Podcasts about Baking

Trying new things is at the heart of designing your next chapter — like trying on clothes, you experiment to see what fits your life now. Baking a cake for the first time reminded me that life after 50 is the same: old rules don't matter, mistakes happen, and what counts is what works for you. When you take control and mix your experience with confidence, you create something richer, bolder, and unmistakably your own.//WHEN YOU'RE READY, HERE'S HOW I CAN HELP YOUBUY THE BOOK: https://a.co/d/czSh6zxGet the books' bonus resources: https://sharriharmel.com/Join Substack to continue the conversation: https://sharriharmel.substack.com/Start your Breakthrough today: https://sharriharmel.com/breakthrough/Instagram: https://www.instagram.com/sharriharmel/Facebook Group: https://www.facebook.com/groups/273197629997812

Send us a message!In this episode we will be covering Facebook Live Questions 11/3-11/16/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. test out the recorded classes with the Free Trial.  Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

Helen Goh - both  psychologist and pastry chef -  on her book  Baking and the Meaning of Life: How to find joy in 100 recipes. 

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A headline on Facebook grabbed my attention this week. It was from a big national grocery chain running a Thanksgiving promotion that feeds ten people for five dollars per person. It made me pause, partly because the idea is tempting, but also because it raised a few questions in my mind about scale, ingredients, and what we really want on our holiday tables. If you cook for a smaller group, or you are thinking creatively about Thanksgiving this year, I have thoughts to share!Then I talk with today's guest, Dee Rotman from deesweets.com. Dee focuses on helping people make impressive desserts without losing the whole day to the kitchen. She builds recipes that feel special but stay friendly for tight schedules. She also seriously loves almonds, which shows in the recipe she is sharing with us today. It's for Almond Croissant Cookie Bars that are inspired by those classic bakery almond croissants. Yum!Dee's Recipe: Almond Croissant Cookie BarsDee's website: Dee & Sweets WebsiteDee on Instagram: @dee_and_sweetsChristine's Links: Join the COOKforTWO membership community!Headline that stopped my scroll: Kroger Thanksgiving Meal Bundle InfoRecipes:How To Roast Turkey PerfectlyTurkey GravyPancakes for TwoLasagna for TwoBroccoli Cheddar Pickle DipEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter

Designing Women, Season 7, Episode 14: Wedding ReduxAnthony has a wedding ceremony.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 SMichelle GEmail 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

Today's episode with an openminded global citizen that dares to wear a Birkin bag. Meet Niklas: A designer at heart, inspired by movement, people, and everyday moments. Discussing the feeling of constantly being overstimulated by today's constant inputs, social media, podcasts, music, and the peace and quiet of phone free hours, such as mornings with his analog alarm clock, providing a post wake up hour of phone free bliss, the 45min ride class, completely in the moment of movement, and the post class phone and availability detox joy. Nikolas shared his love for food, cooking, baking, and childhood memories. When angels are baking in pre Christmas times. A shared childhood memory.   @drschwank @unesurecent @maisonbyniklas

