Podcasts about Baking

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

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

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

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

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

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

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

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

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

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

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

Send us a textThis episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch. We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create those flaky layers in your pie crust. If you prefer a rustic look and feel, a galette might be more your style. Hot tip: bake it in a cast iron skillet to avoid the mess if the filling leaks out of the pastry. When it comes to decorating the top of your pies and tarts, prepare your toppings in advance but wait to finish it off just before you serve it. Try adding cookies, fruit, caramel sauce or piped whipped cream to design your beautiful creations. We made Laura's recipe for a Raspberry Linzer Tart. This delicious dessert is based on a Linzer cookie, and is a beautiful tart to serve this holiday season. Get the Raspberry Linzer Tart recipe. Find Laura's book here: The Homemade Pie CookbookFollow Laura on Instagram @spiceandsugartable Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

A Yellow Springs, Ohio, holiday tradition to deliver bags of flour and sugar to local widows and widowers dates back to 1894.

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

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

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

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.

Heidrun Metzler, the acclaimed author of the National Indie Excellence Award-winning German Heritage Baking, Volume I, shares her unique journey from Oberursel, Germany, to a macadamia nut farm in Hawaii. This interview provides deep insight into her commitment to preserving Old-World baking traditions and making them accessible to modern home bakers. From Bavaria to the Big Island: Adapting Tradition Heidrun discussed the profound cultural and climatic shift of moving from Germany to a farm in Hawaii. Influence on Baking: The tropical climate and local ingredients required careful adaptation of her traditional recipes. This challenge ensured that the techniques remained authentic while the final product worked perfectly in a modern, non-European kitchen setting. More Than Just Sugar: The Secret to Authentic German Flavor Heidrun explains that the essence of authentic German baking is that it is "less sweet, more flavorful." The Difference: German baking relies on ingredients for flavor depth (like quality vanilla, spices, and nuts) rather than just sugar. Common Mistake: The biggest mistake American bakers make is adding too much sugar to recipes, which masks the rich, complex flavors that define German desserts. The Secret: Achieving that rich, balanced taste involves precision and trust in the quality of the primary ingredients. The Baking "Labor of Love" and Connection Heidrun revealed that her book was a "labor of love" over ten years in the making. Biggest Challenge: The sheer scope of research and meticulous testing to ensure historical accuracy and modern kitchen success was the greatest hurdle. Motivation: Her motivation was driven by the desire for "connection, tradition, and sharing joy," embodied by a heartfelt childhood memory of her family kitchen—a place where recipes were passed down not just as instructions, but as acts of love. The Accidental Equestrian: Precision and Discipline Heidrun's seemingly disparate passions—baking and her life as an accomplished equestrian and trick horse trainer—are actually connected. Shared Discipline: Both activities demand extraordinary precision and patience. The discipline required to train a horse to perform complex movements mirrors the exactness needed in from-scratch baking to achieve a perfect result. The two worlds reinforce the importance of meticulous technique. The Baking Secret Weapon For a home baker starting their German baking journey, Heidrun offers practical advice: Secret Technique/Tool: She suggests focusing on the proper use of a kitchen scale for precise measurements, moving away from volume-based cups. Recommended Starter Recipe: She recommends beginning with one of the simpler yet rewarding recipes, such as a classic German Butterkuchen (Butter Cake). Preserving Heritage for a New Generation Heidrun emphasized that in an age of instant gratification, preserving these time-honored baking traditions is more vital than ever. They are not just recipes; they are culinary history, connecting the present generation to their roots and family stories through the shared experience of baking. Web: https://heidrunmetzler.com/ About: Heidrun is a lifelong, authentic baker with deep roots in German tradition. Raised in Oberursel, Germany, she grew up immersed in the flavors and techniques of her mother's, aunt's, and grandmother's kitchens. Her passion is dedicated to preserving heritage recipes and teaching others the art of from-scratch baking with clarity, warmth, and joy. Style: Heidrun's instructional method is easy-to-follow, honed through countless informal lessons shared with American family and friends, making old-world baking approachable for today's home bakers. Award-Winning Cookbook Author Heidrun is the acclaimed author of the successful German Heritage Baking series: Debut Book: German Heritage Baking, Volume I Accolades: Recognized with multiple honors, including the National Indie Excellence Award and the American Legacy Book Award. These awards underscore her dedication to quality and authenticity in baking. Companion Volume: German Heritage Baking, Volume II is anticipated for publication in 2026. Life in Hawaii and Hobbies Heidrun currently resides with her husband on a farm in Hawaii. Beyond the kitchen, her passions include: Spending time with her horses. Creating photos and videos of her horses and the German desserts she bakes. A love for art and writing. Meet Ash Brown, the dynamic American powerhouse and motivational speaker dedicated to fueling your journey toward personal and professional success. Recognized as a trusted voice in personal development, Ash delivers uplifting energy and relatable wisdom across every platform. Why Choose Ash? Ash Brown stands out as an influential media personality due to her Authentic Optimism and commitment to providing Actionable Strategies. She equips audiences with the tools necessary to create real change and rise above challenges. Seeking inspiration? Ash Brown is your guide to turning motivation into measurable action. The Ash Said It Show – Top-Ranked Podcast With over 2,100 episodes and 700,000+ global listens, Ash's podcast features inspiring interviews, life lessons, and empowerment stories from changemakers across industries. Each episode delivers practical tools and encouragement to help listeners thrive. Website: AshSaidit.com Connect with Ash Brown: Goli Gummy Discounts: https://go.goli.com/1loveash5 Luxury Handbag Discounts: https://www.theofficialathena.... Review Us: https://itunes.apple.com/us/po... Subscribe on YouTube: http://www.youtube.com/c/AshSa... Instagram: https://www.instagram.com/1lov... Facebook: https://www.facebook.com/ashsa... Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/ash-said-it-show--1213325/support.

