Podcasts about Baking

Helen Goh's life story began with a complicated childhood - and blossomed into one about culture, cake and the meaning of life.Helen was born in Malaysia in the year of the Fire Horse. This zodiac birth year was a big threat to the Gohs, and her parents had to make a heartbreaking decision that would affect the family for a generation.The Gohs eventually immigrated to Australia, and Helen went on to sell pharmaceuticals to doctors, before she pursued her honours in psychology.A stint as a cafe owner followed, then Helen went back to basics as a chef's apprentice in Melbourne.She followed her heart to London, and encountered an 'Aladdin's cave' of goodies in a deli in Notting Hill, which was owned by Yotam Ottolenghi.Helen has come to understand the psychological benefits of baking, and now interweaves two of her life's enduring interests.Helen's book Baking and The Meaning of Life is published by Murdoch Books.This episode of Conversations was produced by Alice Moldovan. The Executive Producer is Nicola Harrison.To binge even more great episodes of the Conversations podcast with Richard Fidler and Sarah Kanowski go the ABC listen app (Australia) or wherever you get your podcasts. There you'll find hundreds of the best thought-provoking interviews with authors, writers, artists, politicians, psychologists, musicians, and celebrities.This episode explores insecure attachment, attachment styles, coherence, purpose and significance in life, so you think horse, Yotam Ottolenghi, Year of the Fire horse, Notting Hill, Helen Goh's chocolate cake, Helen Goh recipes, baking for charity, raising money, bake sales, two careers, how to have two careers, baker, baker and psychologist, studying psychology, lemon curd, Women's Weekly, Malaysia, Nonya, Nyonya, foster child, fostering children, complicated family, raising Jewish boys, sweet, cookbook and cooking. 

Ancestral food is not just all livers and bone broth! You not only can find amazing treats and desserts in the ancestral food world, but this is where delicious, comforting goodness was invented. The modern and industrial versions of sweet treats are like looking through a glass Pyrex pan darkly, and when you are introduced to the ancestral food world and the amazing ingredients we have available to us here you can in fact meet the richness and goodness of delicious treats face to face.In this episode we share some of our favorite treats including a range of baked, custardy, dairy-free, gluten-free, or egg-free treats to keep you going all winter and into the spring. And the question I know which is burning in all of our hearts, is chocolate part of an ancestral lifestyle, can it be part of an ancestral life? Find out in this episode. We also included a few of our favorite hot beverages - on a cold rainy day there is nothing better than wrapping your fingers around a hot steaming mug of something delicious and nestling in with a good book for a long afternoon … and then of course you gotta get up and put on your overalls and your hat and go back out into the rain and do the evening chores but that's ok, you've got something delicious to come back inside to!For supporters of the podcast there is an additional download with a couple extra recipes for you (thank you for keeping us on the air!), and for everybody listening be sure to check the show notes, we linked the heck outta this one. Let us know if there are other sweet treats we should have mentioned or that you love!* * * * * * * * * * * * * * * * * * * * * * * * * *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:

✨ Before we get started, an exciting announcement! ✨ If you're a food, nutrition, or culinary professional dreaming of publishing a cookbook with a traditional publisher, join me for the Publish Your Cookbook event starting Monday, October 20, 2025. In this free training, you'll learn the shortcut most aspiring authors miss — how to sell your cookbook concept before writing the entire manuscript. You'll discover how to position yourself as the author publishers want right now and follow the exact steps to land your first book deal. Don't miss this opportunity! 

Designing Women, Season 7, Episode 11: Too Dumb to DateMary Jo dates.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

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www.facebook.com/EdieliciousCakes www.instagram.com/edieliciouscakes Visitanos en Las Piedras, detras del correo.  Martes a Viernes 9:30Am-5:00PM y Sabados 9:30AM -2:30PM

