Podcasts about Baking

Merriam-Webster's Word of the Day for June 29, 2026 is: umami • oo-MAH-mee • noun Umami refers to the taste sensation that is produced by several amino acids and nucleotides and that has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes. // The chef's secret ingredient added the perfect burst of umami to the signature dish. See the entry > Examples: "This recipe uses a classic marble cake technique to swirl rich layers of cinnamon into a fluffy olive oil-scented loaf cake. It's topped with a malted milk glaze for a punch of umami, but you can skip it entirely or substitute a simple vanilla glaze." — Tanya Bush, Will This Make You Happy: Stories & Recipes from a Year of Baking, 2026 Did you know? Japanese scientist Kikunae Ikeda is credited with identifying as a distinct taste the savory flavor of the amino acid glutamic acid, which he first noticed in soup stocks made with seaweed. This fifth basic taste—alongside sweet, sour, salty, and bitter—was named umami, meaning "savoriness" in Japanese. Umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG, a sodium salt derived from glutamic acid.

For the ad-free version of this episode, subscribe to Politicology+ at https://politicology.com/plus In this episode, Ron talks to Grace Pak (founder and cake artist behind Duchess of Cameron, and the artist selected by America 250 to create the official cake for the country's 250th birthday) about how a single dessert became a bipartisan project. They explore her path from a Columbia neuroscience lab to fine art cake design, and the philosophy of "cake as therapy" that shapes her studio work. Then they turn to the commission itself: how she pitched it, why she landed on the theme American Made, and how children's artwork from all fifty states and the territories became the centerpiece.  Later, Grace walks through the congressional sessions she's running on Capitol Hill, the donated ingredients sourced from local farms and historic mills, the recipe she rebuilt from the first American cookbook, and the logistics of moving a cake the size of a car. They discuss: (0:00) Pitching the birthday cake (4:07) From a neuroscience lab to a cake studio (7:37) Fine art cakes and the multisensory experience (14:33)Personifying America and landing on American Made (29:48) Bipartisan sessions on Capitol Hill (37:04) Sourcing the ingredients from local farms (41:51) Baking like it's 1796: the historic recipe research  (46:53) A cake the size of a car: logistics, humidity, and delivery (49:13) Volunteers, nonprofits, and what she'll take away Check out Duchess of Cameron: https://www.duchessofcameron.com/ Follow Ron on Twitter: https://twitter.com/RonSteslow Follow Grace on Instagram: https://www.instagram.com/duchessofcameron Email your questions to podcast@politicology.com or leave us a voicemail at ‪(202) 455-4558‬ Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 211 - Kimberly is joined by lifestyle entrepreneur, author, and fitness expert Audrey Dunham for an intimate, hilarious, and inspiring conversation about motherhood, marriage, and the realities of building a business from the ground up. Audrey reveals the quintessential Hollywood story of how she met her husband, famed comedian and ventriloquist Jeff Dunham, while working at a restaurant in Studio City—and how she ended up touring the world as his fitness trainer for seven years. And she opens up about her whirlwind IVF journey and the surprise of naturally delivering her fraternal twin boys, Jack and James, 5 weeks early. She shares the raw (and exhausting) reality of navigating the first two years of raising twins all while building her business: Autumn Sons Baking Co. Chapter Timestamps:  01:04 – IVF, Natural Twin Birth, and Surviving the Early Years  04:39 – Hollywood Meet-Cute: Meeting Jeff Dunham  06:04 – Touring Logistics with a Celebrity Husband  08:18 – Pivoting into the Allergen-Free Food Industry  11:24 – Rebranding Peanut's Bake Shop to Autumn Suns  14:52 – Sourcing, Tariffs, and Scaling across the Border  16:47 – The Manufacturing Nightmare: 7,000 Defective Cookie Mixes  18:59 – Overcoming the Seasonal Hurdles of Baking  19:35 – Writing Cookbooks during COVID  21:05 – Future Ventures: Mug Muffins & Outro Follow Audrey: https://www.instagram.com/audreydunham/ Follow Autumn Sons Baking Co.: https://www.instagram.com/autumnsonsbaking/ Purchase Product!: https://autumnsonsbaking.com/?utm_campaign=button_list_Visitourwebsite&utm_medium=referral&utm_source=later-linkinbio Follow Kimberly: https://www.instagram.com/kimberlylovi/ Subscribe:  @iconicnationmedia 

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This week Ben is in the hot seat!!! He talks about what set Gabie apart from previous relationships, when he knew she was the one, a severe neck injury he overcame in high school, how he got into baking, what it was like starring in Baked with Love, becoming a dad, AND SO MUCH MORE!!!