If you are looking for a sweet treat that's super easy to make, requires minimal ingredients, and is completely moreish – these avocado chocolate truffles are the perfect option. They will satisfy your sweet cravings while also making you feel great! Makes: 8 Time: 15 minutes Ingredients 2 avocados 150g dark chocolate, melted 2 tbsp coconut oil, melted 2 tbsp maple syrup 1 tsp sea salt Method Place all of the ingredients in a blender and blend until smooth. Spoon the truffle mixture into a bowl and place in the freezer to set for 2-3 hours. Once set, roll the mixture into balls and coat in cacao nibs or cacao powder. Store in an airtight container in the freezer for up to 2 months. LISTEN ABOVE See omnystudio.com/listener for privacy information.

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

Happy Thanksgiving! Time to go over the baking menu for this year. Brew up that tea and come chat with me!

How many times have you told yourself, "I will get back on track after the holidays, because right now is just impossible?” We're often convinced that we need the calendar to calm down—no more travel, no more parties, no more treats—before we can finally make progress toward our goals. But what if the "right time" to lose weight isn't a date on the calendar, but a decision you make today? In this episode, we tackle the myth that the holidays are the "worst time" to be a normal eater. We'll show you how to swap rigid food rules for real choices, so you can enjoy the season's joy, leave every event feeling light and proud, and step into the new year with trust, not regret. The goal isn't perfection; it's practice. Learn how to be a woman who trusts herself around food, no matter how chaotic the season gets. In This Episode, We Cover: The Myth of the Right Time: Why your brain loves to delay starting, and why waiting for "perfect conditions" is the biggest block to progress. Rules vs. Choices: How rigid dieting leads to secret overeating, and how flexible, normal eating patterns build long-term trust and health. The Plate Plan for Buffets: A simple strategy for navigating parties and buffets by treating the spread like a museum, not a target. Handling Family Food Pressure: How to set kind boundaries and honor the cook and your body, even when love shows up as an extra serving. Baking & Tasting Sanely: Simple plans for enjoying holiday treats and tasting your creations without accidentally eating a whole serving before dinner. Chaos Control: Strategies for travel days and schedule interruptions to keep you feeling steady with simple protein and produce anchors. The Day-After Reset: What to do when you overeat (you're human!): how to skip the shame spiral and get back to normal in one simple meal. Your Holiday Toolkit: Three powerful tools—Choices, Scientist Brain, and Good/Better/Best—to help you run your own game all season long. Key Concepts & Analogies: Learning to Swim: Progress comes from practicing in the shallow end with sparkly lights (the holidays!), not waiting for a quiet lab. The Museum Analogy: You don't carry the whole museum home. Visit a few favorite dishes with full attention, then leave with energy. Love as Sunshine: You can receive love (and thank the cook) without needing two extra scoops of food. Simple Action Step for This Week: Before your next holiday event, ask yourself these three questions: What do I want to enjoy? What is worth it? How do I want to feel later? Let your answers guide your choices. Remember, you don't need perfect days. You need a few steady choices, repeated.   https://confidentbody.coach/tips/ BOOK: You Are A Miracle 

