Podcasts about Baking

Mims and Maim watch A Muppet Christmas CarolSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patreons:Morgan WCody HSharon JDeana FElizabeth JAdam PCrystalJessie PSheri SEmail Us: mimsandmaim@gmail.comASupport us on PayPal: https://www.paypal.com/donate?hosted_button_id=N8H4HPVU8CTNSSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @aunitemaimsThe Divine Miss Mims: @divinemissmimsTheme Music Arranged by JDR#auntiemaim #thedivinemissmims #lgbtq #dragqueens #murdershewrote #jessicafletcher #shedidit #1980s #classic #television #podcast #newepisode #peacocktv #rewatch #tvshows #bingewatching #bingeworthy #joannfabric

Fluent Fiction - Spanish: Baking Traditions and Innovations: A Familia's Sweet Balance Find the full episode transcript, vocabulary words, and more:fluentfiction.com/es/episode/2026-01-01-23-34-02-es Story Transcript:Es: En la pequeña panadería de la Ciudad de México, las luces brillaban como estrellas colgadas del techo.En: In the small bakery in Ciudad de México, the lights shone like stars hanging from the ceiling.Es: El aroma del pan recién horneado llenaba el aire frío del invierno.En: The aroma of freshly baked bread filled the cold winter air.Es: Era día de Año Nuevo, y la panadería de la familia Pérez estaba más animada que nunca.En: It was New Year's Day, and the panadería of the familia Pérez was more lively than ever.Es: Isabel y Javier, los hijos de los dueños, estaban detrás del mostrador, discutiendo sobre el futuro.En: Isabel and Javier, the children of the owners, were behind the counter, discussing the future.Es: Isabel miraba con cariño las fotografías en la pared, mostrando a sus padres cuando abrieron la panadería hace más de treinta años.En: Isabel looked fondly at the photographs on the wall, showing her parents when they opened the bakery more than thirty years ago.Es: "Javier, yo quiero que todo siga igual.En: "Javier, I want everything to stay the same.Es: Papá creía en la tradición.En: Dad believed in tradition.Es: Esta panadería es el legado de nuestra familia," dijo Isabel, arreglando las servilletas de papel sobre la mesa.En: This bakery is our family's legacy," said Isabel, arranging the paper napkins on the table.Es: Javier, con sus ojos llenos de sueños y entusiasmo, respondía: "Isabel, yo entiendo, pero tenemos que adaptarnos.En: Javier, with his eyes full of dreams and enthusiasm, responded: "Isabel, I understand, but we have to adapt.Es: Piensa en lo que podríamos hacer con un poco de modernización: una página web, servicio en línea y nuevos sabores.En: Think about what we could do with a bit of modernization: a website, online service, and new flavors.Es: Podemos atraer más clientes."En: We can attract more customers."Es: La discusión subía de tono, cada uno defendiendo su postura.En: The discussion became more heated, each defending their stance.Es: De repente, la campana que colgaba sobre la puerta sonó, anunciando la llegada de un grupo inesperado de clientes.En: Suddenly, the bell hanging above the door rang, announcing the arrival of an unexpected group of customers.Es: Eran vecinos y clientes leales, muchos con bolsas repletas de pan dulce que habían comprado para las fiestas.En: They were neighbors and loyal customers, many with bags filled with sweet bread they had bought for the holidays.Es: Uno de los clientes, la señora Rosa, dijo: "Isabel, Javier, nosotros venimos aquí porque sentimos el calor de su hogar.En: One of the customers, señora Rosa, said: "Isabel, Javier, we come here because we feel the warmth of your home.Es: Su panadería es especial porque nos hace recordar quiénes somos."En: Your bakery is special because it reminds us of who we are."Es: Isabel observó cómo los clientes llenaban el lugar, sonriendo y conversando, como parte de una gran familia.En: Isabel watched as the customers filled the place, smiling and chatting, like part of a big family.Es: Entonces, entendió que la panadería tenía un valor único, no solo por las recetas de sus padres, sino por su conexión con la comunidad.En: Then, she understood that the bakery had a unique value, not just because of her parents' recipes, but because of its connection with the community.Es: Con una sonrisa reconciliadora, Isabel miró a Javier.En: With a conciliatory smile, Isabel looked at Javier.Es: "¿Y si hacemos un poco de ambos?En: "What if we do a bit of both?Es: Mantengamos el corazón del negocio pero probemos algunas de tus ideas.En: Let's keep the heart of the business but try some of your ideas.Es: Quizás una página web y nuevos sabores, pero sin olvidar lo que nos hace únicos."En: Maybe a website and new flavors, but without forgetting what makes us unique."Es: Javier asintió, aliviado de ver que su hermana estaba dispuesta a encontrar un equilibrio.En: Javier nodded, relieved to see that his sister was willing to find a balance.Es: "Sí, Isa, lo haremos juntos."En: "Yes, Isa, we'll do it together."Es: Con el espíritu navideño todavía en el aire, los hermanos Pérez comenzaron a trabajar codo a codo, asegurando que la panadería continuara siendo un rincón cálido y acogedor para todos.En: With the Christmas spirit still in the air, the hermanos Pérez began to work side by side, ensuring the bakery continued to be a warm and welcoming corner for everyone.Es: Buscaron avanzar, pero con cada paso, honraban las raíces que construyeron sus padres.En: They sought to move forward, but with each step, they honored the roots their parents had built.Es: Y así, la panadería brilló, uniendo tradición e innovación en un dulce abrazo.En: And so, the bakery shone, uniting tradition and innovation in a sweet embrace. Vocabulary Words:the ceiling: el techothe aroma: el aromathe tradition: la tradiciónlegacy: el legadothe dreams: los sueñosthe enthusiasm: el entusiasmothe modernization: la modernizaciónthe website: la página webthe flavors: los saboresthe customers: los clientesunexpected: inesperadoloyal: lealesthe recipes: las recetasthe community: la comunidadconciliatory: reconciliadorathe spirit: el espírituthe corner: el rincónto honor: honrarthe roots: las raícesinnovation: la innovaciónthe embrace: el abrazolively: animadato adapt: adaptarseheated: acaloradathe stance: la posturato fill: llenarthe warmth: el calorto chat: conversarto smile: sonreírbalance: el equilibrio