Twenty years ago, Abraham Burickson and his collaborators asked a simple question: what if a work of art were designed for just one person? Instead of creating experiences for the masses, they spent months crafting deeply personal journeys for an audience of one. That experiment grew into a new way of thinking about design, participation, and transformation. In this revisited episode, Dart and Abraham discuss what those lessons can teach us about management, why experience cannot be fully designed, and how organizations can become platforms for people to create meaning together.Abraham Burickson is an author, speaker, and experience designer who has spent more than two decades exploring how designed experiences can transform people. He is the co-founder and Artistic Director of Odyssey Works and the author of Experience Design: A Participatory Manifesto.In this episode, Dart and Abraham discuss:- How to create a transformative experience for a single individual- Can managers be experience designers?- Why experience is not designable- How to implement experience design at work- Baking experiences within static products- Designing for transformation- Work as a shared experience- The origin story and myths of organizations- And other topics…Abraham Burickson is an author, experience designer, and artist who has spent more than two decades exploring how design shapes human experience. He is the co-founder and Artistic Director of Odyssey Works, where he creates immersive performances for audiences of one, and co-directs the Experience Design Certificate Program. Trained in architecture at Cornell University, his work spans art, design, education, and consulting. He is the author of Experience Design: A Participatory Manifesto and co-author of Odyssey Works: Transformative Experiences for an Audience of One.Resources mentioned:Experience Design, by Abraham Burickson: https://www.amazon.com/Experience-Design-Participatory-Abraham-Burickson/dp/0300269471Odyssey Works, by Abraham Burickson: https://www.amazon.com/Odyssey-Works-Transformative-Experiences-Audience/dp/1616895152The Anatomy of Genres, by John Truby: https://www.amazon.com/Anatomy-Genres-Story-Forms-Explain/dp/0374539227Connect with Abraham:https://www.abrahamburickson.com/https://www.owprograms.com/Work with Dart:Dart is the CEO and co-founder of the work design firm 11fold. Build work that makes employees feel alive, connected to their work, and focused on what's most important to the business. Book a call at 11fold.com.

In today's episode of The Quiz, we're testing your knowledge on everything from sweet pastry techniques to massive culinary milestones. Can you answer these? Whipped Sweets: It's a popular topping for pies and a delicious, airy cookie in its own right, but do you know what ingredient meringue is primarily made of? Criss-Cross Crusts: If you love baking pies, you definitely know this beautiful technique. What is the official name for the decorative, woven criss-cross pastry topping often used on pies? High-Rising Cakes: We dive into the ultimate sweets category of the Guinness World Records. According to official measurements, just how high was the world's tallest cake? Play. Share. Listen, with Miss America 2026, Cassie Donegan.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

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

Pastry chef and content creator Allison Chen joins the pod to share her unconventional journey from studying neuroscience … to attending pastry school in France. Allison reflects on learning French pastry techniques, running a tasting-menu out of her college apartment, and how documenting the experience online unexpectedly launched her career as a creator. Later, Allison talks about bringing one of her favorite childhood desserts, tangyuan, to Food Network's digital series Dig In With, why food stories resonate more than recipes alone, and how she approaches making baking feel approachable for millions of followers. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Allison on Instagram: HERE Learn More about Allsion's episode of Dig In With: HERE Hosted on Acast. See acast.com/privacy for more information.

Intro: Our rabbit loses his tail, loud chickens, making the kids upset.8:27: The hardest parts about J.R. being gone, Molly bags up and tosses a bunch of Faith's clothes.12:18 JR's clock and evening phone habits, our dog takes my place on the bed when I'm gone.15:50: Looksmaxxing: an overreaction to trans-ideologies?23:33: Humanity is like a drunk person on a horse- Insights from Carl Trueman and Friedrich Nietzsche.33:13: How to inoculate our children against unhealthy trends.35:44: Molly's deadhorse 3: Objectification and what it means to be human.38:05: Baking soda biohack.39:54: Social influence pushing women to get divorced: men can't handle successful wives or something else?47:40: What women are specifically designed to do and feel satisfaction and joy. The real goal as a husband and father and not letting careers take precedence over family.52:43: Critical ages to be at home with your kids.55:41: GK Chesterton (https://www.online-literature.com/chesterton/wrong-with-the-world/18/), drudgery, the problem with men and women and what's wrong with the world.57:56: Molly's message to women to be successful but not wreck your family.59:50: Show Close--------------------------------------------CanavoxPique Tea - Referral Link (it's super-delicious and healthy)Wealthfront Referral LinkMolly's preferred Stone Heating PadIncogni (data removal and internet anonymizer) Get full access to Too Busy to Flush at www.toobusytoflush.com/subscribe

