Podcasts about Baking

It's Karen's turn in the kitchen and she is on a mission to bake her son's birthday cake. As she constructs a gorgeous and delicious Blueberry Pound Cake with an Almond Glaze, Anne lends her perspective on the senseless murders of Emily Richitelli and Ashley Altman. The sisters provide updates on some court cases they have been following, and there are British Bloody Marys involved as well! Come for the Baking; Stay for the Murder! Indie podcast spotlight: Witches Talking Tarot The Movie Wire podcast

This week, Tee interviews Carolyn Haeler, the founder and CEO of Mightylicious, a company specializing in gluten-free cookies. Carolyn shares her personal journey from being diagnosed with celiac disease at age 31 to founding Mightylicious after realizing the market's lack of tasty gluten-free products.  During the conversation, Carolyn elaborates on the challenges of living with celiac disease, the surprising places gluten can be found, and her dedication to using high-quality ingredients for gluten-free baking. Carolyn also discusses her innovative approaches to gluten-free baking, emphasizing the importance of understanding food's impact on health.  Carolyn also touches on the broader implications of gluten sensitivity and how it intersects with other health issues. The episode wraps up with Carolyn highlighting where Mightylicious products can be found and her ongoing efforts in creating delicious, allergy-friendly baked goods.   Connect with Carolyn & Mightylicious: Website Instagram Facebook Amazon    Follow Therese "Tee" Forton-Barnes and The Green Living Gurus: Austin Air Purifiers: For podcast listeners, take 15% off any Austin Air product; please email Tee@thegreenlivinggurus.com and mention that you want to buy a product and would like the discount. See all products here: Austin Air   The Green Living Gurus' Website  Instagram YouTube Facebook Healthy Living Group on Facebook   Tip the podcaster! Support Tee and the endless information that she provides: Patreon   Venmo: @Therese-Forton-Barnes last four digits of her cell are 8868 For further info, contact Tee: Email: Tee@thegreenlivinggurus.com Cell: 716-868-8868   DISCLAIMER: ALL INFORMATION PROVIDED HERE IS GENERAL GUIDANCE AND NOT MEANT TO BE USED FOR INDIVIDUAL TREATMENT. PLEASE CONTACT YOUR PROVIDER OR DOCTOR FOR MEDICAL ADVICE.   Produced By: Social Chameleon

Stephen Grootes speaks to RCL Foods CEO, Paul Cruickshank about the group’s full year financial results. The maker of Yum-Yum peanut butter, Bobtail and 5-Star maize meal posted a 28.5% rise driven by a strong recovery in its baking division. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Today's guest is Anne Byrn, a trusted voice in American and Southern baking. Best known for her bestselling “Cake Mix Doctor” cookbook series, Anne's career spans from her early days working at the school newspaper to studying at La Varenne Culinary School in Paris to becoming an accomplished journalist and bestselling author. Her latest book, “Baking in the American South,” weaves together 200 recipes with the cultural history that shaped them. Anne joins host Jessie Sheehan to talk about her path as a writer and baker, the time Julia Child cooked for her (hint: it was a roast chicken), and the evolution of the cake she's been perfecting for more than three decades—coconut cake.Click here for Anne's Coconut Cake recipe. Thank you to California Prunes for their support. Get The Italy Issue here!Jubilee L.A. tickets are on sale nowVisit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Anne: Instagram, website, “Baking in the American South” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ever wondered why your cookies spread too much or your cake sinks in the middle? Sally McKenney, the self-taught baking expert behind Sally's Baking Addiction, joins us to reveal the kitchen secrets that transformed her personal blog into a trusted baking empire with millions of weekly visitors.Sally's approach to recipe development is refreshingly honest – she shares both successes and failures, helping readers understand not just how to bake something, but why certain techniques and ingredients matter. What began as a creative outlet while working in finance has evolved into a community-building endeavor that connects bakers worldwide through meticulously tested recipes and clear, supportive guidance.Learn why room temperature ingredients create better structure, how to quickly bring cold eggs to room temperature, and why doubling cake recipes often leads to disaster. Her ingenious bread test for finding oven hot spots and freezer strategies for always-ready treats are practical solutions for home bakers at any skill level. As someone who's made dozens of Sally's recipes over the years (her monster cookies are a personal favorite!), I can attest that her detailed instructions truly build confidence in the kitchen.We also get a sneak peek at Sally's newest cookbook, which features 101 recipes spanning every major baking category – from cookies and cakes to savory options like a caramelized onion and fig galette. With approximately 70 brand-new recipes and step-by-step photos for every creation, the book promises to become a treasured kitchen companion for years to come. Whether you're an occasional baker or dedicated enthusiast, you'll find Sally's passion for teaching the science of baking both inspiring and immensely practical.Ready to transform your baking results? Subscribe now and follow @sallysbakeblog to discover why millions of home bakers trust Sally's expertise to guide their kitchen adventures!This episode is Sponsored by: Tiny Spoon Chef- Get $100 your customized in home personal chef service for $100 using this link! Support the show