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

This week, Rose and Crystal sit down with Samantha Seneviratne — cookbook author, food stylist, and NYT recipe superstar — to talk about craft, curiosity, and the quiet joy of sweets that meet you where you are. From The Joys of Baking and The New Sugar and Spice to Simply Cake and Bake Smart, Sam shares what she's learned about writing recipes that last and why her 2024 hit Microwave Chocolate Pudding Cake became the most popular dessert on The New York Times. The conversation winds through her inspirations — from Diana Henry and Dorie Greenspan to Zoe François, Yossi Arefi, and Jessie Sheehan — and lands, as always, in the kitchen, where tenderness meets technique.Mentioned in this episode: Diana Henry, “How to Eat a Peach: Menus, Stories and Places”yolt.nycRegan Daley, “In the Sweet Kitchen: The Definitive Baker's Companion”Yossi ArefiDorie GreenspanZoe FrancoisJessie Sheehan-“How To Write A Cookbook” author unknown -Publisher's Weekly2024 most popular NY Times Recipe - Microwave Chocolate Pudding Cake, Samantha Seneviratne

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Milk Bar founder Christina Tosi didn't set out to become a dessert icon. She just knew that if there was one thing she'd like to do every day for the rest of her life, it was baking cookies. That instinct led her from the world of New York City fine dining to the early days of Momofuku, where David Chang pushed Christina to pursue her passion for baking. Since then, Milk Bar has become synonymous with cereal milk ice cream and compost cookies, and Christina herself has won two James Beard awards, written numerous cookbooks, and turned Milk Bar into a cultural phenomenon. In this episode, recorded live at the Charter Workplace Summit in NYC, Christina shares the ingredients behind Milk Bar's success: a strong work ethic inherited from her parents, a sense of childlike wonder that she's never lost sight of, and a soundtrack – from Bob Marley to LCD Soundsystem – that reminds her to lose herself, find herself, and keep creating. Here are her songs: The Beatles, “A Hard Day's Night” Alanis Morissette, “You Oughta Know” Bob Marley and the Wailers, “Waiting in Vain” LCD Soundsystem, “Daft Punk Is Playing at My House” Listen to Christina Tosi's ⁠full playlist on Spotify⁠. Find the transcript of this episode at ⁠lifeinsevensongs⁠.com. Thoughts? Guest suggestions? Email us at ⁠lifeinsevensongs@sfstandard.com⁠.

Rich History of Lebanese Baking with Maureen Abood Lebanon's culinary repertoire includes a multi-faceted baking tradition that is influenced by the country's history as much as by the diaspora the world over. Maureen Abood's new book, Lebanese Baking, offers a sweeping, deeply personal guide to the baked traditions of Lebanon. With more than 100 recipes and detailed process instruction, this is the first English-language cookbook of its kind. A tribute to Lebanese baking in all its forms, the book provides a tour in chapters, photos, recipes, and stories of the many facets of baking that make up and express the Lebanese culture of hospitality, feasting, community, sharing, and family. Growing up Lebanese American in Michigan, Maureen was immersed in a world of baking that evolved from historical traditions in Lebanon. When she finally traveled to Lebanon, she was exposed to an even broader understanding of the repertoire. The expansive population of Lebanese and Middle Easterners in Michigan also contribute to her ongoing research to capture and share Lebanese cuisine as deeply and broadly as possible. Join us with Maureen as she shares details of Lebanese Baking, its influences and her personal stories. Discover more about Maureen on her website at maureenabood.com, and enjoy shopping with a special discount using code ZAATAR15 at her Lebanese-inspired online shop of ingredients and tools at shop.maureenabood.com. Biography: Lebanese Baking is Maureen's second book on Lebanese cuisine; her first, Rose Water & Orange Blossoms: Fresh and Classic Recipes from My Lebanese Kitchen, was a Michigan Notable Book and an International Association of Culinary Professionals finalist. Her writing and recipes have appeared widely, including in the New York Times, The Washington Post, Saveur, Food52, and NPR. She teaches Lebanese cooking through her website and social media channels, and she lives in Harbor Springs and East Lansing, Michigan. Recorded via Zoom on November 19, 2025 *** CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

Send us a textThis holiday season, we're celebrating Neighborsgiving with HGTV's Stars of Home Town, Ben & Erin Napier, in partnership with Bob's Red Mill and their Moregetherness movement. From cookie swaps to spontaneous doorstep drop-offs, the Napiers share how homemade food can spark real connection, build community, and ease loneliness—one dish at a time. Tune in as they reveal their favorite ways to bring neighbors together and show how a little generosity (and a lot of baking) can make your neighborhood feel like home.www.bobsredmill.com

In the town of Windmere, a kind baker named Juniper Bly never used a timer, she baked by the rhythm of her own heart.