The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet FoodAmazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet FoodThe recipe outlined is the Whole Wheat Oatmeal Raisin Cookie. 1 C softened butter unsalted preferred, 1.5 C of brown sugar. Cream in mixer or beat hard by hand. Add one egg, beat again, 1tsp vanilla and 2 Tablespoons of water beat again. Then add in a flour mixture that should be measured in a different bowl first. 1.5 cups of white whole wheat flour/gold flour. 1/2 tsp salt, 1 tsp of baking soda and 1 tsp of cinnamon. Beat for a couple of minutes then add in the oats 2 C, 1.5 C of raisins (or sub 3/4 C of chocolate chips and 3/4 C of walnuts), beat until just combined. Preheat oven to 350 degrees, bake 10-12 minutes until gold on outside and soft in the middle. Enjoy! For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

The James Beard Awards are often called the "Oscars of the Food World," recognizing excellence in culinary arts, food writing, and cookbook publishing. In this episode, we celebrate three remarkable Cookbook Love Podcast guests whose books were honored by the James Beard Foundation this year and explore why cookbook awards matter so much in the culinary world. In This Episode: • Discover what makes cookbook awards such as the James Beard Awards influential in the publishing and culinary industries. • Celebrate Sapna Punjabi, author of Dal Chawal, a James Beard Award nominee whose work highlights the nourishing power of vegetarian home-style Indian cooking and Ayurvedic wellness. • Learn how Sarah Ahn and Nam Soon Ahn transformed family recipes and Korean-American culinary traditions into Umma, the James Beard Award winner for U.S. Foodways. • Hear why Helen Goh's Baking and the Meaning of Life captured the James Beard Award for Baking and Desserts through its unique blend of baking, psychology, and human connection. Cookbooks do more than teach recipes. They preserve culture, share wisdom, build community, and tell stories that shape how we understand food and one another. Mentioned in This Episode: Episode 347 with Sapna Punjabi, author of Dal Chawal Episode 348 with Sarah Ahn and Nam Soon Ahn, authors of Umma Episode 391 with Helen Goh, author of Baking and the Meaning of Life Episode 215 All About Cookbook Public Relations with Carrie Bachman If you're ready to build the visibility and audience publishers are looking for, download the free Cookbook Author Platform Checklist and learn how to create an engaged community that supports your book before it's published.   

Join Deanna as she goes through the 5 best sales channels for every cottage baker.

https://wels2.blob.core.windows.net/daily-devotions/20260617dev.mp3 Listen to Devotion The LORD said to Moses, “Speak to the entire assembly of Israel and say to them: ‘Be holy because I, the LORD your God, am holy.'” Leviticus 19:1-2 Be Holy Have you ever achieved perfection? Making the perfect sales pitch. Baking the perfect pie. Earning the perfect grade. When you reach that goal, you get excited. You rejoice. You let others know that perfection has been achieved. But how long did it take you to achieve that perfection? How many mistakes did you make on the way? The Lord tells his people to be holy. In other words, be perfect. But he doesn’t say work your way to perfection. He says you are to be holy, right now, at this very moment, and then to keep being holy. Of course, you aren’t perfect. You make mistakes. You do things that are wrong. And as soon as you make one mistake or sin even in the most insignificant way, you are no longer perfect. You are unable to be holy even though God demands that you be holy. So, the Lord sent Jesus. Jesus was holy. He didn’t make any mistakes. He never sinned. He never did anything contrary to what God commands. Jesus lived a perfect life in his thoughts, his words, and in everything he did. Now Jesus gives that perfection to you. Even though you are not holy, Jesus makes you holy by giving you his perfect obedience to God’s laws and washing away your sins with his innocent blood. Through Jesus, you are able to be what you cannot achieve on your own. You are holy. Prayer: Father, Son, and Holy Spirit, I confess that by nature I am not holy as you desire. Cleanse me of my sins with the blood of Jesus. Lead me to always thank and praise you for the holiness that you have given me through Jesus. Keep me faithful to him. Amen. Daily Devotions is brought to you by WELS. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. All Scripture quotations, unless otherwise indicated, are taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc. ™ Used by permission of Zondervan. All rights reserved worldwide.

