Podcasts about bake from scratch

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

On the latest episode of “Dishing with Stephanie's Dish”, I sit down with accomplished book cover designer, art director, and now, celebrated cookbook author, @LauraKlyn The episode is a deliciously detailed look into Laura's new book, “100 Pie, Tart and Galette Recipes for Every Season” and a behind-the-scenes peek into her world of culinary creativity and design.From the moment I flipped through the pages, it was clear Laura's design expertise shines brightly. Laura's background as a cover designer and art director, paired with hands-on experience working on dozens of cookbooks, comes to life in her visually stunning collection. Each photo in the book tells a story——and is surrounded by thoughtful prop styling, from vintage pie servers to antique dishes discovered at local shops.A special treat is Laura's focus on savory pies—think samosa pie or the show-stopping asparagus tart—beautiful options for every season and palate. The attention to technique continues with creative garnishes, like sugared cranberries and candied herbs, adding sparkle to your holiday spreads and beyond.Laura's cookbook recommendations are rock solid—even non-pie bakers will find plenty to love between these pages.Ready to up your pie game? Listen to the full episode for stories, tips, and plenty of seasonal baking inspiration! Enjoy these two recipes from Laura, one savory and one sweet, to get a taste of her book!Lemon Meringue TartMakes 1 10-inch round tartI love this twist on lemon meringue pie in tart form. For me, the proportion of crust to lemon is perfect, and it's even better with Swiss meringue instead of French meringue, which is a traditional pairing with lemon. Swiss meringue is cooked on the stove and doesn't need to go in the oven. It is softer and creamier, adding a beautiful airy sweetness to counter the tart lemon curd. This bright tart comes out looking lovely and tastes even better.Press-In Shortbread Tart DoughMakes 1 10-inch tart crustI've tested a lot of tart crusts over the years, and many of them are so hard, it's difficult to break off a bite with a fork. This buttery and delicious shortbread crust is delicate enough to easily break apart but strong enough to hold the tart together. Using cake flour is key to getting a nice, cookie-like crumb. This dough is not tough enough to roll out. Press the dough directly into the pan for an easy to pull together, delicious tart base.Ingredients¾ cup (169 g) unsalted butter, softened½ teaspoon fine sea salt2 teaspoons vanilla extract⅔ cup (73 g) confectioners' sugar2 cups (230 g) cake flourInstructionsIn the bowl of a stand mixer fitted with the paddle attachment, mix butter, salt, vanilla extract, and confectioners' sugar on medium speed until light and fluffy, about 5 minutes. Add flour and mix just until combined. Press dough directly into a 10-inch tart pan, starting with the sides and finishing with the bottom. Bake the crust according to the tart recipe's instructions.Lemon CurdIngredients8 egg yolkszest of 2 lemons⅔ cup fresh lemon juice1 cup (200g) sugar10 tablespoons (141 g) salted butterSwiss Meringue5 egg whites1¼ cups (250 g) sugar½ teaspoon cream of tartar1 teaspoon vanilla bean pasteInstructionsTo make the crust: Preheat oven to 350ºF. Press tart dough into a 10-inch tart pan. Generously dock with a fork and bake for 25 to 30 minutes or until lightly browned. While still hot, use a tamper or back of a spoon to lightly press down the center of the crust, leaving a ¾-inch edge.To make the lemon curd: Whisk together egg yolks, lemon zest, lemon juice, and sugar in a saucepan. Cook over medium-high heat, stirring constantly, until mixture becomes thick and coats the back of the spoon, about 8 to 10 minutes. Use an instant read thermometer to check the temperature; it should reach 170ºF. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low. Add butter 1 teaspoon at a time, mixing until fully combined before adding the next teaspoon of butter. Strain through a sieve into a medium bowl. Pour while still warm into the tart shell. Cover with plastic wrap and refrigerate for 2 to 3 hours.To make the Swiss meringue: Whisk together egg whites and sugar in the top pan of a double boiler until completely incorporated (see note below). Cook, whisking continuously, for about 5 to 6 minutes or until mixture reaches 170ºF. Pour into the bowl of a stand mixer fitted with the whisk attachment. Add cream of tartar. Beat on high for about 2 minutes. Add vanilla extract and continue to beat on high until stiff peaks form. Scoop or pipe onto lemon curd. Toast meringue with a kitchen torch or under the oven broiler. Keep a close watch on meringue while toasting to avoid burning. Remove sides of tart pan and serve.Episode Transcript Follows:Stephanie Hansen:Welcome to Dishing with Stephanie's Dish, the podcast where we talk to people in the food space and a lot of cookbook authors. And this book came across my desk by Laura Klynstra And right away I was like, pie! Laura, your book, “100 Pie, Tart and Galette Recipes for Every Season” is extremely beautiful. And, and I, it kind of, when I read through the whole book and I read through your bio, I was like, oh, well, she's like in the design field because honestly, this is probably one of the most beautiful books on pie I've ever seen.Laura Klynstra:Oh, thank you. Thank you so much.Stephanie Hansen:It's so incredible, like just the way that the pies are decorated, the color choices that you used for the intros, everything is laid out so it feels easy, accessible. And even like the whole rolling out the pie dough section, there's tons of pictures, the decorating of the lattice work, It's a really well done book. Congratulations.Laura Klynstra:Oh, thank you so much.Stephanie Hansen:What's your background and how did you come to be the pie aficionado?Laura Klynstra:My background is actually cover design. I'm a book cover designer and art director. But I also, during all the time that I've been an art director, I've also worked on a lot of cookbooks. So I gotten to go on a lot of photo shoots, work with food stylists and photographers. And during that whole time I learned, I just kind of sat back and watched and learned all the bits and it took time. I'm a self taught photographer. It took me a long time to really figure out how to capture light correctly. And light is really the key to getting a good photo.Laura Klynstra:So yeah, it was a lot of trial and error, but eventually I figured out a system to get my camera mounted correctly. I shoot manually and get that light, but I also, I consider every photo similar to what the way I look at a cover design. It's not just here's your pie or whatever it is you're shooting. There's a lot of things going on around it. And so it's telling a story. The photograph is telling a story. It's giving you a sense of the time. Especially like the fall ones are a lot of fun to shoot.Laura Klynstra:So many great things to props that you can put in with the photos for the fall shots. And it's just, it's a lot of fun.Stephanie Hansen:Did you amass a large library of props and did you have things already or were you always on the lookout?Laura Klynstra:This is my third book, so I had a lot of props already. I have like all these Storage shelves downstairs have the weirdest things. You know, I go to antique stores and I'm always looking for old boxes and just everything. Pretty much everything that could possibly have anything to do with baking. If I go to an antique store, I'm always like, I need that. Especially pie servers. Old, old silverware.Stephanie Hansen:Yes.Laura Klynstra:I hate, I hate photographing with a shiny silver, you know, piece of silver or a new one that it never, you know, for one thing, you can end up reflecting your camera in that. So these old patina silverware and things like that are just fabulous to have. Like, you just gotta have a ton of those in your.Stephanie Hansen:In your Agreed, agree. Thus my sort of background of stuff from my cookbook styling myself in. Can we talk about pie crust? Do you have, like, what you would say is your definitive pie crust that you mostly use.Laura Klynstra:For sweet pies? There's a recipe in there called a maple pie crust, and that's actually my favorite crust to use. It's very similar to a regular crust, except for a lot of the liquid is made with a pure maple syrup. And when you roll that crust out, that syrup gives it like a pliability that just. It doesn't crack the way sometimes you can get with the regular all butter pie crust. And it's just so easy. And so it's just supple. It's, it's. It's my favorite one.Laura Klynstra:But again, I'd only use it for sweets. Even though you don't really taste the maple, it's like, you know how when you add maple to something, it doesn't have a strong flavor, as strong as what you would expect it to be, but it' if you're beginning. That would be my press recommendation for somebody who's just beginning because it does make a really easy to roll out.Stephanie Hansen:I love this because I use vodka in my pie crust to kind of do the same thing. It gives you that moisture when you're putting the assembly together and the roll, but then it bakes out in the final product, so you get kind of a crispier situation. Maple. I've never thought of that. I wonder, have you ever tried honey? Would it do the same thing?Laura Klynstra:I haven't tried it. I would expect it would. And it would just add a little bit of sweetness. The other thing is buttermilk. You can add a little buttermilk that I don't know if you've ever made pie dough, and then put it in your refrigerator and left it in there for two days and it started to turn kind of like a gray Color, Yes. When you add some acid from the buttermilk keeps it from doing that. I'm not sure. I can't.I don't know what the science is behind that, but a little. A little. I think the vodka might, too. I'm not sure. I.Stephanie Hansen:That's a great.Laura Klynstra:Yeah.Stephanie Hansen:I know what you're talking about, and I'm trying to think if I've noticed it with or without vodka. And I can't say. Truthfully, I have, but, like, a lot of times for Christmas or Thanksgiving or any of the. The special holidays, you're making your crust in advance because you've got so much to do, so. So that's a really great tip. I love it.Laura Klynstra:Yep. Yep. And you can also freeze pie dough. So you can make. If you're having Thanksgiving and you're. You're. You can do it a week ahead, just wrap each one individually and then put it inside a freezer as a black bag and then throw it in the freezer. And that way you're just.You've got something that's totally done, even a week in advance.Stephanie Hansen:One thing that I really liked about this book, too, was you took pie into not just sweet places, but also savory. So there's a lot of galette and, like, savory forward dishes, like a potato bacon, gruyere galette. You've got quiche. Do you eat a lot of savory pies? Because that's actually kind of one of my favorite ways to do it. This samosa pie looks amazing.Laura Klynstra:The samosa pie is so popular at my house. So popular. We love that one. So, yeah, we do eat that one quite a bit. The quiches, we do a lot. Some of the other ones, not as often, but, like, the. The