Podcasts about Baking

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

Join host Samuel Goldsmith as he welcomes the vibrant and inspiring Janusz Domagała. Star baker, cookbook author, and fan favourite from The Great British Bake Off. In this episode, Janusz shares his colourful journey from baking in his family kitchen in Poland to winning hearts on national TV and beyond. Discover the stories behind his debut cookbook "Baking with Pride," the creative process of turning his home into a cake-inspired Instagram sensation, and the lessons learned from high-pressure baking competitions. Janusz opens up about his favourite dishes, kitchen disasters, and the importance of cooking with love, pride, and a sense of humour. Whether you're a passionate home baker, a Bake Off superfan, or just love a good food story, this episode is packed with laughter, heartfelt moments, and practical tips you can use in your own kitchen.Janusz Domagała became the instant stand-out star on 2022's Great British Bake Off when he rightfully declared himself the "Star Caker in the Bake week" in episode one. Having moved to the UK from Poland 11 years ago, Janusz not only achieved his dream of appearing on the show but also went through to the semi-finals and his popularity with the British (and international) public has only grown along with this journey. A keen LGBTQIA+ activist, Janusz was named Gaydio's LGBTQ+ champion of the year 2023, is a regular at British Pride events and lives in Brighton with his partner and their sausage dog, Nigel.Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Leftovers again? Oh good, I can't wait! I love it when half the work is already done. In this episode we talked about leftovers as well as scraps and items that are often discarded in home kitchens. Let's maximize those precious food dollars and make the meal stretch as far as possible! We went a little bit crazy sharing about all the ways we love using the trash items in our kitchen - including some of the actual trash. We asked our supporters in Discord for their ideas on using commonly wasted food items and oh boy they delivered! I could barely cram it all into this episode. Supporters of the podcast, check the downloads section of the podcast website. I dumped all my notes into a PDF and shared it there so you can hang it up inside your kitchen cupboard as reminders of how to frugally, efficiently and deliciously wring every penny out of that purchase! This episode got me hoping for some dry bread, a gallon of scrap whey, and a jar of bland egg whites! What could be more delicious!?* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *The Fermentation Summit 2025 is a free, online gathering of top fermentation experts sharing their wisdom, recipes, and techniques—from sauerkraut and kimchi to miso, kefir, kombucha, and beyond. Whether you're a curious beginner or a seasoned fermenter, this 3-day virtual summit offers practical, science-backed guidance and hands-on inspiration to help you master the microbial magic at home.Name: Fermentation Summit 2025Dates: October 21-23, 2025Location: Online (Free Virtual Event)Host: Holly Howe of MakeSauerkrauthttp://ancestralkitchenpodcast.com/hollysummit* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.

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

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

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

Pray during everyday activities.

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

From crumbly cornbread that perfectly complements a home-cooked meal, to warm cookies that can make you forget any problem, baked treats are key to happy eaters everywhere. This week, we celebrate the delicious half-science, half-art that is baking! First, we hear from our old friend, food writer Anne Byrn. Her latest cookbook, Baking in the American South, is a beautifully photographed tome, featuring hundreds of mouth-watering recipes along with the history behind each one of them. Next, baker Jim Lahey talks about the 15th anniversary edition of his ground-breaking cookbook My Bread: The Revolutionary No-Work, No-Knead Method. Jim began a bread-making revolution decades ago with a Le Creuset pot, just a handful of ingredients, and, most importantly, no need for kneading! Finally, we chat with Renato Poliafito, owner of Brooklyn bakery and café Ciao, Gloria, and author of Dolci! American Baking with an Italian Accent. In his newest book, the two-time James Beard Award nominee set out to capture the flavors of Italy stretching from the Old World to the New. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

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

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

Cooking and baking with children is a great idea - even if its makes a helluva mess, according to early childhood education research specialist Dr Vicki Hargraves. 

