Podcasts about Baking

Send us Fan Mail

Claire Saffitz joins us for a summer-minded conversation about cooking outside the dessert lane. The best-selling author of Dessert Person and What's for Dessert talks pizza-oven construction, YouTube behind-the-scenes, garden life in the Hudson Valley, and—for the first time—details about her upcoming third cookbook, which is a bit of a departure from her previous work. And it's the return of Three Things, where Aliza and Matt discuss what's interesting in the food world, including Matt's visits to Lola's, Bar Chimera, AOOA Farm, and Superiority Burger. Aliza checks out Dolores, Un Posto Italiano, and shares how she is having a real potato salad summer.  Subscribe to This Is TASTE: ⁠⁠Apple Podcasts⁠⁠, ⁠⁠Spotify⁠⁠, ⁠⁠YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I am speaking with food historian Peter Gilchrist and food writer Ross Clarke, who specialise in writing about and rediscovering the traditional foods of Scotland and Wales, respectively.Peter is a returning guest who goes under the name Tenement Kitchen and is the co-host of The Scottish Food History Podcast. Ross is a food and travel writer and author of The Welsh Kitchen on Substack.They both use a bakestone or griddle (or whatever you call yours – there are quite a few names for the usually round, usually iron piece of iron we bake our crumpets, drop scones, muffins and Welsh cakes upon) and I thought we should discuss using them and some of the best of British bakestone bakes. We talk about the place of bakestones and griddles in British food culture, Welsh cakes, bannocks and pikelets, classic writers such as Bobby Freeman and F. Marion McNeill and the applied uses of bacon fat, amongst many other things.Those listening to the secret podcast get plenty of bonus material where we discuss adapting traditional recipes to keep them relevant, how annoyed I get when classic recipes get messed around with, what we get out of recreating historical recipes and buttermilk – plus more.Follow Peter on social media: @TenementKitchen on Facebook, Insta, Bluesky, X and TikTokFollow Ross on Social Media: @theguiri on Insta, @rosswclarke on X and FacebookTenement Kitchen websiteThe Welsh Kitchen on SubstackSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeA Book of Welsh Bakestone Cookery by Bobby FreemanFirst Catch Your Peacock by Bobby FreemanFirst Principles of Good Cookery by Lady LlanoverThe Scots Kitchen by F. Marion McNeillEnglish Food by Jane GrigsonKnead to Know: A History of Baking by Neil ButteryWorld Bannock DayRoss's article about Welsh cakesRoss's article The Joy of the Bakestone (with bara planc recipe)The Scottish Food History Podcast episode about F. Marion McNeill – part 1 with Jeremy LeePeter's morning rolls UNSECO bid Serve it Forth Food History Festival EARLY BIRD TICKETS AVAILABLE NOW!Previous pertinent blog postsThe Griddle Cakes & Pancakes section on Neil Cooks GrigsonPancake DayTo Make MuffinsTo Make CrumpetsThe Muffin-Crumpet ContinuumSingin' HinniesPrevious pertinent podcast episodesA History of Baking with Sam Bilton & Neil ButteryThe Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay MiddletonDerbyshire Oatcakes with Mark DawsonLent episode 1: Preparing for LentB is for Bakestone, Bechamel & BarbecueC is for Custard, Chancellor's Buttocks & CrumpetsNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Send us Fan MailVictor, Evelyn, and Mark hang out this week to talk about the quarterly meet up at Din Tai Fung Torrance, 3rd spaces, baking cookies, reviewing vaccums, wearing hats backwards, and phrases that can be condescending.

Send us Fan Mail

Parents! Download Mr Jim's app Riffio to create your own stories and songs inside your favorite shows! iOS Download | Android Listen to this podcast, audiobooks and more on Storybutton, without your kids needing to use a screened device or your phone. Listen with no fees or subscriptions.—> Order Storybutton Today

Bunty Mahajan baked her first cake for her children's birthday. Today, Deepika Padukone, Amitabh Bachchan, and the Ambani family order from her.6 lakh orders a year. 15 outlets. Zero investors. 21 years of Deliciae.On this episode of India's most trusted parenting podcast, Mansi Zaveri — Founder of Kidsstoppress, conscious parenting coach, and author of The Parents I Met (Penguin Random House) — sits down with Bunty Mahajan, founder of Deliciae Patisserie,Mumbai's most iconic luxury cake and dessert brand.This isn't just a business story. This is a motherhood story. Bunty didn't build Deliciaedespite being a mother — she built it WHILE being a mother. Without investors. Without a business plan. Without a deadline that said, "achieve this by 35 or stop."She is the mompreneur every Indian mother needs to hear from.Congressional School - Explorers WantedAn co-ed independent school in Falls Church, VirginiaSupport the show

Megan chats to Amy Reid about imposter syndrome, what causes it, how it affects our businesses and how to overcome it. Amy started her blog, Baking with Granny in 2015, as a way to document her mother's (her kids Granny) recipes. Within a couple of years, Amy gave up full-time employment to make money blogging. She then became a single mum and the pressure was on to make it work. 8 years later and Baking with Granny has excelled past any expectations she could have ever had for it. In this episode, Amy shares her journey of dealing with imposter syndrome while trying to make a success out of her blog, including why we may feel like we don't deserve success and tips to overcome imposter syndrome and embrace our full potential. -What is imposter syndrome? -Why do we feel like we don't deserve success? -It may feel like our achievements mean nothing. -How do we overcome feeling like a fraud? -Community is essential in overcoming imposter syndrome. -Recognize the work that goes into blogging. -Fake it until you make it. -Explore deeper than just your work - what other reasons contribute to imposter syndrome? Connect with Amy Reid Website | Instagram