In this episode of the WGI Unleashed Podcast, hosts Dan and Katie sit down with Amanda Wojtasiak, a Graduate Architect in our Tampa office, whose path into the profession is anything but ordinary. Amanda brings a spark of creativity, a global childhood, and a love of learning to everything she touches, and this episode shines a light on the personality behind her growing design career at WGI. From living overseas to mastering artistic crafts to racing sailboats under the moonlight, Amanda's story is filled with movement, energy, and curiosity. This episode offers a fun, vibrant look at one of the many talented young professionals shaping WGI's future. A Childhood Filled with Culture, Curiosity, and Lots of Moving Around Amanda may have been born in Maryland, but she grew up across two continents. After her family relocated to Orlando, FL, while Amanda was still in diapers, they later moved to a small town in Germany, where she attended an international school surrounded by classmates from all over the world. Her "core memories" include biking through town, weekend visits to local beer gardens, and neighborhood block parties where every family represented a different country. She bounced between English, Spanish, and German as a child, picking up languages much like she picked up hobbies. Those early experiences taught her how to connect with others, adapt quickly, and appreciate the world through different cultural lenses. Growing Up Creative Creativity was always central in Amanda's home. She spent years sketching, painting, sculpting, and playing piano. With architects sprinkled throughout her mother's side of the family, she was constantly surrounded by blueprints, model homes, and design conversations. By the time she was old enough to imagine a career, the idea of designing meaningful spaces already felt familiar and exciting. She balanced that artistic side with academics and athletics. In high school, she ran cross-country, took AP classes, and excelled in art studios, laying the groundwork for an early foundation of discipline, curiosity, and hands-on exploration. Choosing Miami and Diving Into Architecture When it came time for college, Amanda chose Florida International University for its accelerated five-year master's program. Miami felt like the perfect place to study design. The city's cultural energy, vibrant architecture, and global influence mirrored the environment she thrived in as a kid. While there, Amanda found her way into the Robotics and Digital Fabrication Lab, a hands-on hub where students worked with 3D printers, industrial robotic arms, laser cutters, and more. She helped create a large-scale replica of an underwater research lab, a months-long project that combined engineering precision with artistic detail. It solidified her love of the technical side of design and introduced her to fabrication techniques that would later influence her professional work. Launching Her Career and Landing at WGI After graduation, Amanda completed a short-term role with a large A&E firm, but she quickly realized she wanted a place where she could learn, contribute, and participate in design conversations earlier in her career. When she discovered an opening in WGI's Tampa architecture group, the timing felt perfect. Within weeks, she interviewed, joined the team, and began working across a variety of project types. What she found was exactly what she hoped for: supportive mentors, collaborative teammates, and an environment where questions, sketches, and curiosity are encouraged. Seeing Ideas Come to Life in Real Projects One of Amanda's defining experiences at WGI has been contributing to the Jacksonville Transportation Authority's Autonomous Innovation Center. She supported floor plan development and construction drawings, then later toured the completed building during the ribbon-cutting. Seeing her work translated into a real-world facility was both surreal and motivating, and it helped fuel her confidence as a young architect. She is also part of a project in Miami that will incorporate 3D-printed concrete components. The connection between her academic fabrication work and her current design responsibilities brings her full circle and gives her hands-on insight into the future of construction technology. A Team That Builds Confidence and Creates Opportunity Amanda credits much of her professional growth to the mentorship she has received at WGI. Whether she is huddled around a desk reviewing drawings, learning new detailing techniques, or watching a teammate sketch a solution on trace paper, she thrives in environments where knowledge flows freely and curiosity is welcomed. The trust her team places in her has helped her build technical confidence, sharpen her design instincts, and grow into her role more quickly than she expected. Life Outside the Office: Creativity, Running, Baking, and More Outside of work, Amanda's hobbies are just as colorful as her professional journey. She paints, crochets, and bakes everything from cookies to homemade Swiss Rolls. She also stays active as a runner and is training for her first 10K since high school. One of the most unexpected parts of Amanda's story is her love for sailing. After being invited to a casual cruise night at the Davis Island Yacht Club, she quickly fell in love with the sport. Within a year, she moved from learning the basics to racing weekly, competing in long-distance events, and even captaining an all-female crew for the annual Sailing Sisters Regatta. It is a hobby that blends strategy, teamwork, and adventure, and it mirrors many of the qualities that make her a strong designer. Tune In Amanda's story moves with the same energy she brings to every project, shaped by creativity, curiosity, and a lifetime of exploration. Whether she's sailing under the moonlight, 3D-printing models in the lab, or tackling new responsibilities at WGI, she approaches each experience with excitement and heart. This episode captures that spirit from start to finish. So, tune in, and as always, stay curious, stay driven, and keep unleashing your full potential! Visit your favorite podcast app now and subscribe to WGI Unleashed to receive alerts every time a new episode drops. You can find us on Spotify, Apple Podcasts, iHeart Radio, or wherever you find your favorite podcasts.

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It's time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.comI'll be disappearing for a couple of months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the website: Keeping Food Traditions Alive with Tom Parker Bowles, which was recorded live at the Serve it Forth Food History Festival on 18 October.Remember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.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.The accompanying blog post with imagesThings mentioned in today's episodeBook your place at the Serve it Forth Spooky Christmas Special on 11th of DecemberBBC article World black pudding championship throwers take aimLinny's Kitchen Facebook pageThe Ginger PigBillingsgate MarketBBC article about the Denby Dale pie playThe seaside town of MorecombeBooks discussed or mentioned in today's episodeBilton, S. Fool's Gold: A History of British Saffron. (Prospect Books, 2022).Thomas, J. & Schultz, C. How to Mix Drinks, Or, The Bon-Vivant's Companion. (Dick & Fitzgerald, 1862).Bilton, S. Much Ado About Cooking: Delicious Shakespearean Feasts for Every Occasion. (Headline, 2025)Buttery, N. Knead to Know: A History of Baking. (Icon Books, 2024).Previous pertinent podcast episodesBlack & White Pudding with Matthew Cockin & Grant Harper

The Soggy Bottom Girls are tying a (slightly lopsided) bow on another season of delicious chaos — but first, they need a song. Or… any song. As Allison and Lisa debate their options, Allison casually drops a bombshell about possible Jasmine controversy?!

A volunteer baking team is expanding into the Hauraki region, and the Bay of Islands as rising hardship puts local services under pressure. Good Bitches volunteer coordinator Sara Mitchell spoke to Ingrid Hipkiss.