Pop Culture Expert and Andy's longtime assistant Daryn Carp dishes on five hottest pieces of pop culture. Also, the cast of “Merrily We Roll Along” Daniel Radcliffe, Jonathan Groff, and Lindsay Mendez stop by to discuss the filmed version of their Broadway show and play a game of Secrets with Jenna and Andy. Plus, tips on modern etiquette for the holiday season. And, three kid bakers show off some sweet treats that are perfect for the holidays.   Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jewish law prohibits bread (Pas Akum), cooked foods (Bishul Akum), and milk/cheese (Chalav/Gevinat Akum) prepared by non-Jews, not because the food itself is biblically non-kosher, but because the Sages wanted to limit close social bonding and the risk of intermarriage in ancient times, while also guarding against real kashrut problems (non-kosher animals, fats, etc.). For bread, a Jew must bake it or at least turn on the oven (Pas Yisrael); for cooked foods, the dish must be something not eaten raw and fit for a royal table, and a Jew must participate in the cooking; for milk, a Jew must supervise the milking (Chalav Yisrael) and cheese-making.In modern America (2025), government regulation and abundant kosher options have dramatically relaxed many of these rules according to the vast majority of poskim: supermarket bread (Wonder Bread, H-E-B, etc.) is permitted when no Jewish bakery is nearby, regular USDA milk and butter are kosher (Chalav Stam per Rav Moshe Feinstein), and most factory-canned, sealed, or restaurant foods where a Jew turned on the flame are fine, provided that everything cooked was Kosher. The gold standard for the meticulous remains Pas Yisrael, Bishul Yisrael, and Chalav Yisrael whenever reasonably available, but for everyday life in the U.S., plain coffee, beer, and grocery-store staples are reliably kosher.The episode concludes with a transition to the Ask Away #24._____________The Everyday Judaism Podcast is dedicated to learning, understanding and appreciating the greatness of Jewish heritage and the Torah through the simplified, concise study of Halacha, Jewish Law, thereby enhancing our understanding of how Hashem wants us to live our daily lives in a Jewish way._____________This Podcast Series is Generously Underwritten by Marshall & Doreen LernerDownload & Print the Everyday Judaism Halacha Notes:https://drive.google.com/drive/folders/1RL-PideM42B_LFn6pbrk8MMU5-zqlLG5This episode (Ep. #70) of the Everyday Judaism Podcast by Rabbi Aryeh Wolbe of TORCH is dedicated to my dearest friends, Marshall & Doreen Lerner! May Hashem bless you and always lovingly accept your prayer for good health, success and true happiness!!!Recorded in the TORCH Centre - Levin Family Studio (B) to a live audience on November 23, 2025, in Houston, Texas.Released as Podcast on November 24, 2025_____________DONATE to TORCH: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!_____________SUBSCRIBE and LISTEN to other podcasts by Rabbi Aryeh Wolbe: NEW!! Prayer Podcast: https://prayerpodcast.transistor.fm/episodesJewish Inspiration Podcast: https://inspiration.transistor.fm/episodesParsha Review Podcast: https://parsha.transistor.fm/episodesLiving Jewishly Podcast: https://jewishly.transistor.fm/episodesThinking Talmudist Podcast: https://talmud.transistor.fm/episodesUnboxing Judaism Podcast: https://unboxing.transistor.fm/episodesRabbi Aryeh Wolbe Podcast Collection: https://collection.transistor.fm/episodesFor a full listing of podcasts available by TORCH at https://www.TORCHpodcasts.com_____________EMAIL your questions, comments, and feedback: awolbe@torchweb.org_____________Please visit www.torchweb.org to see a full listing of our outreach and educational resources available in the Greater Houston area!_____________#Halacha, #Jewishlaw, #Idolator, #assimilation, #intermarriage, #kosher, #cooking, #baking, #milking ★ Support this podcast ★