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Send us a textIt has been a great 2025 for WDFS.  We spoke with wonderful, highly accomplished guests who provided a plethora of good advice about food science careers, about professionalism, and about life.  We welcomed Stella as our podcast editor.  We had our first Spanish/English bilingual podcast.  We were pleasantly surprised to be invited to do a live podcast at the American Society of Baking annual conference.  Incredibly (for us, anyway) the podcast is now heard in 107 countries around the world.  So much to be grateful for.In this episode we decided to interview one another about the year that was 2025.We hope you enjoy this last WDFS podcast episode of 2025 and look forward to great new interviews in 2026.Until then, keep Wolfing Down Food Science!Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Cook time: 10mins Prep time: 30mins Serves 6 people INGREDIENTS: 6 eggspinch of salt250 gm caster sugar1 tsp vanilla paste10 tbsp plain flour2 tsp baking powder50 gm melted butter 2 punnets strawberries300 gm fresh cream1 tsp vanilla paste2 tbsp icing sugar METHOD: For the Sponge:Whisk the eggs and salt until well combined, add the sugar and vanilla paste and turn up to high. Continue to beat until the thick. Sift flour and baking powder together. Fold lightly into egg mixture. Fold in butter. Pour equally into two 20cm greased spring-form cake tins. Bake at 200 for 8-10 minutes or until lightly browned, turn out onto racks and allow to cool. Whisk the cream, vanilla and 1/2 the icing sugar, whisk until firm and set aside. Take the strawberries and remove the green top and cut the large ones in half. To make the cake. Place one cake as a bottom onto a platter, then cover with 1/2 the whipped cream and 1/2 the strawberries. Place the top cake on and then the remaining cream, strawberries and finish with a dusting of remaining icing sugar. See omnystudio.com/listener for privacy information.