Narrator: Heather Foster

A first-generation American whose roots trace back to Portugal, Pastry Chef Stephanie Oliveira brings a deep sense of heritage, discipline, and creativity to her craft. She earned her bachelor's degree in Baking and Pastry Arts Management from The Culinary Institute of America in 2010, where she was awarded the prestigious Les Dames d'Escoffier scholarship in recognition of her talent and promise. Stephanie began her professional journey with the Dinex Group in New York City, where she played an integral role in launching DBGB, Boulud Sud, and Épicerie Boulud under the direction of Chef Daniel Boulud. Her career quickly accelerated as she joined the opening team at Hakkasan, contributing to the restaurant's achievement of a Michelin star within its first year. After two years, she was promoted to Pastry Chef. She later led the opening of Pâtisserie Chanson as Head Pastry Chef, bringing refined pastry techniques and creativity to the forefront. Her experience expanded into luxury retail dining as the Executive Pastry Chef for L'Avenue at Saks, working alongside iconic French pastry chef Pierre Hermé. Today, Stephanie serves as the Regional Pastry Chef for Restaurant Associates, where she oversees multiple programs and supports pastry development across a growing portfolio. Her leadership reflects both technical mastery and a commitment to mentoring the next generation of pastry professionals. Instagram: @realchefsteph In this episode we discuss: How making Portugese treats with Mom sparked a love of baking Attending CIA and winning a Les Dames d'Escoffier scholarship Working for Daniel Boulud's Dinex Group for three years From Pastry Sous Chef to Pastry Chef of Hakkasan in NYC Next stop Patisserie Chanson – transitioning to a high-end pastry shop Landing her dream job – Executive Pastry Chef at Pierre Herme's L'Avenue at Saks Stephanie's best kitchen tip and advice for newbies And much more!

Khorasan rye, spelt, emmer, millet, quinoa - what do all of these delicious foods have in common? They are considered ancient grains, grasses harking back to a time before industrial development and heavy hybridisation.You are what you eat eats, and that goes for grains as well as anything else. The nutrients your grains are pulling up out of the soil are the ones you will find in your finished product. Grains are an incredible source of minerals and micronutrients when grown in a regenerative manner.This is why today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.Supporters can stick around for a couple minutes in the Aftershow on the private podcast, Kitchen Table Chats, where Jade shared some of the titles he's reading right now and a little more about his family life.Everybody can check the show notes for both the link to his company's store as well as a link with an amazing wealth of recipes for utilizing ancient grains at https://www.ancientgrains.com/grain-recipes. Now, let's get to the show!* * * * * * * * * * * * * * * * * * * * * * * * * *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

We're thrilled to have Cheryl Day back on the show! Cheryl is a celebrated baker, author, and teacher known for her soulful Southern desserts and warm, generous spirit. She's the bestselling author of “Cheryl Day's Treasury of Southern Baking,” a collection of more than 200 recipes that celebrate heritage, hospitality, and home baking at its best.Cheryl joins host Jessie Sheehan to talk about growing up baking alongside her mother and grandmother, and why she believes every cake batter mixed by hand tells a story. She also shares what it was like to close her beloved Back in the Day bakery in Savannah, Georgia, after 22 years, and what she's been up to since. Then, they dive into Cheryl's Sweet Potato Pie recipe from her latest book. Cheryl reveals her tips for making the flakiest pie crust (hint: it involves smearing butter with the heel of your hand) and how she whips up a perfect meringue topping without a candy thermometer. Click here for Cheryl's Sweet Potato Pie recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Cheryl: Instagram, website, “Cheryl Day's Treasury of Southern Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

On a wet and windy Saturday Live, Hollie Cook joins us to discuss a career that has seen her music streamed millions of times online, as well what it's like to be raised by a Sex Pistol - her dad, Paul Cook is with us too, still drumming up a storm half a century after it all started.The almost indecently talented Jasmine Mitchell - completing a degree in medicine while finding time to win Bake Off by a country mile.Extreme cleaner Ben Giles started out cleaning windows, and moved into cleaning crime scenes and all manner of unspeakable things. Also today we talk to the award-winning TikToker championing the humble bus and we have the Inheritance Tracks of Barbra Streisand obsessive…Richard E Grant. Presenter: Adrian Chiles Producer: Ben Mitchell Assistant Producer: Lowri Morgan Researcher: Jesse Edwards Editor: Glyn Tansley

We talk to radio and media genius Sonari Glinton about his time at NPR, how he covered the auto industry, art in troubled times, and his newest projects Vanilla is Black and his new upcoming book. Plus he helps us with the headlines, understanding the shutdown and the rest of the news. Sonari brings his perspective to baseball, Congressional leadership, and why Indiana is doing ridiculous Ai porn. This is truly a fantastic conversation and one you don't want to miss. Become a supporter of this podcast: https://www.spreaker.com/podcast/chipchat--2780807/support.

