Podcasts about Baking

Why eat local? What if it isn't easy? What if the things I want aren't available? What's the point? Alison and I have both considered these questions for ourselves and factored them into decisions that we've made about how we live our everyday lives. We didn't make the changes overnight, and we don't even suggest people do so. After the many books we have read, the real-life experiences we have had, and guests we have interviewed on the subject of factory farming vs humane peasant farming, we have come to some conclusions about eating local that might surprise you. They might not be the conclusions or the “arguments” you were expecting.This episode features an aftershow which could possibly be described as a little bit salty, where some spicier opinions came to the fore. It was impossible to include everything we had to say and keep the main episode at a reasonable length of time. If you want to hear this aftershow as well as over 140 other episodes on our more informal, private podcast Kitchen Table Chats, hop over to ancestralkitchenpodcast.com/join and join at companionship or above level. Thank you for your continued support and to all the supporters, reviewers and listeners who made this episode possible.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get more news from Alison & Andrea by signing up to their newsletter at the top of the page here.For more tips, inspiration and recipes plus a free 30-page guide to Baking with Ancient Grains sign up for Alison's newsletter here!Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseGet 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *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...

Fluent Fiction - Catalan: Baking Bonds: A Mix-Up Leads to Holiday Magic in Barcelona Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ca/episode/2025-12-14-08-38-20-ca Story Transcript:Ca: El mercat de Nadal al cor de Barcelona bategava d'activitat.En: The Christmas market in the heart of Barcelona was bustling with activity.Ca: Les llums brillaven com estrelles entre les parades plenes de nadalets i dolços nadalencs.En: The lights shone like stars among the stalls full of Christmas knick-knacks and holiday sweets.Ca: L'aroma de castanyes torrades i vins calents s'escampava per l'aire fred, mentre les rialles dels nens omplien el lloc amb alegria.En: The aroma of roasted chestnuts and mulled wines wafted through the cold air, while the laughter of children filled the place with joy.Ca: Entre la multitud, Roger, un jove que sempre es mantenia lluny de la cuina, va veure un cartell gran que deia: "Concurs de Pastissos de Nadal - Inscripció aquí!".En: Among the crowd, Roger, a young man who always stayed far from the kitchen, saw a large sign that read: "Christmas Cake Contest - Sign up here!"Ca: Malinterpretant el cartell, pensava que era una degustació gratuïta.En: Misunderstanding the sign, he thought it was a free tasting.Ca: Sense pensar-s'ho dues vegades, es va registrar, esperant tastar pastissos suculents.En: Without a second thought, he registered, hoping to taste succulent cakes.Ca: De sobte, es va trobar envoltat d'altres participants, amb ingredients desconeguts davant seu.En: Suddenly, he found himself surrounded by other participants, with unfamiliar ingredients before him.Ca: Al seu costat estava Montserrat, una apassionada per la pastisseria.En: Next to him was Montserrat, a passionate baking enthusiast.Ca: Ella somiava fer-se un nom al món de la cuina.En: She dreamed of making a name for herself in the culinary world.Ca: Mirava Roger, qui semblava perdut entre ous, farina i nadaletes.En: She looked at Roger, who seemed lost among eggs, flour, and Christmas decorations.Ca: Roger va decidir seguir endavant, esperant que Montserrat li fes costat.En: Roger decided to move forward, hoping Montserrat would support him.Ca: "Potser em donarà un cop de mà per compassió", pensava ell, intentant semblar tranquil.En: "Maybe she'll lend me a hand out of pity," he thought, trying to appear calm.Ca: Mentrestant, Montserrat es movia amb gràcia, mesurant ingredients amb precisió.En: Meanwhile, Montserrat moved gracefully, measuring ingredients with precision.Ca: El famós xef i jutge s'apropava avaluant cada participant amb ulls crítics.En: The famous chef and judge was approaching, evaluating each participant with critical eyes.Ca: Roger, nerviós, accidentalment va colpejar la taula de Montserrat.En: Nervous, Roger accidentally bumped Montserrat's table.Ca: El seu pastís es va tombar, rodolant i creant un efecte dominó de desastres.En: Her cake toppled over, rolling and creating a domino effect of disasters.Ca: Les esgarips es van transformar ràpidament en rialles.En: The gasps quickly turned into laughter.Ca: Montserrat, amb un somriure, va dir: "Tranquil, Roger. Farem alguna cosa junts."En: Montserrat, with a smile, said: "Don't worry, Roger. We'll do something together."Ca: Va ser el començament d'un treball en equip inesperat.En: It was the start of an unexpected teamwork.Ca: Amb paciència i molt d'humor, van començar a remenar ingredients.En: With patience and a lot of humor, they began mixing ingredients.Ca: Roger, veient les habilitats de Montserrat, va deixar anar els seus temors.En: Roger, seeing Montserrat's skills, let go of his fears.Ca: Va descobrir que cuinar podia ser divertit, especialment en bona companyia.En: He discovered that cooking could be fun, especially in good company.Ca: Ràpidament, van crear un pastís de Nadal que, sorprenentment, va rebre elogis del temut xef.En: Quickly, they created a Christmas cake that, surprisingly, received praises from the feared chef.Ca: Ells reien, pensant en la juguesca que havia estat el concurs.En: They laughed, thinking about the mishap that the contest had been.Ca: Al final, el pastís no era perfecte, però havia capturat la màgia del moment.En: In the end, the cake wasn't perfect, but it had captured the magic of the moment.Ca: Roger va aprendre que, a vegades, el que compta no és la perfecció, sinó gaudir del camí i la gent que t'hi acompanya.En: Roger learned that, sometimes, what matters isn't perfection, but enjoying the journey and the people who accompany you.Ca: I qui sap, potser aquella espurna d'alegria va ser el principi de moltes aventures i amistats a la cuina.En: And who knows, maybe that spark of joy was the beginning of many adventures and friendships in the kitchen. Vocabulary Words:the market: el mercatthe heart: el corthe crowd: la multitudthe sign: el cartellthe participant: el participantthe ingredient: l'ingredientthe judge: el jutgethe eyes: els ullsthe laughter: les riallesthe aroma: l'aromathe cake: el pastísthe disaster: el desastrethe skill: l'habilitatthe fear: la porthe company: la companyiathe praise: l'elogithe adventure: l'aventurathe friendship: l'amistatthe journey: el camíthe spark: l'espurnathe joy: l'alegriathe perfection: la perfeccióthe humor: l'humorthe magic: la màgiathe name: el nomthe patience: la paciènciathe misinterpretation: la malinterpretaciósurprised: sorprèsunexpected: inesperatcritical: crític