asparagus one is kind of just more of something that I would bring to a party.Stephanie Hansen:Yeah. Spring or Easter.Yeah. You know, like, that first time when you. Asparagus is one of the first things that comes out. And in this. In the spring. And so you're just, like, dying to get something fresh. We talked. before I started the podcast that. She's in Michigan, I'm in Minnesota. And literally, like, when you see anything green at the store. And we always jump the gun. Right. Because.Get produce from the coast before we get our own, but there's nothing better than, like, your own homemade asparagus.Laura Klynstra:Yes. And the rhubarb is the other thing that comes up the soonest. And again, I love rhubarb. It's.Stephanie Hansen:So do I think that's My next book, actually.Laura Klynstra:The whole rhubarb book.Stephanie Hansen:Yes, because I just. I'm obsessed with it, and I have, like, 60 recipes, so I'm like, you know, I'm. I'm about way there.Laura Klynstra:What kinds of recipes are they? Like cakes and.Stephanie Hansen:Yeah. Yes. Like bars and cakes and pies and custards, but also chutneys and pork dishes and breads, cookies.Laura Klynstra:That's a fabulous idea. I'm on board with that one.Stephanie Hansen:I think I might have to, like, submit that as my next proposal. We'll see. Another thing that happened this year about pies, I guess it was maybe last year, but it created quite a kerfuffle, and you address it in this book, is the loss of the chocolate wafer cookie. The company that makes the chocolate wafer cookie, I believe it was Nabisco, stopped making that chocolate wafer cookie. And it was the base for a lot of people's, like, mud pies or chocolate pie crust or the press in crusts or the cookie crusts. And people were really freaked out, and people were, you know, we need a recipe to make this cookie. So in here, you have your own chocolate cookie recipe.Laura Klynstra:Yeah. Yep. It's got the black cocoa in it. Like, it's actually like an Oreo, but without the. And if you do end up using Oreos, do take out that middle part. I always scrape out the. If you don't, you're gonna end up with kind of like a too much butter and it's not gonna work. But, yeah, you can make your own so that you're not adding all these preservatives and yucky things into your pies, but sometimes people don't have time.I mean, I totally understand that you can't always.Stephanie Hansen:And I guess maybe depending on your audience too, like, if you're making something for a kid's birthday party, maybe that will be fine. Not that we feed our kids less delicious things than we feed ourselves, but come on, we kind of do times. I do love to. There's a lot of detail in this book about garnishes and sauces. And the white chocolate cranberry tart is just a beautiful photograph, but it also has these sugared cranberries. Tell me about those. And. And obviously, putting them on a tart is delightful, but what else could we do with those? Because those were just gorgeous.Laura Klynstra:I've used them on cakes. And just even, like, even if you're doing a spread, like a holiday spread, they look beautiful in a little bowl. And that same method, the method to make Those is you create a simple syrup and then you dunk the cranberries in the simple syrup and then you let it dry and they become really sticky. And then you roll them in sugar so they look really beautiful. But you can do that same process with mint leaves, rose petals, rosemary. And it's just a beautiful garnish, especially in the winter, because it has that sparkle to it. It just makes it look more special than if you were just going to, you know, lay a sprig of rosemary next to something.Stephanie Hansen:When you started making pies, do you remember how old you were? And what is it about pies that captured your imagination?Laura Klynstra:Well, I really like the handmade nature of it. The fact that, I mean, before I made pies, I was a cookie baker. Cookies were my. Because that's the easiest thing when you're a little. When you're a kid. And I baked since I was basically able to. My mom was a wedding cake baker, so we had all the supplies and all.Stephanie Hansen:Wow.Laura Klynstra:All the inspiration was there, but I didn't start making. And my mom, she always, she loved pie too, but she always used the pie crust from the box, which I kind of hate, but same, same. She just didn't like rolling out dough. So she just, she just used the, the rolled. The rolled up version. But you can buy better versions than the red box. There are.Stephanie Hansen:Joe's is surprisingly good.Laura Klynstra:I think that, yeah, Whole Foods has one too. That's butter instead of like the other weird oils that are in the. The other one. But I think maybe all of my love of like rolling out cookies and then you kind of turn that into rolling out dough. I learned it was a learning curve. I don't think that we just all naturally can know how to make a pie crust and how to roll it out. And you have to practice a little bit. But the lovely part of, of a pie versus a cake or a cookie is that there's just more of your hands involved.Laura Klynstra:And because I make so many things electronically and digitally, because I'm a book cover designer. So to have to be able to make something physically with your hands is both relaxing and satisfying. And I think it makes like a more special finished product. It makes a great gift or something to share with people, to bring to the office or a party or a potluck, and it just feels like it. A pie has a slightly more personal touch to it than maybe a cookie does or a bar. Even though I love cooking bars, don't get me wrong.Stephanie Hansen:Yes. Tell me about your other books.Laura Klynstra:So this is The Homemade Pie Cookbook is the first book I've written by myself. My book just before this one was called “Gather & Graze” and I wrote with my former colleague who is also an art director. She, she does the, she works at HarperCollins. Sure. Mumtaz Mustafa @spiceandsugartable and I have it right here. This is “Gather & Graze” Stephanie Hansen:That's beautiful.Laura Klynstra:So this is more of like a party table spread book. So Mumtaz is brilliant with savory food and I'm more, more of a baker. She's from Pakistan, so she's got this really broad sense of spice and she's just brilliant with the savory. So we split this book up by anything that was baked in the oven I've made and then pretty much anything that was cooked on stove she made. And it's divided by country. So it's a really fun international style party book.Stephanie Hansen:I love that. I'm glad you brought it to my attention. I'll for sure put that in the notes.Laura Klynstra:Yeah, it's a, it's a, it's quite fat. It's, it's a, it's, it's, there's over like 170 recipes in it. It's not a, not a lightweight book. And then the book before that I wrote with my mother. Oh, look at that cute “Christmas Baking”. And this one is it, it does well every, every holiday season. And it's kind of, it's been out for I think five years. And so it's kind of a perennial, hopefully at this point.Laura Klynstra:And it's just, you know, all my favorite. But Christmas baked goods. There's a, there's a breakfast chapter in there for Christmas morning.Stephanie Hansen:Holiday high points. What's next?Laura Klynstra:I got my way. And who knows if I will. I would like to do a fall baking book.Stephanie Hansen:What would that look like? I'm thinking apple. You have quite a, like pumpkin chapter in here.Laura Klynstra:Yeah. Yep. They would have all of those, those, those cozy. It would just be all the cozy, cozy recipes. And I just love the styling of fall too. Fall is one of my favorite seasons. So. Yeah, that would be, that would be super fun.Laura Klynstra:But I also have another idea for, called like, I want to call it Paradise Baking or Baking paradise, which would be all tropical recipes.Stephanie Hansen:That's a great idea. And that's not something we've seen before.Laura Klynstra:I don't, I haven't seen it. No. I have a second home in Guatemala so I could do a lot of the photography there, which would be fun. Yeah. The first few recipes in the Homemade Pie Cookbook were Shot in Guatemala. The line Mango and the hummingbird pie. So I got all of those props while I was down there.Stephanie Hansen:Yeah. In the. And beautiful colors. You also dedicate, like a whole spread to apples for pie. And we just talked about this on our TV show that I'm on. And Honeycrisp is obviously an apple I use a lot because it's Minnesota. Granny Smith is an apple that I think works really well for pies. Do you mix your types of apples? Apples when you're making apple pie?Laura Klynstra:Sometimes I do. The Pink lady is actually one of my favorite ones now that I've been, you know, baking so many apple pies. It's got, like, a tartness to it. But yeah, there you can mix them for sure. Just don't ever use them. Macintosh.Stephanie Hansen:Yeah. Or like the Red Delicious, which is now. Oh, yeah, that's the worst selling apple.Laura Klynstra:They aren't very delicious.Stephanie Hansen:They're not. And it's kind of funny that, like, that was like our lunchbox apple for basically our whole lives. Like, why did we have to eat such terrible apples? I'm so glad they've gotten better.Laura Klynstra:Yes. There's some. I mean, pretty much every variety is better.Stephanie Hansen:Yes, Pretty much. When you make a galette or a tart, let's just say savory, do you adjust that dough at all or do you use your same basic pie dough?Laura Klynstra:I use the same. Well, the. The tart is a totally different dough, but the galette is the same pie dough as the regular pies.Stephanie Hansen:And just.Laura Klynstra:You could use them. Yeah, you could use the maple pie. You could make the maple crust for a galette as well. If you. If it's a sweet, I wouldn't put it on a savory.Stephanie Hansen:When would you ever make, like. I love the idea of slab pies because I think they're kind of cool looking, but they seem like they're just not great. Like, I don't know who's gonna get the middle piece. And then it's just always, like, so messy and kind of falls apart. I love the idea of like, everyone getting a little bit of crust on the edge and then having their perfect little triangle. Do you serve slab pies a lot? And am I missing the boat here?Laura Klynstra:Oh, not a lot, but I would bring them to more of like a potluck or something. The same thing that I would bring bars to. Although you. You really can't pick it up and eat it.Stephanie Hansen:Yeah.Laura Klynstra:Because it's going to be kind of a more gooey center than A. Than a. And then a bar. But it's just. It's. You get a little bit more. It's going to go farther than a. Than a pie.Laura Klynstra:So if you just want to bring one thing and it needs to cover more people, I would bring a slab pie for that. Like a. Like a potluck summer potluck.Stephanie Hansen:People always ask me what my favorite recipe is in my book, and I always have the dumbest answers. So if I ask you what's your favorite recipe in your book, do you, like, have a answer that you're set on?Laura Klynstra:Well, the lemon meringue tart on the COVID is one of my favorite recipes in the book, and I've never been a big lemon meringue pie person, and I don't know why. It's. This is a. Has a Swiss meringue, and it's a little bit different