✨Before we get started, an exciting announcement ✨ If you're a food, nutrition, or culinary pro and you dream of being published by a traditional publisher, I want to invite you to my upcoming Publish Your Cookbook event where you will learn the shortcut most aspiring authors miss when publishing their cookbook. You'll discover how to position yourself as the author publishers want right now, and the exact steps to land your first book deal. This is an opportunity you won't want to miss. Head to publishcookbooks.com to register for the event.  Today I'm joined by award-winning author Maureen Abood to talk about her beautiful new book, Lebanese Baking. Known for her warm storytelling and deep connection to Lebanese food culture, Maureen invites us into the heart of her kitchen and heritage. During the interview, we discussed: Behind the table of contents: how Maureen designed the book to blend classic staples, family favorites, and innovative takes. The significance of sharing: why the act of baking and offering food to others is central to Lebanese tradition. Homemade phyllo dough: what inspired her to include this ambitious yet rewarding recipe, and how she makes it approachable. A baker's starting point: which recipes Maureen recommends if you're new to baking and to Lebanese cuisine. If you've ever been curious about Lebanese flavors, want to expand your baking repertoire, or simply love the idea of food as a way to connect and share, this conversation will inspire you to preheat your oven and invite someone to the table. Things We Mention in This Episode: Register for the upcoming Publish Your Cookbook event Maureen Abood

The classroom is open and the girls are back in session! With Allison out for the week, Lisa welcomes special guest and honorary Soggy Bottom Girl, Emma—a British baker living in Pittsburgh who's here to decode the mystery of Back to School Week on The Great British Bake Off.From flapjacks that aren't pancakes to school fêtes (yes, that's pronounced “fate”) that involve coconuts and queens, this episode is a deep dive into British school traditions that had Lisa more confused than a Bake Off contestant without a proving drawer. Emma breaks down the brilliance of golden syrup, the chewy magic of a classic traybake, and why British school cake comes slathered in custard—not frosting.The two swap stories about school snacks, fundraiser fatigue, homemade sprinkles (yep, we've made them!), and the cultural differences that had Americans asking: “What even is a flapjack?!”Spoiler alert: it's not what you eat at IHOP.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Welcome back to The Well Seasoned Librarian! I'm your host, Dean Jones, and you're listening to Season 15, Episode 16.For years, we've talked about how food, history, and culture all intersect on the page, and today, we're diving into a topic that is as delicious as it is deeply personal: the rich, sweeping traditions of Lebanese baking.Our guest today is Maureen Abood, a second-generation Lebanese American, a longtime food writer, and the IACP finalist author of the beloved cookbook Rose Water & Orange Blossoms.We're here to celebrate the publication of her brand-new book, out today, October 7th, 2025: Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.In this beautiful, authoritative compendium, Maureen offers home cooks the very first English-language cookbook of its kind—a definitive guide to Lebanese baked traditions in all their forms. From savory delights like Kale and Feta Fatayer and Za'atar Croissants to sweet temptations like Baklawa Diamonds, Chocolate Pistachio Knafeh Bars, and the wonderfully named Pomegranate Mousse Cake with Lime Icing.Maureen's voice has become a trusted guide for seeking authentic Middle Eastern flavors, and today, she'll be sharing the stories, the family history, and the simple techniques that bring these more than 100 recipes—and the heart of Lebanese baking—to life in your own kitchen.It is a true pleasure to welcome her to the show. We now take you to the conversation.Lebanese Baking: More Than 100 Recipes for Sweet and Savory Baked Goods.https://maureenabood.com/instagram: https://www.instagram.com/maureenabood/

As you know, if you've been cooking ancestrally for any length of time, the ancestral mindset does not stay in the kitchen! Some of us come to this as part of a health journey, already thinking about our life as a whole…others of us start with food and find the wisdom of our ancestors seeping into the rest of our lives. There are things we just can't not see any more, things we feel are wrong; things we know are right.We have, together, been living this lifestyle for over 25 years. And we were both on health journeys long before then. Our lives, not just our kitchens, have transformed.In this episode you'll hear 26 nuggets of wisdom. They are things we've learned, often the hard way, and things we have to remind ourselves of again and again as we step forward. Join us, and our community of listeners, as we share some truth.* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * *The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you're a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.Name: Fermentation Summit 2025Dates: October 21-23, 2025Location: Online (Free Virtual Event)Host: Holly Howe of MakeSauerkrauthttps://ancestralkitchenpodcast.com/hollysummit* * * * * * * * * * * * * * * * * * * * * * * * * *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:

Chef Bridget Charters shares the vibrant flavors and traditions of Turkish cuisine // We celebrate fall squash with Frank Genzale Jr., President of Charlie’s Produce Seattle // We’re getting a jump on Thanksgiving with Tom’s newly released Hot Stove class // In honor of National Seafood Month, Katie Gatto from Keyport dives deep into the world of Alaskan king crab as part of our Seafood 101 series // Eliza Ward from Chef Shop leads us on a craft chocolate tasting journey // Christina Wood, chef and owner of Temple Pastries, introduces her new book Pastry Temple: Baking with Inspired Flavors

Gluten-free baked goods have a reputation of not being as good as a recipe that includes gluten. But after she was diagnosed with gluten intolerance, baker Aran Goyoaga has dedicated herself to elevating gluten-alternative baking. The result of her research and recipe testing is a new book, The Art of Gluten-Free Bread. Goyoaga discusses her story and listeners share their questions about gluten-free baking.