Sally McKenney is the creator of the wildly popular website Sally's Baking Addiction. She is known for providing clear, concise instructions, tips, and tutorials to make every recipe approachable for home bakers of all skill levels. In this episode, we talk about her great new cookbook, Sally's Baking 101, and what she is excited to bake this fall. And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: We visited some New York City restaurants! Checking in on I Cavallini, Eel Bar, Cervo's, Bridges, and Bong. Also: Jason Diamond's debut novel, Kaplan's Plot, gives Boardwalk Empire chased with a glass of prune juice, checking out Greensickle green juice popsicles, and a great visit to Traverse City, Michigan including visits to Common Good Bakery and Mode's Bum Steer. Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube⁠⁠  

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

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

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

Welcome to another episode of the Cookbook Love Podcast. Have you ever caught yourself thinking, “I'm not really an expert… who am I to write a cookbook?” or conversely “They're not really an expert…who are they to write a cookbook? You're not alone. For years, publishers, editors, and agents acted as gatekeepers, deciding who was “qualified” to write a cookbook. But times have changed. In this episode, I'll walk you through: The old gatekeepers who kept most voices out of publishing How traditional publishing is shifting and why publishers now want new and unique lived experiences How self-publishing platforms have blown the doors open Who the real gatekeepers are today And the most important truth: the only permission you need  You'll also hear about The Cookbook Publishing Masterclass, a free 3-part training series I've created to help you take the next step toward your cookbook dream. It begins September 2, and it's the perfect way to see what's possible when you stop waiting for permission. Things We Mention in This Episode: Join the waitlist for the Cookbook Publishing Masterclass beginning September 2, 2025

Where are you listening from?Wesley Holloway brings a refreshing perspective to the cannabis industry through his company, Benevolent Bakery. After leaving the profit-driven medical device world where financial incentives often overshadowed patient care, Wesley found his true calling by combining cannabis entrepreneurship with social responsibility.The journey wasn't without challenges. Wesley openly shares how his first cannabis venture collapsed in 2022, leading to a period of deep self-reflection. Rather than blaming external factors, he took ownership of his mistakes and, with encouragement from industry friends, channeled those lessons into creating Benevolent Bakery, a company that donates portions of its proceeds to nonprofits supporting their local communities.The product line itself offers a thoughtful alternative to standard edibles. With just-add-water brownie mixes and other baking products, Benevolent Bakery creates intentional, communal experiences rather than quick consumption. Try Benevolent Bakery for yourself and make a difference with your purchase. Use code BITEME20 at checkout for 20% off your order and join the movement of cannabis consumers who believe in giving back.Continue the conversation and start connecting—head to JoinBiteMe.com right now. You'll find a private community of cannabis growers, makers and lovers who are just as obsessed or curious as you are.Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Designing Women, Season 7, Episode 7: Fools Rush InAnthony stays married.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

YouTube's success on TV has led Netflix and Tubi to try to cherry-pick the best creators. But Bigger Bolder Baking's CEO reveals that a show deal with them may not be a slam dunk with him.

