Podcasts about Baking

My guest today is third generation baker, writer and teacher David Wright author of the excellent book Breaking Bread: How Baking Shaped our World published by Aurum.We talk about the social benefits of bread making, milling grain into flour, the anatomy of a grain, roller mills, the Chorleywood process and why gluten can be compared to Arnold Schwarzenegger and Danny DeVito.Those listening to the secret podcast: you get a little over 15 minutes of bonus material that includes additives that don't have be named on ingredients lists, flatbreads, the National Loaf, the value of bread and more!Follow David on Instagram @thebreaducatorBreaking Bread: How Baking Shaped Our World is published by AurumMore on the Pump Street workshopsMore about David's Earth's Crust Bakery at Camp BestivalRemember: Fruit Pig are sponsoring the 9th season of the podcast and Grant and Matthew are very kindly giving listeners to the podcast a unique special offer 10% off your order until the end of October 2025 – use the offer code Foodhis in the checkout at their online shop, www.fruitpig.co.uk.The Serve it Forth Food History Festival website is now live and tickets are available on Eventbrite.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeServe it Forth websiteServe it Forth Eventbrite pageAgainst the Grain by James C. Scott (2018)Knead to Know: A History of Baking by Neil Buttery (2023)My blog post and recipe for a cobMy blog post and recipe for a cottage loafPertinent previous podcast episode:

Vigs! Radiation poisoning! Hats!Beth and David are back from space, and they've brought with them The Ambassadors Of Death.There's much confusion about the plot; hot scientists; divalicious outfits from Liz; a pregnancy; chunky bottom lashes; and a shoutout for John Whaite Off've Baking's OnlyFans.Next week, we wave goodbye to this series (already?!) as we head to the Inferno...You can get in touch via @whowatchpodcast, or send us some love via email - thewhowatchpodcast@gmail.com.You can also tip The Who Watch Podcast via Ko-Fi, if you'd like.Find socials, the Song Of The Story playlists, and other fun things here, including our occasional chats to the press, because we're proper famous, like.Music by Haydn WynnArtwork by Reece ConnollyPhotos from The Black ArchiveAll clips belong to their respective copyright holders and are used purely for parody purposes Hosted on Acast. See acast.com/privacy for more information.

This week, we turn up the ovens and test our baking skills with two incredible bakers. First, we talk to LA-based cookbook author and star baker, Nicole Rucker, on why summer is peak pie season, the fruit and flavor combinations that elevate her pies (imagine toasted fig leaves!) and making the best out of her leftover cookies for pie crusts. Nicole's latest book is Fat and Flour: The Art of the Simple Bake, and she left us with her Strawberry White Chocolate Cream Pie recipe. Then, Iowa's champion baker Eileen Gannon, talks to us about her surprising baking techniques for cakes, from making moister cakes, fillings vs frostings, and her buttercream preferences. Eileen is the winner of over 600 state and national baking awards and the founder of Sunday Night Foods Sauces.Broadcast dates for this episode: August 8, 2025 (originally aired)Generous listeners like you make The Splendid Table possible. Donate today to support the show.

SummaryIn this episode of the Johnson City Living Podcast, host Colin Johnson speaks with Don and Tiffiny Hurley about their journey from the Rogue Valley in Oregon to Johnson City, Tennessee. They discuss their love for the community, the transition from the mortgage industry to baking sourdough bread, and the growth of their business, Stella Sourdough. The conversation covers the intricacies of sourdough baking, the importance of community support, and their aspirations for the future, including potential expansion and new product development.TakeawaysThe supportive community in Johnson City is a major draw.Don and Tiffiny transitioned from the mortgage industry to baking.Sourdough starter is a living culture that requires care.Stella Sourdough produces around 2200 loaves per month.The couple emphasizes the importance of quality ingredients.Community connections have been vital for their business growth.They are exploring new product ideas based on customer feedback.The couple aims to open a brick-and-mortar location in the future.They prioritize customer satisfaction and product quality.Baking has become a passion for them, despite initial hesitations.

Welcome to the Cookbook Love Podcast. Today I'm excited to have an interview with Ellen Kanner. Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, and wellness for outlets including HuffPost, VegNews, and Edible South Florida. Ellen is a vegan advocate and culinary instructor, and the creator of the Substack newsletter Broccoli Rising. As a fifth-generation Miami native, Ellen lives with her husband in where else? Beautiful Miami. Today on the show, we talk about all the natural beauty and wonders of Miami, her life as a vegan, her new book Miami Vegan, including everything from tropical fruits and vegetables in Miami, vegan food swap and ingredients, as well as Ellen's perhaps unpopular opinion about how to include more vegetables in your diet.  Don't forget to register for our upcoming LIVE event: Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is for aspiring cookbook authors who want to turn their passion into publishable recipes. Sign up here for Recipe Week LIVE 2025.  Things We Mention in This Episode: Register for Recipe Week LIVE Ellen Kanner Miami Vegan: Plant-based Recipes from the Tropics to Your Table    

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Kids are missing out because of a shortage of teachers - and childcare places...So your teen wants to be a video game developer - encourage that - ts a huge industry....Anna's honesty box bakery - so successful she's quit her day job & lots more Hosted on Acast. See acast.com/privacy for more information.