Episode 1033(10:08) In this episode: In this episode: Making "No-bake cookies"; Baking requirements; God's love for us is not transactional, but precedes Ou lives and existence; Personal Story of God's love; The Scriptures are replete of examples of where God's loves first Related Web Sites:  My Website Podcast Page All Previous Episode

https://wels2.blob.core.windows.net/daily-devotions/20260617dev.mp3 Listen to Devotion The LORD said to Moses, “Speak to the entire assembly of Israel and say to them: ‘Be holy because I, the LORD your God, am holy.'” Leviticus 19:1-2 Be Holy Have you ever achieved perfection? Making the perfect sales pitch. Baking the perfect pie. Earning the perfect grade. When you reach that goal, you get excited. You rejoice. You let others know that perfection has been achieved. But how long did it take you to achieve that perfection? How many mistakes did you make on the way? The Lord tells his people to be holy. In other words, be perfect. But he doesn’t say work your way to perfection. He says you are to be holy, right now, at this very moment, and then to keep being holy. Of course, you aren’t perfect. You make mistakes. You do things that are wrong. And as soon as you make one mistake or sin even in the most insignificant way, you are no longer perfect. You are unable to be holy even though God demands that you be holy. So, the Lord sent Jesus. Jesus was holy. He didn’t make any mistakes. He never sinned. He never did anything contrary to what God commands. Jesus lived a perfect life in his thoughts, his words, and in everything he did. Now Jesus gives that perfection to you. Even though you are not holy, Jesus makes you holy by giving you his perfect obedience to God’s laws and washing away your sins with his innocent blood. Through Jesus, you are able to be what you cannot achieve on your own. You are holy. Prayer: Father, Son, and Holy Spirit, I confess that by nature I am not holy as you desire. Cleanse me of my sins with the blood of Jesus. Lead me to always thank and praise you for the holiness that you have given me through Jesus. Keep me faithful to him. Amen. Daily Devotions is brought to you by WELS. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. All Scripture quotations, unless otherwise indicated, are taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc. ™ Used by permission of Zondervan. All rights reserved worldwide.

Baking runs in Bridget Anderson's family — passed down from grandmother to mother to her — and it eventually led her all the way to not one, but two Guinness World Records. Working as a bakery associate at Sam's Club in Lady Lake, Florida, Bridget's journey from a casual Facebook scroll to breaking records is the kind of story that reminds you what's possible when you refuse to give up. Come for the cupcakes, stay for the inspiration! Learn more about your ad choices. Visit megaphone.fm/adchoices

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Join the Challenge ⁠⁠⁠⁠and share with a friend! My experience with getting later into summer is that the quiet, laziness of the days has finally sunk in. The frantic activity of May has passed and the first of the summer trips are over. Our Summer Faith Challenge is a fun one this week. It's a choose-your-own-adventure. Either invite someone over for a meal orMake cookie dough and freeze balls of it to have on hand in the freezer.  Discipleship is done so well over food. As soon as I start baking my kids gather around to see what's happening, or as soon as they smell cookies going into the oven, the smell lures them out to talk.  We are called to “Go make disciples.” Jesus famously discipled in combination with food. It's a good recipe for discipleship success! We hear stories of the feeding of five thousand, wedding feasts, and the last supper. The early church copied that, and we see in Acts 2:42&46 that “They devoted themselves to the apostles' teaching and to fellowship, to the breaking of bread and to prayer… Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts.” I think this interview with Sally Clarkson will inspire you in your discipleship goals! Enjoy!

Whether it's anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period - there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life. For many reasons - financial, ingredient concerns, sourcing concerns, access - many of us are not able to rely on the fallback of quick easy prepared foods from a grocery store or restaurants, and many of us don't have a village around us that can supply emergency meals in time of need, much less meals that would comply with our sometimes complicated or weird dietary requirements.Building the routine of freezer stacking has been invaluable for our family, and in this episode I hope to share some of the ideas, meals and ingredients that have been helpful for us. Of course I thought of many more as soon as we finished recording, but there is plenty here to work with!There is a bonus download for this episode available to all listeners, where we included recipe links for many of the foods we are going to discuss. If you are in our supporter community, we look forward to hearing your freezer ideas and contributions in our discussion boards on Discord. Let's get the ideas flowing and keep those freezers stocked!* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we talked about:Leah's business, which relies on freezers!The free bonus download for this episodeWhy and when freezer meals can play an important roleIdeas to consider when planning your freezer mealsAll-in-one prepared meals and casserolesSidekicks, or parts of meals that can be paired with morePrepped ingredients, meant to be use in a dishContainers and storage solutionsThe personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Ketchikan Sam's podcast link or go to Ketchikan Sam's and use code ANCESTRAL26For more recipe links and our working notes, check the download hereIndustrial SharpieNon-Gummy Masking Tape (I use for everything in the kitchen)Souper CubesSpaghetti SauceSwedish MeatballsEnchiladasMexican Lasagna (not Mexican, and not lasagna)The Pastured Pork CookbookMeals at the Ancestral Hearth CookbookDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

June 16 2026 brought forward a second new moon in Taurus giving us an opportunity to really hunker down with our energies around money, resources, and love, and for me so much wisdom is bubbling over in this invitation for self exploration.It's time for me to start baking a life entirely new, let's dive in.⸻

Mauler likens a 5000 year old frozen dead man to the wedding cake in your freezer, Rush sharpens his knives with the ice cream guy, Jenni dresses up like a rat to accompany Brady into a sewer, and Brady felt like an Alpaca growing up because he had two older sisters. Love the podcast? Leave us a review!