Walk through your house with me for a minute. That baking sheet in your oven? It's not just for cookies, it's a radio antenna ground plane, a cooking surface over coals, and a drying rack for seeds. That petroleum jelly in the medicine cabinet? Fire starter, skin protection, rust prevention. That five‑gallon bucket in the garage? Sanitation system, water hauler, food storage, even rain catchment. Most people see clutter. Preppers see capability.In this episode we look at 17 overlooked everyday items with real survival uses. Aluminum foil becomes a heat reflector, emergency cooking surface, even a late‑night plumbing patch (ask us how we know). Baking soda handles grease fires and bug bites. Bandanas filter water and become slings. Coffee filters pre‑filter dirty water. Dental floss repairs gear, and yes, we talk realistically about wound closure options. Empty pill bottles protect matches and tinder. Old belts become straps and tourniquets. Zip ties secure almost anything. Plastic sheeting turns into shelter. Freezer bags protect documents, electronics, and supplies.Preparedness isn't always about buying more gear. Often, it's about recognizing the hidden utility in what you already own.Mentioned In This Episode:Support Practical Prepping72 Hour Prepping ChecklistClozex Emergency Laceration ClosuresDownload this episodeIf you find value in what we do, if you've learned something new, gotten an idea for something you need to do, been entertained, or just like Krista's Southern charm, would you be willing to give back a little?You can do that one of several ways.     Go to our support page               OR     By starting your Amazon shopping from our website? --->  CLICK HERE        (We earn from qualifying Amazon purchases)Contact us:Practical PreppingWebsiteOur Sponsors:Practical Prepping BooksProof Minimalist Wallets (Discount code PREPPER)ProLine Digital Group   Website  Email1791gunleather.com (Discount code: PREP15) SurfsharkPodcast music written and recorded by Krista LawleyWebsite design and hosting by ProLine Digital Group.Podcasts Copyright 2026, P3 Media Group, LLC, and Practical Prepping Podcast

Your freezer is not just for storing leftovers. Chef Fran Costigan, Rouxbe Director of Vegan Pastry, knows that strategic freezing can save time, while maintaining the integrity of some fully prepared desserts or components. This is good news, not only during the hot summer months, when you might prefer to heat the oven less often or in the cooler evenings, but anytime From cookie dough and cake layers, fillings, ganache and frozen desserts, knowing what freezes well and what does not, may just change the way you bake.In this month's Essential Vegan Desserts Live Event, you'll learn how to prepare ahead without sacrificing quality. Discover the best ways to freeze, thaw, store, and assemble desserts so your finished desserts taste freshly made every time. You'll also learn how temperature affects texture, structure, and consistency during warm-weather baking.You can watch the original video version of this episode on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Rouxbe⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

This lemon pudding never gets boring – it's tangy and vibrant, light and soft in texture. A great way to take advantage of in-season lemons and use up any less-than-fresh yoghurt. Waste not, want not! Makes 4 ramekins or one larger pudding Ingredients 2 tbsps. butter, softened ½ cup sugar Zest from two lemons Juice of one lemon 2 heaped tbsps. flour 2 large eggs (or 3 small), separated 1 ¼ cups plain yoghurt (stale is ok) Whipped cream to serve Zest to serve Method Preheat the oven to 160C. Grease four individual ramekins/soufflé dishes (or one medium sized ceramic dish) liberally with butter. Cream the butter and sugar, then stir in zest and lemon juice, flour, and egg yolks. Mix well, then add yoghurt and stir to combine. Beat the egg whites until stiff, and gently fold into the above mixture. Gently pour the mixture into your prepared dishes and place these in a roasting dish. Pour boiling water around them, coming to about halfway up the ramekins. Bake for 30-35 minutes (or 50-60 minutes if one large pudding) or until golden and slightly crunchy on top, and spongy with some thick custard-like lemony goo in the bottom. Serve with whipped cream and extra zest. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Kat Cermelj describes how to bake gluten-free goodies that taste as good as the real thing.

In this episode of The Ash Said It Show, I sit down with Yasmin M., the founder and artisanal baker behind LuckyLoaf, to discuss the intersection of family legacy, culinary innovation, and the high-growth trajectory of a premium home-based bakery. Yasmin details the decade-long journey that launched LuckyLoaf, starting with the quest to master a low-sugar, balanced banana walnut bread. This conversation explores the pivot that redefined the brand: adapting to life with a family member with multiple nut allergies. Yasmin explains how this challenge pushed her to master nut-free baking techniques that prioritize safety, premium ingredient sourcing, and artisanal quality. This proves that allergen-aware snacks can be both healthy and gourmet. We also dive into the "Flavor Lab" behind the brand. Yasmin discusses her approach to modern flavor profiles, highlighting the fan-favorite Ube Coconut. It is a vibrant, earthy, and tropical masterpiece that showcases her commitment to global, high-impact ingredients. Listeners will get an inside look at how she crafts her signature sweet breads, nutrition-forward muffins, and protein crisps, each designed with meticulous attention to texture, flavor balance, and wholesome nutrition. Yasmin also shares her vision for scaling LuckyLoaf within the artisan bakery industry. We cover the importance of inclusive baking standards, the role of intentional ingredient sourcing as a cornerstone of the LuckyLoaf brand, and how LuckyLoaf is expanding its reach through local markets, community festivals, and event vending. Whether you are a fellow entrepreneur, an allergy-aware home cook, or a connoisseur of high-quality artisan baked goods, this episode offers a masterclass in turning passion into a purpose-driven business. Join us as we celebrate the story, the science, and the sheer delight of the LuckyLoaf experience. Follow: @lucky_loafs Web: https://www.luckyloafs.com/ About: LuckyLoaf is an independent artisan bakery specializing in premium nut-free sweet breads, nutritious muffins, and wholesome protein crisps. Founded by lead baker Yasmin M., LuckyLoaf focuses on high-quality, low-sugar, and inclusive baking solutions crafted for families and health-conscious consumers. The LuckyLoaf baking journey began with a mission to create a balanced, wholesome banana walnut bread without the excessive sugars found in commercial alternatives. After the founder's youngest son was diagnosed with multiple nut allergies, the business expanded its expertise to include safe, delicious, and strictly nut-free recipes. Every product is handmade with meticulous care, prioritizing premium ingredients and intentional, balanced flavor profiles that celebrate the comfort of home baking. As a business dedicated to culinary excellence and dietary inclusivity, LuckyLoaf provides artisanal, small-batch baked goods designed for those seeking high-quality, allergen-aware, and nutritious snack options. LuckyLoaf is currently expanding its market presence and is seeking partnership opportunities for local farmers' markets, community festivals, and curated retail events. If you are an event coordinator with vendor openings, registration information, or event catering opportunities, please contact us to bring the LuckyLoaf artisanal experience to your community. We welcome all inquiries regarding wholesale, event vending, and custom artisan bakery partnerships. - Ready to ignite the spark that levels up your entire life? Meet Ash Brown—the American powerhouse, motivational architect, and ultimate hype-woman dedicated to your personal and professional evolution. Ash is far more than a voice in the personal development space; she is a trusted ally who delivers a masterclass in real-talk wisdom and infectious energy. Whether you are navigating a crossroads or ready to scale your grandest ambitions, Ash fuels your journey with a high-octane blend of heart and hustle.