The season's first episode is jammed with cakes cakes and so many more CAKES The girls get into a swiss roll discussion after Allison shares having made an inlaid swiss roll cake last spring.Lisa shares her thoughts regarding this very first signature bake, and the degree of difficulty being higher than previous first episodes. With talent levels high, the girls only have some minor errors available for discussion.Allison asks Lisa to rate this episode's new style of technical, and Lisa laments the changes made and wonders if every next technical will potentially set the bakers up for failure.Allison mentions the oddity of facts mentioned in the voice overs, and Lisa praises the return of Alison Hammond as co-host.  Both girls express excitement for the new season and its weekly presence on Netflix. Both girls launch into their thoughts on the series having potentially jumped the shark.  An EPIC episode one!Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Sustainability and innovation are two crucial values at Bedford, a maker of twists, ties, and other accessories used by bakery producers. Its TagBack program, which reclaims tags and other items and gives them new life, is a finalist in the 2025 BEST in Baking program at IBIE; Milbrandt talks about the program and what the honor says about the company.

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From the English muffin on your breakfast plate to the cake at your special celebration, the baking industry touches daily life in countless ways, and it also offers a world of purpose-driven careers that fuel communities nationwide. In this episode, host Anne Fairfield-Sonn is joined by Corey Mohn and Nate Clayberg of the CAPS Network and ABA's Eric Dell to discuss how Baking Works is opening doors for students, bridging the gap between classrooms and careers, and creating pathways into a thriving, purpose-driven industry. Together, they explore how this strategic collaboration is creating connections for employers with the future workforce and positioning commercial baking as a destination workplace. With special guests: Corey Mohn, President and Executive Director of the CAPS Network, Nate Clayberg, Business and Industry Director of the CAPS Network, and Eric Dell, ABA President and CEO Hosted by: Anne Fairfield-Sonn, ABA Director of Marketing and Communications

This week, we discuss donuts and sample a few of our favorite varieties.

1 section- debate regarding baking with items prohibited in benefit and the outcome of the oven/the bread

http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical Get Prepared with Our Incredible Sponsors! Survival Bags, kits, gear www.limatangosurvival.comEMP Proof Shipping Containers www.fardaycontainers.comThe Prepper's Medical Handbook Build Your Medical Cache – Welcome PBN FamilyPack Fresh USA www.packfreshusa.comSupport PBN with a Donation https://bit.ly/3SICxEq

Welcome back to Pizza Quest for another new season of conversations with very interesting people.Ellen King, whose bakery in Evanston, Illinois, Hewn, has become legendary for its beautifully crafted breads and pastries using regionally specific flour and local grains. Ellen explains the vision behind the bakery's name and she shares the story of her long and winding journey to fulfill that vision, which emerged over time, to marry her love of art with her love for bread. This episode is for those of us bread geeks who never tire of drilling down deep in our quest for beauty, especially as found in a loaf of bread. Look for her book, “Heritage Baking: Recipes for Rustic Breads and Pastries Made With Artisan Flour From Hewn Bakery” at your favorite book seller.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

http://www.mofpodcast.com/http://www.pbnfamily.comhttps://www.facebook.com/matteroffactspodcast/https://www.facebook.com/groups/mofpodcastgroup/https://rumble.com/user/Mofpodcastwww.youtube.com/user/philrabhttps://www.instagram.com/mofpodcasthttps://twitter.com/themofpodcasthttps://www.cypresssurvivalist.org/Support the showMerch at: https://southerngalscrafts.myshopify.com/Shop at Amazon: http://amzn.to/2ora9riPatreon: https://www.patreon.com/mofpodcastPurchase American Insurgent by Phil Rabalais: https://amzn.to/2FvSLMLShop at MantisX: http://www.mantisx.com/ref?id=173*The views and opinions of guests do not reflect the opinions of Phil Rabalais, Andrew Bobo, Nic Emricson, or the Matter of Facts Podcast*Phil and Nic take a detour from conspiracy theories and gear to talk about Prepper recipes. What sorts of things should we be thinking about to feed out families without power, with limited cooking options, without refrigeration? How do we convert that stash of raw ingredients we keep recommending into something other than MRE's and freeze dried meals?Matter of Facts is now live-streaming our podcast on our YouTube channel, Facebook page, and Rumble at 7:30 PM Central on Thursdays . See the links above, join in the live chat, and see the faces behind the voices. Intro and Outro Music by Phil Rabalais All rights reserved, no commercial or non-commercial use without permission of creator prepper, prep, preparedness, prepared, emergency, survival, survive, self defense, 2nd amendment, 2a, gun rights, constitution, individual rights, train like you fight, firearms training, medical training, matter of facts podcast, mof podcast, reloading, handloading, ammo, ammunition, bullets, magazines, ar-15, ak-47, cz 75, cz, cz scorpion, bugout, bugout bag, get home bag, military, tactical 