Gluten-free baking can be hard to perfect because so much baking relies heavily on the gluten in wheat flour for structure. But there are so many different flours you can use —coconut, chickpea, almond, rice, tapioca, and more— and once you get the hang of it, it's easy! Start with these lovely cheesy bites. They're like a mini cheese scone and entirely moreish. Chickpea flour forms the base, so they're packed full of protein and whilst not exactly light and fluffy and calling out for jam and cream, they ARE super cheesy, rich and delicious! Ingredients 1 cup chickpea flour 1 level tsp baking powder ½ tsp salt 4 tbsps. chilled butter 1 cup grated cheddar ¾ cup Greek yoghurt Method Heat the oven to 180C fan bake. Line a baking tray with baking paper. Mix the dry ingredients in a large bowl or a food processor. Grate in butter if using a bowl, or cut into rough chunks if using a food processor and pulse until resembles coarse breadcrumbs. Add cheese and toss to combine, then add in the yoghurt and stir or pulse until it comes together to form a scraggy lump. Turn the dough out onto a floured bench and knead lightly and briefly. Take large tablespoons of the dough and roll into a ball before placing on the tray. Bake for 15 minutes or until puffed and golden brown. Serve warm or cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!By the end of this episode, you'll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You'll also discover a simple sole meunière recipe that's buttery, lemony, and easy enough for a weeknight dinner.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Seriously fudgy brownies from Sally's Baking Addiction, Sonya also talked about the recipe in Sally McKenna's book: Sally's Baking 101 (which is different from the online version)More brownies we love:Alice Medrich's best cocoa browniesSonya's flourless chocolate tahini browniesFudgy brownies from Inspired Taste blogGlossy fudge brownies from Bravetart Sole Meuniere by Martha StewartSecret Food Tours: NYC – Chinatown & Little ItalyKari's best bite: pineapple pork bun at Mei Lai Wah BakeryAnd the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public schoolJoin Sonya on a Portland farmers' market tour through Airbnb Experiences!***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.

In this episode, Jenny Zegler, principal strategist for food and drink at Mintel, shares the research around what's trending among new baking and snack products with Charlotte Atchley, editor of Baking & Snack, and Lucas Cuni-Mertz, associate editor of Baking & Snack. 

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Going Long Podcast Episode 636: The Powerful Little Hidden Secret I Learned from Baking Chickpeas  ( To see the Video Version of today's conversation just CLICK HERE. ) In today's episode of The Going Long Podcast, you'll learn the following:   [00:24 - 00:53] Billy welcomes us to and introduces today's show. [00:53 - 09:31] Billy shares a personal story about a cooking experience he had which brought some hidden analogical insights! [09:31 - 11:15] Billy wraps up the show.   If you're a corporate executive who wants to make your role optional, then grab your FREE ebook with Billy's proven 3 step process at:  www.makeitoptional.com What you can expect to get out of this ebook: Learn how to achieve corporate optionality Gain true control over your career Turn corporate skills into personal assets With 26 years of experience in corporate sales leadership, achieved optionality through multiple income streams, Billy has helped dozens of executives build their paths to take control of their time. This free ebook gives you everything you need to identify, plan, and take control of your career while building financial optionality, leveraging your skills, and start living your IDEAL day - today! Go to: www.makeitoptional.com Click the above link or just copy and paste the following directly into your browser to sign up and get your free ebook: https://www.makeitoptional.com/?utm_source=podcast&utm_medium=social&utm_campaign=p2olm  To see the Video Version of today's conversation just CLICK HERE.   How to leave a review for The Going Long Podcast: https://youtu.be/qfRqLVcf8UI     Be sure to connect with Billy!  He's made it easy for you to do…Just go to any of these sites:   Website: www.billykeels.com Youtube: billykeels Facebook: Billy Keels Fan Page Instagram: @billykeels Twitter: @billykeels LinkedIn: Billy Keels

Porsha Kimble of Dallas, TX shares her 20-year journey including starting as a home baker, competing on the Food Network, teaching around the world, and building a 6-figure packaged food businessGet full show notes and transcript here: https://forrager.com/podcast/169