Dollar General Cake Challenge: Evan loves baking, but this time he wasn't allowed to touch the cakes. Evan thought he was coming to Stay Outta My Fridge to bake three elaborate cakes using only ingredients from Dollar General. Instead, Beard Laws surprised him with three apprentices: Iyla, Colden, and Madden. Evan could choose the cakes, set up the stations, assign the bakers, and run the kitchen, but he had to sit back and watch the chaos unfold. The three Dollar General cake creations were a Cosmic Brownie Cake, a S'mores Cake, and a Red Velvet Cookie Monster Cake. There was just one small problem: two of the three bakers had never made a cake before. What could possibly go wrong? Eggs were dropped. Cake mix went everywhere. Red velvet ended up on people who weren't even making the red velvet cake. Evan was trapped at the microphone trying to coach three bakers at once while Beard Laws provided play-by-play from the most chaotic kitchen in Stay Outta My Fridge history. And somehow, the kid who could barely crack an egg may have created the best cake of them all. WHAT'S IN THE FRIDGE THIS WEEK: • Three Dollar General cakes made on a budget • A chaotic kids baking challenge with a surprise twist • Cosmic Brownie, S'mores, and Red Velvet Cookie Monster cakes • A blind family taste test and cake competition • One legendary Dollar General hot dog holder for the winner After the cakes are baked and decorated, the apprentices disappear and a group of blind judges enters the kitchen. They have no idea which kid made which cake. The cakes are judged on appearance, creativity, and taste before the bakers return for the final winner reveal. Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Iyla, and the family for chaotic food reviews, taste tests, cooking challenges, snack battles, and the kind of family moments that never go according to plan. Who made the best Dollar General cake? Which cake would you actually eat: the Cosmic Brownie Cake, S'mores Cake, or Red Velvet Cookie Monster Cake? Timestamps: 00:00 - Kids embark on a Dollar General baking adventure 00:30 - Assigning stations and roles to young bakers 01:00 - The chaos begins: mixing, cracking eggs, and ingredient mishaps 02:00 - Managing kitchen space and teamwork strategies 03:00 - Baking time and checking on cakes in the oven 04:30 - Decorating cakes: frostings, toppings, and creative touches 06:00 - Judges' criteria: neatness, appearance, taste 07:00 - Kids guessing who made which cake and their predictions 08:30 - Cake tasting: kids and judges rate each creation 10:00 - Announcing winners and giving the prize: hot dog holder 11:00 - Kids' reactions, lessons learned, and funny moments 12:30 - Wrap-up and encouragement for future baking adventures A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday. Subscribe and join the family! #StayOuttaMyFridge #DollarGeneral #CakeChallenge #KidsBaking #FamilyVlog If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Carolyn Haeler shares her personal experience with celiac disease and how it led her to start a gluten-free cookie company. She explained that while she could live without pasta, gluten-free cookies presented a particular challenge due to the removal of key baking ingredients like wheat flour, butter, and eggs. Carolyn also discussed the extensive presence of gluten in various food products beyond obvious sources, highlighting how it's used as a color, preservative, and filler in many everyday items. Carolyn's story is a living example of turning adversity and self-evaluation into meaningful change. After her Celiac disease diagnosis, she left behind a successful finance career to recreate a staple everyone misses on a gluten-free diet: truly delicious cookies. She spent months experimenting and learning from her early baking missteps, transforming each setback into a step forward (in a way that perfectly embodies your message). Now, her company offers award-winning gluten free cookies and flours, including Best Product winners by Food & Beverage Magazine for two consecutive years and a recent nod from Good Housekeeping as a Best Snack of 2025 for the Coconut Oatmeal Cookies. Carolyn Haeler is the founder of Mightylicious Gluten Free. Find more information at mightylicious.com and follow on Instagram @mightyliciousfoods Visit ConfidenceThroughHealth.com to find discounts to some of our favorite products.Follow me via All In Health and Wellness on Facebook or Instagram.Find my books on Amazon: No More Sugar Coating: Finding Your Happiness in a Crowded World and Confidence Through Health: Live the Healthy Lifestyle God DesignedProduction credit: Social Media Cowboys

Send us Fan Mail

這是重點複習版，完整單集 (40 分鐘+) 在這裡

It's been one eventful year! We have done a lot of great things! But this episode isn't about what we did. It's about what Jeff DIDN'T do! You'll have to listen to see what that is. Oh! And we have a few special guests drop by to congratulate Jeff on a job well done!Grab your favorite blanket, warm up a hot cup of apple cider and get Nostalgic with us!Make sure to leave us a 5 star review, and tell a friend about the show. If you want to suggest a topic for an upcoming show email us at NotableNostalgia90@Gmail.com or find us at Facebook.com/NotableNostalgiaThanks for listening Nostalgia Nerds! of apple cider and get Nostalgic with us!Make sure to leave us a 5 star review, and tell a friend about the show. If you want to suggest a topic for an upcoming show email us at NotableNostalgia90@Gmail.com or find us at Facebook.com/NotableNostalgiaThanks for listening Nostalgia Nerds!

