 10” cakeDry Ingredients2 1/4 Cups + 2 tablespoons  Cup4Cup Multipurpose Gluten-Free Flour (original blend with milk powder)1/4 cup blanched almond flour2 tsp baking powder1 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon saltWet Ingredients1 1/2 cups milk1 tablespoon white vinegar (to sour the milk)1/2 cup butter, room temperature1/3 cup canola oil1 1/2 cups granulated sugar3 large eggs, room temperature2 teaspoons vanilla extractIngredients for the Chocolate layer1/4 cup cocoa powder1 teaspoon dark cocoa powder (optional for color)1/4 teaspoon espresso powder1 tablespoon granulated sugar5 tablespoons milkIce Cream Ganache  (I halved the recipe from the video because it was too much!)1/2 cup melted good-quality vanilla ice cream1 cup semi-sweet chocolate chipsPreheat the oven to 325degrees F and set the rack in the middle position. Grease a 10” tube pan. Whisk together the dry ingredients in a medium bowl and set aside. In a medium-sized bowl, mix the cocoa powder, dark cocoa powder, espresso, and sugar until no lumps remain. Whisk in the milk and set aside. Combine the milk and vinegar and let it curdle. It will have a strange texture, but it's fine! In a large bowl, beat together butter, oil, and sugar until soft and fluffy. Add eggs one at a time and then the vanilla. Scrape down the bowl and beat until smooth. Add  1/3 of the dry ingredients and mix until just combined. Next, mix in 1/3 of the milk mixture. Alternate these steps two more times. Poor half the cake batter into the bowl with the chocolate mixture. Stir gently until no streaks remain. Add the vanilla and chocolate batter in alternating scoops into the tube pan. Use a butter knife and run it through the layers together just a bit to make a swirl pattern. Don't mix too much, or you will get one color instead of marbling. I'm not very consistent with my swirl, but don't worry no matter what it looks like, it will be delicious. Bake the cake for about 50-55 minutes or until a skewer inserted into the center comes clean. Cool completely on a rack. Prepare the ice cream ganache by heating the ice cream until hot but not boiling in the microwave in a large glass measuring cup. Add the chocolate chips and let sit for 5 minutes. Whisk together until smooth. If you have unmelted chocolate bits, you can carefully microwave the ganache in 5-second intervals and stir until smooth. Do not overheat. I let my ganache cool until thickened a bit before pouring it over the cake for a thicker glaze. Use sprinkles or chocolate bits to decorate. Store in the fridge covered for up to a week. Enjoy! 

This month Bake Club is embracing every part of the lemon as co-host Jesse Szewczyk brings us his recipe for Whole Lemon Bars.“These lemon bars did not start as lemon bars,” confesses Jesse to co-host Shilpa Uskokovic. “They went through a journey. First, they were marshmallows… and then they were marshmallow cookies, and then, something happened, they turned into lemon bars.”On the latest episode of BA Bake Club, Jesse and Shilpa take your questions and bestow the honor of Baker of the Month on one talented Bake Clubber.Make sure you join our BA Bake Club Substack for access to a bonus recipe for the Marshmallow That Became a Lemon Bar.Later in the episode, Bake Clubs unite as visionary pastry chef and founder of Milk Bar (as well as her own bake club) Christina Tosi joins Jesse and Shilpa to talk about her love of baking and where she finds inspiration.“We need more forces of good and positivity and innovation and creativity. That's why I started Bake Club, and I love that you all have BA Bake Club in the same way.” says Tosi.You can find Christina Tosi online at milkbarstore.com, @christinatosi on socials or on her website bakeclub.com.We'd love to hear from you! Send your questions to BA Bake Club! Find us on Substack or send us a voice memo to bakeclub@bonappetit.com. Learn about your ad choices: dovetail.prx.org/ad-choices

With us starting our own NASCAR show and with the race being in Nashville this weekend, no better way to start your weekend with the guy who helped launch our new show, Ryan Blaney. Following the intro, the boys are joined by 2023 NASCAR Cup Series Champion, Ryan Blaney. We didn't have Ryan for very long but the boys made the most of the time that we did have. Will and Taylor aren't the biggest of NASCAR fans so some of the questions that are asked make no sense but are hilarious. Including when Will asked if the drivers "Shake and Bake" and use the "Slingshot" method from one of the best sports movies of all time, Talladega Nights. This interview allows Ryan to show his true self and he fit in perfect with the boys. EnjoySee omnystudio.com/listener for privacy information.