Today, we're bringing you an episode of the podcast that originally went out in 2022. It's about fermenting, but fermenting with a twist – fermenting your kitchen waste to make microbe-rich compost that, as we know from personal experience, will transform the plants you grow.This fermentation process, called bokashi, can be done in the house, it has no smell and neither does it attract flies. You'll get both compost and compost tea to use inside and outside the home.In this episode, we'll detail how bokashi works, talk about the bacterial inoculant that is used to ferment the food waste so efficiently, and then we will actually interview the US and Canada supplier that makes the two-bucket system that we both use.In the US & Canada, check out the bokashi system here and use code AKP for 10% off.In the UK, Wiggly Wigglers have a 10% discount for our listeners. Click here and when you checkout the discount will be automatically applied.* * * * * * * * * * * * * * * * * * * * * * * * * *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...

Designing Women, Season 7, Episode 5: Screaming PassageJulia goes through the change (quickly).Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

An apple pie, plain and simple, with no sugar added – these are a real favourite served with ice cream, cream, and cinnamon. Makes 6 individual pies Ingredients 1 kg apples, granny smith 1 cup water 2 x 400g blocks sweet short pastry Ice cream to serve Cream to serve Cinnamon to serve Method Set the oven at 200 C fan bake with an oven tray already in the oven to heat up. Grease large-sized (Texan) muffin tin. Prepare the apples by peeling, coring, and slicing, and placing with 1 cup of water into a saucepan with the lid on and gently cook for about 15 minutes. They should retain their shape without turning into pulp. Drain in a colander, reserving the juice which can be reduced to a syrup by simmering it for 5-8 minutes. Cool the apples completely before you start filling the pies. Please note apples do not need added sugar, as they are sweet enough. Now roll your pastry out and cut into circles about the size of a small saucer. Gently line the muffin tin holes with pastry. Patch up any tears or holes. Fill to 3/4 with the apples and then cover with another smaller round of pastry and pinch top to bottom to seal. Use a sharp knife to make a small cross on the top (this lets the steam out). Place on hot tray and bake for approx. 25 minutes near the bottom of the oven, as this makes sure the bottoms cooks. The pastry should be a lovely golden colour. Keep checking to making sure the edges of the pies aren't burning.  Cool in tins then gently remove from their tins. Serve with ice cream and clouds of whipped cream and a sprinkle of cinnamon with a small jug of the reserved apple syrup. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Welcome to the Cookbook Love Podcast. Today, I talk about a question I hear all the time: How do I get my recipes ready for a cookbook? Recipes are the heart of any cookbook. They are what set our books apart from other works of non-fiction. They're not just instructions on paper; they're a combination of creativity, story, and trust. So if you are writing your recipes for publication, this episode is for you. In this episode, I'll walk you through the five stages of recipe writing: ideation, development, writing, testing, and publishing. These stages form the foundation of every great cookbook recipe, and understanding them will help you move from a scattered collection of notes to polished, cookbook-ready recipes. And if you want to dive deeper, I'll also tell you about Recipe Week LIVE 2025: Get Your Recipes Cookbook-Ready, happening August 11-15, 2025. This five-day live event is going to change the way you think about recipe writing. Sign up here for Recipe Week LIVE 2025.  Things We Mention in This Episode: Register for Recipe Week LIVE   

Rebekah Coste hosts a discussion with Michelle Hanna, a St. Louis mom, sourdough baker and events director in this latest episode of the Moms of the Lou podcast. Michelle shares her challenges of moving during the pandemic, closing her event planning business, and adapting to life in St. Louis. She highlights the differences in family-friendly activities and the importance of community. Michelle also discusses her passion for baking sourdough, launching her business Love Wildly Co. and balancing motherhood, work, and personal life. Upcoming St. Louis Moms events include Hanging with Heroes in August - don't forget to sign up here!Michelle Hanna and her family began an exciting new chapter in Missouri in 2020. Before their move, Michelle co-owned an event planning company in California with her best friend, where she gained over seven years of expertise in event planning and design. From managing private celebrations to large-scale events, she has honed her skills in creating meaningful and impactful experiences. Her passion lies in fostering connections, supporting local businesses, and crafting memorable gatherings. She's thrilled to bring her creative vision and organizational expertise to St. Louis Mom events, ensuring they are seamless, inspiring, and fun for the community! When Michelle isn't planning events, she treasures her role as a stay-at-home mom and loves adventuring with her two little boys. Recently, she's embraced the art of sourdough baking and finds immense joy in experimenting with recipes. Exploring St. Louis's vibrant food scene, supporting women-owned businesses, and connecting with other moms are among her favorite activities. You can follow Michelle Hanna on Instagram.We hope you enjoyed this podcast episode! To learn more about Moms of the Lou you can go to stlouismom.com or follow us on Instagram and Facebook. You can listen to the podcast on Apple Podcast and Spotify. And don't forget to rate and review so more people can tune in! This episode was produced by the St. Louis Mom. It was recorded and edited by Half Coast Studios in St. Louis, Missouri. Music composed by Trina Harger.

