Podcasts about Baking

This is a Vintage Selection from 2007The ConversationThe Restaurant Guys talk with John Scharffenberger about his premium line of chocolate which is the first “bean to bar” chocolate made in the United States. John talks about the history, sourcing and the crucial details in creating some of the finest chocolate in the world!The Inside TrackThe Guys were fans of John's sparkling wine and are fans of his chocolate. This is how John describes his on-the-job training after his career shift. “ I think we were just stupid when we started and the only way we knew how to do things were the way I had done things in the wine business [which] was just to be really careful about flavor. So we treated the beans like we used to treat grapes. We did blind tastings, we did lots of blind tastings, and only accepted beans that had flavors that we liked,” John Scharffenberger on The Restaurant Guys Podcast 2007BioJohn Scharffenberger started Scharffenberger Cellars known for their world-class California sparkling wine. He left the winery and started Scharffen Berger Chocolates in 1997 with Robert Steinberg. InfoJohn's cookbookEssence of Chocolate: Recipes for Baking and Cooking with Fine ChocolateBy John Scharffenberger and Rober SteinbergScharffen Berger Chocolate is no longer owned by John Scharffenberger and Robert Steinberg. It was acquired by Hershey in 2005, went back to private ownership in 2020 then acquired by Harry and David in 2024. If you want John's Hot Chocolate recipe, email TheGuys@restaurantguyspodcast.comOn Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

This week we talk about John Carter! The movie that didn't have Jared Leto but so desperately wanted to (it would have sucked anyway). It seems like a copycat movie, but that's an anachronistic take once we get into the nitty gritty, so let's do it! Yelling! Giants, Deja, and Jeddaks join John on a Jihad, journeying to a juggernaut of jousting javelins, just so Johnny can jangle his jewel! Alien animal cruelty! Jumpin' John's abrupt abductions! Junk astronomy! Native American martians! White savior saving the savages? Baking out baby Barsoomians! Bald guys in disguise! The Jeddak of Helium? Bumbling and unbelievable worldbuilding! Roman soldiers with fur! Creatine beans, and much, much more on this week's episode of The Worst Movie Ever Made! www.theworstmovieevermade.com

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Welcome to today's episode of the Cookbook Love Podcast! I'm thrilled to bring you a conversation with a true baking powerhouse: Bobbie Lloyd, CEO and Chief Baking Officer of the iconic Magnolia Bakery @bakewithbobbie. You might know Magnolia for its world-famous banana pudding and charming New York City roots, but under Bobbie's leadership, it's grown into a global dessert destination with over forty locations worldwide. And just in time for the unofficial start of summer, Bobbie joins me to chat about her brand-new book: The Magnolia Bakery Handbook Volume 2: Icebox Desserts. In this episode, she gives us the inside scoop on what makes icebox desserts so beloved—think no-bake layers, cool textures, and nostalgic flavors—and shares tips for mastering them at home. We talk roasted strawberries, Frozen Key Lime Pie, and, of course, the dessert that started it all: Magnolia's famous banana pudding. With an entire chapter devoted to 13 irresistible variations, this book is a celebration of cool, creamy, crowd-pleasing treats. Whether you're a longtime Magnolia fan or a home baker looking for summer dessert inspiration, you'll love what Bobbie has to share. Things We Mention In This Episode: Register for the Build Your Author Platform workshop Magnolia Bakery Handbook of Icebox Desserts Magnolia Bakery Bobbie Lloyd @bakewithbobbie  

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A fourth-generation pâtissier, Thomas Haas was first introduced to the delicate art of hand-crafting chocolates and pastries in the kitchen of Cafe Konditorei Haas, opened by his great-grandfather in the Black Forest region of Aichhalden, Germany, in 1918. Thomas carried the torch and continued his family's long-standing tradition, apprenticing and working with top chefs in Michelin-starred restaurants across Europe en route to earning his stripes as Konditormeister, or Master Pastry Chef.  In 1995, Thomas was lured to Vancouver to take the role of Executive Pastry Chef at the Four Seasons Hotel, where he met his wife Lisa and twice placed in the top-three in the prestigious annual North American Pastry Chef of the Year competition in New York City. Thomas took an even larger bite of the Big Apple in 1998, when he moved to New York, and as Executive Pastry Chef, helped famed restaurateur and chef Daniel Boulud launch his flagship eatery, Daniel, in Manhattan's Upper East Side. During his time in Gotham, Thomas was singled out as one of the Top Ten Pastry Chefs in America by Chocolatier and Pastry Art & Design magazines and saw his star further rise when he made several appearances on Martha Stewart Living, and other international television shows. Today, Thomas and his wife Lisa own and operate Thomas Haas Chocolates & Patisserie in North Vancouver and the Kitsilano section of Vancouver in British Columbia, Canada. Instagram: @thaaschocolates Website: www.thomashaas.com In this episode we discuss how Thomas fared: Growing up in Germany as part of a pastry and baking dynasty Surviving an apprenticeship with a “crazy genius” pastry chef Honing his skills at a five-star property in Davos and a Michelin one-star restaurant in St. Moritz Fulfilling a dream by moving to the U.S. Snagging the job of a lifetime: Executive Pastry Chef at Daniel in NYC Learning lessons from Chef Daniel Boulud Opening his own business in Vancouver, Canada And much more!