Superman built his own island. Shaped like himself. In the middle of the ocean. With a foghorn that plays a recording of his voice saying "Keep off Superman Island." This week Zach and Mike tackle a pair of Silver Age Superman stories, starting with "The Secret of Superman Island" a story in which the Man of Steel harvests rocks from mountains, chisels a giant spade out of boulders, tells a whale to leave him alone mid-ocean, builds a lighthouse that projects his own face, installs a lead-lined vault, and constructs an entire island in the shape of his own body. The reason for all of this is both logical and completely unhinged. Lois Lane gets involved. Nautical crooks think there's treasure. There is not treasure. There is something much more interesting than treasure.Also: the island is a Superman star now. It's floating in space. That's how the story ends. Superman just throws it up there.Also in this episode:- Baking tips from Zach and Mike (this happens)- The Boys Season 5 finale discussed with spoiler warning, you've been warned- Mandalorian and Grogu reviewed — Mike has thoughts on Jabba's son's voice- Big 12 Media Days in July — Zach and Mike may be recording live. Athletes talking comic books. Stay tuned.- A live Halloween con appearance teased for October in — Tales from the Crypt vibes incoming- The audio drama voice cast is still coming together — reach out if you want in#superman #dccomics #dc #loislane #comicbooks #comics #silveragecomics #superhero #superheroes Thank you to our sponsors! Click on them below:puzzle.io : https://puzzleio.pxf.io/3J0Y4yMagikFlame: https://magikflame.pxf.io/K0dgQvHello Cake: https://cake.sjv.io/kOoEjvSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Customers find great comfort when their vendors operate in patterns that are consistent, and good for the customer. Inconsistency is one of the most common occurrences in business today. The companies that flourish are those that operate with a set of standard operating procedures that becomes an insurance policy for consistency.Support the show

I Thought Her Thursday Baking Nights Were for UsBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

French pizza maker Boris Berard of ORA 1929 Atelier Pizza in Nice, France, joins PEEL: A PMQ Pizza Podcast after earning a Top 25 finish in the Traditional American category at the International Pizza Challenge in Las Vegas. Competing against more than 700 pizza makers, Berard's fermentation-focused approach combines ancient Einkorn wheat, wild sourdough cultures and a multi-stage dough process inspired by French and Italian baking traditions. In this episode, Berard explains why he believes fermentation and digestibility are becoming increasingly important to consumers, how his background in analytics and business systems influences his approach to dough development, and what operators can learn from viewing pizza through the lens of process rather than equipment. He also discusses his plans to bring the ORA 1929 Atelier Pizza concept to the United States and create a hub dedicated to artisan sourdough and ancient-grain pizza production.

Today, we're speaking with Aleyna Morales. Aleyna grew up in the Twin Cities and Somerset, Wisconsin. Aleyna's heritage includes Ojibwe from the Fond du Lac Band community and Mexican. She is the creator and baker behind Baked to Bliss by Laney. You can catch her selling baked goods at the Carlton County Farmers Market. Aleyna shares how a need to pull herself out of the lowest point in her life led to taking classes and an interest in sourdough bread. She posted videos on TikTok, never expecting people to reach out and to buy her bread. A decision to attend a local entrepreneur meet-up led to an encounter with a neighbor who was starting a coffee business and, coincidentally, needed scones and muffins to sell to his customers. Together, these surprising turns of events, her gifts and the support of her community have allowed her to create a thriving baking business she calls Baked to Bliss by Laney. She also talks about what helps her to cope when times get hard and why believing in yourself is key to building a better life.   Aleyna is the mom of five children and lives with her partner in the Fond du Lac community.-----Hosts / Producers: Leah Lemm, Cole Premo Editor: Britt Aamodt Editorial support: Emily Krumberger Mixing & mastering: Chris Harwood -----For the latest episode drops and updates, follow us on social media. instagram.com/ampersradioinstagram.com/mnnativenewsfacebook.com/MNNativeNewsNever miss a beat. Sign up for our email list to receive news, updates and content releases from AMPERS. ampers.org/about-ampers/staytuned/ This show is made possible by community support. Due to cuts in federal funding, the community radio you love is at risk. Your support is needed now more than ever. Donate now to power the community programs you love: ampers.org/fund

Kelly knows baking and cooking isn't everyone's forte! This Reddit user admits, “it is a simple recipe that I somehow managed to butcher