Mims and Maim review A Very Jonas Christmas Movie!Support us on Patreon at www.patreon.com/mimsandmaimThank you to our Patreons:Morgan WCody HSharon JDeana FElizabeth JAdam PCrystalJessie PSheri SEmail Us: mimsandmaim@gmail.comASupport us on PayPal: https://www.paypal.com/donate?hosted_button_id=N8H4HPVU8CTNSSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @aunitemaimsThe Divine Miss Mims: @divinemissmimsTheme Music Arranged by JDR#auntiemaim #thedivinemissmims #lgbtq #dragqueens #murdershewrote #jessicafletcher #shedidit #1980s #classic #television #podcast #newepisode #peacocktv #rewatch #tvshows #bingewatching #bingeworthy #joannfabric

Merry Christmas and Happy Holidays! Are you shocked I baked again? Brew up some hot cocoa & come chat with me about ALL things Christmas baking!

Hask and Tins reunite with their old pals James and Oliver Phelps, better known as the legendary Weasley twins from Harry Potter. In the muggle world, the twins are die-hard Gloucester fans and have many tales of mischief to share from the Shed, the Hong-Kong Sevens and The Women's World Cup. Oliver even coaches his daughter's team at Spartans. The lads get sorted into Hogwarts Houses, recast the Harry Potter films with rugby players and learn about the twins hosting Wizards of Baking on Prime. Grab a butter beer, a mince pie and ready yourselves for the ultimate Rugby vs Potter quiz to round up the year.  Give to The Matt Hampson Foundation for Oliver's New York Marathon run: https://www.justgiving.com/page/oliver-phelps-2 All episodes of Wizards Of Baking are now on Amazon Prime. Spartans Rugby Club, if you want to give your youngsters a try, check it out here: https://www.spartansrufc.co.uk/

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t's a festive bonus holiday episode of The Soggy Bottom Girls, and Lisa and Allison are joined by special guest from across the pond, Emma ,to celebrate all things gingerbread. With no tent pressure and no ticking clock, this episode is pure holiday joy — warm spices, ambitious builds, and plenty of opinions about what gingerbread can (and absolutely cannot) support.Together, they delight in creative designs, commiserate over structural mishaps, and revel in the uniquely holiday magic of gingerbread season. It's cozy, chatty, and filled with the kind of good-natured baking nerdery that makes this time of year feel extra sweet.Settle in with something warm and enjoy a bonus episode that's festive, fun, and delightfully low-stakes — because sometimes the best holiday bakes are the ones without a stopwatch.

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Mims and Maim review A Very Jonas Christmas Movie!Support us on Patreon at www.patreon.com/mimsandmaimThank you to our Patreons:Morgan WCody HSharon JDeana FElizabeth JAdam PCrystalJessie PSheri SEmail Us: mimsandmaim@gmail.comASupport us on PayPal: https://www.paypal.com/donate?hosted_button_id=N8H4HPVU8CTNSSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @aunitemaimsThe Divine Miss Mims: @divinemissmimsTheme Music Arranged by JDR#auntiemaim #thedivinemissmims #lgbtq #dragqueens #murdershewrote #jessicafletcher #shedidit #1980s #classic #television #podcast #newepisode #peacocktv #rewatch #tvshows #bingewatching #bingeworthy #joannfabric

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This week, we visit Belgium for holiday baking and festivities with Regula Ysewijn. Plus, we learn about a Welsh tradition that happens on the darkest days of winter, our friends from “A Way with Words” teach us old holiday drinking songs, we make Czech-style kolaches (a sweet cheese- and jam-filled pastry), and Cheryl Day returns to take your baking calls.Get this week's recipe for Kolaches here. Listen to Milk Street Radio on: Apple Podcasts | Spotify

Have you ever wondered how to incorporate more whole grains easily into your cooking and baking? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make homemade Einkorn graham crackers that are as wholesome as they are snackable. You'll also discover “Monkey Bread” made from leftover sourdough that's irresistibly buttery, cinnamony, and perfect for sharing.Tune in for a quick dose of home cooking inspiration!Links:Adrian Hale's new book Einkorn Made Easy, and recipe for “Communal Table Bread - My easiest first bread recipe”, and take a sourdough bread baking class with her in person in Portland Sonya's take on Adrian's Einkorn Graham CrackersSourdough monkey bread by Amy Bakes BreadEasy monkey bread with store-bought biscuit dough from All Recipes ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Looking for an in-person Food Friends experience? Book a farmers' market tour with Sonya in Portland, OR!