Join Amanda Bullat, RDN, and Shannon as they discuss why it's important to understand the science of baking before you start swapping out ingredients.They emphasize the importance of understanding why certain ingredients are included in a recipe and how they can affect baking outcomes. Shannon shares specific examples and resources that will help you feel more confident in your baking skills.TakeawaysUnderstanding the science behind baking is key to success.Knowing your ingredients makes a difference.Delve deeper into how to use ingredients like oils vs. butter, gluten-free flours, and sugar alternativesDon't be afraid to experiment with curiosity in the kitchen!Get on the waitlist for the Culinary Gentle Nutrition online course! Chef Shannon and Amanda created this course to help women in midlife make food and cooking less complicated and more delicious. Click here to get on the waitlist: https://alpinenutrition.kit.com/culinary_course Get additional blog posts and resources for intuitive eating during menopause on my website www.alpinenutrition.orgBefore you go, subscribe to the show, leave a review, and share the episode with a friend!

Jewish law prohibits bread (Pas Akum), cooked foods (Bishul Akum), and milk/cheese (Chalav/Gevinat Akum) prepared by non-Jews, not because the food itself is biblically non-kosher, but because the Sages wanted to limit close social bonding and the risk of intermarriage in ancient times, while also guarding against real kashrut problems (non-kosher animals, fats, etc.). For bread, a Jew must bake it or at least turn on the oven (Pas Yisrael); for cooked foods, the dish must be something not eaten raw and fit for a royal table, and a Jew must participate in the cooking; for milk, a Jew must supervise the milking (Chalav Yisrael) and cheese-making.In modern America (2025), government regulation and abundant kosher options have dramatically relaxed many of these rules according to the vast majority of poskim: supermarket bread (Wonder Bread, H-E-B, etc.) is permitted when no Jewish bakery is nearby, regular USDA milk and butter are kosher (Chalav Stam per Rav Moshe Feinstein), and most factory-canned, sealed, or restaurant foods where a Jew turned on the flame are fine. The gold standard for the meticulous remains Pas Yisrael, Bishul Yisrael, and Chalav Yisrael whenever reasonably available, but for everyday life in the U.S., plain coffee, beer, and grocery-store staples are reliably kosher.The episode concludes with a transition to the Ask Away #24._____________The Everyday Judaism Podcast is dedicated to learning, understanding and appreciating the greatness of Jewish heritage and the Torah through the simplified, concise study of Halacha, Jewish Law, thereby enhancing our understanding of how Hashem wants us to live our daily lives in a Jewish way._____________This Podcast Series is Generously Underwritten by Marshall & Doreen LernerDownload & Print the Everyday Judaism Halacha Notes:https://drive.google.com/drive/folders/1RL-PideM42B_LFn6pbrk8MMU5-zqlLG5This episode (Ep. #70) of the Everyday Judaism Podcast by Rabbi Aryeh Wolbe of TORCH is dedicated to my dearest friends, Marshall & Doreen Lerner! May Hashem bless you and always lovingly accept your prayer for good health, success and true happiness!!!Recorded in the TORCH Centre - Levin Family Studio (B) to a live audience on November 23, 2025, in Houston, Texas.Released as Podcast on November 24, 2025_____________DONATE to TORCH: Please consider supporting the podcasts by making a donation to help fund our Jewish outreach and educational efforts at https://www.torchweb.org/support.php. Thank you!_____________SUBSCRIBE and LISTEN to other podcasts by Rabbi Aryeh Wolbe: NEW!! Prayer Podcast: https://prayerpodcast.transistor.fm/episodesJewish Inspiration Podcast: https://inspiration.transistor.fm/episodesParsha Review Podcast: https://parsha.transistor.fm/episodesLiving Jewishly Podcast: https://jewishly.transistor.fm/episodesThinking Talmudist Podcast: https://talmud.transistor.fm/episodesUnboxing Judaism Podcast: https://unboxing.transistor.fm/episodesRabbi Aryeh Wolbe Podcast Collection: https://collection.transistor.fm/episodesFor a full listing of podcasts available by TORCH at https://www.TORCHpodcasts.com_____________EMAIL your questions, comments, and feedback: awolbe@torchweb.org_____________Please visit www.torchweb.org to see a full listing of our outreach and educational resources available in the Greater Houston area!_____________#Halacha, #Jewishlaw, #Idolator, #assimilation, #intermarriage, #kosher, #cooking, #baking, #milking ★ Support this podcast ★

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

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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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?!

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

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

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.

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.

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