Did you notice a recent surprise bonus episode in your podcast feed? Before joining Mystic Access, Chris was part of Sendero Group, one of the pioneers in accessible GPS technology. That episode is a special retrospective that takes a walk down memory lane while catching up with several former Sendero team members to learn what they’re doing today. If you haven’t listened yet, be sure to give it a spin! In this episode, we’re making your kitchen smell like your favorite neighborhood bakery—with almost no effort! We introduce you to the Wildgrain subscription service, explain how it works, and share our own experiences after sampling a variety of its breads, cookies, and other baked treats. Spoiler alert: everything we’ve tried has been absolutely delicious! Kim also gives you an overview of the website and demonstrates what the experience is like once you’re signed in. Next, we explore Duck.ai, the AI chat service from DuckDuckGo. If you’ve been curious about trying different AI models without creating an account or giving up more personal information than necessary, this service may be worth a look. Kim first discovered Duck.ai after repeatedly seeing television commercials and decided to check it out on her iPhone using Safari before sharing a demonstration with everyone using Microsoft Edge on Windows. We’ll show you what the free experience is like and see how it performs in everyday use. Whether you’re in the mood for warm bread, new technology, or both, we hope you enjoy spending some time with us. As always, thanks so much for listening! We look forward to catching up with you again later in July. Happy Summer! The post Baking, Browsing, and a Blast from the Past appeared first on Mystic Access Podcast.

Temperatures will hit triple digits today, as the Heat Dome keeps baking the Big Apple... Spectators will have to go through security to see Macy's fireworks this year... And a Tree Grows in Madison Square Park -- after being in space full 442 Thu, 02 Jul 2026 09:51:49 +0000 ud57D64k1mVkafYYHzbYf4t0RtI6S5pD news 1010 WINS ALL LOCAL news Temperatures will hit triple digits today, as the Heat Dome keeps baking the Big Apple... Spectators will have to go through security to see Macy's fireworks this year... And a Tree Grows in Madison Square Park -- after being in space The podcast is hyper-focused on local news, issues and events in the New York City area. This podcast's purpose is to give New Yorkers New York news about their neighborhoods and shine a light on the issues happening in their backyard. 2024 © 2021 Audacy, Inc.

We are raiding the Guardian long read archives to bring you some classic pieces from years past, with new introductions from the authors. This week, from 2019: The days of the mass-produced pappy white British supermarket loaf may be numbered. Meet the bread heads revolutionising the way we eat By Wendell Steavenson. Read by Lucy Scott. Help support our independent journalism at theguardian.com/longreadpod

Coach Jeffrey Cunningham is back on the podcast, and this time it's extra personal because he's officially coaching me through my marathon comeback. We talk about what it's really like to start over after years away from racing, why women often underestimate themselves, and how to stop letting your watch or Strava determine your self-worth.We also dive into the hot topic of peptides in the running world, where Jeff stands as a coach, and the bigger conversation around fairness, recovery, and social media influence.Along the way, Jeff delivers exactly what you'd expect: hilarious analogies (including why running is a "turkey baking sport in a microwave dinner world"), hard truths about perfectionism, and the kind of mindset advice that sticks with you long after the run is over.Whether you're chasing a PR, making a comeback, or just trying to feel like enough, this conversation is packed with laughs, perspective, and reminders that your potential is probably a whole lot bigger than you think.@jdcunningham97 @cunninghamrunning @theconsistentlygoodpodcast

Baking in the Big Apple. Why did Tom Kean Jr. keep his depression a secret?Imagine finding out your doctor is not really a doctor. Another East Side Legionnaires death

Send us Fan Mail

This week, we're back at the Grafton Monster Festival to try delicious treats and talk to all our beloved Creeps and weirdos. We're trying Cryptid themed cookies from one of our favorite locals - Barnes Blissful Baking of Grafton, WV. You can get in touch with Rena for gorgeous cupcakes, decadent brownies and roll cakes, delightfully loaded up cookies, and more by visiting her Facebook, emailing at Cupcakesbyrena@gmail.com or by calling 304-435-8416.Here's what we tried: Grafton Monster (Cookies and Cream: Vanilla cookie with cookie bits, vanilla Oreo buttercream), Flatwoods Monster (Mint Chip Sundae: Sugar chocolate chip cookies, mint chip buttercream, cherry topping), Big Foot (Chocolate mocha pudding pie: Chocolate cookie, mocha pudding topping, chocolate buttercream), Veggie Man (Carrot cake: Carrot cake cookie, cream cheese frosting, candied carrot) - These cookies were all unreal.Then, Kelsey and Matt share a live cyptid dive q&a with Charlie Mewshaw, co-creator of multi-award winning Arcane Carolinas podcast, and a lead natural resource science and technology expert on Lost Monster Files on Discovery, available to stream on HBO Max; and Tim Vickers, co-host of the Three Tortured Souls podcast (now closed), who has a haunted object experiment to scientifically measure whether items possess haunted conditions or abilities in a controlled setting.They also talk about the folksy shindig and Chance McCoy's impromptu performance on the Leonard's deck, buffalo chicken dip as a baller quesadilla filler, our great little mountain towns, and our favorite cryptids we'll never shut up about because cryptids rule...

Merriam-Webster's Word of the Day for June 29, 2026 is: umami • oo-MAH-mee • noun Umami refers to the taste sensation that is produced by several amino acids and nucleotides and that has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes. // The chef's secret ingredient added the perfect burst of umami to the signature dish. See the entry > Examples: "This recipe uses a classic marble cake technique to swirl rich layers of cinnamon into a fluffy olive oil-scented loaf cake. It's topped with a malted milk glaze for a punch of umami, but you can skip it entirely or substitute a simple vanilla glaze." — Tanya Bush, Will This Make You Happy: Stories & Recipes from a Year of Baking, 2026 Did you know? Japanese scientist Kikunae Ikeda is credited with identifying as a distinct taste the savory flavor of the amino acid glutamic acid, which he first noticed in soup stocks made with seaweed. This fifth basic taste—alongside sweet, sour, salty, and bitter—was named umami, meaning "savoriness" in Japanese. Umami can be experienced in foods such as mushrooms, anchovies, and mature cheeses, as well as in foods enhanced with monosodium glutamate, or MSG, a sodium salt derived from glutamic acid.