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders fromStatesman Marinades, Harlem Baking Company, Häppy Candy, OKO and Sun Ghee. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host isRifle Hughes, the co-founder of Integral CPG. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

Who doesn't love a good, nostalgic piece of homemade pie? It's the ultimate comfort food. You know the kind—golden, flaky crust… bubbling fruit or creamy filling… the scent filling the kitchen while someone you love pulls it out of the oven. It's more than dessert. It's a feeling. A memory. A moment of joy. In today's episode, I bring you a guest whose story is as comforting and inspiring as the pies she bakes. Meet Laurie Gray, the steadfast founder and creator of Laurie's Pie Bar, a beloved pie shop located in the heart of Long Beach, California. But here's the twist: Laurie never intended to become a pie entrepreneur. In fact, owning a dessert company wasn't even on her “life bingo card,” as she says. After a long and fulfilling career in corporate America, Laurie was laid off unexpectedly at age 50—as a single mom of two teens. In the middle of uncertainty, she turned to something familiar, simple, and soul-soothing: baking pies in her home kitchen. What started as a holiday side hustle to make ends meet quickly blossomed into a full-blown business—and Laurie's Pie Bar was born. In this heartwarming episode, you'll hear: The behind-the-scenes story of Laurie's unexpected reinvention How trusting her intuition led her to say yes to entrepreneurship The joy and meaning she finds in watching people connect through pie Her favorite part of owning a brick-and-mortar business in a digital age Why she believes pie holds a special place in people's hearts and homes Laurie reminds us that sometimes life's most fulfilling chapters come when we least expect them—and that sweetness can come out of even the most uncertain moments. Special Listener Pie Gift! Access in the Portal of Joy https://marladiann.com/podcast/portal Stop by Laurie's Pie Bar in Long Beach, CA or inquire online at the site about catering (hello, Cutie Pies!) for weddings, birthdays, corporate events. www.lauriespiebar.com Follow Laurie and her pie magic: Instagram: @lauriespiebarFacebook: Laurie's Pie Bar TikTok & YouTube: @lauriespiebar Loved this episode? Unlock all the tools, downloads, and featured guest resources at the Portal of Joy: https://marladiann.com/podcast/portal

In this bonus episode of Since Sliced Bread,Charlotte Atchley, editor of Baking & Snack and host of Since Sliced Bread, was joined by Brian Amick, digital media editor of bake, and Kimberlie Clyma, editor of Pet Food Processing, to share their insights and top takeaways from IBIE 2025 held Sept. 13-17 in Las Vegas.