What is the point of having a twin if you can't make them go to work for you? Today we are talking about The Holiday Swap by Maggie Knox. If you like to watch Hallmark romcoms and holiday baking shows then this is the book for you! It's also the book for you if you are obsessed with sourdough starters, have ever had a minor concussion, or live in the town from Gilmore Girls. Become a supporter of this podcast: https://www.spreaker.com/podcast/book-cult--5718878/support.

We're bringing back one of our favorite Faith IRL Christmas specials. In this REWIND episode, Orah and David go “on location” for a gingerbread challenge (we tried to decorate gingerbread people to look like each other… pray for us

Family physician and Associate Professor at Rowan University shares steps to protect yourself from getting sick this winter. Also, some cold weather tips on how to keep indoor plants alive and fresh this winter. Plus, former State Senator and author Dick Harpootlian presents his new book “Dig Me a Grave”, chronicling his time as a prosecutor of the notorious killer Donald “Pee Wee” Gaskins. And, Milk Bar founder shares two delicious holiday dessert recipes.  Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Andrea and Kate speak with Maureen Abood about her new cookbook Lebanese Baking. She speaks about her Lebanese American heritage and why this project allowed her to know, cherish and preserve that identity for herself and future generations. She shares why she went niche, how long the selling process was, what it was like working with her editorial team and why she decided to put her own spin on the Dubai Chocolate craze. She shares her thoughts on the photoshoot experience, marketing tactics, glossary inclusion and why she seeks to remove barriers and limit intimidation to bakers as well as why this cuisine deserves its heyday.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsSpecial Holiday Offer for Everything Cookbook listeners from The Local Palate Cookbook Club: Enjoy 15% off any membership, which includes curated newsletters, marketplace discounts, event invitations, and chances to win cookbooks and kitchen swag. Click the link to sign up: https://thelocalpalate.com/cookbookclub/ and use promotional code EVERYTHING. This special offer expires on 12/25. Maureen AboodWebsiteInstagramOnline Shop Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showLebanese Baking by Maureen AboodRose Water and Orange Blossoms by Maureen Abood 

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Pull on your coziest jumper and head north to the Bake Off tent as Lisa and Allison celebrate a holiday special with a distinctly Scottish twist. With a lineup of Scottish contestants bringing their own flavors, traditions, and baking bravado to the table, this episode feels festive in a way that's both heartwarming and delightfully specific.Lisa and Allison dig into the bakes, the vibes, and the moments that made this episode stand out — from comforting classics to proudly Scottish touches woven into the challenges. There's admiration for bold choices, gentle ribbing when things wobble, and plenty of appreciation for bakers who bring a sense of place and personality to their holiday creations.As the signatures sparkle, the technical raises eyebrows, and the showstoppers aim high, the Soggy Bottom Girls toast an episode that blends holiday cheer with Scottish charm, proving once again that the best bakes tell a story — even if that story includes a crack, a lean, or a soggy bottom.Pour yourself something warming, grab a mince pie (or a biscuit worthy of a handshake), and join Lisa and Allison for a holiday episode that's cozy, festive, and full of heart — with a wee bit of Bake Off magic.

WEATHER, SPORTS, BAKING XMAS GOODIES AND BOOZESee omnystudio.com/listener for privacy information.

Chris and Amy react to Matt's list of 'Green Flags' in a guy's home; Amy says only small dogs for her in bed; how honest do you have to be when you bake?; the best day, Christmas Eve or Day?

Why eat local? What if it isn't easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we've made about how we live our everyday lives. We didn't make the changes overnight, and we don't even suggest people do so. After the many books we have read, the real-life experiences we have had, and guests we have interviewed on the subject of factory farming vs humane peasant farming, we have come to some conclusions about eating local that might surprise you. They might not be the conclusions or the “arguments” you were expecting.This episode features an aftershow which could possibly be described as a little bit salty, where some spicier opinions came to the fore. It was impossible to include everything we had to say and keep the main episode at a reasonable length of time. If you want to hear this aftershow as well as over 140 other episodes on our more informal, private podcast Kitchen Table Chats, hop over to ancestralkitchenpodcast.com/join and join at companionship or above level. Thank you for your continued support and to all the supporters, reviewers and listeners who made this episode possible.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and...