What We Want: Baking New Path Guest: Rizwana Adam by Radio Islam

George Orwell writes, “If you look up ‘tea' in the first cookery book that comes to hand you will probably find that it is unmentioned; or at most you will find a few lines of sketchy instructions which give no ruling on several of the most important points. This is curious, not only because tea is one of the mainstays of civilization … but because the best manner of making it is the subject of violent disputes.” In this episode I got to sit down with Meagan Francis, a supporter and friend of Ancestral Kitchen and veteran podcaster herself. She is the host of The Kettle with Meagan Francis, which is a lovely podcast, and author of “The Last Parenting Book You'll Ever Read” which just came out this spring. Meagan also owns a tea and variety shop and in this episode she shared with me some surprising and interesting tidbits on the history of tea and how it was introduced to Western civilization, some of the finer points of sourcing and brewing, where some of our familiar tea traditions came from and what High Tea really means.We had so much to talk about that we overflowed into an Aftershow which will be available on Kitchen Table Chats, our private podcast of bonus episodes for podcast supporters. As a thank you to our podcast supporters for keeping us on the air, Alison also created a new recipe for Spelt Buttermilk and Honey Scones, which is available where supporters can log in to the podcast downloads section of our website. Sorry Orwell, no violent disputes broke out today, but I learned a lot. Pour yourself a hot cup of brew - whether you're doing the dishes or just gazing across the lonely windswept moors as you listen - and let's get into it.* * * * * * * * * * * * * * * * * * * * * * * * * *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.* * * * * * * * * * * * * * * * * * * * * * * * * *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.* * * * * * * * * * * * * * *...

Send us a message!In this episode we will be covering Facebook Live Questions 5/21-5/18/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. 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, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Interested in learning more about the SummerGroup Tutoring? Click here to learn more and apply for the group! Access to the program starts 5/23 (ends 726) and our first class is Monday 6/2 at 8p est.

Paul Williamson delivers his only pitcher streaming recommendation for Monday. He then discusses some news and injury updates from around MLB including the impact of Jose Alvarado's suspension and why you should pick up Heston Kjerstad. ***Stream of the Day Tracker*** SUBSCRIBE, Rate and Review on Apple and Spotify! Follow us on Twitter: @EthosFantasyBB Follow us on Bluesky: @ethosfantasymlb Join our Fantasy Sports Discord Server: https://discord.gg/jSwGWSHqaV

In this episode, we're Baking with the Stars—and this time, the star is none other than Dolly Parton! Rachel and Luisa both whip up her famous banana pudding recipe. Then, it's time for a brand-new segment: Would You Rather?—where our hosts challenge each other to step out of their baking comfort zones. Rachel takes on a delicate Cremadette, while Luisa tackles a Nutella-filled Paris-Brest. Get ready for celebrity sweets, bold bakes, and a whole lot of delicious decision-making!

Welcome to today's episode of the Cookbook Love Podcast! I'm delighted to be joined by Jessica Merchant, the force behind the wildly popular blog How Sweet Eats and the bestselling author of Everyday Dinners, The Pretty Dish, and Seriously Delish. Jessica is a full-time recipe developer and writer known for her down-to-earth approach, vibrant flavor combinations, and deep passion for all things food. In this episode, we dive into her newest book, Easy Everyday, and explore her tried-and-true strategies for making dinner doable, without sacrificing flavor. From her game-changing "Big 3" dinner shortcuts to her 10-Minute Meal Prep Strategy and go-to list of kitchen gear, Jessica shares how to bring ease and joy back to mealtime. She also opens up about her journey as a self-taught cook and offers valuable advice for aspiring cookbook authors looking to turn their passion into a published book. Things We Mention In This Episode: How Sweet Eats Easy Everyday by Jessica Merchant Entertaining by Martha Stewart Publish in a Day VIP Experience  