Send us a text“If we can imagine it, God can make it real. God's power moves mountains.” ~ Rich KozakIn this episode of The Remarkable People Podcast, host David Pasqualone interviews Rich Kozak about finding clarity in life and business. The conversation covers Rich's upbringing, his early ventures, and his journey through various careers including marketing and international branding. Rich emphasizes the importance of clarity in achieving success, both personally and professionally. He outlines steps for individuals to envision their thriving state and identify key impacts they want to make. Practical advice is given on defining and languaging a brand to ensure it connects authentically with the intended audience. The discussion also delves into the role of faith and purpose in driving one's life and career. Rich provides actionable steps for listeners to gain clarity and align their efforts with their true calling.00:00 Introduction to the Episode01:37 Meet Rich Kozak: The Journey Begins02:03 The Importance of Clarity05:13 Rich's Early Life and Family Background10:52 Teenage Ventures: From Painting to Music15:02 College Years and Early Career Choices22:12 Corporate Life and Realizations42:58 Transition to Real Estate and Personal Challenges48:42 Choosing 'Show Me' Mode49:02 A New Career Path49:33 Unexpected Opportunities52:14 Embracing Faith in Business53:14 A Life-Changing Conference56:26 Integrating Faith and Business57:35 Defining Your Brand01:12:33 Steps to Clarity and Impact01:31:41 Final Thoughts and EncouragementSHOW NOTES & LINKS: Website: https://richbrands.org/Facebook: https://www.facebook.com/richbrandsrkLinkedIn: https://www.linkedin.com/in/richkozakrichbrands/Rich's Podcast: https://richbrands.org/thebrandyouwillbecome/REMARKABLE SPECIAL OFFER(S):REMARKABLE OFFER 1: Save 30% to 80% on EVERYTHING you order at MyPillow.com with Free Promo Code, “REMARKABLE“. Yes, that's right! Use the best My Pillow promo code out there to save a TON of money on all 200+ quality, comfortable, cozy home goods at MyPillow.com/Remarkable, or by calling 1-800-644-6612. From sheets, to blankets, to pillows, to mattress Support the showWant Even More?

Susan Bennison, Sue for short,  is 92 years old and incredible with it. Claire travelled to rural Kent to bake a cake with Sue for this episode. Arriving outside a cottage that looks a little bit Beatrix Potter, a little bit Jane Austin complete with a very old and wonky stone doorstop which is surrounded by rambling roses, bluebells and peonies. The door opens and out pops a very sprightly Sue; “watch your step, this cottage is very, very old” instructs Sue, practically galloping off to the kitchen where Sue's daughter Vicky is waiting to put the kettle on. Vicky is the founder of iconic Pasta Grannies channel on YouTube and also on instagram, but Claire and Sue don't need any help from Vicky, no way, Sue is an accomplished cook and Claire begins to fully appreciate that Sue probably doesn't need any help, from anyone, ever!  Sue gets cracking on the cake, no scales necessary, she's made this so many times, she just “knows” … she also has the help of her trusty (and quite noisy!) Kenwood mixer circa 1952 “that mixer's been down the Suez Canal with me on route to Kenya when I 1st got married aged 23!” Remarkably, the mixer still works, and is still in constant use with Sue, a keen baker still finding it a very “soothing” activity. Baking a cake with Sue was a lesson in having wisdom and good sense in cooking. The cake gets baked with an ease that Claire finds breathtaking. As the cake cools, Sue takes Claire for a turn around her beautiful garden, with Sue once again, reminding Claire to “watch your step over the cobbles there” as Sue strides ahead, at pace. Sue Bennison is remarkable for many reasons, she's lived a very long and interesting life, that she still cooks from scratch most days “there's the odd occasion I might have something shop bought, but not many” is very inspiring. Especially so as she has lived alone for the last 15 years, since her much missed husband passed away..  Sue Bennison is an inspiration to us all. A gardening and / or baking podcast career surely beckons. Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Mayor Adams and Andrew Cuomo trade insults. Baking in the Big Apple. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ebro, Laura, and Rosenberg host HOT 97's flagship program "Ebro In The Morning!" on today's episode 7/25/25 - ENVSN Fest on August 10th, Glorilla’s Weird Arrest, Baking in the Sun, New European Drake, Drake 41 minute Iceman video, Freedom Friday, and much more! All that and more on Ebro In The Morning! To be a part of the Gurus email theguru@ebrointhemorning.com To be a part of Freedom Friday email info@ebrointhemorning.comSee omnystudio.com/listener for privacy information.