In today's episode of Beating Cancer Daily, Saranne delves into the therapeutic joys of baking as a unique way to cope with the emotional toll of cancer treatment and survivorship. Having triumphed over Stage IV cancer, Saranne explores how baking can uplift spirits, foster social connections, and enhance overall well-being. Discover the surprising benefits of this culinary art, hear touching stories, and learn about initiatives like The Depressed Cake Shop that use baking to raise awareness around mental health. Join Saranne for this heartwarming discussion and find out how baking might be the comforting hobby that brightens your journey.2025 People's Choice Podcast Awards Finalist Ranked the Top 5 Best Cancer Podcasts by CancerCare News in 2024 & 2025, and #1 Rated Cancer Survivor Podcast by FeedSpot in 2024 Beating Cancer Daily is listened to in over 130 countries across 7 continents and features over 390 original daily episodes hosted by Stage IV survivor Saranne Rothberg.   To learn more about Host Saranne Rothberg and The ComedyCures Foundation:https://www.comedycures.org/ To write to Saranne or a guest:https://www.comedycures.org/contact-8 To record a message to Saranne or a guest:https://www.speakpipe.com/BCD_Comments_Suggestions To sign up for the free Health Builder Series live on Zoom with Saranne and Jacqui, go to The ComedyCures Foundation's homepage:https://www.comedycures.org/ Please support the creation of more original episodes of Beating Cancer Daily and other free ComedyCures Foundation programs with a tax-deductible contribution:http://bit.ly/ComedyCuresDonate THANK YOU! Please tell a friend whom we may help, and please support us with a beautiful review. Have a blessed day! Saranne 

Steph March is joined by Chef Karyn Tomlinson to share their tips for holiday cooking. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's that time of year!  The Christmas cookies, the trees, the hot chocolate, and making gingerbread houses!  This is where the fun of the holidays meets the art and engineering skills of the parents.  Our kids love making gingerbread houses, and the do-it-yourself boxes make it look so easy until you try to put it all together yourself.  About an hour later and 15 different messes of sprinkles, frosting, and shavings of gingerbread everywhere, the fine line between enjoyable Christmas activity and test of wills becomes blurred.  It's a holiday tradition, but why?  Well, on today's episode of the Missing Chapter, we put it all together…hopefully not like my most recent gingerbread house.  We're highly excited, and highly caffeinated, and ready to get into the Christmas spirit on today's episode of the Missing Chapter.Want some Missing Chapter merchandise? Click HERE!