In this episode, we speak to Helen Goh, who has been writing recipes for the food pages of Good Weekend for eight years. The celebrated cookbook author left Melbourne for London in 2006, when she was 40 - and as luck would have it fell in with Yotam Ottolenghi early in his ascent to global cooking superstardom, becoming a key cooking and testing collaborator. What many don't know is that Goh is also a trained psychologist and still sees patients in London, alongside her baking career. Goh has just released her first solo book - Baking and the Meaning of Life - in which she combines her two great loves: psychology and cooking. Joining us today, she discusses all this and more with Good Weekend senior writer Katrina Strickland.See omnystudio.com/listener for privacy information.

We always advise having "many legs under your table." In other words, comic creators should have many sources of revenue. If one is threatened, the others can keep the business aloft. So it's important, from time to time, to check for wobbly legs! What are the sources of comics income that are currently vulnerable?Today's ShowVulnerable legsSusan MacTaggartDesign vs StyleSummaryIn this episode of ComicLab, hosts Dave Kellett and Brad Guigar explore various themes related creativity and the business of comics. The conversation begins with the importance of diversifying income streams for artists. They also delve into concerns about merchandise shipping costs and the future of platforms like Patreon in the age of AI. Next, the hosts reflect on the relationship between style and design in art, and how generational changes will influence the integration of AI into creative fields. The episode wraps up with light-hearted banter and insights into the creative process.TakeawaysComic conventions can be a tricky business venture.Diversifying income streams is crucial for artists.Merchandise shipping costs are a growing concern.The future of platforms like Patreon is uncertain with AI advancements.Style and design are interconnected in art.Generational shifts will influence how AI is integrated into creative fields. You get great rewards when you join the ComicLab Community on Patreon$2 — Early access to episodes$5 — Submit a question for possible use on the show AND get the exclusive ProTips podcast. Plus $2-tier rewards.If you'd like a one-on-one consultation about your comic, book it now!Brad Guigar is the creator of Evil Inc and the author of The Webcomics Handbook. Dave Kellett is the creator of Sheldon and Drive.

Home ovens across the Wood River Valley are working overtime as residents bake bread to help feed the community.

Bestselling—and much beloved—food writer Dorie Greenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the "old days" of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes). Get Dorie's recipes for Morning, Noon and Night Thanksgiving Cake: https://bittmanproject.com/recipe/morning-noon-and-night-thanksgiving-cake/...and Cocoa-Swirled Pumpkin Bundt: https://bittmanproject.com/recipe/dorie-greenspans-cocoa-swirled-pumpkin-bundt/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.

Designing Women, Season 7, Episode 13: The Oh Dog, Poor Dog Bernice has surgery.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 SMichelle GEmail 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

This week, Rose and Crystal welcome baker, author, and She's My Cherry Pie host Jessie Sheehan for a conversation about joy, nostalgia, and the new golden age of home baking. Jessie shares the story behind her hit cookbooks — Snackable Bakes (one of The New York Times' Best Cookbooks of 2022), The Vintage Baker, Icebox Cakes, and her newest, Salty, Cheesy, Herby, Crispy Snackable Bakes — and how she turned her one-bowl, easy-peasy philosophy into a movement. They also swap thoughts on classics like Sweet Enough, The Last Course, and How to Be a Domestic Goddess, tracing the dessert books that shaped them all.Mentioned in this episode: Alison Roman, “Sweet Enough: A Dessert Cookbook”Claudia Fleming, “The Last Course: The Desserts of Gramercy Tavern”Nigella Lawson, “How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking”Martha Stewart, “Martha Stewart's Baking Handbook”“The King Arthur Baking Company's All-Purpose Baker's Companion”“Baking Illustrated: A Best Recipe Classic”Lauren Chattman, “Icebox Cakes: Simply Irresistible No-Bake Desserts”Baked NYC founders: Matt Lewis and Renato PoliafitoRica Allannic of David Black AgencyEverything Cookbooks Podcast: 137: Being a Cookbook Editor with Sarah Billingsley of Chronicle BooksShe's My Cherry Pie podcast NY Times Cooking, “Sheet-Pan Garlicky Chicken With Blistered Tomatoes” by Yasmin FahrSarah Ahn & Nam Soon Ahn, “Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes” (America's Test Kitchen)Kitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

Graham Herterich, The Cupcake Bloke

Tarek Husseini joins Chris and Amy as episodes of his appearances on Food Network's 'Holiday Baking Championship' air. He tells Chris and Amy that he found his passion for baking during the pandemic. He's also a student at Yale and a graduate of Ladue High School!