What does it take for a baking company to thrive for more than a century? In this episode of Bake to the Future, host Anne Fairfield-Sonn sits down with Jesse Amoroso, President & COO of Amoroso's and Dave Marcucci, President of Gonnella Baking Company, two family-founded businesses that have been feeding communities for over 100 years. Together, they explore how these legacy companies have sustained growth across generations, balanced tradition with modernization, and adapted to evolving consumer preferences in an ever-changing marketplace. From preserving institutional knowledge to attracting new talent and responding to shifting trends, this conversation highlights what it truly means to innovate while honoring heritage. Tune in to hear how Amoroso's and Gonnella continue to evolve, lead, and shape the future of commercial baking and what advice they have for the next generation of baking businesses aiming for long-term success. With special guests: Jesse Amoroso, President & COO of Amoroso's Baking Company and Dave Marcucci, President of Gonnella Baking Company Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications, American Bakers Association

Caryna Camerino, from the Camerino Bakery, tells Brendan how to make the viral dot cake, and why this cake-in-a-cup has become such a hit with the next generation of bakers.

For the ad-free version of this episode, subscribe to Politicology+ at https://politicology.com/plus In this episode, Ron talks to Grace Pak (founder and cake artist behind Duchess of Cameron, and the artist selected by America 250 to create the official cake for the country's 250th birthday) about how a single dessert became a bipartisan project. They explore her path from a Columbia neuroscience lab to fine art cake design, and the philosophy of "cake as therapy" that shapes her studio work. Then they turn to the commission itself: how she pitched it, why she landed on the theme American Made, and how children's artwork from all fifty states and the territories became the centerpiece.  Later, Grace walks through the congressional sessions she's running on Capitol Hill, the donated ingredients sourced from local farms and historic mills, the recipe she rebuilt from the first American cookbook, and the logistics of moving a cake the size of a car. They discuss: (0:00) Pitching the birthday cake (4:07) From a neuroscience lab to a cake studio (7:37) Fine art cakes and the multisensory experience (14:33)Personifying America and landing on American Made (29:48) Bipartisan sessions on Capitol Hill (37:04) Sourcing the ingredients from local farms (41:51) Baking like it's 1796: the historic recipe research  (46:53) A cake the size of a car: logistics, humidity, and delivery (49:13) Volunteers, nonprofits, and what she'll take away Check out Duchess of Cameron: https://www.duchessofcameron.com/ Follow Ron on Twitter: https://twitter.com/RonSteslow Follow Grace on Instagram: https://www.instagram.com/duchessofcameron Email your questions to podcast@politicology.com or leave us a voicemail at ‪(202) 455-4558‬ Learn more about your ad choices. Visit megaphone.fm/adchoices

Ep. 211 - Kimberly is joined by lifestyle entrepreneur, author, and fitness expert Audrey Dunham for an intimate, hilarious, and inspiring conversation about motherhood, marriage, and the realities of building a business from the ground up. Audrey reveals the quintessential Hollywood story of how she met her husband, famed comedian and ventriloquist Jeff Dunham, while working at a restaurant in Studio City—and how she ended up touring the world as his fitness trainer for seven years. And she opens up about her whirlwind IVF journey and the surprise of naturally delivering her fraternal twin boys, Jack and James, 5 weeks early. She shares the raw (and exhausting) reality of navigating the first two years of raising twins all while building her business: Autumn Sons Baking Co. Chapter Timestamps:  01:04 – IVF, Natural Twin Birth, and Surviving the Early Years  04:39 – Hollywood Meet-Cute: Meeting Jeff Dunham  06:04 – Touring Logistics with a Celebrity Husband  08:18 – Pivoting into the Allergen-Free Food Industry  11:24 – Rebranding Peanut's Bake Shop to Autumn Suns  14:52 – Sourcing, Tariffs, and Scaling across the Border  16:47 – The Manufacturing Nightmare: 7,000 Defective Cookie Mixes  18:59 – Overcoming the Seasonal Hurdles of Baking  19:35 – Writing Cookbooks during COVID  21:05 – Future Ventures: Mug Muffins & Outro Follow Audrey: https://www.instagram.com/audreydunham/ Follow Autumn Sons Baking Co.: https://www.instagram.com/autumnsonsbaking/ Purchase Product!: https://autumnsonsbaking.com/?utm_campaign=button_list_Visitourwebsite&utm_medium=referral&utm_source=later-linkinbio Follow Kimberly: https://www.instagram.com/kimberlylovi/ Subscribe:  @iconicnationmedia 

Send us Fan Mail

This week Ben is in the hot seat!!! He talks about what set Gabie apart from previous relationships, when he knew she was the one, a severe neck injury he overcame in high school, how he got into baking, what it was like starring in Baked with Love, becoming a dad, AND SO MUCH MORE!!!

Twenty years ago, Abraham Burickson and his collaborators asked a simple question: what if a work of art were designed for just one person? Instead of creating experiences for the masses, they spent months crafting deeply personal journeys for an audience of one. That experiment grew into a new way of thinking about design, participation, and transformation. In this revisited episode, Dart and Abraham discuss what those lessons can teach us about management, why experience cannot be fully designed, and how organizations can become platforms for people to create meaning together.Abraham Burickson is an author, speaker, and experience designer who has spent more than two decades exploring how designed experiences can transform people. He is the co-founder and Artistic Director of Odyssey Works and the author of Experience Design: A Participatory Manifesto.In this episode, Dart and Abraham discuss:- How to create a transformative experience for a single individual- Can managers be experience designers?- Why experience is not designable- How to implement experience design at work- Baking experiences within static products- Designing for transformation- Work as a shared experience- The origin story and myths of organizations- And other topics…Abraham Burickson is an author, experience designer, and artist who has spent more than two decades exploring how design shapes human experience. He is the co-founder and Artistic Director of Odyssey Works, where he creates immersive performances for audiences of one, and co-directs the Experience Design Certificate Program. Trained in architecture at Cornell University, his work spans art, design, education, and consulting. He is the author of Experience Design: A Participatory Manifesto and co-author of Odyssey Works: Transformative Experiences for an Audience of One.Resources mentioned:Experience Design, by Abraham Burickson: https://www.amazon.com/Experience-Design-Participatory-Abraham-Burickson/dp/0300269471Odyssey Works, by Abraham Burickson: https://www.amazon.com/Odyssey-Works-Transformative-Experiences-Audience/dp/1616895152The Anatomy of Genres, by John Truby: https://www.amazon.com/Anatomy-Genres-Story-Forms-Explain/dp/0374539227Connect with Abraham:https://www.abrahamburickson.com/https://www.owprograms.com/Work with Dart:Dart is the CEO and co-founder of the work design firm 11fold. Build work that makes employees feel alive, connected to their work, and focused on what's most important to the business. Book a call at 11fold.com.