Fluent Fiction - Catalan: Baking Bonds: A Mix-Up Leads to Holiday Magic in Barcelona Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-12-14-08-38-20-ca Story Transcript:Ca: El mercat de Nadal al cor de Barcelona bategava d'activitat.En: The Christmas market in the heart of Barcelona was bustling with activity.Ca: Les llums brillaven com estrelles entre les parades plenes de nadalets i dolços nadalencs.En: The lights shone like stars among the stalls full of Christmas knick-knacks and holiday sweets.Ca: L'aroma de castanyes torrades i vins calents s'escampava per l'aire fred, mentre les rialles dels nens omplien el lloc amb alegria.En: The aroma of roasted chestnuts and mulled wines wafted through the cold air, while the laughter of children filled the place with joy.Ca: Entre la multitud, Roger, un jove que sempre es mantenia lluny de la cuina, va veure un cartell gran que deia: "Concurs de Pastissos de Nadal - Inscripció aquí!".En: Among the crowd, Roger, a young man who always stayed far from the kitchen, saw a large sign that read: "Christmas Cake Contest - Sign up here!"Ca: Malinterpretant el cartell, pensava que era una degustació gratuïta.En: Misunderstanding the sign, he thought it was a free tasting.Ca: Sense pensar-s'ho dues vegades, es va registrar, esperant tastar pastissos suculents.En: Without a second thought, he registered, hoping to taste succulent cakes.Ca: De sobte, es va trobar envoltat d'altres participants, amb ingredients desconeguts davant seu.En: Suddenly, he found himself surrounded by other participants, with unfamiliar ingredients before him.Ca: Al seu costat estava Montserrat, una apassionada per la pastisseria.En: Next to him was Montserrat, a passionate baking enthusiast.Ca: Ella somiava fer-se un nom al món de la cuina.En: She dreamed of making a name for herself in the culinary world.Ca: Mirava Roger, qui semblava perdut entre ous, farina i nadaletes.En: She looked at Roger, who seemed lost among eggs, flour, and Christmas decorations.Ca: Roger va decidir seguir endavant, esperant que Montserrat li fes costat.En: Roger decided to move forward, hoping Montserrat would support him.Ca: "Potser em donarà un cop de mà per compassió", pensava ell, intentant semblar tranquil.En: "Maybe she'll lend me a hand out of pity," he thought, trying to appear calm.Ca: Mentrestant, Montserrat es movia amb gràcia, mesurant ingredients amb precisió.En: Meanwhile, Montserrat moved gracefully, measuring ingredients with precision.Ca: El famós xef i jutge s'apropava avaluant cada participant amb ulls crítics.En: The famous chef and judge was approaching, evaluating each participant with critical eyes.Ca: Roger, nerviós, accidentalment va colpejar la taula de Montserrat.En: Nervous, Roger accidentally bumped Montserrat's table.Ca: El seu pastís es va tombar, rodolant i creant un efecte dominó de desastres.En: Her cake toppled over, rolling and creating a domino effect of disasters.Ca: Les esgarips es van transformar ràpidament en rialles.En: The gasps quickly turned into laughter.Ca: Montserrat, amb un somriure, va dir: "Tranquil, Roger. Farem alguna cosa junts."En: Montserrat, with a smile, said: "Don't worry, Roger. We'll do something together."Ca: Va ser el començament d'un treball en equip inesperat.En: It was the start of an unexpected teamwork.Ca: Amb paciència i molt d'humor, van començar a remenar ingredients.En: With patience and a lot of humor, they began mixing ingredients.Ca: Roger, veient les habilitats de Montserrat, va deixar anar els seus temors.En: Roger, seeing Montserrat's skills, let go of his fears.Ca: Va descobrir que cuinar podia ser divertit, especialment en bona companyia.En: He discovered that cooking could be fun, especially in good company.Ca: Ràpidament, van crear un pastís de Nadal que, sorprenentment, va rebre elogis del temut xef.En: Quickly, they created a Christmas cake that, surprisingly, received praises from the feared chef.Ca: Ells reien, pensant en la juguesca que havia estat el concurs.En: They laughed, thinking about the mishap that the contest had been.Ca: Al final, el pastís no era perfecte, però havia capturat la màgia del moment.En: In the end, the cake wasn't perfect, but it had captured the magic of the moment.Ca: Roger va aprendre que, a vegades, el que compta no és la perfecció, sinó gaudir del camí i la gent que t'hi acompanya.En: Roger learned that, sometimes, what matters isn't perfection, but enjoying the journey and the people who accompany you.Ca: I qui sap, potser aquella espurna d'alegria va ser el principi de moltes aventures i amistats a la cuina.En: And who knows, maybe that spark of joy was the beginning of many adventures and friendships in the kitchen. Vocabulary Words:the market: el mercatthe heart: el corthe crowd: la multitudthe sign: el cartellthe participant: el participantthe ingredient: l'ingredientthe judge: el jutgethe eyes: els ullsthe laughter: les riallesthe aroma: l'aromathe cake: el pastísthe disaster: el desastrethe skill: l'habilitatthe fear: la porthe company: la companyiathe praise: l'elogithe adventure: l'aventurathe friendship: l'amistatthe journey: el camíthe spark: l'espurnathe joy: l'alegriathe perfection: la perfeccióthe humor: l'humorthe magic: la màgiathe name: el nomthe patience: la paciènciathe misinterpretation: la malinterpretaciósurprised: sorprèsunexpected: inesperatcritical: crític