than the lemon meringue pies that, you know, we all grew up eating. And I also feel like lemon meringue pie has too much lemon to, like, the crust is too little to the lemon. Like, the ratio.Stephanie Hansen:The big, like, meringue.Laura Klynstra:Yeah. Yeah. So this, I feel like, is the perfect ratio of meringue to lemon to crust. It's got a thick shortbread crust on it. So it's. It's actually kind of reminiscent of those lemon bars. And you're from the Midwest, so you probably had those lemon bars that everybody likes to crust. Yep.Laura Klynstra:It's. It's kind of like an elevated version of one of those lemon bars.Stephanie Hansen:Okay. I'm going to have to try it, because I always make something with lemon for Easter. It's sort of just something I do for the big Easter brunch. So maybe I'll use this as my recipe this year.Laura Klynstra:Yeah.Stephanie Hansen:How long does it take you to work on a book?Laura Klynstra:Well, I mean, it's hard to give a full, like, because there's a lot of time thinking about it and planning. Like, my first step to doing a book is to. Is writing the table of contents.Laura Klynstra:Is that what you do, too?Stephanie Hansen:Yes.Laura Klynstra:Yeah, I do it.Stephanie Hansen:So spreadsheet of all the recipes I think I want, then I sort of, like, try to organize them in some way, and then I start, like, thinking about the narrative and where I'm going to.Laura Klynstra:Right.Stephanie Hansen:I'm going to start.Laura Klynstra:Right. And so there's, like, this long, like, thinking period that you're not. It's just. I don't know. So it's. It's hard to put a time on how long it takes, but Once the. Once everything is set and I've gotten a few shots done and a few recipes tested, I can. I can do a book in a year and a half or a year if I'm really focused on it.Laura Klynstra:But I'm also doing all the photography and the design. So it's. It's a pretty intense process.Stephanie Hansen:Yeah. Because I just submit my photographs and my word docs and, you know, the designer makes it look pretty, and, gosh, you have to do the whole thing. That is harder.Laura Klynstra:And I don't have to, but, you know, you've done this much, and I am a designer. It's kind of hard to hand the design off somebody else when you're. That's like what I do. So.Stephanie Hansen:Yeah, of course, when you think about other books that. Cookbooks that you love, whether from a design feature or from just like that, you go back to them and use them a lot. Give me, like, a couple of your favorites.Laura Klynstra:The Martha Stewart's Baking Handbook. I don't know if you have that. It's got an orange spine. It's kind of like a go to, like, oh, I want to make banana bread. It's just so reliable. So that one is always in my kitchen. I also really like the Bake From Scratch series. Have you seen those? Big.Laura Klynstra:They're really huge. I think they're. They're not written all by the same person. I think there's an editor that collects recipes. It's based on the magazine, I believe. But the thing I love about those is there's so many recipes in those books. They're just loaded with recipes, and then you can just kind of page through and get all kinds of inspiration and ideas. So I love those.Laura Klynstra:I'm a big fan of Erin Jean McDowell, who is also a pie person. I like watching her on, like, her videos and stuff.Stephanie Hansen:Do you watch a lot of people, like, on YouTube?Laura Klynstra:Not a lot, no. I mean, mostly on Instagram. I'm. I'm watching, you know, the quicker reels that come through. And, yeah, one of the. One of the things that made me so inspired to want to do the fall thing is, is when you. When the fall baking stuff starts coming out on Instagram and all these beautiful baked goods and this. This wonderful mood of cozy comes through, it's like, people are.Laura Klynstra:Creators are just amazing at how they. They put this mood out there, and I just. I love it.Stephanie Hansen:Yeah, it's pretty. Pretty delightful. I was just gonna think of another question I had for you, but it totally just fell out of my brain right As I thought about it, do you, have you ever had the chance to meet like any other bakers in any of your cookbook travels?Laura Klynstra:Specifically bakers. It seems like most of the books I've worked on have been more chef related. Like cooks like Melissa Clark. I worked on some of her cookbooks. I did the photography for Bri McCoy. She. I don't know if you've seen her book. It's called the Cook's Book.Laura Klynstra:Yep, I did her photography for that book, so I've that kind of stuff, but I haven't done any specifically for bakers.Stephanie Hansen:So if in your, in your work life, do you like, like when someone gives you a recipe and you're like the person that photographs it and does the final like, is that an appealing piece of work for you?Laura Klynstra:Oh yeah. I love to do that too. Yeah. Yeah. Actually got a couple of them in the works right now that are coming down the pipeline.Stephanie Hansen:There's a lot of creators that do that and I didn't realize that, but that they, they maybe have a favorite recipe or they have recipes but they don't have the time or they don't want to be the one who puts it together for the book. So they hire all that out. Do you get any jobs like that that are one offs or do you mostly just do like a whole project?Laura Klynstra:Mostly a whole project.Stephanie Hansen:Yeah. It's, it's interesting. There's a lot of people out there that will cook your stuff if you find the right person. And I didn't realize that that was such a robust business, but apparently it is. Do you keep like a food blog yourself or is it mostly just the book?Laura Klynstra:Mostly I'm mostly in the book. But we have, I have. My friend who wrote Gathering Grace with me have a. We. We have an Instagram that's called Spice and Sugar. Oh, she's the spice and sugar table. Because spicy sugar was taken and she's the spice and I'm the sugar. Of course that's sweet.Stephanie Hansen:And you guys share it. So you just post when you're inspired?Laura Klynstra:Yeah, yeah. And we don't. We, we haven't posted.Stephanie Hansen:Yeah. Sometimes like what sounds good and feels good just falls away, right? It's no reason or rhyme. Just all of a sudden you're like not as interested in that anymore.Laura Klynstra:Well, I think we're, and we're so, both of us are so focused in the book world and our career. Careers are very busy. So it's like I feel, I feel like to really maintain one of those robust social media sites you have to be pretty much focused on it.Stephanie Hansen:Yeah. Some people post, like, on Facebook, like, 12 times a day. I don't know. They manage it all. But do you watch any baking shows? Like, are you a great British Bake off aficionado or.Laura Klynstra:I don't. I watch almost no tv.Stephanie Hansen:Okay, So I love that. And you have chickens too, right?Laura Klynstra:And I have chickens and duck.Stephanie Hansen:Okay. And do you eat the duck eggs and the chicken eggs?Laura Klynstra:Obviously, yeah. Usually the duck eggs I use in baking. I don't. You know, it has a slightly different flavor, and if you're not used to it, it's kind of like. It feels a little weird. But they're. They're actually have a higher fat content in a duck egg, and they're really great for baking, especially for cakes and.Stephanie Hansen:Oh, I love that. I don't think I ever thought about duck eggs in context of baking. That's so neat.Laura Klynstra:They're a little larger, so you might. Sometimes you have to be a little, like, careful because.Stephanie Hansen:Yeah.Laura Klynstra:You know, they might end up being too much egg in here, depending on how many eggs are in the. Like, if there's four eggs, you would probably only put three.Stephanie Hansen:Yeah, you can kind of see it, too, when you have the egg, like, the size. All right. The book is the Homemade pie Cookbook. It's 100 pie, tart, and galette recipes for every season. Like I said, it's beautiful. But even if you're, like, not thinking you're a pie person, I really think people would like this book because there's ice cream pies, there is icebox pies. Again, there's a lot of savory. There's tarts, there's little.Stephanie Hansen:There's some cookies in here, some sauces. There's just a lot of different things. When I started to go through the book, I was pleasantly surprised that there's a lot to offer here. There's whoopie pies. Your whoopie pie recipe looked great. Yeah. Everybody loves a good whoopee pie, don't they?Laura Klynstra:Yeah. I thought I might be stretching it a little bit with that one, but I'm like, it's called pie, so it's a pie.Stephanie Hansen:That's right. It's Laura Kleinstra, The Homemade Pie Cookbook. Thanks for being with me today, Laura.Laura Klynstra:Thank you so much for having me.Stephanie Hansen:Yeah, for sure. And when you get your. When you get your next book ready, give me a call anytime. I love talking to you.Laura Klynstra:Okay, great.Stephanie Hansen:Okay. All right. Bye. Bye.Laura Klynstra:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Bio: Roann Byrne, also known as @batchfromscratch_, is a passionate culinary expert from Ireland with a love for storytelling through food. Her journey began at a young age, baking with her grandmother, Polly, and has since evolved into a multi-faceted career encompassing roles as a chef, baker, and academic.With three food-related degrees, including a Masters in Gastronomy and Food Studies, Roann combines her culinary skills with a deep understanding of food production and culture. She is dedicated to showcasing the richness of Irish culinary heritage, particularly through highlighting the stories of local producers.She shares her love of Irish food through food writing, academic studies, and public speaking. Roann's academic pursuits delve into the intersection of women's histories, ordinary life, and food studies, as evidenced by her master's dissertation titled 'The Food of the Home': The Engagement of Ordinary Women and Food in Dublin City 1950-2000'. Through this research, she seeks to elevate the often-overlooked contributions of women to Irish cuisine, enriching our understanding of culinary traditions.As the co-founder of Danu, Roann's vision is to propel Irish food on a global scale, bridging the gap between consumers and producers while fostering a deeper appreciation for Ireland's vibrant food culture. Embracing a visionary strategy inspired by luminaries like Edwin H. Land, founder of Polaroid, Danu harnesses the talents of young thought leaders across diverse disciplines, fostering collaboration and innovation within the traditional realms of the Irish food and drink industry.Roann was named one of 'The Irish Times, 50 People to Watch 2023', Emerging Irish Food Writer Finalist ‘2023, NPD Chef of the Year ‘2022 - third place, and Taste the Atlantic Young Chef Ambassador ‘2022.  She is on the Chef Network Advisory Board and served as a Guaranteed Irish Judge in the Food & Beverage Categories ‘2024.  Through her work, Roann continues to inspire others with her passion for food and storytelling. Bake from scratch https://www.roannbyrne.com/ Danu: https://www.mydanu.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge. Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman Follow Laura on Instagram: @chubbeekitchen 

Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine.Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Giulia on Instagram: @julskitchen 

Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family's restaurant to where she is now.  Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com     Follow Brian on Instagram: @brianharthoffman  Follow Belle English on Instagram: @belle_English 

Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking.   This episode wouldn't be possible without our amazing baking partner, C&H Sugar. Learn more about their products here:   C&H Sugar: https://www.chsugar.com  Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman   Follow C&H Sugar on Instagram:  @chsugar

Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.  This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:   Ankarsrum https://www.ankarsrum.com/us/   C&H Sugar https://www.chsugar.com/    Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com   Follow Brian on Instagram: @brianharthoffman  Follow Lisa on Instagram: @fresheggsdaily 

Raise a glass and get into the holiday spirit! Tyler and Wells welcome "Bake From Scratch" founder Brian Hart Hoffman to the pod to talk spirits. . . the drinking kind! They discuss why batch cocktails are best for a party, making diverse drinks without needing a full bar, tips to infusing simple syrups, and old-fashioned recipes that will make you the toast of the town!   Plus, how to make a Cranberry Manhattan that will raise everyone's spirits, who wins the battle between tequila vs. vodka, and if you like big bundts and you cannot lie, then you're going to want to get your hands on these tips and tricks for a crowd-pleasing bundt cake! See omnystudio.com/listener for privacy information.

Exciting news, friends! We have a superstar in the baking community with us on today's episode.  I am thrilled to bring you Brian Hoffman of Hoffman Media and Bake From Scratch Magazine.   Brian has an incredible story to share, from his early baking adventures to an unexpected career shift that led him to become a renowned baker and teacher. Join us as we embark on a global baking journey, from the charming streets of Paris to the cozy kitchens of Italy, all with Brian as your guide.  Plus, stay tuned for the inside scoop on the Monday Night Baking School with Williams Sonoma, a virtual baking class series that'll inspire your inner baker. You can find more about Brian here: https://www.instagram.com/brianharthoffman/ Bake From Scratch Magazine https://bakefromscratch.com William Sonoma Cooking School https://williams-sonoma.squadup.com Bake From Scratch IG https://www.instagram.com/thebakefeed/ Find out more about The Cheerful Box here https://cheerfulcutters.com/pages/the-cheerful-box  

Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch.This episode wouldn't be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here: AnkarsrumC&H SugarFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @brownedbutterblondie

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.  This episode wouldn't be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here: Red Star YeastC&H Sugar Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffmanFollow Jessie on Instagram: @jessiesheehanbakes 

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook. A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here:Red StarLe CreusetFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Vallery on Instagram: @foodieinnewyorkFollow Brian on Instagram: @brianharthoffman

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we've compiled our best tips to help you conquer any challenge this holiday season. A special thank-you to our sponsors for this episode:Red Star YeastOregon FruitAnkarsrumKerrygoldCheck out their products from the links above.  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between. A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here.Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she's made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans. A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here:Red Star YeastC&H SugarKerrygoldFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Tiffany on Instagram: @tiffybakesFollow Brian on Instagram: @brianharthoffman

New episode “Art Life Stories” podcast! Erin Austen Abbott is a woman of many talents: a photographer, writer, content creator, curator, & interior designer!We discuss:

For our latest lesson in the Better Baking Academy with Bob's Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into the world of kitchen renovation. Question of the episode: What does your dream kitchen look like?  Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Focaccia recipePurchase Bob's Red Mill Artisan Bread FlourKarlee's Recipe for Flower Pressed Summer Focaccia  Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob's Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast. Special links from this episode: Get Kristina's new cookbookMilk Bread RecipeA special thank-you to our sponsors for this episode, Red Star, C&H Sugar, and Kerrygold Butter. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Kristina on Instagram: @eatchofoodFollow Brian on Instagram: @brianharthoffman 

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob's Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob's Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color. Plus, we bring on Amanda Powell of the blog A Cookie Named Desire to chat about her raspberry and chocolate chip take on it. Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Gluten-Free Summer Berry Coffee Cake recipePurchase Bob's Red Mill Gluten Free 1-to-1 Baking Flour Amanda's Recipe for Raspberry Chocolate Chip Coffee Cake Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob's Red Mill on Instagram: @bobsredmill

Brian Hart Hoffman is a force. Co-president and chief creative officer of Hoffman Media, he oversees the editorial planning and brand direction for all publications and books. He's written three books and is a frequent guest on morning shows, but during my recent visit to Birmingham, AL, we focused on his Bake from Scratch magazine since he was hosting the Southern Baking Retreat. Just as he encouraged me as a fledgling podcaster, he encourages a love of baking and community in so many people who cross his path. His enthusiasm is infectious, and his thirst to be a better baker is ever with him, and I'm happy to call him my friend.

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob's Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovations! Special links from this episode:Sign up for the Better Baking Academy with Bob's Red Mill to get our Strawberry Roulade recipePurchase Bob's Red Mill Organic All-Purpose FlourKarlee's Recipe for Blackberry Goat Cheese Rolled Petit Fours Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob's Red Mill on Instagram: @bobsredmill 

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the history of this delicious baked good. Then Kimberlee talks about the delicious strawberry twist she created for our base concha recipe! Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Conchas recipePurchase Bob’s Red Mill Organic All-Purpose FlourKimberlee’s Recipe for Strawberry ConchasMely’s recipe for Conchas Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Kimberlee on Instagram: @kickassbakerFollow Mely on Instagram: @mexicoinmykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill

For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combination of Bob’s Red Mill Old Fashioned Rolled Oats and Bob’s Red Mill Super-Fine Blanched Almond Flour. We bring on baker Amanda Powell of the blog A Cookie Named Desire to discuss the nuances of cheesecake, from the delicious crust to the creamy filling. Then Amanda shares some info about her blog, her love of theater, and her crave-worthy Turtle Cheesecake. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Classic Cheesecake recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Old Fashioned Rolled OatsPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourGet Amanda’s Turtle Cheesecake with Almond-Oat Crust recipe  Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @acookienameddesireFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she plans to bake next. Plus, she shares her top picks from her brand new e-cookbook, Britney Breaks Bread Holiday Cookbook! A special thank-you to our sponsors for this episode Red Star Yeast and California Prunes. Check out their products here Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Britney on Instagram: @britneybreaksbreadFollow Brian on Instagram: @brianharthoffman