George Donikian is a uniquely talented man who has packed a lot into his 50 year media career, as you will discover in this week's episode. George's cavalcade of colourful life experiences is like the joy of opening a box of Cadbury Favourites. One minute, it's a boost to Far North Queensland, then a twirl around the New South Wales Central Coast then our Turkish speaking delight is fronting news on SBS! Only the names have been changed to protect the various shades of George. The food component of this chat is every bit as exotic as George's media journey. Fasten your seat belts, it's a fun-packed adventure. The Food Poll this week opens a canape of crustaceans and it is snot for the faint hearted. Break out the Jatz and Savoys, slide on a tinned smoked oyster and swear on a stack of Bibles whether you are for or against this party starter from back in the day. Presented by Sarah Patterson & Kevin Hillier Broadcast each Sunday on the ACE Radio Network - https://aceradio.com.au/ Catch us also on: Radio 2DD - Easy Listening - On Line - https://www.2dd.online/ Follow us on Facebook...https://www.facebook.com/foodbyteswithsarahpatterson/ Twitter & Instagram - @sarahfoodbytes Post-production by Steve Visscher | Southern Skies Media for Howdy Partners Media | www.howdypartnersmedia.com.au/podcasts © 2025See omnystudio.com/listener for privacy information.

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It's Patisserie Week on The Soggy Bottom Girls, and the innuendos are rising faster than choux pastry in a hot oven! Lisa boldly declares her love for cream horns (yes, she's eaten one), while Allison wonders if they're simply too faffy for the average baker. The girls sift through Jasmine's repetitive flavors, debate her soulless bakes, and side-eye her first-place finish in the technical. When it comes to the macaron showstopper, Lisa's thrown in the piping bag, but Allison's swooning over their adorable potential. With Tom's chocolate beehive abuzz with brilliance, the girls speculate if he's about to clinch bake-off glory. Faffery, flavor drama, and plenty of pastry puns—this episode is as rich as a crème diplomat!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

All worlds are secret, because all men are brothers. Hey, Lesotho's a lot bigger than I thought, y'know? Another dumb American moment I'm afraid, wish I was better than that but here we are. At least I'm not putting ginger ale in beef stock like that's something I should put in my body. That would be an absurd thing to do. Join the Bottle Crow Discord to check out our live posted show notes as well as chat with us and other listeners! There's also the new Scanline Media Discord for Scanline stuff more generally. We're on iTunes, Google Play, and Stitcher! You can subscribe on those, and leave a review if you like! That would really help us out. Tell your Dota friends about us, help spread the word! Make sure to vote on the Rhythms of Riftshadow Ruins in the Steam Workshop!

Charity galas, Autistic dogs, tradwife life, and an arm wrestling challenge.00:00 Baking bread 10102:25 Gala gals05:28 Ben Franklin fan club07:44 Lindsay needs that Starbucks bear mug10:12 Dress fail13:31 Chelsea + ChatGpt = Besties16:55 Rise of Trad Wives21:07 are we MAGA?25:00 Dating diaries34:59 Two Dumb Girls ProductionSend us a textSupport the showShare this episode with your besties! Connect with Honestly Smartlesshonestlysmartless.comIG: @honestlysmartlessTikTok: @honestlysmartlessChelsea's IG: @chelsea_turanoLindsay's IG: @dr.lindsayregehrYouTube: Honestly Smartless Send us a text Support the show and will give you a shout out