Point Fest is almost here, and the crew is fully locked into concert-season chaos. The gang talks meet-and-greets, side stages, local bands, and the Road to Point Fest competition — including an accidental on-air mix-up that somehow made things even more Rizz Show-y. Trevor May & The Nomads get some love, Sideshow gets their rightful victory lap, and everyone agrees Highland, Illinois may secretly be manufacturing musicians in a lab somewhere.Then things take a surprisingly philosophical turn when the show debates whether adults are actually cooler now than they were in high school. What starts as a simple question becomes a full therapy session involving acne glow-ups, fake confidence, bus-seat politics, floating between social groups, and why being a jerk in high school somehow counted as “cool.” Rafe drops accidental wisdom, Lern gets deep about authenticity, and King Scott proudly explains that he still doesn't get invited to parties… but now at least he hears about them. Growth. Beautiful growth.The conversation somehow escalates into midlife-crisis accusations after truck purchases, homeowner flexes, and dangling accessories become evidence in the court of Cool Dad Law. Which honestly makes this the exact kind of daily podcast people come here for: emotionally unstable grown adults trying to justify their hobbies while roasting each other into dust. That's friendship, baby.In Crap on Celebrities, the gang covers Tool reportedly being approached before U2 for the Las Vegas Sphere, celebrity “Game of Thrones politics,” and why Tool fans may need to start saving money immediately. There's also Amazon TV announcements, Fallout casting news, Reacher updates, and an absolutely brutal listen to Vince Neil performing on American Idol alongside Carrie Underwood. Nobody survives that audio clip emotionally. Nobody.The crew also dives into celebrity jail history including Martha Stewart, Robert Downey Jr., Tim Allen, Lindsay Lohan, Khloe Kardashian, Wesley Snipes, Mark Wahlberg, and Matthew McConaughey's legendary naked bongos incident. Which somehow becomes one of the most relatable celebrity stories discussed all morning. That sentence alone should tell you exactly what kind of daily podcast this is.And because this show refuses to stay on topic for more than six seconds, the episode closes with an unexpected Steve Winwood appreciation session complete with singalongs, nostalgia, and the now-unforgettable lyric: “Bake me a pie of love.” Sorry in advance for that getting stuck in your head forever.If you love music news, hilarious fails, celebrity chaos, sarcastic humor, St. Louis energy, and a daily podcast that sounds like your funniest friends trapped in a group chat with microphones, welcome home.Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome back to The Viall Files: Reality Recap! Wednesday edition! He's baaaaaack! Tom Schwartz drops in to give his thoughts on falling in love, Summer House drama, what to expect on this season of The Valley and more! Plus, Emily D Baker joins to give us all the updates on the Blake Lively and Justin Baldoni settlement and Jessi's leaked DMs with Dakota, as well as if MomTok will survive the departure of Whitney Leavitt. You won't want to miss it :)  "Will Mom Tok survive?" HEY! YOU! DO YOU NEED DATING AND RELATIONSHIP ADVICE?  Email asknick@theviallfiles.com and be a part of future Ask Nick episodes! Want ad free episodes and incredible bonus content?  Start your 7 Day Free Trial of Viall Files + here: https://viallfiles.supportingcast.fm/  Subscribe to The ENVY Media Newsletter Today: https://www.viallfiles.com/newsletter  To Order Nick's Book and/or learn more about the show, go to: https://viallfiles.com THANK YOU TO OUR SPONSORS: 1-800 Flowers - Mother's Day is Sunday, May 10th and bouquets are selling out fast. Trust me, don't wait. To claim your Double Roses offer before they're gone, visit https://1800flowers.com/viall  Brodo - Shop the best broth on the planet with Brodo.  Head to https://brodo.com/viall for 20% off your first subscription order and use code VIALL for an additional $10 off. Ritual - Don't settle for less than evidence-based support. Save 25% on your first month at https://ritual.com/viall  Rosetta Stone - Ready to start learning a new language this spring? Visit https://www.rosettastone.com/viall today to explore Rosetta Stone and choose the language that's right for you. To advertise on this podcast please email: ad-sales@libsyn.com or go to: https://advertising.libsyn.com/theviallfiles     Timestamps: 00:00 - Intro 16:03 - Emily D Baker Joins 1:01:03 - Tom Joins Episode Socials: @viallfiles @nickviall @nnataliejjoy @twschw @theemilydbaker @the_mare_bare @justinkaphillips