Welcome to Episode #4 of Knead to Know, the first-ever baking podcast all about the hottest buzz in baking! Today's show: Chrissy Teigen's new restaurant, the Baked Oats TikTok trend, and — a "better" Shamrock Shake! Plus a dive deep interview with guest Brian Hart Hoffman. Full show notes: http://bit.ly/KneadToKnow4Hot From The Oven:Let’s talk about how Chrissy Teigen is restaurant shopping, why the baked oats are all over TikTok, and how everyone claims a Starbucks drink is the true Shamrock Shake! Ask Gemma: This one you won't want to miss! Mia gets Gemma’s professional AND Irish opinions on St. Patrick's Day fare here in the U.S. (like the Shamrock Shake), baking with activated charcoal, and sneak peeks for Bigger Bolder Baking!At The Counter Guest: Gemma's self-proclaimed best friend, Editor-In-Chief and Founder of Bake from Scratch Magazine, and 9 times cookbook author Brian Hart Hoffman is At The Counter for a deep dive into what truly makes him a baker! Check him out on Instagram, here: https://www.instagram.com/brianharthoffman/Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingFind the whole list of show notes, including links and sources, here: http://bit.ly/KneadToKnow4We’d love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network’s Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT MIA BRABHAMMia Brabham is a writer, host, and digital personality with a love for people, hearty conversation, and anything hot from the oven. With over two million video views on her YouTube channel, a series of blogs that have reached hundreds, and a debut book that’s reached readers all over the world, she’s always looking to inspire and empower people to be themselves. When she’s not working or writing, Mia is probably gathering a group of friends for karaoke, planning her next day trip, or baking banana bread.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU joy every day through baking.The Knead to Know Podcast is our first new Bold Baking Network show where you can get the hottest buzz in baking every week. #baking #bakingpodcast

With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream cheese into the batter and incorporating rich flavors like coconut and bourbon. Our Chocolate Cream Cheese Pound Cake is a perfect blend of classic excellence and sweet modern improvement. We bring on baker Karlee Flores of the blog Olive and Artisan to discuss the best pound cake dos and don’ts. Then Karlee shares some info about must-bakes from her blog, including her Chocolate Zinger-Inspired Mini Cakes.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Karlee’s Chocolate Zinger-Inspired Mini Cakes recipeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, and the epic Bundt-themed present she received from her husband. Be prepared to fall in love with her many recipes, including her Kentucky Butter Cake. A special thank-you to our sponsors for this episode. Check out their products at Red Star and California Prunes. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Cheryl on Instagram: @bakesbybrownsugarFollow Brian on Instagram: @brianharthoffman

We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk about the versatility of the recipe and the many mix-ins you can add. Plus, Kim talks about her Dutch Oven Bread with Cheddar and Everything Bagel Seasoning, a must-bake! Special links from this episode: Sign up for the Better Baking Academy with Bob’s Red Mill to get our Dutch Oven Bread recipePurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourGet Kim’s Dutch Oven Bread with Cheddar and Everything Bagel Seasoning recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Kim on Instagram: @kickassbakerFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. A special thank-you to our sponsors for this episode Red Star. Check out their products! Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Maria on Instagram: @fromscratchwithmariaFollow Brian on Instagram: @brianharthoffman

The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter + Chocolate. We talk about the best ways to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, her new cookbook, and her Bundt cake twist on our Hummingbird Cake. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our three gluten-free recipesCiarra’s Recipe for Gluten-Free Hummingbird Cake with Cranberries and RosemaryPurchase Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

Hello, Coven! We're at week eight of Great British Bake Off, and where did the time go!? This week, it's all things desserts, and a very unusual technical. Who do you think is making it to the final? Just a few notes: compote is “a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold.” –  Wikipedia entry for compote coulis is “is a form of thin sauce made from puréed and strained vegetables or fruits”  -Wikipedia entry for coulis apricots are in season in the US from May to July – Food Network Reasons you cheesecake might crack from Bake From Scratch and why it might have a well from The Spruce Eats J called it Surrey Pond Pudding, but it is Sussex Pond Pudding, and here is a recipe from Prue herself (a vegetarian version) Prue also writes books that are not cookbooks! ^ this is how I was feeling through the whole episode [gif of Prue looking exasperated and raising her hands to her temples like “wtf are you doing?!”] As always, we'd love to be in discussion with you, magical folx. Post or tweet about the show using #criticallyreading. Let us know what you think of the episode, anything we missed, or anything else you want us to know by dropping a line in the comments or reaching out to us on twitter or Instagram (@thelibrarycoven), or via email (thelibraycoven@gmail.com). You can also check out the show notes on our website, thelibrarycoven.com. We really appreciate ratings and reviews on iTunes, Google Podcasts, Spotify, or any other platforms. Help us share the magic by spreading the word about the podcast! Please support our labor by leaving us a one-time tip on Ko-fi or purchasing books from our Bookshop! Even better yet, become a monthly patron via Patreon and you can unlock a bunch of exclusive perks like mini-sodes, bonus episodes, and access to our community of reader-listeners on Discord. The podcast theme song is “Unermerry Academy of Magics” by Augustin C from the album “Fantasy Music”, which you can download on FreeMusicArchive.com. The Library Coven is recorded and produced on stolen indigenous land: Arapahoe, Cheyenne, and Ute (Kelly) and Chickasha, Kaskaskia, Kickapoo, Mascoutin, Miami, Mesquaki, Odawa, Ojibwe, Peankashaw, Peoria, Potawatomi, Sauk, and Wea (Jessie) You can support Indigenous communities by donating to Mitakuye Foundation, Native Women's Wilderness, or the Navajo Water Project. These suggested places came from @lilnativeboy

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard filling. Plus, we have the tips and tricks for building a lattice that stays crisp over a luscious pumpkin custard, baking it separately and popping it on top right before serving. For this pie baking lesson, we reached out to another pastry genius, Yossy Arefi. Yossy is the baker behind the blog Apt. 2B Baking Co., a website that chronicles her baking endeavors, which feature many gorgeous pies, galettes, and more. We also talk about Yossy’s newly released cookbook, Snacking Cakes. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Yossy’s Cranberry and Apple Cider Caramel Pie recipeGet Yossy’s cookbook, Snacking Cakes Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Yossy on Instagram: @yossyarefiFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering listener questions on some pie troubleshooting. Plus, we’re sharing some of the exciting things that are on the horizon for Brian, Erin, and the baking community. A special thank-you to our sponsors for this episode, Red Star, Kerrygold, C&H Sugar, and Bob’s Red Mill. Check out their products here:https://redstaryeast.com/products/https://www.chsugar.com/productshttps://www.bobsredmill.com/shop.htmlhttps://www.kerrygoldusa.com/products/ Special links for this episode:Baking School Class: Thanksgiving Pies with Erin Jeanne McDowell and Brian Hart Hoffman The Book on Pie by Erin Jeanne McDowell Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Erin on Instagram: @emcdowellFollow Brian on Instagram: @brianharthoffman

This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water in the dough and butter becomes steam, puffing the dough and revealing distinct layers of golden pastry. Our yeasted base dough uses Bob’s Red Mill Organic All-Purpose Flour, a flour with enough protein to make the dough elastic and hold its shape but tender enough to handle the numerous folds and rolls it receives during lamination. We bring on a lamination expert, Ruth Mar Tam of the blog Cook Til Delicious, to talk all about making your dough, shaping your Danish, and all the different ways you can play with its delicious flavor. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Apple Danish recipePurchase Bob’s Red Mill Organic All-Purpose FlourGet Ruth’s Grape Ricotta Danishes with Walnut Thyme Streusel recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Ruth on Instagram: @rushyamaFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle, and the amazing giveaway trip associated with it. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Special links for this episode:Authentic Ireland GiveawayAuthentic Ireland IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Gemma on Instagram: @gemma_stafford @biggerbolderbakingFollow Brian on Instagram: @brianharthoffman

For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted round loaf, symbolizing continuity. Our challah recipe uses Bob’s Red Mill Artisan Bread Flour, a high-protein flour that ensures our expertly braided challah maintains its shape during baking and packs a delightfully chewy bite. We bring on a challah expert, Sam Adler of the blog Frosting and Fettuccine, to talk all about making, shaping, and baking a gorgeous challah loaf. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our challah recipe Purchase Bob’s Red Mill Artisan Bread Flour Get Sam’s Cinnamon Sugar Challah recipe Follow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Sam on Instagram: @frostingandfettuccineFollow Bob’s Red Mill on Instagram: @bobsredmill

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina Flour, each recipe in this lesson yields distinct benefits in texture and taste while maintaining the simple pleasures of a great chocolate chip cookie. In addition to giving you a crash course in flour, this module gives you an in-depth look at cornerstone cookie techniques, like creaming butter and sugar, chopping chocolate, and properly scooping and portioning dough. We bring on Rebecca Firth of the blog DisplacedHousewife to talk flour, chocolate chip cookies, and more. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our chocolate chip cookie recipesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Artisan Bread FlourPurchase Bob’s Red Mill Stone Ground Whole Wheat FlourPurchase Bob’s Red Mill Cassava FlourPurchase Bob’s Red Mill Super-Fine Blanched Almond FlourPurchase Bob’s Red Mill Semolina FlourGet Rebecca’s Toasted Oat Chocolate Chip Cookies recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife Follow Bob’s Red Mill on Instagram: @bobsredmill

Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. A twice-cooked dough—first on the stovetop and again in the oven—choux is like a magic air bubble of pastry. It harnesses the power of steam, rather than leavening, to rise in the oven. We’re offering two ways to choux—crunchy Choux au Craquelin with Diplomat Cream and savory, cheesy White Cheddar and Chive Gougères. These two choux recipes feature Bob’s Red Mill Organic All-Purpose Flour, a versatile flour that packs enough protein for the choux to hold its puffy shape. We bring on Laura Kasavan of the blog Tutti Dolci to get a little tutorial on making choux dough, piping, and the best ways to customize your recipe.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Choux au Craquelin and White Cheddar and Chive Gougères recipesPurchase Bob’s Red Mill Organic All-Purpose FlourGet Laura’s Key Lime Pie Cream Puffs recipe Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Laura on Instagram: @tutti_dolci Follow Bob’s Red Mill on Instagram: @bobsredmill

How do we bring education about the world into our family experiences? In this episode, I'm talking with multi-passionate entrepreneur Erin Austen Abbott about her life and work, including her most recent venture as the author of the book Family Field Trips: Explore Art, Food, Music & Nature with Kids. We discuss how expanding our exposure to the globe can grow opportunity and compassion in our children, as well as how Erin manages to stay on top of her multiple business ventures.   About the Guest: Erin Austen Abbott, born in 1976, in Tupelo, Mississippi, studied photography at the Museum School of Fine Arts in, Boston, MA,  and at the Photographic Center Northwest in Seattle, WA. She has had photography shows in Tampa, Seattle, Boston, Memphis, Los Angeles, Oxford, MS, Charleston, SC, Basel, Switzerland, Milan, Italy, Berlin, Germany, and Water Valley, MS, 1999-2018. Her writing and photography have been published in such publications as Esquire, Bon Appétit, Visit Baton Rouge, Invitation Magazine, Country Roads, liquor.com, Southern Living, Garden & Gun, Bitter Southerner, Teen Vogue, Alternative Press, Los Angeles Times, Uppercase, Bake From Scratch, Southern Lady, Oxford Magazine, Oh So Beautiful Paper, West Elm's blog First + Main, Good Grit, Laurel Mercantile journal, Splinter Creek, and Southern Spaces.  She has been featured in The New York Times, Anthology Magazine, Flea Market Style Magazine, Design Sponge, Lonny, Domino, First + Main, Pennyweight, Houzz, and in the book Sage Living by Anne Sage for Chronicle Books, to name a few. She published her first book,  How To Make It, on Chronicle Books, in the spring of 2017 and has a new book that will be out in April of 2020 called Family Field Trip. Her blog, Field Trip works to teach parents and children about design, food, art, and culture, from home and beyond.  Erin lives in Water Valley, Mississippi with her husband and son. When not writing, she has an interior design studio and content creation business that keeps her equally as busy.  Find Erin online at: https://www.instagram.com/erinaustenabbott https://www.instagram.com/fieldtripblog P: erinaustenabbott https://www.facebook.com/ameliapresents https://www.facebook.com/Fieldtripblog https://www.pinterest.com/erinaustenabbott/ http://fieldtrip-blog.com/   About the Host: Janice Scholl has spent her entire career talking about money and business. Through her time as a commercial banker, consultant, and mentor to budding entrepreneurs, she helped clients create solid business and financial strategies to help propel their business to success. While working with aspiring female entrepreneurs, Janice noticed that the same four themes kept repeating: Many women are uncomfortable with finance, both in their business and in their personal life. Women want access to more women mentors and advisors. Women often start businesses because they feel the corporate world doesn't fit their lifestyle. Few are motivated by purely financial reasons. Mothers didn't want money to drive their family decisions. From these themes, The Money, Career, & Motherhood Podcast was born. Now Janice spends her time helping mothers gain confidence and understanding about money, career, and business topics as they relate to motherhood and family – the way many women actually think about money. Janice loves helping mothers implement business and financial strategies within their families to help each family member thrive. Visit the Money, Career, & Motherhood website, Facebook page, Facebook group, or on Instagram.   Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe from the podcast app on your mobile device. Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.

In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook New World Sourdough. Bryan describes his baking style as having Honduran roots blended with a New Orleans upbringing, bringing a sourdough spin to South American classics like pan de coco and semitas de yema. In addition, we’re covering his endeavors to donate 5% of his book earnings to charities and the recent success of Bakers Against Racism global bake sale. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products. Recipes mentioned in this episode:Irish Cream BreadPan de CocoSpecial links from this episode:New World Sourdough by Bryan FordBake from Scratch Authentic Ireland Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Bryan on Instagram: @artisanbryanFollow Brian on Instagram: @brianharthoffman

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re featuring a recipe for pizza with an obsession-worthy crust courtesy of Bob’s Red Mill Organic All-Purpose Flour and the fantastically elastic Bob’s Red Mill Semolina Flour. We bring on Andris Lagsdin, founder of Baking Steel, an epic alternative to the pizza stone, to talk about how to top your pizza, make a stellar crust, and bake it to perfection. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Heirloom Tomato Pizza recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Semolina Flour Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Andris on Instagram: @andrislagsdin Follow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with baking during quarantine and how teaching feels like his unique calling. He offers some sweet inspiration if you’re thinking of giving British baking a try. Plus, we introduce our Authentic Ireland issue, the ultimate baking adventure to the land of the Emerald Isle.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here.Recipes mentioned in this episode:Banana Bread BonanzaSpecial links from this episode:Bake from Scratch May/June IssueBake from Scratch Authentic Ireland IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow John on Instagram: @john_whaiteFollow Brian on Instagram: @brianharthoffman

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. This module stars a Blueberry Cornmeal Galette, the perfect rustic conclusion to any dinner. Our tender galette crust is courtesy of Bob’s Red Mill Organic All-Purpose Flour and the delightfully crunchy Bob’s Red Mill Medium Grind Cornmeal. We’re talking to Michele Song of the baking blog Studio Baked to chat about galette crust dos and don’ts, as well as all the ways you can play with the filling to create your own special version. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Blueberry Cornmeal Galette recipePurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Medium Grind Cornmeal Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michele on Instagram: @studiobakedFollow Bob’s Red Mill on Instagram: @bobsredmill

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipeCiarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss ButtercreamPurchase Bob’s Red Mill Gluten Free 1-to-1 Baking FlourPurchase Bob’s Red Mill Super-Fine Almond FlourPurchase Bob’s Red Mill Organic Coconut FlourPurchase Bob’s Red Mill Gluten Free Oat FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertainty. In addition, Joanne and Brian have words of inspiration for all of those housebound right now. And for baking ideas, you’ll find no short supply, from great pantry substitutions to recipes that make the most of what you have on hand. Because while you’re at home, you might as well be baking!A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products. Recipes mentioned in this episode:Dried Herb CiabattaBanana Bread BonanzaSpecial links from this episode:Pastry Love Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Joanne on Instagram: @joannebchangFollow Brian on Instagram: @brianharthoffman

Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Vanilla Bean Macarons with Strawberry Buttercream. Aided by Bob’s Red Mill Super-Fine Almond Flour, our delicate macarons are speckled with rich vanilla bean seeds and filled with a luscious Strawberry Buttercream—the perfect recipe to begin exploring the grand, adventurous world of French macarons. Then, we talk with Erin Clarkson, macaron maker extraordinaire and the baker behind Cloudy Kitchen, for some masterful macaron wisdom. Erin troubleshoots common macaron problems, which essential tools you need to have on-hand, and how to play with the decoration.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Vanilla Bean Macaron with Strawberry Buttercream recipePurchase Bob’s Red Mill Organic Super-Fine Almond FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlights some of his favorite recipes, from Twice-Baked Meringue Cake to the Braided Black Cocoa and Peanut Butter Brioche. Meanwhile, Kyle Grace reminisces on her adventures in sourdough, pâte à choux, and French Apple Cake. Hot idea of the episode: let’s bring the classic Christmas cake bûche de Noël to springtime! Hummingbird bûche de Noël, anyone? Go grab Bake from Scratch: Volume Four in stores and online, officially out March 17! A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Braided Black Cocoa and Peanut Butter BriocheStrawberries and Cream SconesSpecial links from this episode:Grab our new cookbook, Bake from Scratch: Volume FourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto on taking versatile base recipes and transforming them into creative masterpieces. Odette also gives ideas on how to bring your kids into the kitchen to bake. Plus, she offers her direction on how to decorate and dress up your cakes, and her favorite Australian desserts from her childhood.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Hazelnut-Banana Sour Cream MuffinsDark Chocolate Lava CakesSpecial links from this episode:Bake from Scratch : January/February 2020 IssueSimple CakeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Odette on Instagram: @odettewilliams