Today on Breaking Bread Nick Stoller joins us at the table! You know him from making every funny movie ever, but today we get a peak into the real Nick Stoller: the insanely talented baker. Sally from Sally's Baking Addiction, please step aside. We might just end the podcast here, it will be nearly impossible to top. Enjoy! Check out Nick Stoller's show, PLATONIC. Season 2 now streaming on Apple TV + . Also follow Nick on Instagram for more baking content @nicholasstoller.   Text PAPA to 64000 to get twenty percent off all IQBAR products, plus FREE shipping. Message and data rates may apply.  As an exclusive offer, our listeners can get free protein in every Butcher Box for a year PLUS $20 off your first box when you go to ButcherBox.com/PAPA.  -------------- 0:00:00 Cold Open 0:00:29 Tour & Nambe Shoutout 0:02:04 Nick Stoller Intro 0:04:04 Diving into baking 0:08:45 Croissants & Sally's baking addiction 0:11:00 Nick brought many treats 0:17:00 Baking conference in Japan  0:18:56 Growing up in Miami 0:19:16 Chocolate croissants  0:20:42 Growing up obsessed with comedy  0:25:15 NY to LA, getting an agent  0:26:56 Judd Apatow, Seth Rogen, Jason Segel relationships 0:31:39 IQ Bar Ad 0:33:52 Butcher Box Ad 0:35:40 First time directing 0:39:45 Nick's Babka  0:42:50 Platonic, working with Seth Rogen 0:48:33 Comedy stars yelling  0:50:18 Awards shows, state of comedy  0:52:07 Nick's creative process 0:55:20 Bad Magic  0:59:01 Uncomfortable moment 1:00:33 Being decisive, writing is therapy 1:06:40 Privilege and criticism  1:11:19 Perfect comedy movies 1:13:27 Booking Japan trip and bread & comedy -------------- Tom Papa is a celebrated stand-up comedian with over 20 years in the industry. Watch Tom's new special "Home Free" out NOW on Netflix! Patreon - Patreon.com/BreakingBreadWithTomPapa Radio, Podcasts and more: https://linktr.ee/tompapa/ Website - http://tompapa.com/ Instagram -  https://www.instagram.com/tompapa Tiktok - https://www.tiktok.com/@tompapa Facebook - https://www.facebook.com/comediantompapa Twitter - https://www.twitter.com/tompapa #tompapa #breakingbread #comedy #standup #standupcomedy #bread #nickstoller #baking #croissant Learn more about your ad choices. Visit podcastchoices.com/adchoices

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It's Bread Week, and the Soggy Bottom Girls are rising to the occasion! Lisa and Allison kick things off by revealing their favorite “tear and share” bakes before diving into the bakers' signature challenge — and those wildly over-the-top ingredient choices (truffle oil? Really?).Things heat up as they unpack the technical: doughnuts. Is it even baking? The girls aren't convinced. Lisa takes a nostalgic detour with stories of her “Fry Daddy” childhood and sweet Sunday mornings with her dad. Meanwhile, Allison lets loose on the never-ending stream of baker backstories — how emotional should a cruffin be?They also chew on the growing trend of needing a heartfelt tale to pair with every recipe, lament the suspicious lack of “ball” jokes in this bread-filled episode, and toast to the joyful, fabulous presence of co-host, Alison Hammond.Warm, spicy, and maybe just a little bit underproved — this episode is a snack you don't want to miss!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

In Sally's Baking 101: Foolproof Recipes from Easy to Advanced, the self-taught baker shares 101 sweet and savory recipes for crowd-pleasing bakes to suit every occasion and craving, and for home bakers of all skill levels, from her chai spice blondies to her eggs benedict breakfast casserole. In conversation with Meghan Keane, the founder and managing producer for NPR's “Life Kit” and the author of Party of One: Be Your Own Best Life Partner. This program was held on September 4, 2025. Watch this conversation on YouTube.

Sarah dropped a Great British Baking Bomb on the show today and shattered our love affair with the culinary reality show. They have officially jumped the shark, and we're none too pleased. We hear why one of a League of Their Own real-life legends is promoting women's baseball, but they're taking a different approach than the WNBA. Sarah reveals how doctors want to die, and why the rest of us are doing it wrong.Brain Candy Podcast Presents: Susie & Sarah's SpOoOoOoOoktacular Spectacle, October 30, Oriental Theater, Denver, Colorado: Get your tickets! Brain Candy Podcast Website - https://thebraincandypodcast.com/Brain Candy Podcast Book Recommendations - https://thebraincandypodcast.com/books/Brain Candy Podcast Merchandise - https://thebraincandypodcast.com/candy-store/Brain Candy Podcast Candy Club - https://thebraincandypodcast.com/product/candy-club/Brain Candy Podcast Sponsor Codes - https://thebraincandypodcast.com/support-us/Brain Candy Podcast Social Media & Platforms:Brain Candy Podcast LIVE Interactive Trivia Nights - https://www.youtube.com/@BrainCandyPodcast/streamsBrain Candy Podcast Instagram: https://www.instagram.com/braincandypodcastHost Susie Meister Instagram: https://www.instagram.com/susiemeisterHost Sarah Rice Instagram: https://www.instagram.com/imsarahriceBrain Candy Podcast on X: https://www.x.com/braincandypodBrain Candy Podcast Patreon: https://www.patreon.com/braincandy (JOIN FREE - TONS OF REALITY TV CONTENT)Brain Candy Podcast Sponsors, partnerships, & Products that we love:Want to feel safer in online dating? Download Hily from the App Store or Google Play, or check out https://hily.comDownload the DraftKings Casino app, use code BRAINCANDY, and claim your Spins after your first five dollar wager.For 20% off your order, head to https://reliefband.com and use code BRAINCANDYSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to another episode of the Cookbook Love Podcast. Today I'm excited to have an interview with Stephanie Hansen. Stephanie is the host of the Emmy-award-winning TV show “Taste Buds with Stephanie”, blogger at Stephanie's Dish, and radio host of The Weekly Dish and author of True North Cabin Cookbook Volume Two: Seasonal Recipes From a Cozy Kitchen. Stephanie hails from Minnesota and spends her summers entertaining in her cabin on True North Island in Minnesota. Today on the show, we talk all about cabin cooking and entertaining, Stephanie's seasonal favorite recipes to welcome guests and feed people the foods of the Midwest and Minnesota.  Things We Mention in This Episode: Stephanie's Dish website blog True North Cabin Cookbook: Volume Two  