Today's guest is Kat Lieu. Kat is a writer, recipe developer, cookbook author, and activist. She's the founder of the Modern Asian Baking blog and the Subtle Asian Baking community, which celebrates Asian flavors, cultures, and creativity through the art of baking. She just released her third cookbook, “108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen,” and she joins host Jessie Sheehan to talk about the nostalgic sweets that inspired it.The duo also talks about Kat's journey from physical therapist to full-time content creator. Kat also walks Jessie through her playful recipe for Crazy Rich Billionaire's Shortbread, a spin on the classic Millionaire's Shortbread, with a nod to the 2018 film “Crazy Rich Asians.” It features a pandan shortbread base, coconut caramel with curried peanuts, and chocolate ganache.Click here for Kat's Crazy Rich Billionaire's Shortbread recipe. Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Kat: Instagram, website, "108 Asian Cookies" cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Hi Bakers,My son and his girlfriend went to the Farmer's Market and brought back a beautiful pumpkin roll cake. It looked so good, I thought why haven't I made one?? Oh yes, I remember I was terrified to try and roll a cake in a cylinder. I'm not sure if I got brave or just desperate to have a bite of this cake! This is my first attempt at making it and revising the recipe to be gluten-free too. Make this cake if you love a moist, sweet pumpkin cake with lots of rich cream cheese and butter icing. I would 100% make this cake again because it's so tasty, quick to mix together, and pretty forgiving too! Enjoy~CarolynTips Before Baking:Don't use two sheets of parchment paper; the cake cracked at the seamSpread the cake batter evenly in the pan so it bakes Roll the cake slowly while hot and  cool seam side down on a rackfrost cake all the way to the edges Keep the frosted cake tightly wrapped in plastic while coolingNeeded Equipment:jelly roll pan, 10”x 15”parchment paper large enough to cover the bottom of the panFoil or plastic wrap  (best)Optional Equipment:small offset spatula (helps smooth batter in an even layerGluten-Free Pumpkin Roll with Cream Cheese Butter IcingModified for gluten-free from Tastes Better From Scratch's RecipeDry Ingredients3/4 cup Cup4Cup Brand Multipurpose Flour (original blend with milk powder**)1/2 teaspoon sweet rice flour1/2 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon ginger1/4 teaspoon allspice1/8 teaspoon clovesWet Ingredients3 large eggs1 cup granulated sugar2/3 cup pumpkin puree (Libby's preferred)1 teaspoon vanilla extractCream Cheese Icing3 tablespoons butter, softened1 8-ounce block of cream cheese, softened1 cup powdered sugar1 teaspoon vanilla extract.Preheat the oven to 350°F. Grease a 10”x 15” jelly-roll pan and line with parchment paper. Press the paper into the pan so it sticks in place, and then, grease the top of the paper too.Whisk the dry ingredients together in a medium-sized bowl and set aside. Mix the wet ingredients in a large bowl and then add the dry and stirring just until mixed. Pour the batter into the prepared pan and smooth the top evenly to the edges. Bake for 11-14 minutes or until the top of the cake springs back. You can also use a toothpick; cake is done when the toothpick comes clean. Remove from the oven and place the pan on a heat-proof surface. Gently remove the cake from the jelly-roll pan and slide it onto a flat surface. You may have to cut around a few of the edges to free it. Starting with the short edge, slowly the cake with the parchment into a tight cylinder and secure by placing edge side down on a rack until completely cool.Combine the icing ingredients together while the cake is cooling.  Beat butter and cream cheese together with a mixer until smooth. Next, mix in the sugar and vanilla extract. Scrape down the bowl and mix until totally combined. Gently unroll the cake and frost the entire cake gently with a spoon or offset spatula. Try to get as even a layer as possible.  Re-roll the frosted cake and wrap tightly in plastic wrap or foil until chilled for at least 1 hour. Plate the cake by unrolling and dusting liberally with powdered sugar. Slice gently with a serrated knife and enjoy. Cake keeps well wrapped for up to 3 days. Enjoy!** If you have trouble finding this flour in stores, check online. I buy mine on Amazon.

It's Dessert Week in the tent, and The Soggy Bottom Girls are serving up some seriously sweet (and slightly scandalous) opinions. Lisa and Allison dive into the mystery of the Basque bake — and after a few “why would you?” moments, they unanimously bin Tom's black-as-night creation. A steamy bain-marie debate bubbles up next, with both hosts declaring it more trouble than it's worth.When the gluten-free pudding technical rolls around, Allison's war on oranges continues, while Lisa questions the timing (and the taste appeal) of a gluten-free dessert challenge. Finally, the girls tackle the towering trifle showstopper, sparking memories of 90's wedding gifts and questionable jelly layers. Tune in for laughs, light roasting, and the crowning of another Star Baker — because this week, it's all about keeping your custard in line and your trifle standing tall.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Grief changes everything. It's the kind of pain that steals your breath and reshapes your world, a weight that never fully lifts. For Stephanie Wiley, that pain runs deeper than words can express. She suddenly lost her teenage son, the boy who never missed a chance to say “I love you,” to fentanyl poisoning.In the aftermath of unimaginable loss, Stephanie found healing in an unexpected place: her kitchen. What began as therapy, a way to cope with grief one cookie at a time, has grown into her purpose. Baking has become her business, her mission, and a tribute to her son's memory, helping raise awareness about the fentanyl epidemic along the way.In this episode of Grieving Out Loud, Stephanie shares her powerful journey as she reflects on the struggle to find help for her son's substance use disorder, the fleeting joy of his recovery, and the heartbreak that followed. Through it all, she has found a way to keep his spirit alive by spreading warmth, sweetness, and hope to others who know the ache of loss.Click here to visit the Tommy's Cookie Co. website and purchase your cookies! If you enjoyed this episode, you may like the following: Choosing Love After a Hate Crime Took Her Son and FatherSurviving the holiday season while grievingWhat a mother wishes she knew before losing her son to fentanylSend us a textBehind every number is a story of a life cut short, a family shattered, and a community devastated.They were...daughterssonsmothersfathersfriendswiveshusbandscousinsboyfriendsgirlfriends.They were More Than Just A Number. Support the showConnect with Angela Follow Grieving Out Loud Follow Emily's Hope Read Angela's Blog Subscribe to Grieving Out Loud/Emily's Hope Updates Suggest a Guest For more episodes and information, just go to our website, emilyshope.charityWishing you faith, hope and courage!Podcast producers:Casey Wonnenberg King & Kayli Fitz