We are in a whirlwind season of finishing school, taking trips, meeting deadlines, and transitioning to different vehicles. It's good stuff, but it can feel like a lot all at once. So today, we're doing a good ol' brain dump of all things life lately in the Halberstadt household to get you up to speed. Enjoy! Sponsor Info:Voetberg Music AcademyCheck Out Voetberg Music Academy⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Here⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Code: misformama20Mentions:Mother's Day Eclairs (We Substitute Normal Flour For the Gluten Free and It Works Great)Bible References:Matthew 6:26-301 Corinthians 10:31 Links:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Gentleness Challenge⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Penny Reward System⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Paint & Prose⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠M Is for Mama⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Penny Reward System⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Pastry chef and entrepreneur Dominque Ansel shook up the baking world in 2013 when he created the Cronut (a croissant-like confection shaped like a donut) in his Soho bakery. Several cookbooks and international bakery openings later, he once again has created a hybrid of sorts. His new bakery is called Papa D'Amour, and blends Asian and French baking traditions in honor of his half-French, half-Taiwanese family. Ansel discuses the inspirations for his new bakery, and his latest baking book, Life's Sweetest Moments. He'll also answer baking questions from callers.

Designing Women, Season 6, Episode 20: I Enjoy Being a GirlCarlene becomes a troop leaderWatch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

Send us a text↩️ Luxury Refunds - Refunds are a business strategy.In this week's Baking it Down Podcast - Episode 211 - Luxury Refunds, Corrie wanted to recap yet another reminder on why luxury bakers should consider luxury refunds. 

Join Sam this week for a delightful conversation with the fabulous food writer, Roopa Gulati. In this episode, Sam dives into Roopa's culinary journey, from her early days in India to her experiences as a food editor for UK television networks. They discuss regional Indian cooking, treasured family recipes, and the stories behind them. Roopa shares fascinating insights into Indian cuisine, the importance of home-cooked meals, and tips on using spices. Roopa Gulati is a chef, food writer, and broadcaster raised by Punjabi parents in Cumbria. At 18, she trained at London's Cordon Bleu, then spent two decades in India, where she worked as a Consultant Chef for the Taj Group and ran her own catering business. She became a household name across Asia with a daily cooking segment on Star TV's Good Morning India, showcasing Punjabi family recipes and historic regional dishes. Returning to the UK in 2001 with her daughters, she became UKTV's Food Editor at the Good Food Channel and helped develop shows like Rick Stein's India. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

After realising his passions aligned with property, people, finance, and problem-solving, Toast Finance Founder Scott Baker upped and left a 20-year career in retail fashion to pursue mortgage broking. With no exact plan set in stone, just grit—and a knack for connecting with people fueled him—, he took the first step towards a new adventure. Buying his first property in his late 20s, he has since then built a successful business with a strong triple-threat blend of top-tier customer service, deep client connections, and financial literacy. Hosted on Acast. See acast.com/privacy for more information.

Happy Mothers Day to all the moms! I've whipped up something special and I wanna share it with you! Brew up some tea and come chat with me.

The Tape Baking Episode: The Cult of Baked Tapes, The Problem With Magnetic Media, Potential Solutions, Tape Baking Recipe, Digital and Analog Solutions, The Singular Moment on Tapes, A Very Long Consideration of Personalities. Weirdly, the best page I found on tape baking as an introduction is so retro you aren't 100% sure if they're not intentionally doing an aesthetic, but here it is, courtesy of Wendy Carlos: If I'd Have Known You Were Coming I'd Have Baked a Tape!

In this inspiring episode of the cityCURRENT Show, host Andrew Bartolotta sits down with Abbi Nichols, founder and owner of Abbikadabbi's Baking Co., to talk about her journey from teen baker to award-winning entrepreneur.Abbi shares how she turned a childhood passion for baking into a thriving business, the story behind her whimsical brand name, and what it took to open her first storefront in Snowden Grove's Top of the Sip development in 2024. As the 2024 SBA Mississippi Young Entrepreneur of the Year, Abbi talks candidly about the challenges of launching and scaling a business, staying true to her mission of combining delicious taste with eye-catching design, and how she's creating meaningful connections through sweet treats.Topics covered in this episode:• Abbi's origin story and how she started selling cookies at 15• Winning pitch competitions at Ole Miss and securing startup capital• Building a brand and growing a loyal customer base through social media• The process of opening her storefront bakery and lessons learned• Being a young entrepreneur and navigating work-life balance• Tips for aspiring business owners and creatives• Why taste, creativity, and community matter in business