Designing Women, Season 7, Episode 9: The Vision ThingAnthony has a wedding shower.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

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about  NFL, Canelo Fight, North Texas, Longhorns, UTRGV, Austin, Lockhart, Pellet grill and hobbies.  0-30 mins: HeadlinesNFL: We talk some NFL and the Cowboys vs Bears podcast bet.  Canelo Fight: We give our review of the fight and whether we think there will be a rematch.   Eddie's Bday:  Eddie makes his way up to Houston to watch a Buccaneers game for his birthday.  North Texas QB: There is a reincarnated Hiram at North Texas that is threatening to take over his life.Texas Longhorns Game: The super fight of the year as Crawford challenges Canelo. 30-40 mins: BBQ Time Lockhart: Jaime gives his brutal review of Lockhart BBQ. Pellet Grill Fix: I share some tips on how I fixed my pellet grill.  40-50 mins: Relaxing Hobbies Running - We can't believe people run for fun. Cooking, Baking, BBQ:  Some of us spend our time in the kitchen to relax.          https://podcast.feedspot.com/barbecue_podcasts/Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

On this episode of The Jubal Show’s Dirty Little Secret, two callers share shocking confessions you won’t believe. One neighbor is cashing in on a lie that’s half-sweet, half-scam… and another caller admits to a destructive act fueled by jealousy—only to discover the truth was way more awkward than expected. The juiciest, most outrageous confession podcast from The Jubal Show! It's the Jubal Show's Dirty Little Secret! Listeners spill their wildest, weirdest, and most scandalous secrets anonymously—no judgment, just pure entertainment. From shocking revelations to hilarious mishaps, you never know what you'll hear next! Hosted by Jubal Fresh and the team, every episode is packed with jaw-dropping confessions, witty reactions, and unexpected twists. Got a secret? Share it with us… we promise we won’t tell!➡︎ Get on The Jubal Show with your story - https://thejubalshow.com This is just a tiny piece of The Jubal Show. You can find every podcast we have, including the full show every weekday right here…➡︎ https://thejubalshow.com/podcasts The Jubal Show is everywhere, and also these places: Website ➡︎ https://thejubalshow.com Instagram ➡︎ https://instagram.com/thejubalshow X/Twitter ➡︎ https://twitter.com/thejubalshow Tiktok ➡︎ https://www.tiktok.com/@the.jubal.show Facebook ➡︎ https://facebook.com/thejubalshow YouTube ➡︎ https://www.youtube.com/@JubalFresh Support the show: https://the-jubal-show.beehiiv.com/subscribeSee omnystudio.com/listener for privacy information.

This podcast description was blatantly written by AI... Welcome to the latest episode of The Clint, Meg & Dan Podcast! In today's episode, Meg returns for a day to fill in for Ash, who's celebrating her son's fourth birthday. The show kicks off with a hilarious prank where Meg spends $123 on Meghan Markle's cookie mix just to trick Dan into liking something Meghan-related. Also, Clint reveals his recent shopping experience where he ends up buying women's jeans for himself, leading to some unexpected fashion modeling. Tune in for comedy gold, discussions on uncomfortable birth plans, and spreadsheeting habits. Don't miss this jam-packed, laugh-out-loud episode! 00:00 Podcast Introduction and Host Banter04:51 Meg's Baking and Maternal Life08:53 Listener Interaction and First Call of the Day11:57 Cardi B's PG Version of WAP30:17 Spreadsheeting and Cruise Ship Drinks37:51 Meg's Return and Studio Antics38:22 Westpac Bill Payoff Challenge42:22 Unexpected Birth Stories54:08 Postcode Playlist: Tauranga01:02:39 Jimmy Kimmel's Controversy01:06:33 Meg's Petty Prank on Dan01:14:16 Clint's Shopping Confession