With the Big Apple baking, our Glenn Schuck is wishing it were December.... DOJ sues NYC over sanctuary city laws... Two studies show opposite results on congestion pricing efficacy... George Santos heads to prison full 513 Fri, 25 Jul 2025 09:41:10 +0000 qEEqa21phTjn84bU158i4wFkXEYKKLbR emailnewsletter,news 1010 WINS ALL LOCAL emailnewsletter,news With the Big Apple baking, our Glenn Schuck is wishing it were December.... DOJ sues NYC over sanctuary city laws... Two studies show opposite results on congestion pricing efficacy... George Santos heads to prison The podcast is hyper-focused on local news, issues and events in the New York City area. This podcast's purpose is to give New Yorkers New York news about their neighborhoods and shine a light on the issues happening in their backyard. 2024 © 2021 Audacy, Inc.

Bread is one of mankind's most universally beloved foods, and it just brings people together. But have you ever thought about how it's made, or what it would be like to be a professional baker? Aires Reis (Reis' Bakery), Hank Shields (Omaha Bagel Co.), and Sadie Paulsen (Via Farina) didn't start their careers as bakers, but they fell for the craft and now couldn't imagine life without it. These 3 bread experts gathered to discuss all things bread and baking on this live edition of Restaurant Hoppen. This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!

Today on the podcast, I'm joined by Daen Lia — home cook, recipe creator, and the author of Garlic, Olive Oil + Everything Mediterranean. You may know Daen from her wildly popular social channels under @daenskitchen, where she shares comforting Mediterranean-inspired recipes with over 6 million followers across TikTok, Instagram, YouTube, and Facebook. Daen Lia learned to cook from her Spanish and Italian mother and grandmother. With the smell of garlic and roasted tomatoes wafting through the kitchen, Daen discovered the alchemy of a few simple ingredients: garlic, olive oil, and whatever is fresh, whether a vegetable or protein, or both.  In this episode, we explore: Why garlic confit is the foundation of nearly every recipe in her cookbook—and how to make it yourself How one simple batch of garlic and olive oil can transform everyday meals The journey from social content to print publishing The six essential ingredients that structure her book: GARLIC, OLIVE OIL, BUTTER, BREAD, CRUMBS, and EGGS Daen's tips for creating content for social media Whether you're new to Mediterranean cooking or a seasoned home cook, Garlic, Olive Oil + Everything Mediterranean offers approachable techniques, bold flavor, and heartfelt inspiration from a kitchen rooted in love and simplicity. Things We Mention in This Episode: Garlic, Olive Oil, + Everything Mediterranean Daen's Kitchen Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry's How to Eat a Peach Matty Mattheson's  Soup, Salad, and Sandwiches: A Cookbook  

Join acclaimed singer-songwriter and Tiny Desk phenom Madison McFerrin as she bakes chocolate chip cookies live and chats with host Matt Whyte in the first Microscopes episode of Sing For Science. Madison shares how baking and music serve as parallel creative outlets—both shaped by improvisation, intuition, and love. They dig into the science of baking, from emulsification and leavening to the Maillard reaction, while Madison reflects on the influence of her family, how ADHD plays a role in her process, and why adding flaky salt is always a must.

Joy Wilson, also known as Joy the Baker, is a self-taught baker, cookbook author, and blogger who has been delighting readers and home bakers with her warm, relatable voice and mouth-watering recipes for over a decade. Originally from Los Angeles, Joy spent ten years soaking up the vibrant flavors of New Orleans before recently relocating to the charming small town of Bellville, Texas. In her new home, Joy continues to embrace her love for baking, now with a Texas twist, while settling into life in her historic house and prepping the space for future baking classes. With a knack for turning everyday ingredients into something special and a passion for bringing people together around the table, Joy's work is as much about creating joy in the kitchen as it is about sharing stories and experiences. Whether you're a seasoned baker or just starting out, Joy's approachable holiday recipes and delightful personality make her the perfect companion in the kitchen. www.joythebaker.com Instagram: @joythebaker In this episode, we explore: Growing up in a family that embraced slow food and ‘baking from scratch' Working in restaurants and bakeries, learning the business of baking Launching her blog, Joy the Baker, in 2008 Nurturing a community of baking enthusiasts and fellow bloggers Writing a cookbook (three, actually!), and what that process is like Getting married on Thanksgiving and making the wedding cake (along with all the festive fixings) Expanding the Joy the Baker team Restoring her Victorian house and prepping to host baking classes And much more!