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. Makes 8-10 large buns Ingredients Syrup ½ cup brown sugar 3 big tablespoons butter 4 tablespoons maple syrup Dough 1 cup warmed milk 2 teaspoons active yeast granules 1 teaspoon sugar 3 cups plain flour ½ teaspoon salt 1 large egg 100g butter, softened Filling 2 tablespoons butter - melted 1/3 cup brown sugar 3 teaspoons each cinnamon and mixed spice 1 cup walnut pieces, chopped roughly Method Line a 23cm cake tin with baking paper, making sure it comes up the sides. Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin. In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. In a large bowl whisk together the flour and salt. Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it's incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! To serve, top with remaining syrup and walnuts. Eat up! Nici's note: Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Plaque and tartar are biofilms, which can be described as a protective shield against the immune system in your mouth. Biofilms are produced by a microbe called Streptococcus mutans, which also causes cavities. Surprisingly, this microbe has been found in other parts of the body, including the valves of the heart and the plaque in your arteries. Sugar consumption is one of the leading causes of tartar, but consuming sugar with starch is even worse! This can form a glue that sticks to your teeth. You must stop eating starch and sugar to prevent plaque and tartar from forming. To make a natural toothpaste that can effectively remove plaque, combine the following:•1/2 teaspoon 3% hydrogen peroxide, food-grade•1/2 teaspoon baking soda•3 drops of clove oil •1/2 teaspoon microcrystalline hydroxyapatite Combine 3 teaspoons of water with this mixture and brush your teeth with the mixture once daily. Hydrogen peroxide helps break down biofilms and whiten teeth. Baking soda has mild abrasive properties to clean teeth and alkalize the mouth. Clove oil is the best essential oil for oral health. It breaks down tartar and can even help decrease oral pain. Microcrystalline hydroxyapatite can enter the small crevices of the teeth and remineralize the bone tissue. It also prevents acid from breaking down the tooth. You can also chew certain types of gum that can help repopulate the friendly bacteria in the mouth and protect you against the formation of biofilms. Friendly bacteria in your mouth can help prevent tartar, bad breath, and cavities. Grass-fed butter is one of the healthiest foods for teeth. It's a potent source of vitamin K2, which pushes the calcium in your body into your bones. Butter also contains vitamin A, which strengthens your enamel, and butyrate, which supports the brain and colon.

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Welcome to another episode of the podcast. I'm excited to be here today for an interview with Sarah Ahn. Sarah is a digital storyteller and creator of Ahnest Kitchen, where she shares and documents her mother, Nam Soon Ahn's recipes. In their new book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes, Sarah and Nam Soon take a deep dive into Korean home cooking along with decades of wisdom and techniques that help anyone cook like a Korean umma. Today on the show we talk all about Sarah's building of her presence online with Ahnest Kitchen, the journey with her mother writing their book Umma, helpful tips for building a pantry that brings out the three key flavors: sweet, salty, and tang and what recipes to start with when using the book, as well as a mother's love and wisdom and how far they will go for their children.  Things We Mention In This Episode: Ahnest Kitchen Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes  

Designing Women, Season 6, Episode 19: Odes to AtlantaCarlene writes a song.Watch along with us on Hulu (Not Sponsored)Buy our Merch: www.mimsandmaim.comSupport us on Patreon at www.patreon.com/mimsandmaimThank you to our Patrons:Sharon JDeana FElizabeth JAdam PCrystal AMorgan WCody HJessie PSheri SEmail Us: mimsandmaim@gmail.comCall Us: 7043800618Support us Via PayPal: https://www.paypal.com/donate?hosted_button_id=VNMM8UTK485XQSpecial thanks to Miss B for her sponsorship of our podcast. You can find her on TikTok @GeektombFind the queens on Twitter:Auntie Maim: @auntiemaimsThe Divine Miss Mims: @divinemissmimsThank you to MrMahaffey for our lovely artwork.Follow him on Instagram: www.instagram.com/MrMahaffeyEtsy Store: www.etsy.com/shop/MrMahaffeyOur Theme Song is Composed by JDR #1980s #1990s #auntiemaim #Charlene #comedyqueens #designingwomen #dragqueens #Julia #lgbt #Maryjo #podcast #sitcom #Suzanne #thedivinemissmims #Anthony #Bernice #rewatch #classic #lgbtq #hulutv #tv #newepisode

The girls review a celebrity bake-off from 2019 this episode.  Lisa explains the difficulty in finding recognizable British celebrities, and both girls embark on a John Lithgow discussion.  Sidestepping Russell Brand's current problems, the girls reject his use of fondant for the first challenge, and Lisa queries Allison on her go-to home-baked brownie.  A swiss roll technical prompts Lisa to challenge herself to try a patterned version of her own this summer, then, she recommends a frozen Little Debbie snack cake version. Tangentially, the girls discuss their favorite childhood sweet treat, and appropriate a kid's Christmas song from 1960.The biscuit showstopper highlights the episode's winner and the Celebrity Bake-off  prize -- an apron. Lisa mentions her love of aprons, and, a particular favorite she received from a particularly close friend...Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Philip Clark on a few cooking tweaks with Paulomi (Polly) Burey, Associate Professor, Food Science at University of Southern Queensland.