We’re back with another episode for our Better Baking Academy, this time all on brownies. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our second module of the Better Baking Academy features our Triple-Chocolate Brownies, a fudgy brownie recipe that uses dark, white, and milk chocolate and a blend of both Bob’s Red Mill Organic All-Purpose Flour and Chickpea Flour. We invited Katie Olsen of the baking blog Katiebird Bakes to talk the science and magic behind the best types of chocolate as well as how you can transform this brownie into your own.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Triple-Chocolate Brownie RecipeKatie’s Recipe for Peanut Butter Swirl BrowniesPurchase Bob’s Red Mill Organic All-Purpose FlourPurchase Bob’s Red Mill Organic Chickpea FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Katie on Instagram: @katiebirdbakesFollow Bob’s Red Mill on Instagram: @bobsredmill

Brian and Kyle Grace interview Shauna Sever, a cookbook writer and baking expert who specializes in Midwest baking. We dive deep into her new tome, Midwest Made: Big, Bold Baking from the Heartland, a collection of community cookbook recipes packed into one magnum opus and accompanied by beautiful color photography. Plus, the bakers talk about baking for the Lunar New Year and all the exciting ways you can incorporate sour cream into your doughs. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products.Recipes mentioned in this episode:Herbed Sour Cream Pull-Apart LoafCoconut Almond Rice CakeSpecial links from this episode:Bake from Scratch : January/February 2020 IssueMidwest MadeFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Shauna on Instagram: @shaunasever

Class is in session, bakers! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that will deliver custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. We’re kicking off our Better Baking Academy with our Do-It-All Dough, a versatile enriched dough powered by Bob’s Red Mill Organic All-Purpose Flour. This miracle recipe can go sweet or savory, depending on the baker’s whim. For some expert insight, we talked with Zoë François about her favorite way to proof dough, what egg wash she prefers, and all of the creative ways you can play with this signature dough!Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Do-It-All Dough recipesZoë François Raspberry Swirl Bread from our Do-It-All DoughPurchase Bob’s Red Mill Organic All-Purpose FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakesFollow Bob’s Red Mill on Instagram: @bobsredmill

The bakers bring on Edd Kimber, a British baking icon who won the first series of Great British Bake Off. We get his insight on UK baking idiosyncrasies, from the catchall term “pudding” to the holiday baking traditions that have endured over the years. Then we get his formula for making some of the very best chocolate chip cookies. Plus, Brian shares the holiday pie he can’t stop serving, and Kyle Grace offers a Dutch oven bread recipe that’ll be the perfect addition to the dinner table. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Cheddar Sage Dutch Oven BreadEdd Kimber’s Custard TartMarmalade Pudding Special links from this episode:Bake from Scratch : Holiday Cookies Special IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Edd on Instagram: @theboywhobakes

We’re bringing Erin Clarkson onto The Crumb for a deep dive into her background as a Kiwi baker and innovative blogger of Cloudy Kitchen. Erin has four glorious cookie recipes in our latest Holiday Cookies special issue and is bringing her baking know-how to our podcast. She’s offering excellent guidance on how to build, fill, and decorate a cookie box, the best way to bring a lovely assortment of cookies to your holiday cookie swap. Finally, Brian dishes on the Alaskan bakery bread roll recipe he can’t enough of, and Kyle Grace shares the best blondie recipe for PB&J lovers.A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:PB&J BlondiesSalted Caramel Snickerdoodles Special links from this episode:Bake from Scratch : Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchen

Brian and Kyle Grace spill all of their top tips on how to make the best cookie swap-worthy holiday cookies. Learn how to make them look flawless (including how to nail those viral pan-banging cookies!), make-ahead tips, the proper tools you should have on hand, and the right way to mail your cookies to loved ones. Then we bring on one of our expert bakers from the test kitchen, Laura Crandall, to give a full rundown on royal icing, the best way to cover your cookies in gorgeous decoration. A special thank-you to our partners Tillamook, Wolf Gourmet, C&H Sugar, and Simply Organic, who helped sponsor this special episode. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Another thank-you to our 12 Day of Holiday Cookies sponsors, Tillamook, C&H Sugar, Simply Organic, and Wolf Gourmet. Find out more about these companies and their products with the following links:TillamookWolf GourmetC&H SugarSimply Organic Recipes mentioned in this episode:Gingerbread Chai Ice Cream SandwichesCardamom-Spiced Cookie Bars with Eggnog Cream Cheese FrostingPan-Banging Molasses Espresso Cookies with Chocolate Special links from this episode:Holiday Cookies Special Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman

You have questions; we have answers. We’re proud to have Red Star as our podcast sponsor, but beyond making an incredible product, they’re also an invaluable resource for understanding the how and why of baking with yeast. For our interview, we tapped Kelly Olson, the mind behind Carol Stevens, the main contact for all of Red Star’s baking and yeast-related questions. So, think of her as the baker’s version of Dear Abby. We tackle how to check for proper dough consistency, how to achieve the best oven-spring, and make-ahead options for your holiday baked goods. A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Tomato Sourdough FocacciaMilk BreadFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Red Star on Instagram: @redstaryeast

It’s a celebration of all things weeknight baking! We have a chat with Michelle Lopez, author of the new cookbook Weeknight Baking and the blogger behind Hummingbird High. We get her best tips on time management, prepping, and sweet hacks to expediate the baking process. Plus, Brian spills on his new favorite stir-together cake recipe, Carrot Cake Loaf, and Kyle Grace gives one of the recipes from Michelle’s new cookbook a go. Spoiler alert: whether you’re single or not, you need to be baking Michelle’s Single Lady Chocolate Chip Cookies. Quote: “I’ve always been a stress baker. Even in college, it was my favorite way to procrastinate. I’d come home from my intense job and want to bake something to eat right then and there. Because I’m also a stress eater.” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here. Recipes mentioned in this episode:Carrot Cake LoafSourdough Pumpkin Rolls Special links from this episode:Our new cookbook, The Cookie CollectionMichelle’s new book, Weeknight BakingFollow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Michelle on Instagram: @hummingbirdhigh

This week on The Crumb, we’re talking shop with Zoë François, a fantastic cookbook author and the baking teacher for the digital age. Zoë takes us inside her Minneapolis, Minnesota, kitchen, which she designed herself, and gives us a little peak at her ninth forthcoming cookbook all on cake. Plus, Zoë offers insight into what gets her baking and dancing, and why she loves to use a flamethrower on meringue. And because it’s Halloween season, Kyle Grace shares her favorite spooky cookie to bake, and Brian welcomes fall with jumbo Oatmeal Cream Sandwich Cookies and cheesy milk bread. Quote: “Pastry was my first love. Cakes, pies, cookies—that’s where my love began.” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Oatmeal Cream Sandwich CookiesMilk BreadSpecial links from this episode:Our new cookbook, The Cookie CollectionBake from Scratch - September/October Issue Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Zoë on Instagram: @zoebakes

Stefin's reveling from a recent birthday cake success while Andrea pops into the Language Lab with not one but two new words: joconde and pissaladiere. The hosts review the Pineapple Coconut Curry Loaf recipe from Bake From Scratch and provide their tips to guarantee success. This week's bake along is a Cinnamon Sugar Donut Muffin recipe from food blogger Amanda from The Girl Who Bakes. Finally, the hosts give their strategies and share Listener recipe recommendations for your next big bake sale. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

In celebration of National Biscuit Month, the bakers talk all things biscuit with Carrie Morey of Callie’s Hot Little Biscuit. Her biscuits are so iconic, even Oprah is a fan! Carrie offers an inside look at the rise of her biscuit empire, how to get your kids involved in the kitchen, and all of the fun ways she keeps the biscuit formula fresh. Plus, get the scoop on our viral Jam and Brioche Tart and some of the baking bloggers you should be following on Instagram. And hot button subject: is it ever okay to eat just the frosting from a cake? Quote: “Make biscuits by hand, use the right ingredients, like White Lily Flour, and put a lot of love into it. That’s my top three ways to make a better biscuit.” A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Carrie Morey’s Classic Buttermilk Biscuits with White Lily FlourBrian Hart Hoffman’s Buttermilk Biscuits with White Lily FlourTraditional English Scones by Lisa Heathcote of Downton AbbeySpecial links from this episode:White Lily Biscuit MonthOur new cookbook The Cookie CollectionBake from Scratch - September/October IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Carrie on Instagram: @calliesbiscuitsFollow Callie’s Hot Little Biscuit: @callieshotlittlebiscuit

Andrea’s ready for the release of the Downton Abbey movie this September, and even more excited to try some historic Downtown Abbey-inspired desserts. (Check out the Downton Abbey Cooks website for fun and historical recipes.) Meanwhile, Stefin’s fascinated by the Little Free Pantries popping up worldwide — do you have one in your neighborhood? Then it’s on to the review of a new twist on a classic PB&J: Peanut Butter & Jelly Poke Cake from Australian blogger Jess at Sweetest Menu. Did your hosts vote PB&Yay or PB&Nay? This week’s bake along is a new twist on a classic tea loaf, featuring … curry powder (?!). Bake the Pineapple Coconut Curry Loaf from Bake From Scratch with us and let us know your results! Finally, the hosts share their best tips for stress-free packin’ and snackin’ now that the school year is in full swing. You can read the complete show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