Designing Women, Season 7, Episode 4: Road TripMary Jo goes on a trip.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

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The price of butter is now 120 percent higher than it was a decade ago, with 500 gram blocks ranging between $8 and $11 in supermarkets. Baking New Zealand president Bernie Sugrue spoke to Ingrid Hipkiss.

Fluent Fiction - Danish: Finding Peace: Freja's Return to Simplicity in Aarhus Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2025-07-21-22-34-02-da Story Transcript:Da: På en varm sommerformiddag i Aarhus gik Freja gennem de brostensbelagte gader.En: On a warm summer morning in Aarhus, Freja walked through the cobblestone streets.Da: Hun var lige ankommet fra København, og en følelse af nostalgi svømmede over hende.En: She had just arrived from København, and a feeling of nostalgia washed over her.Da: Hun vidste, hvor hun skulle hen—den lille bager, hvor hun som barn købte nybagte snegle og sprøde rundstykker.En: She knew where she was headed—the little bakery where, as a child, she bought freshly baked snegle and crispy rolls.Da: Bageriet lå på hjørnet af en rolig gade.En: The bakery was located on the corner of a quiet street.Da: Den var gammel, men stadig lige så charmerende som hun huskede.En: It was old, but just as charming as she remembered.Da: Solens stråler glinsede på de store vinduer, og duften af friskbagte kager fyldte luften.En: The sun's rays glistened on the large windows, and the smell of freshly baked pastries filled the air.Da: Hvert bord var dekoreret med farverige blomster, og de træmøblerede stole så indbydende ud.En: Each table was decorated with colorful flowers, and the wooden chairs looked inviting.Da: Freja tog en dyb indånding, før hun trådte ind.En: Freja took a deep breath before stepping inside.Da: Den varme atmosfære slog hende straks, og hun mærkede et øjebliks ro.En: The warm atmosphere immediately hit her, and she felt a moment of peace.Da: Bag disken stod Lucas.En: Behind the counter stood Lucas.Da: Hans skoletid-ven og nuværende bager.En: Her school-time friend and current baker.Da: Han kiggede op og sendte hende et bredt smil.En: He looked up and gave her a broad smile.Da: "Freja!En: "Freja!Da: Længe siden," sagde Lucas og tørrede sine hænder med et viskestykke.En: Long time no see," said Lucas, drying his hands with a towel.Da: "Hvordan går det i storbyen?En: "How's it going in the big city?"Da: "Freja smilede tilbage.En: Freja smiled back.Da: "Det går godt, tror jeg.En: "It's going well, I suppose.Da: Men jeg har savnet det her sted.En: But I've missed this place."Da: "Lucas nikkede, mens han inviterede hende at sidde ved et af bordene.En: Lucas nodded as he invited her to sit at one of the tables.Da: De bestilte kaffe, og Freja mærkede en bølge af ro ved at være i Lucass selskab.En: They ordered coffee, and Freja felt a wave of calm being in Lucas's company.Da: Efter en stund begyndte Freja at fortælle om sine tanker.En: After a while, Freja began to share her thoughts.Da: "Jeg troede, at København var svaret.En: "I thought København was the answer.Da: Men nu.En: But now...Da: jeg ved ikke," indrømmede hun ærligt.En: I don't know," she admitted honestly.Da: "Jeg savner nærheden.En: "I miss the closeness.Da: Simpelheden.En: The simplicity."Da: "Lucas lyttede opmærksomt.En: Lucas listened attentively.Da: "Det er okay at savne.En: "It's okay to miss things.Da: Men du kan finde en balance, Freja.En: But you can find a balance, Freja.Da: Dit liv i København behøver ikke skygge for det, du har her.En: Your life in København doesn't have to overshadow what you have here."Da: "Hans ord gav genklang hos hende.En: His words resonated with her.Da: Måske var der sandhed i det enkle liv, han førte.En: Maybe there was truth in the simple life he led.Da: Hun behøvede ikke vælge mellem fortiden og fremtiden.En: She didn't need to choose between the past and the future.Da: Efter et sidste krus kaffe rejste Freja sig.En: After one last cup of coffee, Freja stood up.Da: Hun følte en ny klarhed.En: She felt a new clarity.Da: "Tak, Lucas.En: "Thanks, Lucas.Da: Jeg tror, jeg forstår nu," sagde hun og krammede ham farvel.En: I think I understand now," she said, hugging him goodbye.Da: Hun gik ud af bageriet med en følelse af lettelse.En: She walked out of the bakery with a sense of relief.Da: Solen skinnede klart ned på hende, som om verden var mere levende.En: The sun shone brightly down on her, as if the world was more vibrant.Da: Freja indså, at hun kunne bevæge sig fremad, mens hun stadig holdt fast i de ting, der havde formet hende.En: Freja realized that she could move forward while still holding onto the things that had shaped her.Da: Fortiden var en del af hendes rejse, ikke en modpol til hendes fremtid.En: The past was a part of her journey, not a contrast to her future.Da: Hun smilede, velvidende at hun havde fundet ro i begge verdener.En: She smiled, knowing she had found peace in both worlds. Vocabulary Words:cobblestone: brostensbelagtenostalgia: nostalgiwashed over: svømmede overbakery: bagerfreshly baked: nybagtecharming: charmerendeglistened: glinsedeinviting: indbydendeatmosphere: atmosfæremoment of peace: øjebliks robroad smile: bredt smillong time no see: længe sidenthe big city: storbyencloseness: nærhedensimplicity: simpelhedenattentively: opmærksomtovershadow: skygge forresonated: gav genklangclarity: klarhedrelief: lettelsevibrant: levenderealized: indsåshaped: formetjourney: rejsecontrast: modpolbalance: balancecurrent: nuværendebreathed deeply: tog en dyb indåndinghugged: krammedeworlds: verdener