In today's episode of Beating Cancer Daily, Saranne delves into the therapeutic joys of baking as a unique way to cope with the emotional toll of cancer treatment and survivorship. Having triumphed over Stage IV cancer, Saranne explores how baking can uplift spirits, foster social connections, and enhance overall well-being. Discover the surprising benefits of this culinary art, hear touching stories, and learn about initiatives like The Depressed Cake Shop that use baking to raise awareness around mental health. Join Saranne for this heartwarming discussion and find out how baking might be the comforting hobby that brightens your journey.2025 People's Choice Podcast Awards Finalist Ranked the Top 5 Best Cancer Podcasts by CancerCare News in 2024 & 2025, and #1 Rated Cancer Survivor Podcast by FeedSpot in 2024 Beating Cancer Daily is listened to in over 130 countries across 7 continents and features over 390 original daily episodes hosted by Stage IV survivor Saranne Rothberg.   To learn more about Host Saranne Rothberg and The ComedyCures Foundation:https://www.comedycures.org/ To write to Saranne or a guest:https://www.comedycures.org/contact-8 To record a message to Saranne or a guest:https://www.speakpipe.com/BCD_Comments_Suggestions To sign up for the free Health Builder Series live on Zoom with Saranne and Jacqui, go to The ComedyCures Foundation's homepage:https://www.comedycures.org/ Please support the creation of more original episodes of Beating Cancer Daily and other free ComedyCures Foundation programs with a tax-deductible contribution:http://bit.ly/ComedyCuresDonate THANK YOU! Please tell a friend whom we may help, and please support us with a beautiful review. Have a blessed day! Saranne 

Steph March is joined by Chef Karyn Tomlinson to share their tips for holiday cooking. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's that time of year!  The Christmas cookies, the trees, the hot chocolate, and making gingerbread houses!  This is where the fun of the holidays meets the art and engineering skills of the parents.  Our kids love making gingerbread houses, and the do-it-yourself boxes make it look so easy until you try to put it all together yourself.  About an hour later and 15 different messes of sprinkles, frosting, and shavings of gingerbread everywhere, the fine line between enjoyable Christmas activity and test of wills becomes blurred.  It's a holiday tradition, but why?  Well, on today's episode of the Missing Chapter, we put it all together…hopefully not like my most recent gingerbread house.  We're highly excited, and highly caffeinated, and ready to get into the Christmas spirit on today's episode of the Missing Chapter.Want some Missing Chapter merchandise? Click HERE!