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Send us a textBroadcasting live from the famed Elyria Apple Festival in the heart of Downtown Elyria, your Petey Podcast hosts, Marty and Amy, are here to share all the signature events and mouthwatering food that makes this festival truly special. We also had the pleasure of chatting with some talented students from Elyria High School, as well as the Elyria Schools' Pink Cookie expert, Rita Higgins—who is known for making the famous Pink Cookies that the district is renowned for. Over this festival weekend alone, she and the foodservice team baked more than 10,600 cookies—can you believe it? By the end of the three-day event, not a crumb was left! Tune in to catch all the excitement!It's a great day to be a Pioneer! Thanks for listening. Find Elyria Schools on Facebook, Twitter, Instagram and YouTube!

Narrator: Thomas Jones

Summary In this episode, Shelby and Courtney reflect on their podcast journey, discussing past guests, personal growth, and the challenges of parenting. They share a wild crime story that occurred at Paddlefish, navigate the ups and downs of school transitions for children, and explore seasonal activities. The conversation shifts to cooking adventures, recipe sharing, and the importance of content creation on social media. They also touch on family dynamics, favorite child conversations, and baking tips, concluding with thoughts on social media engagement and future plans. Takeaways The importance of reflecting on past experiences and guests. Change and growth can lead to positive outcomes. The masked Paddlefish bandit is still at large! Parenting transitions can be challenging but rewarding. Seasonal activities can enhance family bonding. Cooking and sharing recipes can be a fun adventure. Content creation is a valuable way to connect with others. Family dynamics can influence personal feelings and relationships. Baking and cooking tips can enhance culinary skills. Engaging with social media can lead to new opportunities.  

Welcome to Season 16 of the Troubleshooting Innovation podcast. We're spending this season with Dale Easdon, president and CEO of Klosterman Baking Co., to discover how this leader is carrying a legacy name into the industry's future. Sponsored by Bundy Baking Solutions. In Episode 3, Dale explores the key tenets of operational excellence in bakery manufacturing.

A new(ish) Moorhead spot for tea, coffee, lunch and more! Check out Sifted and Sweet Baking Company, right off the interstate and 8th St. South. See omnystudio.com/listener for privacy information.

Welcome to another episode of the Cookbook Love Podcast. I just finished enrolling new students into Cookbooks on KDP and wanted to share something with you based on my conversations with aspiring cookbook authors. When I talk to successful cooks, bakers, dietitians, chefs, and others who have a ton of kitchen experience to share, I hear them say things like: “I don't have time.” “I'm not techie enough.” “Do I need an audience first?”  “I'm not a dietitian”. But underneath those words is something we all face, what I call Doubt Soup. In this episode, I explore how doubt shows up in disguise, why it keeps so many cookbook dreams on hold, and what we can do instead of sit in the Doubt Soup.  Things We Mention in This Episode: Join the waitlist for the 2026 cohort of Cookbooks on KDP 

Lisa states that biscuit week is her favorite, and the girls go back and forth about the biscuit/cookie difference.  Allison and Lisa discuss the difficulty level of the signature bake, and both girls praise Jessika's sliced bacon and egg cookie slices.  When the perfect hobnob presents itself as the technical, Lisa believes that she could do this challenge, especially given her skills in carmel making.Allison questions whether or not the bakers are truly given NO instruction for technicals, and, Lisa shares a social media post about understanding the ratios in certain baked goods, insisting the knowledge of such could make you successful without a recipe. Lisa and Allison get into yet another "jump the shark" discussion about this week's showstopper. However, they are quick to praise the major accomplishments of bakers Jessika and Pui man.   Lisa states that the Poy man's "JUMBO boat time capsule is on par with Paul's season 6 bread lion from season 6.   The girls finish the episode off-track and off topic in their very charming and familiar way. Biscuits baby!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