The bakers chat with Angela Garbacz, a member of the Bake from Scratch 2019 Baker’s Dozen and founder and head baker of Goldenrod Pastries in Lincoln, Nebraska. Angela dishes on her philosophy on inclusive baking, her way of baking treats that keep it sweet but also cater to those with allergies and dietary restrictions, and figuring out how to make her famous gluten-free sweet rolls. Plus, she shares some of the positive energy that baking unlocks, like her inspiring program Empower Through Flour. Brian also talks up his favorite new way to use his muffin tin: babka knots. Then we’re diving into our new nostalgia-packed cookbook, The Cookie Collection, and our excitement for the big National Biscuit Month blowout and how White Lily flour helps us make the most tender biscuits. Finally, we finish on a feel-good note and recap how our Bake Sale for No Kid Hungry went! Quote: “In the end, I just wanted to feed people. There were so many people left out of the conversation and felt embarrassed to explain their allergies. And I thought, ‘We’re going to find a way to feed you.’” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Peanut Butter-Chocolate BabkasAngel BiscuitsSpecial links from this episode:White Lily Biscuit MonthOur new cookbook, The Cookie CollectionEmpower Through FlourGoldenrod PastriesBake from Scratch : July/August IssueNo Kid HungryFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Angela on Instagram: @angelagarbacz_Follow Goldenrod Pastries: @goldenrodpastries

The bakers talk with reigning cookie queen and one of our 2019 Baker’s Dozen, Rebecca Firth. She talks about her time living as an American baker and expat in Beijing, China. There, she fell in love with the complex flavor of Chinese five-spice powder and ornate mooncakes. Rebecca also shares the journey to bringing her cookbook, The Cookie Book, to life and her new favorite flour to bake with. Plus, Brian talks about making his version of a Bahamian classic, Guava Duff, into a one-layer Guava Jam Cake topped with a Butter Rum Sauce. Kyle Grace gave the Cheddar Jalapeño Sourdough from the July/August issue a try and discovered she’s a natural fanatic for sourdough starter.Quote: “I want you to try in your cookies—are you ready?—replace half of your all-purpose flour with white whole wheat flour. It adds really nice—wait for it—girth to a cookie.” A special thank-you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Recipes mentioned in this episode:Five-Spice Molasses CookiesChocolate Almond MooncakesSourdough Discard BrowniesPineapple Ginger Thumbprint CookiesSpecial links from this episode:The Cookie BookDisplacedHousewifeJuly/August Issue - Bake from ScratchFollow Bake from Scratch: Instagram: @thebakefeedWebsite: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Rebecca on Instagram: @displacedhousewife

Market Manager, Lisa Beasley shares a little bit about the history of the market and how it's changed over the years. Then, listen in as Brian Hart Hoffman, editor of Bake From Scratch magazine talks about what No Kid Hungry means to their team!Music from https://filmmusic.io"Feelin Good" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Catch up with Jeremiah Duarte Bills, cohost of the baking podcast Flour Hour and Portuguese baking wunderkind. Jeremiah offers a Portuguese pastry deep dive, from the egg-rich desserts hailing from medieval monasteries to the sweet specialties of the Azores. The bakers also dish on their top summer baking recipes, from a vanilla-forward Pavlova to Gaby Dalkin’s Chocolate Chip Cookie Cheesecake Bars. Plus, learn what recipes to try to use up leftover egg yolks and how to turn your muffin tin into the perfect tartlet pan. Quote: “I truly believe every person, every baker, every culture . . . has their story. And a lot of that story is told through food.” A special thank-you to our sponsor, Red Star, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/Special links from this episode:Heilala Vanilla Berry PavlovaFruit TartletsPastéis de NataJuly/August IssueFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Jeremiah on Instagram: @jeremiahbakes

The bakers talk with Amanda Faber, cohost of the baking podcast Flour Hour and winner of the second season of The Great American Baking Show. Plus, Brian and Kyle Grace talk about their weekend baking plans, from a Vanilla Malted Milk Cake to Banana Snickerdoodles. Finally, get the inside scoop on the cookbook Brian can’t stop baking from, Simple Cake by Odette Williams, and how the Platinum® Instant Sourdough Yeast from Red Star®is transforming our bread-baking! A special thank you to our sponsor, Red Star Yeast, our official test kitchen partner and trusted source for all things yeast. Check out their products here: https://redstaryeast.com/products/ Special links from this episode:Vanilla Malted Milk Cake Recipe May/June Issue for Banana SnickerdoodlesSimple Cake by Odette WilliamsFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Amanda on Instagram: @amandaefaber

Don’t go bakin’ my heart! We couldn’t if we tried. This special episode of HRN Happy Hour recorded in the Le Creuset podcast studio at Charleston Wine + Food is a real pastry party. Kat, Caity, and Hannah are joined by Brian Hart Hoffman (EIC Bake From Scratch), Claudia Martinez (Pastry Chef, Tiny Lou’s), Angela Garbacz (Pastry Chef, Goldenrod Pastries), Ann Marshall (Co-Founder, High Wire Distilling), and Nate Collier (Director of Marketing Communications and Culinary, Le Creuset). The group discusses baking with savory flavors, spirits, and other unique ingredients that give pastry more dimension. Nate also shares some insights into why Le Creuset has the perfect baking ware for beginners and experts alike. The show wraps up with some trivia by Kat and Nate with the theme “Don’t Go Bakin’ My Heart!” HRN On Tour is powered by Simplecast.

It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or cutting-edge, more people fire up their ovens during the holiday season than any other time of the year. In this episode, we're exploring holiday breads and the traditions that bring us back to them, year after year. We'll talk Stollen with Brian Hart Hoffman of Bake From Scratch, Challah with Mike Zaro of Zaro's Bakery, and Pandoro vs Panettone with Italian baker Luigi Biasetto. Co-authors of Modernist Bread, Nathan Myhrvold and Francisco Migoya, help us figure out what the holiday hoopla is all about—is it just nostalgia, or something deeper? Photo Credit: The Cooking Lab, LLC. Theme Music: Thomas Hughes & Gretchen Lohse (@carolclevelandsings) Modernist BreadCrumbs is powered by Simplecast.

Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we're exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday. We start by hearing from some food magazine editors, who are well-versed Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year. Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table! So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today. And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions. Meat + Three is powered by Simplecast.

It's Thursday at 5:00 and though Kat is unable to join Caity in the studio this week, she is there in spirit, since our two guests are also Alabama natives. Brian Hart Hoffman is the creative force behind a media company that publishes magazines, including Bake from Scratch. Today, Brian brings his good pal and frequent collaborator Julie Tanous, a recipe developer and co-creator of Julie and Jessie, a blog created by her and Modern Family actor Jesse Tyler Ferguson. HRN Happy Hour is powered by Simplecast

Amanda and Jeremiah interview Brian Hart Hoffman, Editor-in-chief of Bake from Scratch magazine (@thebakefeed). Brian takes us back to his beginnings and how he fell in love with baking. He shares how his love for food grew through travel as a flight attendant and then how that love inspired the creation of Bake from Scratch as Chief Creative Officer at his family's company Hoffman Media. Brian also discusses baking trends, what constitutes an original recipe, the magazine's recent Bake Like a Brit tour, visiting the Nordic Ware and Guittard Chocolate factories, his favorite recipes from Volume 2 of the Bake from Scratch Cookbook and more! Amanda and Jeremiah chat about Amanda's exciting new purchase and Jeremiah's blind baking tips. Bake from Scratch magazine: www.bakefromscratch.comInstagram: www.instagram.com/thebakefeed/ Bake from Scratch Volume 2 cookbook: www.amazon.com/Bake-Scratch-Arti…cratch+volume+two Tropical Hummingbird Layer cake: www.bakefromscratch.com/tropical-humm…d-layer-cake/ Browned Butter Hummingbird Coffee Cake: www.bakefromscratch.com/browned-butte…-coffee-cake/ Mexican Chocolate Fudge Pie: www.bakefromscratch.com/mexican-choco…te-fudge-pie/ Brian's favorite bakeries:mahzedahrbakery.com/www.itsjane.comcalliesbiscuits.comwww.pumpstreetbakery.com

We’re really excited to have on today’s guests! Joining us from all the way across the pond, Edd Kimber is an accomplished cookbook author, baker, food writer, TV personality and winner of the very first season of the Great British Bake Off! We also have on Brian Hart Hoffman, a former-airline-worker-turned-cookbook-author, President and Chief Creative Officer of Hoffman Media, as well as the creator and Editor-in-Chief of Bake From Scratch magazine! Our theme song is “Suns Out Guns Out” by Concord America. Listen on Spotify | Purchase on Bandcamp HRN Happy Hour is powered by Simplecast