Welcome to another episode of the Cookbook Love Podcast. Today, I'm joined by Camille Beckstrand of Six Sisters' Stuff. What began in 2011 as a way for six sisters to stay connected after leaving their childhood home has grown into one of the top family-friendly recipe websites on the internet. With a focus on simple, approachable meals, Six Sisters' Stuff has become a trusted source for millions of families worldwide. Their latest cookbook, 30-Minute Meals with Six Sisters' Stuff: 100+ Quick and Easy Meals the Whole Family Will Love!, brings their signature family-first approach into the kitchen with more than 100 quick, delicious, and stress-free recipes. Whether you're a busy parent, a working professional, or someone who craves home-cooked meals without spending hours in the kitchen, this book is your go-to guide. Today on the show we talk all about: The evolution of Six Sisters' Stuff from blog to thriving business Writing cookbooks and how they fit alongside online recipes Choosing cookbook topics and themes Strategies for making meals in under 30 minutes Fan-favorite recipes: Lemon Brownies Two-Ingredient Naan Butter Chicken Mexican Street Corn Tacos Why dinner served in bowls is so popular right now This episode is packed with insights about food blogging, cookbook writing, and making mealtime easier without sacrificing flavor. Things We Mention in This Episode: Six Sisters' Stuff: 30-Minute Meals book Six Sisters Stuff Join the Cookbook Publishing Masterclass now in progress  

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Presented by Pearl River Resort. Visit PearlRiverResort.com today! Learn more about your ad choices. Visit megaphone.fm/adchoices

With Tomb Raider and Superman and more, there's big tv and movie news to get into with today's #MikeJonesMinuteCon!

Designing Women, Season 7, Episode 8: Love LettersBJ opens a safety deposit box.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

Bakers and lovers of pastry and patisserie products adore Christopher Thé, the creator of the now famous Strawberry Watermelon Cake, which first drew long queues outside his bakery. 

Book 46: Lia Holter – Made. by Lia: Everyday Craft Baking by

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Author Sharon Kurtzman visited our headquarters to discuss her new historical novel, The Lost Baker of Vienna. She shared the true family history that inspired the story, why it took her 25 long years to complete it, and how food and family are always intertwined. A young woman in post-war Vienna finds herself caught between two futures, and two suitors, as she struggles to keep her family afloat — and keep her father's legacy alive through baking his best recipes. Get The Lost Baker of Vienna at bookofthemonth.com. Learn more about Book of the Month LIVE at bookofthemonth.com/botm-live.  

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

Struggling to find baking recipes that look great online but flop when you try them at home? That's why we asked Sally McKenney, of Sally's Baking, to share her foolproof fall bakes from her site and her new cookbook: Sally's Baking 101. These are recipes that actually work every time, are stress-free, and will fill your home with the scent of brown sugar, warm chai, and buttery caramel. By the end of this episode, you'll be excited to bring these seasonally inspired treats to your own table and share them at potlucks, tailgates, and fall gatherings. You'll discover:How to bake up cozy fall treats with ease, from quick wins like Chai-spiced blondies to an impressive beginner-friendly apple cakeThe unexpected ingredient that will be the go-to addition to your next batch of muffins The secret behind Sally's all-time most popular recipe: Chewy Chocolate Chip CookiesPress play now to get inspired by fall recipes that will make your home baking easier, more delicious, and perfect for autumnal gatherings! ***This week's episode is sponsored by La Baleine, makers of ancestral sea salts harvested from France.A high-quality finishing salt can transform just about any dish, and their Le Saunier de Camargue Fleur de Sel with Herbes de Provence takes it a step further. Blended with organic herbs — thyme, savory, rosemary, oregano, marjoram, and hyssop — it's a timeless mix that adds fragrance and flavor to everything from roast chicken and vegetables, or even breads.