It's Day 6 of the Procrastibaking Advent Calendar, and today it's Luisa's turn to take us down memory lane. In this heartfelt mini episode from our archives, Luisa shares her Christmas baking origin story, reminiscing about decorating sugar cookies as a kid and how she's continued the tradition with loved ones ever since.

Merry Christmas from Mims and Maim (again!)Support us on Patreon at www.patreon.com/mimsandmaimThank you to our Patreons:Morgan WCody HSharon JDeana FElizabeth JAdam PCrystalJessie PSheri SEmail Us: mimsandmaim@gmail.comASupport us on PayPal: https://www.paypal.com/donate?hosted_button_id=N8H4HPVU8CTNSSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @aunitemaimsThe Divine Miss Mims: @divinemissmimsTheme Music Arranged by JDR#auntiemaim #thedivinemissmims #lgbtq #dragqueens #murdershewrote #jessicafletcher #shedidit #1980s #classic #television #podcast #newepisode #peacocktv #rewatch #tvshows #bingewatching #bingeworthy #joannfabric

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this engaging conversation, Paul Cassell, an actor and professional baker, shares insights into his dual career, the impact of the economy and COVID-19 on small businesses, and the importance of having alternate sources of income. The discussion also touches on the changing landscape of the entertainment industry, celebrity endorsements, and the significance of creative outlets for artists.

On this week's continuation episode Brian and Kelly continue to discuss men's opinions from BuzzFeed including the perception of men who cook versus men who bake.Follow us on social media @thefriendsukeep and check out our YouTube channel.Rate, review, and subscribe wherever you are listening and makes sure to turn on automatic downloads if you are listening on Apple or Spotify. This all helps us a lot.We love u and, as always, thank u for being a Friend!

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The holidays are hectic in the world of baking. Local shops like Bakery Nouveau countdown the weeks until Christmas with nervous anticipation. And this year is extra wild. Bakery Nouveau’s co-owner William Leaman is also coaching Team USA in an international baking competition. We’ll learn more about that in a minute. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

How to prep and what supplies and ingredients you need if you're baking for friends and family.

It's Day 4 of the Procrastibaking Advent Calendar, and today we're getting nostalgic. In this sweet throwback from a past bonus mini episode, Rachel shares one of her favorite childhood holiday memories: baking Buckeyes with her family.It's a short and heartfelt moment that reminds us all why holiday baking is about more than just the treats. It's about the traditions that stick.

The Fork Reporter talks about the wide range of flour you can use for baking this holiday season, and yes - flour CAN go bad! Plus, hot chocolate is in every living room, and more on the cozy holiday season atmosphere.See omnystudio.com/listener for privacy information.

On this Energize sponsor spotlight of Hanging With The Hoopers, Andrew sits down with Autumn Fleck, owner and CEO of Precision Signing Agency... the nation's number one rated national loan signing agency.From baking scones to win over real estate attorneys during COVID to completing 1,200 signings in 10 months and scaling to over 50,000 closings nationwide, Autumn shares how she built a hospitality first signing service that puts people before profits.In this conversation, Andrew and Autumn talk about• What it really looks like to run a fully remote signing agency that covers all 50 states and supports international and RON closings• How Autumn's background in wine, hospitality, and national sales shaped her client experience philosophy in title• Why protecting notary signing agents and “keeping your people out of harm's way” is a non negotiable leadership value• Walking away from misaligned partnerships, even when they look great on paper• Building culture with a 100 percent remote team spread across time zones• How living in Portugal with her family changed the way she leads, scales, and thinks about work and lifeYou will also hear Autumn's story of starting in North Carolina, moving to Colorado for RON, then taking the leap to Portugal... all while growing a business that serves real estate attorneys, title companies, lenders, home builders, and realtors across the country.If you are coming to FNF Energize in Maryland or Virginia, Autumn and the Precision Signing Agency team will be there in person. Stop by their table, ask how partnering with Precision can help you grow your business, and maybe ask a few questions about life in Portugal too.Timestamps00:00 Welcome to Hanging With The Hoopers and Energize sponsor spotlight00:26 Who is Autumn Fleck and what is Precision Signing Agency01:17 Running a fully remote signing agency from Portugal06:06 Autumn's path from wine and hospitality into loan signings10:30 Baking scones, car side closings, and the first 87 signings13:39 Scaling to 1,200 signings in 10 months and finding her lane16:20 Seeing the gaps in traditional signing services and fixing them18:04 Safety, respect, and protecting notary signing agents21:32 Competition, partnership, and walking away from misalignment23:39 Leading a 100 percent remote team and protecting culture26:35 Why Autumn is excited about FNF Energize in MD and VA28:32 Portugal, lifestyle design, and not waiting for retirement30:50 Favorite books, grit, and scaling well34:18 How Autumn balances family, travel, and self development34:55 Where to connect with AutumnConnect with Autumn• LinkedIn... search “Autumn Fleck” and Precision Signing Agency• Learn more about Precision Signing Agency by reaching out to Autumn directly via LinkedIn or emailConnect with Hanging With The Hoopers• Subscribe to the channel for more real conversations around leadership, growth, and the real estate trifecta• Follow Andrew and Tim on LinkedIn to stay in the loop on future Energize content and sponsor spotlightsIf you are part of the FNF family or work with our agents and attorneys, share this episode with your team before Energize... it is a great example of what people first partnership looks like in our industry.