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The girls go rogue and answer questions from the listeners after Allison labels it an 'after school special' episode. From the girls' favorite bakers to Lisa's obsession with gingerbread, the girls dive deep and get into some frequent fan queries. Midsummer moments-- from The Soggy Bottom Girls.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Haydn Jones is a little late to the trend, but this week he started baking sourdough. Falling in between the craft beer and veggie garden stages, nothing says you've hit middle-aged quite like a sourdough starter. This was exemplified for Haydn by the visit he and his friend made to Briscoes on their hunt for a good baking dish. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Rona Bachour, the talented artist and baker behind Rona's Cookies, joins us to share her remarkable journey from a traditional upbringing in Lebanon and Puerto Rico to becoming a celebrated entrepreneur in the culinary world. With the onset of Covid, baking transformed from a mere familial pastime into a profound therapeutic outlet and a thriving business, earning accolades such as Best of Florida desserts for two consecutive years. Rona's creations—ranging from exquisitely decorated sugar cookies to her innovative baklava—reflect a fusion of cultural influences and personal resilience, showcasing how food transcends mere sustenance to embody connection and strength. As she navigates the intricacies of running a business, Rona emphasizes the significance of family, particularly her daughter, in shaping her culinary legacy. Join us as we delve into Rona's inspiring narrative, illustrating the deeper meanings embedded within her delectable offerings.Rona Bachour, the visionary behind Rona's Cookies, exemplifies the profound connection between culinary artistry and personal resilience in a narrative that transcends mere baking. Her journey, rooted in a multicultural upbringing straddling Lebanon and Puerto Rico, is an exploration of how food can serve as both a medium for expression and a source of solace. It was during the pandemic, amid the challenges of managing her full-time career in health insurance and grappling with mental health struggles, that Rona discovered the therapeutic power of baking. What began as a simple hobby, propelled by her participation in cookie decorating classes, rapidly evolved into a thriving business that garnered accolades, including the coveted Best of Florida desserts award for two consecutive years. Rona's Cookies is not merely a business; it is a tapestry woven from the threads of tradition, creativity, and familial love, where each cookie is a testament to the joy of gathering and connection. In our conversation, Rona shares her philosophy that baking transcends its components—sugar, flour, and butter—elevating it to an art form that celebrates heritage and culture. Her creations, which include intricately decorated sugar cookies, gourmet drop cookies, and innovative baklava, reflect a harmonious blend of her Lebanese and Puerto Rican influences, resulting in flavors that are both familiar and novel. Rona's story serves as an inspiration, illustrating how personal challenges can lead to the discovery of one's true calling, and how food can foster connections that bridge cultural divides. As she continues to expand her business, Rona envisions a future where she can not only delight palates but also offer a glimpse into her heritage, providing customers with an experience that is rich in flavor and history.Takeaways: Rona Bachour, the artist behind Rona's Cookies, discovered her passion for baking during the COVID-19 pandemic, transforming a traditional pastime into a thriving business. Her unique background, blending Lebanese and Puerto Rican cultures, influences her culinary creations, resulting in a distinctive fusion of flavors. Rona's Cookies emphasizes the importance of connection, tradition, and joy, with each creation designed to evoke fond memories and cultural heritage. The journey from hobbyist to professional baker was marked by significant recognition, including being awarded Best of Florida desserts for two consecutive years. Rona's approach to baking is both artistic and therapeutic, allowing her to disconnect from daily stressors and focus on creativity. Her daughter plays an integral role in Rona's Cookies, symbolizing the legacy and familial bonds that underpin the business's ethos.

Hey! This is the 284th episode. This week we talk about Looking Younger, Clark Winning the MN State Fair Cake Decorating Contest, and Brett's Breakfast Bonanza!! Reach out: notgoodwithmatt@gmail.com Hey! Clark's Baking results: https://assets.mnstatefair.org/pdf/competition/25-creative-acts-baking-rs.pdf?_gl=1*w5u05l*_gcl_au*MTU2MzA4MTE3OC4xNzU1ODA1MDQ3*_ga*MTkwMDE3ODE1OC4xNzU1ODA1MDQ3*_ga_GHVREX2ZJQ*czE3NTU4MDUwNDckbzEkZzEkdDE3NTU4MDUwNTIkajU1JGwwJGg2MzQ5OTMyMw..

Welcome to another episode of the Cookbook Love Podcast. Today on the podcast I share three questions that came up during Recipe Week LIVE 2025: how to ethically adapt recipes, how to move from passive learning to active doing, and how to price a self-published print cookbook on Amazon with confidence. Today on the show, I share: Adaptation & attribution: Why ingredient lists and basic processes aren't generally copyrightable and how your expression (voice, headnotes, tips, stories, history, technique rationale) creates protectable originality. Simple, honest “inspired by/adapted from” credit keeps you on solid ethical ground. From learning to doing: Why passive learning feels comfortable, and how small, courageous actions (blank page → draft → test → iterate) build momentum. Use tools like a Pre-Recipe Tool or documentation is the bridge to capture ideas and start writing. Pricing with confidence: Why $25–$40 is common for premium print cookbooks, how color and page count affect your KDP print costs, and why price is a signal of value and not a race to the bottom with a lost cost book. Consider your margin and own your profit goal. Things We Mention in This Episode: Join the waitlist for Cookbooks on KDP (September 2025 enrolling soon) KDP Printing Cost & Royalty Calculator  