In today's episode of The Quiz, we're testing your knowledge on everything from sweet pastry techniques to massive culinary milestones. Can you answer these? Whipped Sweets: It's a popular topping for pies and a delicious, airy cookie in its own right, but do you know what ingredient meringue is primarily made of? Criss-Cross Crusts: If you love baking pies, you definitely know this beautiful technique. What is the official name for the decorative, woven criss-cross pastry topping often used on pies? High-Rising Cakes: We dive into the ultimate sweets category of the Guinness World Records. According to official measurements, just how high was the world's tallest cake? Play. Share. Listen, with Miss America 2026, Cassie Donegan.   Learn more about your ad choices. Visit podcastchoices.com/adchoices

What do GLP-1 medications mean for the future of commercial baking? In this episode of Bake to the Future, host Anne Fairfield-Sonn speaks with Keith Albright, Senior Insights Manager for Bakery at Cargill, about how rising GLP-1 adoption is influencing appetite, portion sizes, nutrition priorities, and overall bakery demand. They explore how the industry can adapt to consumer changes and what actions commercial bakers should be taking now. Tune in for timely insights to help your business stay ahead. With special guest: Keith Albright, Senior Insights Manager for Bakery at Cargill Hosted by: Anne Fairfield-Sonn, Director of Marketing and Communications at the American Bakers Association

Pastry chef and content creator Allison Chen joins the pod to share her unconventional journey from studying neuroscience … to attending pastry school in France. Allison reflects on learning French pastry techniques, running a tasting-menu out of her college apartment, and how documenting the experience online unexpectedly launched her career as a creator. Later, Allison talks about bringing one of her favorite childhood desserts, tangyuan, to Food Network's digital series Dig In With, why food stories resonate more than recipes alone, and how she approaches making baking feel approachable for millions of followers. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Allison on Instagram: HERE Learn More about Allsion's episode of Dig In With: HERE Hosted on Acast. See acast.com/privacy for more information.

Intro: Our rabbit loses his tail, loud chickens, making the kids upset.8:27: The hardest parts about J.R. being gone, Molly bags up and tosses a bunch of Faith's clothes.12:18 JR's clock and evening phone habits, our dog takes my place on the bed when I'm gone.15:50: Looksmaxxing: an overreaction to trans-ideologies?23:33: Humanity is like a drunk person on a horse- Insights from Carl Trueman and Friedrich Nietzsche.33:13: How to inoculate our children against unhealthy trends.35:44: Molly's deadhorse 3: Objectification and what it means to be human.38:05: Baking soda biohack.39:54: Social influence pushing women to get divorced: men can't handle successful wives or something else?47:40: What women are specifically designed to do and feel satisfaction and joy. The real goal as a husband and father and not letting careers take precedence over family.52:43: Critical ages to be at home with your kids.55:41: GK Chesterton (https://www.online-literature.com/chesterton/wrong-with-the-world/18/), drudgery, the problem with men and women and what's wrong with the world.57:56: Molly's message to women to be successful but not wreck your family.59:50: Show Close--------------------------------------------CanavoxPique Tea - Referral Link (it's super-delicious and healthy)Wealthfront Referral LinkMolly's preferred Stone Heating PadIncogni (data removal and internet anonymizer) Get full access to Too Busy to Flush at www.toobusytoflush.com/subscribe

The episode explains the best whole wheat flour to use when making pastries, or the best combination of whole wheat flours for making bread. White whole wheat flour or previously referred to as gold whole wheat flour-the spring wheat that is lighter and best for use in pastries. Amazon.com : Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags) : Grocery & Gourmet FoodAmazon.com : Shibolim White Whole Wheat Flour, 5lb (2 Pack) | Triple Sifted Flour | 100% Whole Grain | Certified Kosher : Grocery & Gourmet FoodThe recipe outlined is the Whole Wheat Oatmeal Raisin Cookie. 1 C softened butter unsalted preferred, 1.5 C of brown sugar. Cream in mixer or beat hard by hand. Add one egg, beat again, 1tsp vanilla and 2 Tablespoons of water beat again. Then add in a flour mixture that should be measured in a different bowl first. 1.5 cups of white whole wheat flour/gold flour. 1/2 tsp salt, 1 tsp of baking soda and 1 tsp of cinnamon. Beat for a couple of minutes then add in the oats 2 C, 1.5 C of raisins (or sub 3/4 C of chocolate chips and 3/4 C of walnuts), beat until just combined. Preheat oven to 350 degrees, bake 10-12 minutes until gold on outside and soft in the middle. Enjoy! For more information about House of Bread, please visit www.houseofbread.com.  To purchase the House of Bread recipe book,please visit https://houseofbread.com/recipe-book/  To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/   If you'd like more information about thefranchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com.   For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ

The James Beard Awards are often called the "Oscars of the Food World," recognizing excellence in culinary arts, food writing, and cookbook publishing. In this episode, we celebrate three remarkable Cookbook Love Podcast guests whose books were honored by the James Beard Foundation this year and explore why cookbook awards matter so much in the culinary world. In This Episode: • Discover what makes cookbook awards such as the James Beard Awards influential in the publishing and culinary industries. • Celebrate Sapna Punjabi, author of Dal Chawal, a James Beard Award nominee whose work highlights the nourishing power of vegetarian home-style Indian cooking and Ayurvedic wellness. • Learn how Sarah Ahn and Nam Soon Ahn transformed family recipes and Korean-American culinary traditions into Umma, the James Beard Award winner for U.S. Foodways. • Hear why Helen Goh's Baking and the Meaning of Life captured the James Beard Award for Baking and Desserts through its unique blend of baking, psychology, and human connection. Cookbooks do more than teach recipes. They preserve culture, share wisdom, build community, and tell stories that shape how we understand food and one another. Mentioned in This Episode: Episode 347 with Sapna Punjabi, author of Dal Chawal Episode 348 with Sarah Ahn and Nam Soon Ahn, authors of Umma Episode 391 with Helen Goh, author of Baking and the Meaning of Life Episode 215 All About Cookbook Public Relations with Carrie Bachman If you're ready to build the visibility and audience publishers are looking for, download the free Cookbook Author Platform Checklist and learn how to create an engaged community that supports your book before it's published.   