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Originally from Wilmington, Delaware, Cecilia Gaudioso has a deep-rooted passion for pastry arts that traces back to her family's bakery, which was established in the 1930s. She earned an Associate's Degree in Pastry Arts from The Restaurant School at Walnut Hill College in Philadelphia, Pennsylvania. Cecilia began her pastry career with an internship at the Historic Hotel DuPont in Wilmington, where she worked as a pastry chef for 12 years, crafting desserts for the café, The Green Room, and banquets. She further honed her cake decorating skills while working at The Master's Baker in West Chester, PA. In November 2015, Cecilia joined Restaurant Associates at Longwood Gardens,  where she oversees daily pastry production for the Café and 1906 restaurants, assists in coordinating catering events, and collaborates on seasonal menus, all while upholding the standards and traditions of Longwood Gardens.  Longwoodgardens.org In this episode we discuss: How her family's bakery may have planted the seed for a career in pastry Soaking up knowledge at the Restaurant School in Philadelphia How an internship led to a 12-year stint at The Hotel DuPont Learning the craft of making custom cakes at The Master's Baker Landing a job at Longwood Gardens How she incorporates herbs and flowers into her desserts Balancing being a mom with her responsibilities as an Executive Pastry Chef Cecilia's best career advice And much more! Episode Sponsored by​ Puratos   Need ingredients ASAP? The MyPuratos webshop has your back 24/7 with what you need, when you need it. Order and reorder online instantly––no sales reps, no hassle. Plus, check out consumer insights and add recipe ingredients to your cart with a click. Right now, get 20% off your first order. Visit Puratos.us and click on MyPuratos to sign up and order today.  

What are skills that you learned later in life that you wish you learned earlier? And its time to MAKE some bread! See omnystudio.com/listener for privacy information.

What are skills that you learned later in life that you wish you learned earlier? And its time to MAKE some bread!

Leftovers again? Oh good, I can't wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let's maximize those precious food dollars and make the meal stretch as far as possible! We went a little bit crazy sharing about all the ways we love using the trash items in our kitchen - including some of the actual trash. We asked our supporters in Discord for their ideas on using commonly wasted food items and oh boy they delivered! I could barely cram it all into this episode. Supporters of the podcast, check the downloads section of the podcast website. I dumped all my notes into a PDF and shared it there so you can hang it up inside your kitchen cupboard as reminders of how to frugally, efficiently and deliciously wring every penny out of that purchase! This episode got me hoping for some dry bread, a gallon of scrap whey, and a jar of bland egg whites! What could be more delicious!?* * * * * * * * * * * * * * * * * * * * * * * * * *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* * * * * * * * * * * * * * * * * * * * * * * * * *The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you're a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.Name: Fermentation Summit 2025Dates: October 21-23, 2025Location: Online (Free Virtual Event)Host: Holly Howe of MakeSauerkrauthttp://ancestralkitchenpodcast.com/hollysummit* * * * * * * * * * * * * * * * * * * * * * * * * *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.

www.facebook.com/EdieliciousCakes www.instagram.com/edieliciouscakes Visitanos en Las Piedras, detras del Correo

This week on Don't Cut Your Own Bangs, I'm joined by the incredibly talented (and incredibly sweet!) Asia Coffee—award-winning cake artist, YouTube creator with over 100,000 subscribers, Food Network alum (Holiday Wars, Season 3), and “Sugar Angel” with Icing Smiles. Asia's journey is inspiring, relatable, and sprinkled with wisdom. From overcoming imposter syndrome to navigating burnout after the spotlight, she shares how consistency, creativity, and a dash of grace helped her grow a thriving business and community. Consistency beats perfection — “It wasn't about making it perfect, it was about showing up anyway.” Imposter syndrome doesn't get the final say — “The best is yet to come—keep going, things will change for the better.” Grace is part of growth — “I can do hard things. But I also get to ask—how hard do I want to make them for myself?” If you've ever wondered whether you started too late, felt like you didn't belong, or questioned your creative path—Asia's story will remind you it's never too late to begin. Visit the links to Asia's work, her YouTube channel, and the incredible nonprofit she volunteers with, Icing Smiles. YouTube Channel: www.youtube.com/AsiaCoffee Sweet Treats Blog: https://www.cakesbycoffee.com/cake-decorating-blog  Website: www.cakesbycoffee.com Instagram: www.instagram.com/Mrs.CoffeesCakes  www.facebook.com/CakesByCoffee RATE, REVIEW, SUBSCRIBE TO “DON'T CUT YOUR OWN BANGS”  Like your favorite recipe or song, the best things in life are shared. When you rate, review, and subscribe to this podcast, your engagement helps me connect  with other listeners just like you. Plus, subscriptions just make life easier for everybody. It's one less thing for you to think about and you can easily keep up to date on everything that's new. So, please rate, review, and subscribe today.    DANIELLE IRELAND, LCSW I greatly appreciate your support and engagement as part of the Don't Cut Your Own Bangs community. Feel free to reach out with questions, comments, or anything you'd like to share. You can connect with me at any of the links below.   Connect with Danielle: Watch the show on YouTube Instagram The Treasured Journal Wrestling a Walrus  