Send us a textAnyone else love to cook and bake?  Well, What's Cookin?  We have a variety of cook and bake books on the table!Featured Books:The Alice B. Toklas Cook Book by Alice B. Toklas (LH)The Taste of Country Cooking by Edna Lewis (LH)How to be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson (LH)Sally's Baking Addiction by Sally McKenney (LP)Sally's Cookie Addiction by Sally McKenney (LP)Half Baked Harvest Every Day by Tieghan Gerard (LP)Books Mentioned in This Episode:Sally's Baking 101 by Sally McKenneyThe Autobiography of Alice B. Toklas by Gertrude SteinAdditional Books That Go Along with Our Stack:Half Baked Harvest Quick and Cozy by Tieghan GerardThe Pioneer Woman Cooks: The Essential Recipes by Ree DrummondKeep It Simple Y'all by Matthew BoundsWays to contact us:Join us on Patreon for extra content: https://www.patreon.com/c/BookBumblePodcastFollow us on Instagram - @thebookbumbleFacebook:  Book BumbleOur website:  https://thebookbumble.buzzsprout.comEmail:  bookbumblepodcast@gmail.comSupport the showWe would love to have you rate and review us, subscribe, follow us on Insta, and join our Team Patreon! It won't be the same without you!

My guest on The British Food History Podcast today food historian and friend of the show Sam Bilton, podcaster and author of Much Ado About Cooking Delicious Shakespearean Feasts for Every Occasion, published by Headline and commissioned by Shakespeare's Globe. It was, of course, a great opportunity to talk about the food of Shakespearean England as well as the food and drink references in Shakespeare's plays, and what they meant to those watching the plays at the time they were first performed.We talked about lots of cookery manuscripts, the importance of keeping historical recipes relevant, capons, Early Modern bread and greedy Falstaff's sack, amongst many other things.Those listening to the secret podcast can hear about horrible, sweet spinach tarts, Early Modern cakes, possets and more!Much Ado About Cooking by Sam BiltonSam's websiteFollow Sam on BlueSky, Insta and Threads @mrssbiltonComfortably HungryAis for Apple: An Encyclopaedia of Food & DrinkRemember: Fruit Pig are sponsoring the 9th season of the podcast. Visit their website www.fruitpig.co.uk to learn more about them, their journey, to find your local stockist and access their online shop.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 episodeThe Globe TheatreWho is Falstaff?Books discussed or mentioned and further readingFirst Catch Your Gingerbread by Sam BiltonKnead to Know: A History of Baking by Neil ButteryA Dark History of Sugar by Neil ButteryEnglish Bread & Yeast Cookery by Elizabeth DavidThe Good Housewife's Jewel by Thomas Dawson

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UPDATE: Superhero Bingo Night is at Work & Leisure on Thursday, November 13thhttps://2riverscomiccon.com/cart/ 0:00 SEGMENT 1: Siya Oum on the Kickstarter for NEO WONDERLAND, her favorite comics growing up, and being inspired by The Matrix/Blade Runner/Ghost in the Shell.https://www.kickstarter.com/projects/siyaoum/siya-oums-neo-wonderland-graphic-novel https://www.siyaoum.com/ 22:29 SEGMENT 2: Chef Liz of Tenacious Eats on her Stranger Things Snow Ball event on Thursday, November 6th, at Work & Leisure on Locusthttps://workandleisurestl.com/event-cale/tenacious-eats-presents-snow-ball-1984-a-stranger-things-inspired-event https://www.brownpapertickets.com/event/6723966 Use promo code EGGO for a discount41:57 SEGMENT 3: James & Oliver Phelps on the newest season of “Harry Potter: Wizards of Baking” on Food Networkhttps://www.foodnetwork.com/shows/harry-potter-wizards-of-baking 53:22 James and Producer Joey V. review “Bugonia”Keep up to date with 2 Rivers Comic Con, coming back to St. Charles in April, 2026 https://2riverscomiccon.com/stay-in-touch/ Check out the ‘Justice League Revisited Podcast' with Susan Eisenberg and James Enstall at https://anchor.fm/justiceleague Thanks to our sponsors Historic St. Charles, Missouri (https://www.discoverstcharles.com/), Bug's Comics and Games (https://www.facebook.com/profile.php?id=100070575531223)Buy Me a Coffee - https://www.buymeacoffee.com/3Y0D2iaZl Patreon -   https://www.patreon.com/GeekToMeRadio Website -   http://geektomeradio.com/   Podcast -   https://anchor.fm/jamesenstall Facebook -   https://www.facebook.com/GeekToMeRadio/  Twitter -   https://twitter.com/geektomeradio  Instagram -   https://www.instagram.com/geektomeradio/ Producer - Joseph Vosevich https://twitter.com/Joey_Vee 