In this episode, we're Baking with the Stars—and this time, the star is none other than Snoop Dogg. Rachel and Luisa whip up his indulgent Gimme S'mores Pie from his cookbook From Crook to Cook. Then, Luisa sits down for a sweet and inspiring chat with Ethan and Elsa, the young founders of E 'n' E Snacks, a company dedicated to making allergen-free treats that don't skimp on flavor. It's an episode full of heart, heat, and hella good bakes!

This cake is literally crammed full of the intense and fragrant flavours of oranges, and it stays moist for days. A slice with a cup of tea seems to make the world a better place. Makes one loaf tin cake but doubles nicely if you wish to make a larger cake. Ingredients 1 cup raw sugar Rind of 2 oranges + 1 lemon – avoid the white pith, I use a potato peeler Flesh of one orange 1 egg ½ cup oil, I use grapeseed or olive oil ½ tsp salt ½ cup thick natural yoghurt 2 tbsp. lemon juice 1 ¼ cups plain flour 2 tsps. baking powder Method Preheat oven to 180C fan bake. Grease and line a loaf tin with baking paper. In the bowl of a food processor blend the sugar and citrus rind until the rind is chopped very small. Add the orange flesh. Blend until smooth. In a mixing bowl beat the egg and sugar/citrus mix together until it is thick and creamy. Add the oil and salt and continue beating until mixed. Stir through the yoghurt and lemon juice. Add the flour and baking powder and combine until just mixed (over-mixing will produce a tougher, drier cake). Pour the thick batter carefully into the tin, smooth the top if need be for a better-looking cake at the end. Bake for 35-45mins, until a skewer comes out clean. Leave for 10 minutes to cool before turning out of tin. Ice with vanilla and citrus zest frosting.  Nici's note: To avoid your precious baking from slumping, leave it to settle and cool slightly before turning cakes and muffins out of their tins. LISTEN ABOVE See omnystudio.com/listener for privacy information.

In this episode of the Cookbook Love Podcast, I'm joined by Suzanne Lenzer, food stylist, writer, and author of Peckish: Suggestions for the Sophisticated Snacker. Suzanne's approach to food and cooking invites us to consider not just what we eat, but how and why, with more spontaneity and less convention. Suzanne shares how she structured Peckish around “vessels” like On Toast, In Jars, Napkins Only, and more, making it easier (and more fun) to plan a night of grazing or to turn an afternoon snack into a small ritual of care. In today's show we talk about:  What mindful snacking actually looks like Why “Girl Dinner” became a cultural moment How to structure meals (or non-meals!) around what you're really craving The beauty of Peckish as both a guide and an invitation If you've ever felt the joy of assembling a little plate that speaks to what you want in that moment, this conversation is for you. Let's celebrate the joy of eating well, one thoughtful snack at a time. Things We Mention in This Episode: Peckish: Suggestions for the Sophisticated Snacker Connect with Suzanne Lenzer Join the waitlist for Cookbooks on KDP for September 2025 Diana Henry, How to Eat a Peach  