In this episode, Audrey and Eden dive into the world of vegan baked goods—exploring everything from smart baking swaps to store-bought favorites. Whether you're a dessert devotee or a reluctant baker, there's something here for everyone. We break down how to replace dairy, eggs, and butter in baking, offer tips to improve your plant-based creations, and share some go-to recipes and products to satisfy your sweet tooth—without sacrificing your values or health goals.   Mentioned Recipes & Resources: Tracy's Peanut Butter Chocolate Chip Cookies Almond Cake by The Buddhist Chef A fluffy, easy-to-make cake that uses almond flour for a light texture and added fiber. Ube Pie by Sweet Simple Vegan A creamy, coconut-topped pie made with frozen purple yam (ube) for a unique, colorful dessert. Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz & Terry Hope Romero Sweet Loren's Cookie Dough Refrigerated, ready-to-bake (or ready-to-eat!) cookie dough—perfect for a quick treat. Abe's Muffins & Coffee Cakes Nut-free, school-safe vegan muffins, cakes, and snacks available at many major retailers. Daiya Vegan Cheesecake Store-bought, plant-based cheesecakes for a no-fuss dessert option.   Baking Substitutions Cheat Sheet: Egg Replacements: Binding: Flax egg (1 tbsp ground flax + 3 tbsp warm water), chia seed gel Leavening: Baking soda + vinegar, mashed banana Moisture/Richness: Applesauce, silken tofu, mashed avocado Dairy Replacements: Milk: Almond, soy, oat, or any plant-based milk Butter: Plant-based butters, coconut oil (in moderation) Buttermilk: Plant milk + 1 tbsp vinegar or lemon juice Creams: Coconut cream, blended cashews Tips for Vegan Baking Beginners: Start familiar – Try veganizing recipes you already know and love. Make one swap at a time – Don't overhaul everything on your first try. Understand ingredient roles – Know if an egg is for binding, leavening, or moisture. Measure carefully – Baking is chemistry, so ratios matter. Let batters rest – Especially when using alternative flours or no gluten.  

We are excited to share a new show from the baking experts over at King Arthur Baking Company, called Things Bakers Know! It is entirely family friendly, and is a great listen for passionate bakers of any age. Hosts Jessica and David are joined by best-selling cookbook author Zoë François, who talks about the extensive chocolate chip cookie testing she did for her latest book, Zoë Bakes Cookies, as well as the surprising role cookies played in her family history. Then, Jessica and David answer your burning cookie questions in Ask the Bakers, including tips on the best chocolate to use and the necessary tool you need for consistent cookie baking. They close out the episode with a detour into space, Jessica's soapbox on why warm chocolate chip cookies are actually bad (!), and the recipes they're baking this week. Recipes and other links from this episode: Find Zoë's book here: Zoë Bakes CookiesFollow Zoë on Instagram and Substack Zoë's Smash Cookies recipe (the cover star of her book!) Oatmeal-Date Smash Cookies recipeKing Arthur's 2024 Recipe of the Year: Supersized, Super-Soft Chocolate Chip CookiesWhat David's baking this week: Sesame Wheat recipeWhat Jessica's baking this week: Roti Canai recipeOur favorite baking scale: Essential Digital ScaleShop all our chocolate, from chunks to chips Record your question for our Ask the Bakers segment here!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Did something big happen on the weekend? Well, yes, you could say that. Ah, but do you mean the historic election result that no-one saw coming? Prince Harry’s remarkably angry interview? Or, perhaps, the online food fight between Nagi Maehashi of Recipe Tin Eats fame and Brooke Bellamy of Brooki's Bakery? SO. MUCH. TO. CHOOSE. FROM. Welcome, Outlouders to this packed Monday episode of Mamamia Out Loud where Mia, Jessie and Holly debrief on all the news (and yeah, scurrilous gossip), anyone could ever wish for. PS. The supposed Brooklyn Beckham family rift is in there too. Just sayin'. What To Listen To Next: Listen to our latest episode: Uh Oh. The Most Low Status Way To Dress Listen: The Question We're Finally Ready To Answer Listen: Meghan's Bedtime Routine Is A Lot Listen: Caroline Bessette-Kennedy: The Original Influencer Listen: We're Fighting About Being Ugly Listen: What Supercommunicators Know That We Don't Listen: Sex Toys, Borrowing Money & A Dad's Group Chat Faux Pas Sign up to the Mamamia Out Loud Newsletter for all our recommendations and behind-the-scenes content in one place. What to read: Ali France survived the unthinkable. Now, she’s taken Peter Dutton’s seat. We asked 1200 Mamamia readers about the May 3 election. This is what you told us. Meghan Markle's show exposes the royal family's big mistake. Meghan and Harry left the royal family for their kids. This is Archie and Lilibet's life now. Rebecca Loos claims she woke up smiling after a night with David Beckham. Then the truth dawned on her. In 4 words, RecipeTin Eats' Nagi just said what she really thinks about the Brooki feud. GET IN TOUCH: Feedback? We’re listening. Send us an email at outloud@mamamia.com.au Share your story, feedback, or dilemma! Send us a voice message Join our Facebook group Mamamia Outlouders to talk about the show. Follow us on Instagram @mamamiaoutloud and on Tiktok @mamamiaoutloud Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