Relebogile Mabotja speaks to Ayanda Seseli the Senior Chef at Rosemary Hill Farm about Rosemary Hill Farm where they host a range of vibrant food and wellness workshops at Rosemary Hill Farm, offerings include fermented foods, sourdough baking, kombucha brewing and foraging. Chef Ayanda believes South Africa is rich in organic ingredients and wants to share them with “food curious” individuals. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc 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/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

It's Day 6 of the Procrastibaking Advent Calendar, and today it's Luisa's turn to take us down memory lane. In this heartfelt mini episode from our archives, Luisa shares her Christmas baking origin story, reminiscing about decorating sugar cookies as a kid and how she's continued the tradition with loved ones ever since.

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

Join award-winning author, pastry chef, and chocolate authority Alice Medrich as she explores the surprising—and delicious—role of extra virgin olive oil in desserts. From boosting moisture in a Chocolate Marble Pound Cake to intensifying citrus notes in a mandarin olive oil icing, Alice explains how olive oil can transform classic recipes. She's joined by Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, for a conversation about when and why you should substitute olive oil for melted butter. Together, they discuss how using high-quality olive oil can elevate flavor, improve texture, and even make your favorite sweets a little healthier. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this engaging conversation, Paul Cassell, an actor and professional baker, shares insights into his dual career, the impact of the economy and COVID-19 on small businesses, and the importance of having alternate sources of income. The discussion also touches on the changing landscape of the entertainment industry, celebrity endorsements, and the significance of creative outlets for artists.

On this week's continuation episode Brian and Kelly continue to discuss men's opinions from BuzzFeed including the perception of men who cook versus men who bake.Follow us on social media @thefriendsukeep and check out our YouTube channel.Rate, review, and subscribe wherever you are listening and makes sure to turn on automatic downloads if you are listening on Apple or Spotify. This all helps us a lot.We love u and, as always, thank u for being a Friend!

Join us as we talk about the movies and television we've been consuming recently before we break down our thoughts on the latest iteration of Frankenstein!Please like, share, and subscribe!0:00 Opening0:20 Intro3:40 Drinks8:06 Baking, Goldfinger, and F1 Movie18:08 Batman Dark Patterns, Narnia, & The Matrix25:55 Frankenstein (2025) Discussion (SPOILERS)1:25:33 Wrap Up

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Det er siste kvardagspraten med Irene Krokeide Alnes for dette året, og vi høyrer i praten at det går mot ei roleg førjulstid på Alnes. Baking med borneborn og vener, og julefeiring med slekt. Vi får også høyre om dei bøneprogramma Krokeide Alnes har laga som skal sendast i jula. Høyr heile kvardagspraten med Irene Krokeide Alnes.

The holidays are hectic in the world of baking. Local shops like Bakery Nouveau countdown the weeks until Christmas with nervous anticipation. And this year is extra wild. Bakery Nouveau’s co-owner William Leaman is also coaching Team USA in an international baking competition. We’ll learn more about that in a minute. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Trying new things is at the heart of designing your next chapter — like trying on clothes, you experiment to see what fits your life now. Baking a cake for the first time reminded me that life after 50 is the same: old rules don't matter, mistakes happen, and what counts is what works for you. When you take control and mix your experience with confidence, you create something richer, bolder, and unmistakably your own.//WHEN YOU'RE READY, HERE'S HOW I CAN HELP YOUBUY THE BOOK: https://a.co/d/czSh6zxGet the books' bonus resources: https://sharriharmel.com/Join Substack to continue the conversation: https://sharriharmel.substack.com/Start your Breakthrough today: https://sharriharmel.com/breakthrough/Instagram: https://www.instagram.com/sharriharmel/Facebook Group: https://www.facebook.com/groups/273197629997812

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

Send us a message!In this episode we will be covering Facebook Live Questions 11/3-11/16/25  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Get the free RD Exam Prep Masterclass here. test out the recorded classes with the Free Trial.  Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

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

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

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

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

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

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

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

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

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

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

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Narrator: Heather Foster