Summary In this episode, Shelby and Courtney discuss their experiences with parenting, including the challenges of speech therapy and starting preschool. They also continue to share their excitement over the recent engagement of Taylor Swift and Travis Kelce, reflecting on public reactions to celebrity relationships and the importance of letting people enjoy the things that make them happy (Don't Yuck Someone's Yum!). The conversation wraps up with updates on Disney experiences (Beak and Barrel) and the introduction of new features in Disney hotels (You can use Alexa to order housekeeping?!). In this episode, Shelby and the host discuss various updates on Disney attractions, including the opening of Zootopia at Animal Kingdom and the Muppets update to Rockin Rollercoaster. They share their experiences at Disney Studios, touching on the popularity of shows and rides. The conversation shifts to household management, where they explore cleaning routines and the challenges of balancing home life with work. They also delve into their baking preferences, sharing tips and personal experiences with sourdough and other recipes.  

When life is overwhelming or busy, or I don't know what to cook - What are a few simple meals I can have in my back pocket? As a person new to ancestral cooking, how do I know if my easy meal is ancestral or not? Can I still use my old cookbooks? In this episode, we will share four favorite easy, go-to meals that our families love. You will see how each of these meals evolve with the seasons for us, and we will share some of our best tips for making your favorite dishes ancestral. As a thank you for bringing these episodes to the public, we also have a special document for our paid podcast supporters at the 2nd tier on up with these four recipes written down. You'll find this document by logging in to www.ancestralkitchenpodcast.com and going to the downloads section. If you want to support the podcast and grab this download as well as many others, visit our website or check the show notes. And now, on with the show.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by a community of ancestral cooks around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.