Baking isn't just about butter and sugar, it's about connection, creativity, and happiness. Lauren, Chelsea, and Brooke explore how baking can be a powerful form of self-care, a love language, and a way to slow down in a go-go-go world. From family traditions to freezer hacks and ditching food guilt, this conversation will remind you that making something with your hands (and sharing it) is always worth it. Whether you're into sourdough, cookies, or just the ritual of baking, this one's for you! Free Macro Calculator Free Downloads Black Iron Blog Book a Free Discovery Call Nutrition Coaching

Bone broth, sauerkraut, milk kefir – fundamentals of an ancestral diet and foods that we know do us good.So what do you do if actually they're making you ill?Histamine is a word that most of us have heard of and, thanks to the proliferation of health news, were also probably aware of histamine intolerance.In this episode we will deal head-on with histamine and how it interacts with an ancestral diet. We'll explain what histamine is and the problems it can cause. We'll explore which staple ancestral foods are high in histamine and discuss alternatives that we can turn to if histamine is an issue for us.Alison will share her own journey, eating low histamine for much of last year and, most importantly, we'll talk about how is possible to heal from histamine issues whilst continuing to eat traditionally.* * * * * * * * * * * * * * * * * * * * * * * * * *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.* * * * * * * * * * * * * * * * * * * * * * * * * *To enter our liver capsule giveaway (US only), sign up for our newsletter at ancestralkitchenpodcast.com (at the top of any page) and One Earth Health's newsletter at oneearthhealth.com (after a few moments on the site a popup will appear). Competition open until close of day, May 13 2025.* * * * * * * * * * * * * * * * * * * * * * * * * *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 Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 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

Send us a textJeff Perera, founder of Jeff's Bagel Run, joins Zack to share how a passion project turned into one of the fastest-growing bagel brands in the country. From baking fresh bagels all day long to building real connections with guests, Jeff explains how focusing on hospitality, simplicity, and genuine joy helped grow his business to 12 locations—and counting. Whether it's innovating with pimento cream cheese or remembering loyal customers by name, Jeff shows why local energy and fresh experiences are at the heart of scaling a beloved brand.Zack and Jeff discuss:Training teams to deliver genuine hospitalityKeeping growth grounded in community connectionWhy freshness and consistency are non-negotiableEmpowering staff to create memorable guest momentsHow small touches build big guest loyaltyTune in to hear how Jeff's people-first approach is rewriting what it means to scale with soul.Thanks, Jeff!Links:https://www.jeffsbagelrun.com/ https://www.instagram.com/jeffsbagelrun/ https://www.linkedin.com/in/jeffreyperera/

Welcome to another tantalising episode of History Rage, where truth triumphs and myths are roasted to perfection. This week, host Paul Bavill delves into the rich tapestry of food history with award-winning blogger, podcaster, and author, Dr. Neil Buttery. Known for his deep dive into historical culinary practices, Dr. Buttery is here to debunk the misconceptions about medieval and Tudor dining etiquette.Refined Dining in the Middle Ages:- Dr. Buttery challenges the stereotype of mediaeval diners as uncouth and dirty, revealing the meticulous table manners and social rituals that governed their meals.Table Manners and Social Hierarchy:- Explore the intricate etiquette that dictated seating arrangements, serving protocols, and the use of cutlery, painting a picture of a society where dining was a reflection of status and civility.The Art of Baking and Bread:- Delve into the significance of bread in mediaeval diets, from the status symbol of white bread to the laborious process of bolting flour, highlighting how bread was both sustenance and a mark of wealth.Pies, Pasties, and Pastries:- Discover the grandeur of mediaeval pies and pastries, which were not only culinary delights but also symbols of opulence, often featuring elaborate presentations and exotic ingredients.Subtleties and Culinary Theatre:- Uncover the theatrical elements of mediaeval feasts, from sugar sculptures to edible artworks, showcasing the creativity and extravagance of the period's culinary displays.Join us for a journey back in time as we feast on the truths of history and savour the flavours of the past. For those eager to explore further, Dr. Buttery's book "Need to Know" offers a comprehensive look into the history of baking, available at the History Rage bookshop.Order Knead to Know: A History of BakingFollow Dr. Neil Buttery on Twitter and Bluesky at @neilbuttery, and on Instagram at @dr_neil_buttery.Support History Rage on Patreon for early episode access, ad-free listening, prize draws, and the exclusive History Rage mug at patreon.com/historyrage.Stay curious, stay passionate, and most importantly, stay angry! Hosted on Acast. See acast.com/privacy for more information.