This post contains affiliate links, which means I may earn a small commission at no extra cost to you.What if your romance career didn't hinge on going viral—but on quietly writing your way to 118 books and counting? In this episode, I'm chatting with holiday romance queen Samantha Chase about sustainable careers, Christmas comfort reads, and why she'll always write a Christmas book.We talk about what it really looks like to treat writing like a job (in the best way), how Samantha built a wide, library-friendly backlist instead of relying on Kindle Unlimited, and why she's more interested in consistency than fame. Then we dive into her newest holiday romance, A Holly Brown Christmas, plus a whole sleigh-full of her backlist Christmas books and a couple of festive recs from Lauren Blakely.

The Am I Wrong? committee is back after the Thanksgiving break with four resolutions to end our week.

Chef Gail Sokol is back to teach us how to make a Raspberry Almond Frangipane Tart. Ray Graf hosts.

Job cuts from U.S. employers moved further ahead of 1 million for the year as corporate restructuring and artificial intelligence and tariffs helped pare job rolls, EP Wealth's advisor CFP Chad Burton discusses building your wealth, More on the last EP Wealth Advisors and Rob Black Pints and Portfolios of the year on Dec 6th from 12pm to 2pm PST this Saturday

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Back in episode 117, we gave you 26 nuggets of ancestral wisdom. We've got more. Another 24 to be precise. And just because these are in this second episode doesn't mean they are any less important!Over the next hour, on opposite sides of the Atlantic, with cups of tea in our hands we'll be channelling our great-grandma wisdom and bringing you some ancestral truths relating to food, creativity, family, health, work and life.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a supporter and explore the various levels, click here!* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *5* reviews on Apple Podcasts, mean the world to us!Here's how you can leave one:Open the Apple Podcast appFind...

Today's guest is Helen Goh, a celebrated pastry chef, recipe developer, cookbook author, columnist, and longtime creative at the Ottolenghi Test Kitchen. Born in Malaysia, raised in Australia, and now based in London, Helen truly brings a global perspective to her baking. She co-authored two bestselling books with Yotam Ottolenghi—“Sweet” and “Comfort”—and recently released her first solo cookbook, “Baking and the Meaning of Life: How to Find Joy in 100 Recipes.”Helen joins host Jessie Sheehan to talk about her multicultural upbringing, her early years studying psychology, and how she ultimately found her way into the kitchen (including a stint as a cafe owner). She shares stories from her decade at the Ottolenghi Test Kitchen, including behind-the-scenes insight into her collaborative “testing sessions” with Yotam, and the surprising bake sale that sparked her latest book.Then, Helen guides us through the Champagne and Black Currant Celebration Cake recipe from her new book—her spin on a Kir Royale, but in cake form. Click here for Helen's Champagne and Black Currant Celebration Cake recipe. Thank you to Diamond Nuts, California Prunes, and King Arthur Baking for their support. Pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Helen: Instagram, “Baking & the Meaning of Life” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

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Narrator: Heather Foster