https://wels2.blob.core.windows.net/daily-devotions/20260617dev.mp3 Listen to Devotion The LORD said to Moses, “Speak to the entire assembly of Israel and say to them: ‘Be holy because I, the LORD your God, am holy.'” Leviticus 19:1-2 Be Holy Have you ever achieved perfection? Making the perfect sales pitch. Baking the perfect pie. Earning the perfect grade. When you reach that goal, you get excited. You rejoice. You let others know that perfection has been achieved. But how long did it take you to achieve that perfection? How many mistakes did you make on the way? The Lord tells his people to be holy. In other words, be perfect. But he doesn’t say work your way to perfection. He says you are to be holy, right now, at this very moment, and then to keep being holy. Of course, you aren’t perfect. You make mistakes. You do things that are wrong. And as soon as you make one mistake or sin even in the most insignificant way, you are no longer perfect. You are unable to be holy even though God demands that you be holy. So, the Lord sent Jesus. Jesus was holy. He didn’t make any mistakes. He never sinned. He never did anything contrary to what God commands. Jesus lived a perfect life in his thoughts, his words, and in everything he did. Now Jesus gives that perfection to you. Even though you are not holy, Jesus makes you holy by giving you his perfect obedience to God’s laws and washing away your sins with his innocent blood. Through Jesus, you are able to be what you cannot achieve on your own. You are holy. Prayer: Father, Son, and Holy Spirit, I confess that by nature I am not holy as you desire. Cleanse me of my sins with the blood of Jesus. Lead me to always thank and praise you for the holiness that you have given me through Jesus. Keep me faithful to him. Amen. Daily Devotions is brought to you by WELS. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. All Scripture quotations, unless otherwise indicated, are taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc. ™ Used by permission of Zondervan. All rights reserved worldwide.

Episode 1033(10:08) In this episode: In this episode: Making "No-bake cookies"; Baking requirements; God's love for us is not transactional, but precedes Ou lives and existence; Personal Story of God's love; The Scriptures are replete of examples of where God's loves first Related Web Sites:  My Website Podcast Page All Previous Episode

https://wels2.blob.core.windows.net/daily-devotions/20260617dev.mp3 Listen to Devotion The LORD said to Moses, “Speak to the entire assembly of Israel and say to them: ‘Be holy because I, the LORD your God, am holy.'” Leviticus 19:1-2 Be Holy Have you ever achieved perfection? Making the perfect sales pitch. Baking the perfect pie. Earning the perfect grade. When you reach that goal, you get excited. You rejoice. You let others know that perfection has been achieved. But how long did it take you to achieve that perfection? How many mistakes did you make on the way? The Lord tells his people to be holy. In other words, be perfect. But he doesn’t say work your way to perfection. He says you are to be holy, right now, at this very moment, and then to keep being holy. Of course, you aren’t perfect. You make mistakes. You do things that are wrong. And as soon as you make one mistake or sin even in the most insignificant way, you are no longer perfect. You are unable to be holy even though God demands that you be holy. So, the Lord sent Jesus. Jesus was holy. He didn’t make any mistakes. He never sinned. He never did anything contrary to what God commands. Jesus lived a perfect life in his thoughts, his words, and in everything he did. Now Jesus gives that perfection to you. Even though you are not holy, Jesus makes you holy by giving you his perfect obedience to God’s laws and washing away your sins with his innocent blood. Through Jesus, you are able to be what you cannot achieve on your own. You are holy. Prayer: Father, Son, and Holy Spirit, I confess that by nature I am not holy as you desire. Cleanse me of my sins with the blood of Jesus. Lead me to always thank and praise you for the holiness that you have given me through Jesus. Keep me faithful to him. Amen. Daily Devotions is brought to you by WELS. This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. All Scripture quotations, unless otherwise indicated, are taken from the Holy Bible, New International Version®, NIV®. Copyright ©1973, 1978, 1984, 2011 by Biblica, Inc. ™ Used by permission of Zondervan. All rights reserved worldwide.

Send us Fan Mail

Join the Challenge ⁠⁠⁠⁠and share with a friend! My experience with getting later into summer is that the quiet, laziness of the days has finally sunk in. The frantic activity of May has passed and the first of the summer trips are over. Our Summer Faith Challenge is a fun one this week. It's a choose-your-own-adventure. Either invite someone over for a meal orMake cookie dough and freeze balls of it to have on hand in the freezer.  Discipleship is done so well over food. As soon as I start baking my kids gather around to see what's happening, or as soon as they smell cookies going into the oven, the smell lures them out to talk.  We are called to “Go make disciples.” Jesus famously discipled in combination with food. It's a good recipe for discipleship success! We hear stories of the feeding of five thousand, wedding feasts, and the last supper. The early church copied that, and we see in Acts 2:42&46 that “They devoted themselves to the apostles' teaching and to fellowship, to the breaking of bread and to prayer… Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts.” I think this interview with Sally Clarkson will inspire you in your discipleship goals! Enjoy!