For seasoned and beginner bakers alike, there are always new techniques to learn when it comes to baking that perfect chocolate chip cookie or pie crust. Cookbook author and recipe developer Jessica Battilana shares what common mistakes bakers make, her key tips and tricks for successful baking, and why baking is bringing much-needed joy for so many people right now. Guest: Jessica Battilana, co-author, "Rintaro: Japanese Food from an Izakaya in California." Battilana is also a staff editor at King Arthur Baking. Her new podcast is "Things Bakers Know." Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of the podcast. Today, I'm excited to have an interview with Sapna Punjabi. Sapna combines a lifelong vegetarian practice with Ayurvedic training and expertise as a Registered Dietitian Nutritionist. In her new book Dal Chawal, Sapna presents Indian comfort food at its finest: economical, healthy, and delicious, with 85 recipes that form the foundation of Indian home cooking. In our interview today,we talked all about Sapna's journey to writing Dal Chawal, writing a cookbook rooted in identity and wellness, her routines and habits that helped her write her book, and Sapna's tips for first-time cookbook writers.  Things We Mention In This Episode: Dal Chawal: 85 Vegetarian Indian Recipes Combining the Power of Dal and Rice. Connect with Sapna @bespiced Download a copy of the Art of Cookbook Creation checklist to organize, design, and publish your recipes with ease.

When it comes to baking cakes, most of us reach for the same ingredients—milk, eggs, butter…But Sira Garib says you can have all of the flavor with none of the animal products—good news for her customers, many of whom are vegan or have dairy allergies. Sira is the founder and CEO of Pure Vegan Cakes, which specializes in custom plant-based cakes, cupcakes and cookies. Originally from South Florida, she has baked for some pretty big names, including actress and vegan influencer Tabitha Brown—an encounter that Sira credits with taking her business to the next level.Sira stopped by the Zest studios at WUSF for a chat with Dalia Colón. In this conversation, she shares how she went from baking cakes for family and friends to being South Florida's go-to plant-based celebrity baker and developing her own line of baking mixes. She also shares advice transitioning to a plant-based lifestyle and tips for baking a better cake.Related episodes:Plant-Powered Education: Solid Rock Community School in Tarpon Springs Offers 100% Vegan Cafeteria MenuHow “Fab the Vegan” Dropped 150 Pounds, Reversed Diabetes & Became a Plant-Based InfluencerNatalia Veganizes Recipes from The Great British Baking ShowHow to Start a Cottage Food Business in Florida: Lessons from the Lentil House

On the show today, preparations for the Met Gala are in full swing for the entertainment elite, but a bigger and more sinister story will be unfolding on that same day.Plus, BJ Novak has a famous new girlfriend, and it’s safe to say that people are absolutely livid about it, all due to a relationship we’re not supposed to mention.And two famous Aussie cook book authors are currently locked in a battle over recipe ownership, now we need to unpack exactly what has happened and the new allegations that have just come to light. GET IN TOUCH:Do you have feedback or a topic you want us to discuss on The Spill? Send us a voice message, or send us an email thespill@mamamia.com.au and we'll come back to you ASAP!THE END BITSThe Spill podcast is on Instagram here.Read all the latest entertainment news on Mamamia... here.Subscribe to MamamiaCREDITSHosts: Laura Brodnik & Kelly McCarrenExecutive Producer: Amy KimballAudio Producer: Scott Stronach Mamamia acknowledges the Traditional Owners of the Land we have recorded this podcast on, the Gadigal people of the Eora Nation. We pay our respects to their Elders past and present, and extend that respect to all Aboriginal and Torres Strait Islander cultures.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.