Baking Challah on Erev ShabbosAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We welcome a Dish listener who's been a fan since day one!  There's a whole lot of love around the Dish table as we welcome long-time listener, first-time visitor, Emilia Clarke. The actor, known for her incredible and life-changing role as Daenerys Targaryen in Game Of Thrones, brings her passion for food, Nick, Angela and martinis to a special episode marking the fourth anniversary of Dish.  Emilia starts by showing why writing down your food likes when slightly hungover makes for a long and salty list. But what a list it is, as we get great detail about the fish, vegetables and meats that whet Emilia's appetite, as well as the specific textures and ingredients that don't make it onto her plate. Emilia is also a regular cook, who is willing to take on any challenge when making food for friends and family, or herself while away on set. Emilia can currently be seen in PONIES, a 70s spy thriller set in Russia, which is currently available to watch on Sky and Now in the UK and Ireland. Emilia and co-star Haley Lu Richardson play two women working at the US embassy in Moscow who, after the mysterious deaths of their husbands in a plane crash, become CIA agents to investigate what happened. The role came with Emilia having to master Russian, a skill which she did with the help of a very impressive memory palace.  The episode begins over a glass of Laurent-Perrier La Cuvée Champagne and a start of tomato tonnato salad. It's followed by rack of lamb, inspired by this recipe for super greens vignole with lamb steaks, and there's even enough time for an elderflower & mint martini. The Waitrose wine experts paired the meal with a bottle of Villa Cafaggio Chianti Classico. Cheers Emilia... and happy fourth birthday to us, too!  You can watch full episodes of Dish on YouTube and on Spotify.  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish If you want to get in touch with us about anything at all, contact dish@waitrose.co.uk Dish from Waitrose is made by Cold Glass Productions 00:00 Welcome!  01:31 Four years of Dish 04:59 Emilia Clarke is here & she loves Dish!  07:20 Champagne cheers & Martini love  10:36 Time for Tomato Tonnato  12:50 From food loves to dinner parties  17:01 From food dislikes to cooking for others  20:30 Cookery books & Nigel Slater love  22:55 Baking on set & Chef roles 24:09 Lamb is served!  28:35 Emilia's new show ‘Ponies' 32:09 Learning Russian & filming in Budapest  34:24 From childhood roles to GOT  39:35 Emilia Clarke appreciation!  41:26 Martini time!  42:19 Fast food quiz 45:15 A love letter to Tahini Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Kitchen Tape, Rose and Crystal sit down with Dorie Greenspan, one of the most beloved and trusted voices in baking. We talk about the decades-spanning body of work that has made Dorie such a constant presence in home kitchens, from her collaborations with icons like Pierre Hermé and Julia Child to the warmth, clarity, and curiosity that define her own books. The conversation invites us into her sweet world and moves through intuition, endurance, recipe writing, family, the choice for a fully illustrated book and the quiet discipline of making people feel cared for through food. And at the very end, Dorie receives a reveal that's been building quietly across the entire season! LEAVE A COMMENT TO WIN A COPY OF HER NEW BOOK! United States shipping addresses only.Mentioned in this episode:• Dorie's Anytime Cakes: A James Beard Award Winner's Collection of 100+ Simple Illustrated Recipes• Baking with Dorie: Sweet, Salty & Simple• Everyday Dorie: The Way I Cook• Dorie's Cookies• Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere• Around My French Table: More than 300 Recipes from My Home to Yours• Baking: From My Home to Yours• Baking with Julia: Savor the Joys of Baking with America's Best Bakers• The Settlement Cookbook by Simon Kander• The New York Times Cookbook by Craig Claiborne• Sift by Nicola Lamb• A Book of Mediterranean Food by Elizabeth David• Salt, Fat, Acid, Heat by Samin Nosrat

Send us Fan Mail☀️ Summer Slowdown - Keep your marketing piping hot all summerIn this week's Baking it Down Podcast - Episode 263 - Summer Slowdown, it's that tiiime of year - where both bakers and clients take a step back from the onslaught of End of School and grad orders. We say it every year - the dreaded "J" months are the slowest months for bakers because it's the convergence of our clients being out of town or busy entertaining the rug rats, along with a hiatus of any major holidays that tick cookie sales up.But if you plan to take a baking break or just understand the ebbs and flows of our industry, the summer slowdown can be a great time to take a deep breath and retool, touch up, and tweak before we get into the crazy Q3 and Q4 "cookie Super Bowl" months. So here are ten things you could do to sharpen the ol' butcher knife that'll make quick work of crunch time.

We get lots of questions from supporters and listeners about milling your own flour and thought it was about time we brought them all together a Q&A.This episode is packed with information:We start with troubleshooting bread made with freshly milled flour, including:why your bread might not be rising as muchwhy you might have experienced your bread pancakingand why freshly milled flour breads need more water and how best to transition to thatWe then go on to talk about sifting, how to do it, and the nutritional effects.We talk about storing grain, whether we're personally concerned with the heat that grinding grains at home produces, and then how we store excess flour.We cover freshly milling gluten-free grains, including a deep dive into oats.And we talk about all the other things you can use your home mill for, and there are lots of them.Whether you have a mill or whether you're just thinking about getting a mill, this episode will bring you something new.* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Ancestral Kitchen Podcast Guide to Home MillingThe Grain Flavour Wheel ProjectAlison's article on making stone-ground oatmeal in the mockmillMockmill Milling GuideBread LasagnaDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