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

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

Fluent Fiction - Swedish: Elsa's Sweet Success: Discovering the Heart of Baking Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2025-08-30-22-34-02-sv Story Transcript:Sv: Elsa vaknade tidigt en sensommarmorgon i Gamla Stan.En: Elsa woke up early on a late summer morning in Gamla Stan.Sv: Stockholms gamla hjärta var alltid lika charmigt, med sina kullerstensgator, färgglada hus och doften av nybakat bröd från bagerier.En: The old heart of Stockholm was always just as charming, with its cobblestone streets, colorful houses, and the smell of freshly baked bread from the bakeries.Sv: Hon älskade sitt jobb på det lilla hantverksbageriet på de trånga gatorna, där turisterna alltid var många på sommaren.En: She loved her job at the little artisan bakery on the narrow streets, where tourists were always plentiful in the summer.Sv: Men just nu kände hon sig orolig.En: But at this moment, she felt anxious.Sv: Elsa ville skapa något speciellt, ett nytt bakverk som kunde förtrolla kunderna och imponera på bageriets ägare.En: Elsa wanted to create something special, a new pastry that could enchant the customers and impress the bakery's owner.Sv: Inne i det lilla bageriet träffade hon Björn.En: Inside the little bakery, she met Björn.Sv: Han var en trygg punkt i hennes vardag, alltid redo att hjälpa till.En: He was a steady presence in her daily life, always ready to help.Sv: Men Elsa hade inte vågat berätta om sin känsla av otillräcklighet.En: But Elsa hadn't dared to tell him about her feelings of inadequacy.Sv: Hon såg upp mot honom med ett kämpande leende.En: She looked up at him with a struggling smile.Sv: "God morgon, Elsa," sa Björn glatt medan han lyfte en plåt med varma bullar ur ugnen.En: "Good morning, Elsa," said Björn cheerfully as he lifted a tray of warm buns out of the oven.Sv: "Redo för dagens rusning?"En: "Ready for today's rush?"Sv: Elsa nickade och försökte låta självsäker.En: Elsa nodded, trying to sound confident.Sv: "Ja, det är jag."En: "Yes, I am."Sv: När de började dagens arbete, surrade bageriet av liv.En: As they began the day's work, the bakery buzzed with life.Sv: Lokala stockholmare och nyfikna turister fyllde snart det lilla utrymmet.En: Local Stockholmers and curious tourists soon filled the small space.Sv: Men Elsa tänkte på sitt mål.En: But Elsa thought about her goal.Sv: Hon behövde inspiration.En: She needed inspiration.Sv: Så under sin lunchrast begav hon sig ut till den närliggande marknaden.En: So during her lunch break, she headed out to the nearby market.Sv: Marknaden var full av färger och dofter.En: The market was full of colors and scents.Sv: Från kryddor och färska bär, till traditionella svenska delikatesser som lingon och kardemumma.En: From spices and fresh berries to traditional Swedish delicacies like lingon and kardemumma (cardamom).Sv: Elsa gick genom stånden och kände plötsligt kreativiteten vakna.En: Elsa walked through the stalls and suddenly felt her creativity awaken.Sv: Hon köpte några lingon och kryddor och återvände till bageriet med nya idéer.En: She bought some lingon and spices and returned to the bakery with new ideas.Sv: Elsa arbetade hela eftermiddagen.En: Elsa worked all afternoon.Sv: Hon blandade smaker, bakade och provsmakade.En: She mixed flavors, baked, and taste-tested.Sv: Till slut stod den klar, hennes nya skapelse: lingon- och kardemummabullar.En: Finally, her creation was finished: lingon- and kardemumma buns.Sv: Nu behövde hon bara Björns omdöme.En: Now she just needed Björn's opinion.Sv: "Björn," sa hon försiktigt när han hade en stund över.En: "Björn," she said cautiously when he had a moment.Sv: "Kan du smaka på något jag har gjort?"En: "Can you taste something I've made?"Sv: Björn log och tog en bulle.En: Björn smiled and took a bun.Sv: Han tog en tugga, och hans ögon vidgades.En: He took a bite, and his eyes widened.Sv: "Elsa, dessa är fantastiska!En: "Elsa, these are fantastic!Sv: Du har verkligen lyckats!"En: You've really succeeded!"Sv: I samma stund kom en stor turistgrupp in i bageriet.En: At that moment, a large group of tourists entered the bakery.Sv: Elsas nya skapelse fick snabbt uppmärksamhet.En: Elsa's new creation quickly garnered attention.Sv: Bullarna sålde som smör i solsken, och både lokalbor och turister uttryckte sin uppskattning.En: The buns sold like hotcakes, and both locals and tourists expressed their appreciation.Sv: När dagen var slut lutade sig Elsa mot disken med ett trött men lyckligt leende.En: At the end of the day, Elsa leaned against the counter with a tired but happy smile.Sv: Hon hade gjort det.En: She had done it.Sv: Hon hade övervunnit sin osäkerhet och hittat sin plats på bageriet.En: She had overcome her insecurity and found her place at the bakery.Sv: "Bra jobbat idag, Elsa," sa Björn med värme.En: "Great job today, Elsa," said Björn warmly.Sv: "Jag visste att du hade det i dig."En: "I knew you had it in you."Sv: Elsa kände stolthet bubbla inom sig.En: Elsa felt pride bubbling within her.Sv: Medan sommarnattens ljus sakta föll över Gamla Stan, visste hon att hon hade funnit sin styrka.En: As the light of the summer night slowly fell over Gamla Stan, she knew she had found her strength.Sv: Hon var en skapare, en bakare, och nu kände hon sitt eget värde.En: She was a creator, a baker, and now she knew her own worth. Vocabulary Words:cobblestone: kullerstenscharming: charmigtanxious: oroligenchant: förtrollasteady: trygginadequacy: otillräcklighetstruggling: kämpandebakeries: bageriercurious: nyfiknainspiration: inspirationdelicacies: delikatesserawaken: vaknaflavors: smakertaste-tested: provsmakadecautiously: försiktigtopinion: omdömeattention: uppmärksamhethotcakes: smör i solskenappreciation: uppskattningovercome: övervinnainsecurity: osäkerhetexpressed: uttrycktepride: stolthetbubbling: bubblapresence: närvaronarrow: trångacreate: skapamix: blandalinger: dröjagarnered: fick

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

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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.

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Narrator: Nadine Brown