This week comedian, banjo player, and history buff Ed Helms joins us at the table! Ed and Tom discuss some of history's biggest snafu's and the fact that somehow, we always make it through. Ed also shares about some of the biggest moments in his career: The Daily Show, The Hangover, and let's face it, probably his appearance on this podcast. If you were waiting for Tom to bring up Wacky Packs in casual conversation, it's your lucky day. Enjoy! Check out Ed's new book, SNAFU: The Definitive Guide to History’s Greatest Screwups, out now! Check out Factor: Factormeals.com/PAPA50off and use code PAPA50off to get 50% off plus free shipping on your first box. ----------------- 0:00:00 Intro 0:00:54 Factor Ad 0:01:36 TomPapa.com 0:02:25 Patreon 0:03:38 Ed's Podcast and book, SNAFU 0:06:10 Research and fascination with history 0:08:53 You can't throw away National Geographic's 0:10:53 Wacky Packs 0:14:20 We always make it through 0:21:18 Baking bread and banjos 0:29:12 NY stand up early days and The Daily Show 0:32:26 Writing a book is dense 0:34:32 Continuity police 0:35:22 Factor Ad 0:37:16 The Hangover journey 0:46:15 Silly questions 0:49:26 Government run mistakes 0:56:45 Uncomfortable moment 0:58:55 Back to silly questions 1:02:20 Returning to a quiet life ----------------- 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 #edhelms #theoffice

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Hi Guys! Here in this episode is a step-by-step guide to organizing your pantry without getting overwhelmed.  Here are the categories you may want to write on your post-its.  Snacks - chips, nuts, kid snacks, seaweed snacks,  etc Prepared food - ramen, dried food, mac and cheese, etc Starches - pasta, rice, etc Breakfast foods - Cereal boxes/oatmeal/ pancake mix, etc Canned food - beans, soups, etc Drinks - lemonade mix, smoothie powders like whey protein, alcohol, overflow of canned drinks, coffee, tea Sauces - worschichire, unopened ketchup, etc oil/vinegar/dressing Spreads - peanut butter, nutella, unopened mayo, any spreads  Baking stuff, like cake mix, flour, sugar, baking powder, etc Spices - salt pepper, cinnamon, etc   Here is a link to see the corrugated boxes mentioned in the episode.  

We love catching up with Nicole Rucker. She's a Los Angeles–based chef and owner of the wildly creative pie shops Fat + Flour. She's also the author of a new cookbook, which covers some of the iconic pies at the shop and so much more. In this episode, we catch up about her favorite Los Angeles restaurants, have a blast debating fruit fillings, and cover all the big decisions a home baker needs to make.Also in the episode, we have a terrific conversation with Shaily Lipa. She's the author of a really cool new cookbook, Yassou: The Simple, Seasonal Mediterranean Cooking of Greece. We talk about all the foods she ate traveling through Greece while growing up and so much more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See more:This Is TASTE 40: Nicole Rucker [TASTE]The Founder of Fat + Flour Busts the Biggest Baking Myth [LA Times]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What baking beliefs can you do without? Nicole Rucker rekindled her love for baking by tinkering with her favorite recipes and eliminating the fuss Gabriela Glueck visits the "Torture Orchard," where California's nut trees are pushed to the brink so they can withstand the curveballs thrown by climate change Nasim Alikhani spent decades working various jobs before realizing her calling — opening a restaurant to showcase the food of Iran Evan Kleiman recalls the crazy ride of the 1980s LA restaurant scene with Francis Lam, host of The Splendid Table Often overlooked among springtime greens, chef Dashiell Nathanson is anything but sorry to use sorrel in his cafe dishes Sign up for our weekly Good Food newsletter!

When Casey Wilson was asked if she'd like to join Zach Cherry, Dame Prue Leith and Paul Hollywood back in the tent for another season of “The Great American Baking Show” (all episodes are now streaming on the Roku Channel), her answer was a resounding, “Duh!” Though she does not cook nor bake, Casey explains what her Signature Bake would be; the intricate application process for the show's contestants; the allure of winning the coveted Bake Off cake plate, and where all those delicious leftovers ultimately end up. The only way “Group Text” happens is with YOUR support and support from mm amazing sponsors! Try VIIA! Head to Viiahemp.com and use the code GROUPTEXT This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel!  Learn more about your ad choices. Visit megaphone.fm/adchoices

In tonight's Sleep Hypnosis with Jessica, we're doing something a little different. After a listener request for an episode built around a recipe, Jessica is taking us step by step through the mindful process of baking a beautiful birthday cake. But this episode isn't just about baking - it's about honouring the part of you that deserves to be celebrated. As always, tonight's episode will start with a relaxing introduction from Jessica, before we sink into tonight's Sleep Hypnosis. Want more Sleep Magic? Join Sleep Magic Premium ✨ Enjoy 2 bonus episodes a month plus all episodes ad-free, access to Jessica's complete back catalog of over 60 episodes, and show your support to Jessica.  To Subscribe 

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