On this week's episode of The 1 Girl Revolution Podcast, we welcome Collette Divitto — entrepreneur, baker, author, speaker, and founder of Collettey's Cookies and Collettey's Leadership Program. You may know Collette from her inspiring story that went viral in 2016, when she turned rejection into fuel for her mission and built a cookie empire. After facing countless job rejections because she was born with Down Syndrome, Collette decided to create her own path and founded Collettey's Cookies — not only to share her delicious “Amazing Cookies” with the world, but also to create meaningful jobs for people with “different abilities.” Since then, Collette has been featured on CNN, Good Morning America, ABC World News, People Magazine, BBC, and many other media outlets. She's sold over 500,000 cookies, built a thriving company in Boston that now employs 15+ people (several with disabilities), and continues to grow her mission of empowerment and inclusion. But Collette's story doesn't end with cookies. Through her nonprofit, Collettey's Leadership Program, she provides entrepreneurship and leadership training to people with disabilities, helping them discover their abilities, build confidence, and pursue their dreams. She also travels the country as a speaker and advocate, and one of her ultimate goals is to work with lawmakers in Washington, D.C. to create more employment opportunities for people with disabilities. In this episode, you'll hear: ✨ Collette's journey growing up with Down Syndrome and discovering her passion for baking; ✨ The story behind her now-famous Collettey's Cookies; ✨ How she turned rejection in the job market into an opportunity to launch her own business; ✨ The growth of Collettey's Cookies and its mission to employ people with disabilities; ✨ Her advocacy work and her dreams for systemic change in the world; ✨ And so much more!

Sally McKenney is the baker and blogger behind one of the biggest dessert blogs, Sally's Baking Addiction. Her work has been featured on Good Morning America, People Magazine, Taste of Home, and more. Today, Sally joined us to share all about her newest book and the journey that launched her blogging brand.In this episode, you'll learn: • How Sally got started with her baking blog • How she turned to baking as therapy when she felt stuck in her corporate career • How she grew her blog audience organically as friends shared her recipes with others • The details that went into her fourth cookbook, Sally's Baking 101, after a long development process—and so much more!Sally's new book, Sally's Baking 101, is available at most major bookstores, including Amazon, Barnes & Noble, and independent retailers. Visit her website for more information about virtual events and book signings during publication week.Click here to order the book and visit Sally's website.Two ways I help my students earn $2-10k monthly

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This episode continues the study of Shabbat cooking laws, focusing on whether food can be cooked after being baked, roasted, or fried. We explore the principles of primary and secondary vessels, the critical temperature threshold, and practical applications such as bread, coffee, onions, and soup. Clear halachic opinions, stringencies, and practical guidance are shared to help listeners navigate everyday Shabbat kitchen scenarios.

Narrator: Nadine Brown

Every month we record an entire extra podcast episode which goes up on our private podcast feed, Kitchen Table Chats, for our supporters to enjoy as a benefit of their financial support. In these episodes we chat about what is happening in our kitchens, big revelations or things we are studying or writing about, as well as answer questions sent in by our supporters.Today we are sharing with you an episode that launched on the private podcast feed in March, and we answered a number of interesting questions from listeners including a very sticky one we frequently have been asked, and had to deal with in very personal ways before - what to do when people are critical or downright rude to you about the ways you choose to eat, or make snide remarks about ancestral or non-industrial foods. We also talked about the idea of finishing everything on your plate, and whether either of us subscribes to that idea. In addition we talked about the Nourishing Traditions read-along, which is open to everyone and can be found in the show notes!To become a paid supporter of our podcast and enjoy more of these kinds of informal chats as well as many other lovely benefits, visit ancestralkitchenpodcast.com or just peek at the show notes.* * * * * * * * * * * * * * * * * * * * * * * * * *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...

We've got something for carb lovers now, this week's Here Now is focused on breaking bread, putting bakers in the spotlight. Today's edition sees master baker Meinolf Kraeling in conversation with Kadambari Raghukumar, about his deeply ingrained German love for bread.