Episode 497 - Candice Hill Pete's Percussion Podcast Kansas City-based freelancing percussionist, educator, Steel Pan artist, composer and arranger Candice Hill stops by to talk about her career in KC and getting started there, along with her time performing with the Kansas City Chiefs drumline (03:45), teaching and performing in town, arranging and composing, and her work “Red City Calypso” (21:30), growing up in Columbia (MO) and her family musical background (34:45), her undergrad years at Missouri State University, marching band and lessons, getting into steel pan performance, and Music Education vs. Music Performance degrees (44:55), attending Northern Illinois University for her master's in Steel Pan Performance, studying with Liam Teague and Cliff Alexis, dealing with performance anxiety, and keeping up with her non-steel band percussion skills (01:04:15), and settles in for the Random Ass Questions, including segments on being a woman in the field of percussion, Pete getting to work with Candice and Emily Lemmermann for the Missouri Mass Steel Band performance last month, Dirty Dancing, Crafts and Baking, experiencing Panorama in Trinidad and Tobago, bad cleaning jobs, and the excellence of Steel Band all over the world (01:27:20).Finishing with a Rave on the 2026 film Michael (01:54:30).Candice Hill Links:Candice Hill's website“Red City Calypso” - Candice HillPrevious Podcast Guests mentioned:Emily Lemmermann in 2019Julia Gaines-Montag in 2016Scott Cameron in 2016Liam Teague in 2025Rich Holly in 2020Raychel Taylor in 2020Amanda Duncan in 2023Elizabeth DeLamater in 2019Other Links:Matt Arnet“Tornado” - Mitch MarkovichJohn PattersonBlast!Al O'ConnorCliff Alexis“Because” - The Beatles“Island in the Sun” - Len “Boogsie” SharpeYuko AsadaMia Gormandy-BenjaminRobert ChappellScott McConnellDirty Dancing trailerUnheard Voices - Myrna NurseCricut crafts“Pan by Storm” - Skiffle BunchBen YanceyRaves:Michael trailer

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Tonight, Andrew will talk on the topic of Baking until you fall asleep.  Start your 7-day free trial of Send Me to Sleep Premium today, and enjoy our two upcoming exclusive episodes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sendmetosleep.supercast.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Welcome to Send Me To Sleep, the place to find a good night's rest. My name is Andrew, and I help you fall asleep by reading relaxing books and stories. If you find this podcast effective, please consider following, so you can stay up-to-date with new weekly episodes and fall asleep consistently, each night. Enjoying the show? Leave us a rating and review: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visit our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.slumberstudios.com Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/sendmetosleepco/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Do not listen to this sleep story whilst driving or operating machinery. Please only listen to the Send Me To Sleep podcast in a safe place where you can relax and fall asleep. Our AppsRedeem exclusive, unlimited access to premium content for 1 month FREE in our mobile apps built by the Slumber Studios team:Deep Sleep Sounds App: deepsleepsounds.com/sendmetosleepSlumber App: slumber.fm/sendmetosleep Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Tonight, Andrew will talk on the topic of Baking until you fall asleep.  Start your 7-day free trial of Send Me to Sleep Premium today, and enjoy our two upcoming exclusive episodes: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://sendmetosleep.supercast.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Welcome to Send Me To Sleep, the place to find a good night's rest. My name is Andrew, and I help you fall asleep by reading relaxing books and stories. If you find this podcast effective, please consider following, so you can stay up-to-date with new weekly episodes and fall asleep consistently, each night. Enjoying the show? Leave us a rating and review: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Apple Podcasts⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Visit our website: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.slumberstudios.com Follow us on Instagram: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/sendmetosleepco/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Do not listen to this sleep story whilst driving or operating machinery. Please only listen to the Send Me To Sleep podcast in a safe place where you can relax and fall asleep. Our AppsRedeem exclusive, unlimited access to premium content for 1 month FREE in our mobile apps built by the Slumber Studios team:Deep Sleep Sounds App: deepsleepsounds.com/sendmetosleepSlumber App: slumber.fm/sendmetosleep Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This week, Paul reminds us that beneath our self-righteousness and defensiveness is a deeper reality: our greatest problem isn't outside of us, but inside of us.Join us for a weekly narration of Paul Tripp's popular devotional. You can subscribe to our email list to receive this devotional straight to your inbox each week, or read online at PaulTripp.com/Wednesday or on Facebook, Instagram, and the Paul Tripp App.If you've been enjoying the Wednesday's Word podcast, please leave us a review! Each review helps us reach more people with the transforming power of Jesus Christ.