Beloved baker and blogger Sally McKenney of Sally's Baking Addiction is back on the pod! Since launching her site over a decade ago, Sally has become one of the most trusted voices in home baking, with over 1,200 recipes, step-by-step tutorials, and expert tips that help bakers of all levels succeed in the kitchen. She's also the author of four cookbooks, including her newest, “Sally's Baking 101: Foolproof Recipes From Easy to Advanced.”Sally joins host Jessie Sheehan to share the secrets behind her Classic Cheesecake recipe from the new book and offers some of her best pro tips, from shaping the perfect chocolate chip cookie to achieving those irresistible crinkly-topped brownies. Click here for Sally's Classic Cheesecake recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Join the Jubilee L.A. waitlist hereVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Sally: Instagram, website, “Sally's Baking 101” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Today on the show, we have a great conversation with Joseph Hernandez. He's the associate director of drinks & lifestyle at Bon Appétit and Epicurious, and we talk about BA's best new restaurants of 2025 list that drops today. It's a terrific list that covers the United States with ambition and great taste, including stops in Pittsburgh, Honolulu, Miami, Los Angeles, and Chicago. Who made the list? We go over all of it. Also on the show, Aliza and Matt go over some of their favorite baking cookbooks from this busy fall season. These include: Pastry Temple, The Art of Gluten-Free Bread, Lebanese Baking, Baking and the Meaning of Life, The Secret Life of Chocolate Chip Cookies, Dorie's Anytime Cakes, Dobre Dobre, 108 Asian Cookies. This is a really fun episode, and we hope you enjoy it. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of the Cookbook Love Podcast. Today on the Cookbook Love Podcast, I'm sharing what I call the hidden beginning of publishing. Over the years, we've talked a lot about the types of publishing — self, traditional, and hybrid — and we've heard from hundreds of authors who've chosen each of those paths. But behind the scenes, there's another part of the publishing journey we rarely talk about: the inner life of a cookbook author, and that's what we're going to talk about today. Publishing isn't just about producing a book. It's about letting the love you already live with spill over into something permanent, dignified, and shareable. Things We Mention in This Episode: Doors are open for enrollment in Cookbooks on KDP Interviews with Graduates of Cookbooks on KDP: Episode 352: Kasey Lobb Episode 356: Cristina Carolan Episode 313: Gerry Romano and Katelin Maidment Episode 287: Lorraine Carlstrom Episode 288: Chantal Secours  

(00:00-15:13) It means business when you tuck in your shirt. Not horny yet, but the day is young. Doug found Thursday's night NFL game on YouTube without issue. Audio from Chris Long on the Green Light Podcast talking about struggling with the broadcast. Time to die, Boomer. Broncos getting a new stadium? Tim McKernan: The Barrel Man. People tuning in just to see Mr. Beast. Doug's not buying it.(15:21-35:30) Tim hates this song (so I hate it too). Jackson says Tim is semi-split on pop music from the aughts. Tim's dry-humping era. Holliday's on board with the DHE. Ed Sheeran. Fat Joe. Joined by Cardinal pitcher Andre Pallante. Talking some Big League Impact Fantasy Football League. Did he play any football growing up? His recent performances and the vibe in the Cardinal clubhouse.(35:40-45:28) Little Fat Joe bringing us back. Gotta play it. What time do you guys eat supper? Don't say supper. What spurred this question? Tim's leadership gives him a heavy sweater. The AVN flu. Doug's not happy with Gen Z's eating habits.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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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.

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.

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.

Narrator: Nadine Brown