Whether it's anticipating busy days between work and school, heavy project days writing or working in the garden or canning, postpartum or surgery recovery period - there are many reasons why having a stocked freezer supplied with ready to go meals and ingredients is an enormous benefit to living an ancestral, locavore style life. For many reasons - financial, ingredient concerns, sourcing concerns, access - many of us are not able to rely on the fallback of quick easy prepared foods from a grocery store or restaurants, and many of us don't have a village around us that can supply emergency meals in time of need, much less meals that would comply with our sometimes complicated or weird dietary requirements.Building the routine of freezer stacking has been invaluable for our family, and in this episode I hope to share some of the ideas, meals and ingredients that have been helpful for us. Of course I thought of many more as soon as we finished recording, but there is plenty here to work with!There is a bonus download for this episode available to all listeners, where we included recipe links for many of the foods we are going to discuss. If you are in our supporter community, we look forward to hearing your freezer ideas and contributions in our discussion boards on Discord. Let's get the ideas flowing and keep those freezers stocked!* * * * * * * * * * * * * * * * * * * * * * * * * Sign up to the pod's newsletter here.Get a free 30-page guide to Baking with Ancient GrainsRead our Guide to Milling Your Own FlourGet all three of the podcast cookbooksWear our beautiful, sustainable merchandiseAlison's course, Rye Sourdough Bread: Mastering The BasicsAlison's Sowans oat fermentation courseVisit our (non-Amazon!) bookshop: US here and UK here.* * * * * * * * * * * * * * * * * * * * * * * * * *Come join the podcast community! You can select from a variety of levels with benefits including monthly live calls, a private podcast feed stuffed with bonus content, and a Discord discussion group Find out more here!* * * * * * * * * * * * * * * * * * * * * * * * * *What we talked about:Leah's business, which relies on freezers!The free bonus download for this episodeWhy and when freezer meals can play an important roleIdeas to consider when planning your freezer mealsAll-in-one prepared meals and casserolesSidekicks, or parts of meals that can be paired with morePrepped ingredients, meant to be use in a dishContainers and storage solutionsThe personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.* * * * * * * * * * * * * * * * * * * * * * * * * *If you love the show, leave us a 5* reviews on Apple Podcasts:Open the Apple Podcast app and find Ancestral Kitchen Podcast in your libraryScroll down to 'ratings and reviews', click on 'write a review', give us 5*s and then tell us why you love listening* * * * * * * * * * * * * * * * * * * * * * * * * *Resources:Ketchikan Sam's podcast link or go to Ketchikan Sam's and use code ANCESTRAL26For more recipe links and our working notes, check the download hereIndustrial SharpieNon-Gummy Masking Tape (I use for everything in the kitchen)Souper CubesSpaghetti SauceSwedish MeatballsEnchiladasMexican Lasagna (not Mexican, and not lasagna)The Pastured Pork CookbookMeals at the Ancestral Hearth CookbookDo you have memories, documents, recipes or stories of those who cooked ancestrally? Visit our website here for how to shareThe podcast has a website here!Stay in touch with Alison via her newsletter at Ancestral KitchenThe podcast is on You Tube hereThe podcast is mixed and the music created by Alison's husband, Rob. Find him here: Robert Michael Kay

How do you get a perfectly fudgy brownie with a glossy top without using a box mix?In this bite-sized episode, we share the best things we ate this week to inspire each other — and you!By the end of this episode, you'll want to bake a batch of triple-chocolate brownies that are beginner-friendly, deeply fudgy, and achieve that coveted glossy crust. You'll also discover a simple sole meunière recipe that's buttery, lemony, and easy enough for a weeknight dinner.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:Seriously fudgy brownies from Sally's Baking Addiction, Sonya also talked about the recipe in Sally McKenna's book: Sally's Baking 101 (which is different from the online version)More brownies we love:Alice Medrich's best cocoa browniesSonya's flourless chocolate tahini browniesFudgy brownies from Inspired Taste blogGlossy fudge brownies from Bravetart Sole Meuniere by Martha StewartSecret Food Tours: NYC – Chinatown & Little ItalyKari's best bite: pineapple pork bun at Mei Lai Wah BakeryAnd the Original Chinatown Ice Cream Factory, whose logo was designed by the children at a local public schoolJoin Sonya on a Portland farmers' market tour through Airbnb Experiences!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.

Send us Fan Mail

Going Long Podcast Episode 636: The Powerful Little Hidden Secret I Learned from Baking Chickpeas  ( To see the Video Version of today's conversation just CLICK HERE. ) In today's episode of The Going Long Podcast, you'll learn the following:   [00:24 - 00:53] Billy welcomes us to and introduces today's show. [00:53 - 09:31] Billy shares a personal story about a cooking experience he had which brought some hidden analogical insights! [09:31 - 11:15] Billy wraps up the show.   If you're a corporate executive who wants to make your role optional, then grab your FREE ebook with Billy's proven 3 step process at:  www.makeitoptional.com What you can expect to get out of this ebook: Learn how to achieve corporate optionality Gain true control over your career Turn corporate skills into personal assets With 26 years of experience in corporate sales leadership, achieved optionality through multiple income streams, Billy has helped dozens of executives build their paths to take control of their time. This free ebook gives you everything you need to identify, plan, and take control of your career while building financial optionality, leveraging your skills, and start living your IDEAL day - today! Go to: www.makeitoptional.com Click the above link or just copy and paste the following directly into your browser to sign up and get your free ebook: https://www.makeitoptional.com/?utm_source=podcast&utm_medium=social&utm_campaign=p2olm  To see the Video Version of today's conversation just CLICK HERE.   How to leave a review for The Going Long Podcast: https://youtu.be/qfRqLVcf8UI     Be sure to connect with Billy!  He's made it easy for you to do…Just go to any of these sites:   Website: www.billykeels.com Youtube: billykeels Facebook: Billy Keels Fan Page Instagram: @billykeels Twitter: @billykeels LinkedIn: Billy Keels

Porsha Kimble of Dallas, TX shares her 20-year journey including starting as a home baker, competing on the Food Network, teaching around the world, and building a 6-figure packaged food businessGet full show notes and transcript here: https://forrager.com/podcast/169

Send us Fan Mail☀️ Summer Slowdown - Keep your marketing piping hot all summerIn this week's Baking it Down Podcast - Episode 263 - Summer Slowdown, it's that tiiime of year - where both bakers and clients take a step back from the onslaught of End of School and grad orders. We say it every year - the dreaded "J" months are the slowest months for bakers because it's the convergence of our clients being out of town or busy entertaining the rug rats, along with a hiatus of any major holidays that tick cookie sales up.But if you plan to take a baking break or just understand the ebbs and flows of our industry, the summer slowdown can be a great time to take a deep breath and retool, touch up, and tweak before we get into the crazy Q3 and Q4 "cookie Super Bowl" months. So here are ten things you could do to sharpen the ol' butcher knife that'll make quick work of crunch time.