Molly and Kate speak with Sarah Billingsley, the publishing director of food and lifestyle at Chronicle Books, about moving up the ranks as an editor and her experience on the other side as an author of her own cookbooks. She talks about how her role has shifted over the years, the first book she acquired and what makes something a "Chronicle Book". We get a glimpse at what goes on during a typical publishing house meeting and learn her thoughts on the state of cookbooks today before she divulges what she's looking for in a book and no, its not just platform! Finally she shares her thoughts on what moves the needle sales wise and what she wants authors to know about the editorial process.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsChronicle BooksChronicle Books Submissions Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showTartine Bread, by Chad RobertsonHumphry Slocum Ice Cream BookWhoopie Pies, by Sarah Billingsley and Amy TreadwellHandheld Pies, by Sarah Billingsley and Rachel WhartonTartine Bread by Chad RobertsonCoastal by Betsy AndrewsLavash by Ara Zada and Kate LeahyBaking Yesteryear by B. Dylan HollisSix California Kitchens, by Sally SchmittInstant Ramen, by Peter KimDobre Dobre, Baking from Poland and Beyond, by Laurie Kratochvila  

Designing Women, Season 7, Episode 3: Mary Jo Versus the TerminatorMary Jo and Julia are in a fashion show.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

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B. Dylan Hollis is a social media personality and New York Times bestselling author who has tasked himself with baking and tasting unusual recipes from bygone years. Born and raised on the island of Bermuda, he later attended college at the University of Wyoming to further a career as a jazz pianist and arranger. He stumbled into both baking and social media fame at once in 2020, when quarantine boredom led him to film an investigation of an old cookbook he had collected from an estate sale. Hundreds of recipes later, Dylan now entertains millions across TikTok, YouTube, and Instagram with his unique style and fast jokes. Dylan Joins Google to discuss his book, “Baking Across America: A Vintage Recipe Road Trip.” The book is a cross-country culinary journey, as Dylan ventures through the culture capitals of America to savor the very best bakes the nation has to offer. His retro recipes span the decades from the 1900s to the 2000s, and feature famous – and forgotten – desserts from every state. Watch this episode, including an additional cooking demonstration of Dylan's Pioneer Brownies, at youtube.com/TalksAtGoogle.

What plant was allegedly first discovered in Ethiopia by a goat, boasts an almost 270billion USD market worldwide, has almost 10,000 shops dedicated to it in the UK and over 35,000 in the US, and you very likely may have partaken of some time already today? That's right, the elixir of which Benjamin Franklin, the American statesman, author and inventor wrote, “Among the numerous luxuries of the table…coffee may be considered as one of the most valuable. It excites cheerfulness without intoxication; and the pleasing flow of spirits which it occasions…is never followed by sadness, languor or debility.” In this episode, return guest Rob, Alison's husband, shares with us some of the history and processing of coffee. Types of coffee plants even before the roasting process, sourcing and of course, favorite brewing methods. Top up your cup of bean juice and maybe add a little raw cream, and let's get rolling.* * * * * * * * * * * * * * * * * * * * * * * * * *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.

Elisa shares her love of baking with Alex.

Not much to say today. Talked more about Kingsolver’s Rosie O’Grady series, a bit about Shackleford House, and a few words about my experiments with GOG and Banished to see how far off the path I can get. At the … Continue reading →

We welcome back Melanie O'Malley of O'Malley's Oven to further explore the wonders of great gluten-free baking.

In today's episode, we're unpacking a concept I teach inside the Get Paid to Get Published program about defining Your Cookbook Concept. Using a powerful metaphor —the Dinner Party Analogy—we'll explore how to define what your book is really about, who it's for, what's on the “menu,” and why it matters in today's publishing landscape. Today you'll learn why you, the author, are the host of your book's journey, how to identify and describe your ideal reader, and different cookbook concept types—from ingredients to holidays, what makes your book stand out in the market, and what is a competition study. Things We Mention in This Episode: How to Get Paid to Write a Cookbook Free Training Too Many Eggs Episode 261 with Mimi Smith Dvorak  

Two toddlers are rescued from a car in suburban Atlanta as police break a window to free them from 117-degree heat, and a man is now charged with child cruelty for leaving them there. A Utah judge sets a September execution date for a 67-year-old man with dementia, nearly four decades after he kidnapped and murdered a young mother in Salt Lake County. Drew Nelson reports.See omnystudio.com/listener for privacy information.