My guest today, Kat Lieu, is a Vietnamese-Chinese cookbook author, and here to share more about how she's challenging this through her new cookbook, 108 Asian Cookies: Not-too-Sweet Treats from a Third Culture Kitchen. Kat is the founder of the popular online community, Subtle Asian Baking, and is the author of best-selling cookbook, Modern Asian Baking at Home as well as two others. Kat brings a third culture approach to Asian baking, baking and cooking by blending Asian ingredients with Western techniques. She also is an activist, donating her cakes and cookies to various events in Seatle, and raising thousands of dollars for charities and causes important to her. This year alone, she raised $10k for charity selling cookies through Instagram stories. In today's episode, Kat shares how she approached 108 Asian Cookies as a cookbook that breaks down barriers being the first Asian-themed cookie cookbook. The cookbook incorporates savory ingredients and playful, incorporating matcha, black sesame cookies, pandan, ube, as well as more savoury and spicy cookies that feature fish sauce, MSG, miso, soy sauce, and Gochujang. Our conversation looks at how Kat has found healing through baking during challenging life moments, how her third culture identity infuses creativity into her kitchen experience, and the importance of challenging misrepresentation of Asian ingredients through a celebration of their culinary adaptations in cookies and the global community this shapes.   Resources: Buy 108 Asian Cookies Kat's Website: Modern Asian Baking Private Facebook Group: Subtle Asian Baking Substack: https://katlieu.substack.com/ Threads: @katlieu Instagram: @katlieu

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In so many of our episodes over the last four years, we have explored how no food we eat is intrinsically ‘bad'. Instead, it's what we as humans living in a rapidly globalising and industrialising world, have done to that food that causes problems. The topic of today's episode, cacao, epitomises this. Originally, in its home, central america, cacao beans were revered and used unsweetened as a drink. Our world has taken and transformed them into an unrecognisable sugary commodity that fills the shelves of shops globally. A commodity that can, as Alison personally knows, through at 20, being addicted to the stuff and obese, ruin health.But as ancestral cooks, we need not be scared. And our guest today knows that better than anyone we've ever come across. Marcos Patchett is a self-confessed cacao geek and has written two books on this bean's wonders, the first of which, The Secret Life of Chocolate is 700 pages of incredible research, of which Alison has devoured every page!Cacao is an incredibly nutrient-dense food and one that can give us both pleasure and health. Let's talk about why, and, how, you should be eating chocolate.Supporters of the podcast, check your private feed for a fascinating discussion on addiction that we just couldn't squeeze into the main episode.* * * * * * * * * * * * * * * * * * * * * * * * * *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

Today's guest is Maureen Abood. Maureen is a chef, recipe developer, and cookbook author. This fall, she released her second book, “Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.” It's a beautiful celebration of the breads, pastries, and sweets of Lebanon.Maureen joins host Jessie Sheehan to share her childhood memories of baking bread with her grandmother and how the special occasion cakes her mother made inspired her love of baking. She and Jessie talk about how her new book grew from a single chapter in her first cookbook, “Rose Water & Orange Blossoms,” into a full collection filled with stories and soul. The duo also walk through Maureen's recipe for Ma'amoul, the date-filled shortbread-like cookies that are a staple at Lebanese celebrations.Click here for Maureen's Ma'amoul recipe.Thank you to Diamond Nuts & California Prunes for their support. Subscribe or pre-order The Cake IssueJubilee NYC 2026 tickets hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Maureen: Instagram, website, “Lebanese Baking” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Chef and multisensory mastermind Jozef Youssef joins Jaymee to talk about transforming food into emotion through his immersive dining studio, Kitchen Theory. He shares how science, storytelling, and a little curiosity turned him into one of the most innovative voices in modern gastronomy. Then Jozef takes us behind the scenes of Harry Potter: Wizards of Baking Season Two, where he returns as a judge alongside Carla Hall and the Phelps twins. He dishes on the magic of filming inside the Great Hall, what makes a dessert truly enchanted, and why sound might be the most powerful ingredient of all. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Jozef Youssef on Instagram: HERE Learn More about Harry Potter: Wizards of Baking Chapter Two : HERE Hosted on Acast. See acast.com/privacy for more information.

Jason is ready for a Ralph Lauren Christmas, we play a warm-up WTF round for Classic Movie Monster week, we remember baking legend Marjorie Johnson, Rosie O'Donnell sends love to her troubled daughter, and "Stranger Things" Season 5 trailer reactionsSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

'The View' co-hosts react to Senate Majority Leader John Thune raging at Democrats over the government shutdown and question if Democrats will change course. Have Halloween costumes and decorations gone too far? 'The View' co-hosts weigh in. Grammy winning musicians Steve Martin and Alison Brown tell us about collaborating on their first full length album 'Safe, Sensible And Sane,' which is now the number one bluegrass album in the country! 'Harry Potter: Wizards of Baking' hosts James and Oliver Phelps bring a live cookie decorating competition to 'The View' while telling us all about the second season of their baking competition show! Learn more about your ad choices. Visit podcastchoices.com/adchoices

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We chat ll about making bread at home with some cheffy tips and science!