Literally, in this case. I baked the week’s bread before getting underway this morning. The difference in time – about half an hour – made the back half of this walk really sweaty. I talked about Factorio mostly, with some … Continue reading →

Podcasting 2.0 August 15th 2025 Episode 230: "Baking Polyfill" Adam & Dave Go deep on LIT ICY metadata, XSLT and Deaf Disco ShowNotes We are LIT Taylor Swift on a podcast! Batsignal ipv6 vs ipv4 Daniel J Lewis XSLT deprecation discussion DataBase Storytime was a hit! Signed up for PCM August 19th 1:30pm HLS Streaming: The Future of Video Podcasts in RSS FUNDING! Hosting Companies - Funding, LIT , Podroll, PodPing This week in Vibe Coding - TWIV ------------------------------------- MKUltra chat Transcript Search What is Value4Value? - Read all about it at Value4Value.info V4V Stats Last Modified 08/15/2025 14:33:51 by Freedom Controller

FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report' on KFI Neil Saavedra joins Bill to talk about Bucket-O-Soup, a new Costco baked good, and Arizona Iced Tea potentially raising their price.

Before we get started, there's still time to take advantage of the final two days of Recipe Week LIVE 2025 happening now through August 15, 2025. This live event is for anyone who wants to turn what they cook or bake every day into publishable recipes. Sign up here for Recipe Week LIVE 2025.  Today I'm excited to have an interview with Holly Capelle. Holly is a home cook, food preservationist, lifestyle artist, and advocate for sustainable living. She is the founder of @bigfamilyliving, an online community for people who preserve, create, cook, and garden. Holly is the author of the new book Preserving the Seasons, a comprehensive guide to the easiest ways to preserve the produce, herbs, and flowers you love. Holly lives in Portland, Oregon, and with her husband and six children, they've created a living garden classroom in their suburban home. As the garden has grown over the years, it's now filled with chickens and vegetable, fruit, herb, and edible flower gardens right out her back door. Today Holly and I talk all about her living classroom, and walk through her beautiful new book filled with tips for infusions, drying, dehydrating, freeze-drying, and how to incorporate these preserved ingredients into everyday cooking. Things We Mention in This Episode: Register for Recipe Week LIVE Holly Capelle @bigfamilyliving Preserving the Seasons  

Household Express:Baking with Heart Purpose and Faith Guest Fathima Achacha by Radio Islam

Send us a message!In this episode we will be covering Facebook Live Questions 8/4-8/10/25  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,  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.

Designing Women, Season 7, Episode 6: Viva Las VegasAnthony gets married.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 Since Sliced Bread, Bill Quigg, president of Richmond Baking and chair of the American Bakers Association, shares how he and the bakery maximize their IBIE experience and how other bakeries can get just as much from the show.

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Romain Dufour is a baking instructor and consultant to industrial and artisan baking companies. Drawing on more than 20 years of experience in the industry,  Chef Dufour's company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. He is also a key member of the organizing committee for the Coupe du Monde de la Boulangerie, which will take place in Paris, January 20-21st, 2026.  The Americas Selection for the main competition will take place at the IBIE (International Baking Industry Exposition) in Las Vegas from September 14th through the 17th, 2025. The top two teams from this competition will go on to compete in Paris. For more info on Chef Dufour and the event, visit Chefromaindufour.com and bakingexpo.com. In this episode we discuss: Romain's new role as consultant to artisan and industrial bakeries Juggling consulting with teaching masterclasses and digital courses His role in the Coupe du Monde de la Boulangerie Americas Selection What's involved in the competition How teams are judged Who will be representing the US in the competition Romain's best tip for bakers The element that generates the most excitement at the Coupe And much more!

It’s supposed to be hot again today, but I baked my bread this morning before dawn and got out early before I feel asleep again. Talked about the first 5 minutes and “showing up” a little. Factorio. The sky. Lots … Continue reading →

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

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

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

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

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

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Today, we're bringing you an episode of the podcast that originally went out in 2022. It's about fermenting, but fermenting with a twist – fermenting your kitchen waste to make microbe-rich compost that, as we know from personal experience, will transform the plants you grow.This fermentation process, called bokashi, can be done in the house, it has no smell and neither does it attract flies. You'll get both compost and compost tea to use inside and outside the home.In this episode, we'll detail how bokashi works, talk about the bacterial inoculant that is used to ferment the food waste so efficiently, and then we will actually interview the US and Canada supplier that makes the two-bucket system that we both use.In the US & Canada, check out the bokashi system here and use code AKP for 10% off.In the UK, Wiggly Wigglers have a 10% discount for our listeners. Click here and when you checkout the discount will be automatically applied.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or...

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

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

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

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

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