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From a Celiac diagnosis to founder of the gluten-free company, "Mightylicious", Carolyn Haeler shares some pieces of her own baking journey and delivers information for baking gluten free that any good baker can find useful. The girls get schooled in GF baking.An "after school special" episode from the Soggy Bottom Girls. Enjoy!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

For today's episode of Radio Cherry Bombe, we are airing an episode of She's My Cherry Pie, The Cherry Bombe Podcast Network's baking show. Host Jessie Sheehan is joined by Bobbie Lloyd, the CEO and Chief Baking Officer of the legendary Magnolia Bakery in New York City. Bobbie is also a cookbook author, and her latest book, “The Magnolia Bakery Handbook Vol. 2: Icebox Desserts,” was released earlier this year.  Bobbie shares the origin story of the bakery and how it became a global dessert empire, including how the show “Sex and the City” turned it from a local cupcake shop to an international sensation. Bobbie also walks us through the recipe for Magnolia's famous banana pudding—yes!—the recipe everyone can't get enough of. Thank you to Le Creuset and Square for their support. lecreuset.com/culinarylecreuset.com/gourmand-collectionsquare.com/bigClick here for the Magnolia Bakery Banana Pudding recipeSubscribe to the She's My Cherry Pie baking newsletterTickets for Jubilee L.A. and the Summer Tastemaker TourSubscribe to Cherry Bombe's print magazineMore on Bobbie: Instagram, Magnolia Bakery, ”The Magnolia Bakery Handbook of Icebox Desserts” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookMore on Kerry: InstagramPast episodes and transcripts

#487 What if your love for a sweet treat could bring you sweet success? In this episode hosted by Brien Gearin, entrepreneur Loren Castle shares how she built Sweet Loren's into the #1 natural cookie dough brand in the country — all without compromising on ingredients or flavor. From testing recipes at NYC farmers markets to landing in Whole Foods with no packaged product, Loren walks us through the scrappy early days, the seven-month search for a factory, and the leap into major retailers like Kroger and Publix. She opens up about scaling to 35,000+ stores, building the right team, navigating supply chain chaos, and staying laser-focused on her mission to make better-for-you food more accessible — and more delicious — for everyone! What we discuss with Loren: + Turning a passion into a product + Testing recipes at farmers markets + Landing a Whole Foods meeting early + Choosing packaged goods over a bakery + Finding a small factory to scale production + Growing into 35,000+ stores + Expanding beyond cookie dough + Hiring challenges and team growth + Staying profitable while scaling + Using smart, ROI-driven marketing Thank you, Loren! Check out Sweet Loren's at SweetLorens.com. To get access to our FREE Business Training course go to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠MillionaireUniversity.com/training⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. And follow us on: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Tik Tok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ To get exclusive offers mentioned in this episode and to support the show, visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠millionaireuniversity.com/sponsors⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Want to hear from more incredible entrepreneurs? Check out all of our interviews ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Learn more about your ad choices. Visit megaphone.fm/adchoices

Two-time Emmy and Three-time NAACP Image Award-winning, television Executive Producer Rushion McDonald interviewed Chef David Rose. Known for his appearances on TV cooking shows and national talk shows, discusses his career, culinary influences, and his latest cookbook, Eggin': David Rose Cooks on the Big Green Egg.

LA Times restaurant critic Bill Addison visits Kato in its new location at the Row DTLA. Pastry chef Nicola Lamb sifts through the essential ingredients of baking — flour, sugar, eggs, and butter. Chef Ashleigh Shanti goes beyond fried chicken and cornbread to reconsider Southern cuisine. Jim Meehan considers cocktails from a culinary perspective. Adam Reiner takes a closer look at the products behind the tongue-in-cheek labels on Trader Joe's shelves.

Brooke Shields joins for a holiday edition of ‘Jenna & Friends.' Summer love is in the air as Jenna and Brooke look back at their own sun-kissed romances. Also, the pair gets the Fourth of July scoop, from internet travel lingo to the best deals on pool and beach gear. Plus, Mario Cantone talks ‘And Just Like That...” season 3, prepping for shirtless scenes and his 30+ year marriage. And, Brooke and Jenna host a Backyard Bonanza competition in honor of a fan's 60th birthday. 

This week's categories include: Minecraft Movie, Baking, Birthstones, Transportation, Things that Start with Z…ALL FOR KIDS!!! Birthday shout outs are for paid Patreon subscribers: https://patreon.com/TriviaforKids610 Survey link: https://www.research.net/r/YTWL9VF Check out our YouTube Channel for our live trivia rounds: https://www.youtube.com/channel/UCeuDif_2Uw1Ovqmh3tvNn-g?sub_confirmation=1 Get your Trivia for Kids merchandise: https://www.etsy.com/shop/TriviaForKidsPodcast

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Narrator: Vanessa Labrie

Author Anne Byrn scoured the South, uncovering the stories behind the region's best bakes. She found lane cakes in Georgia, chess pies in North Carolina and a shocking twist on chocolate cake in Arkansas. Plus, Kim Severson offers a timely report on the MAHA organic food movement; we whip up an Almond and Rum Tres Leches Cake; and Cheryl Day returns to take your baking questions.Get the recipe for Almond and Rum Tres Leches Cake here.Listen to Milk Street Radio on: Apple Podcasts | Spotify