Podcasts about Boston cream pie

It's the annual parade of Bonus Bits - things this year's guests said that I couldn't fit into their episodes, and/or weren't about language, but now is their time to shine. We've got tricorn hats, changing your dog's name, Boston cream pie, parmesan vs vomit, the placebo effect's negative sibling, the universal blank, headache poetry and bawdy riddles. And more! Thanks to, in order of appearance: Joanna Kopaczyk, Juliana Pache, Ben Zimmer, Stacey Mei Yan Fong, A.J. Jacobs, Zazie Todd and Caroline Crampton. Visit theallusionist.org/bonus2024 for the transcript of this episode, more information about the topics therein, links to all the guest and their original episodes, and all the previous years' bonus episodes. Content note: this episode contains mentions of cancer and death, and anti-fat culture - but I tell you when that section is about to start, so you can skip ahead by five and a half minutes if you need to. To help fund this independent podcast, take yourself to theallusionist.org/donate and become a member of the Allusioverse. You get regular livestreams with me reading from my ever-expanding collection of dictionaries, inside scoops into the making of this show, and watchalong parties - coming up, we've got Great Pottery Throwdown 2025, and Cold Comfort Farm (1995). And best of all, you get the company of your fellow Allusionauts in our delightful Discord community. And go to theallusionist.org/events for information about the Allusionist's big 10th birthday live show in Vancouver BC on 12 January 2025. This episode was produced by me, Helen Zaltzman, with music and production assistance from Martin Austwick of palebirdmusic.com. Find @allusionistshow on Instagram, Facebook, YouTube, Threads, Bluesky, TikTok, etc. Our ad partner is Multitude. If you want me to talk about your product or thing on the show, sponsor an episode: contact Multitude at multitude.productions/ads. This episode is sponsored by:• Rosetta Stone, language-learning programs available for 25 different languages. Allusionist listeners get 50% off lifetime memberships at rosettastone.com/allusionist. • Audio Maverick, a new 9-part documentary podcast from CUNY TV about radio maven Himan Brown. Hear about the dawn of radio and Brown's remarkable career, via archive footage and new interviews with audio mavericks, by subscribing to Audio Maverick in your podcast app.• Squarespace, your one-stop shop for building and running your online forever home. Go to squarespace.com/allusionist for a free 2-week trial, and get 10 percent off your first purchase of a website or domain with the code allusionist.• Rocket Money, the personal finance app that helps find and cancel your unwanted subscriptions and monitors your spending. Go to rocketmoney.com/allusionist to save money and lower your outgoings.Support the show: http://patreon.com/allusionistSee omnystudio.com/listener for privacy information.

News; birthdays/events; when you realize one of your habits is pretty bad...how long until you change it?; word of the day. News; game: Battle of the Sexes_Part 1; game: Battle of the Sexes_Part 2; do you use the word "please"? most of us don't. News; game: Minute Mystery; besides Thanksgiving...what are you most looking forward to in november?; what do you consider "deep cleaning"...the dryer exhaust tube? the garbage disposal? News; American Airlines new boarading system....brilliant or mean?; when you see something online..do you buy it right then and there or wait until the weekend?goodbye/fun facts....Boston creme pie day! here's the most interesting part: it's not even a pie. It's a cake with an identity crisis!  when the Boston cream pie was first invented, cakes and pies were baked with the same kinds of pans, and most bakers at the time even used the words pie and cake interchangeably....It all started back in 1856 at the Parker House Hotel in Boston. (which is now the omni parker house) A clever chef thought, “What would happen if I put custard between cake layers and top it with chocolate?” And just like that, the Boston Cream Pie was born. The recipe is so simple —bake 2 yellow cakes, put custard in between the layers...and top with a chocolate ganache.  you can even make them as a trifle cake or eclairs or cupcakes. 

Back to our normal configuration, the guys start the day discussing what makes Boston Cream Pie different from other cream pie. (It's Boston Cream Pie Day). It's also TV Talk Show Host Day, and the guys remember Phil Donahue, one of the first tv talk show hosts. Discussions change to Phil's wife Marlo Thomas, and her tv show "That Girl". Everyone agrees she was a cutie. Then Jake VandenPlas from DC Farm for Vets drops by to talk about some of the things going on at the Farm. He also talks about the Salute to Service Party with Houses of Honor. Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast line up. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guest: Jake VandenPlas

National Boston Cream pie day. Entertainment from 1979. Longest seige in world history, WWII Battle of Leyte Gulf, Oldest fossil ever found, Apple released IPOD. Todays birthdays - Johnny Carson, Michael Crichton, Dwight Yoakam, Weird Al Yankovic, Jimmy Wayne, Ryan Reynolds, Emilia Clarke. Jerry Jeff Walker died.Intro - Pour some sugar on me - Def Leppard    http://defleppard.com/Boston cream pie is the best - The Hungry Food BandRise - Herb AlpertAll the gold in California - Larry Gatlin & the Gatlin BrothersBirthdays - In da club - 50 Cent      http://50cent.com/Guitars & Cadillacs - Dwight YoakamAnother one rides the bus - Weird Al YankovicDo you believe me now - Jimmy WayneMr. Bojangles - Jerry Jeff WalkerExit - In my dreams - Dokken     http://dokken.net/Follow Jeff Stampka on facebook and cooolmedia.com

The lovable Justin Long joins us this week on Pie. This is one of our favorite interviews we have done thus far. We discuss Justin's childhood, the late and great John Ritter, relationships and a very entertaining story about Justin's trip to Mexico. This is definitely a MUST watch. Thanks for supporting our show! Have you seen the merch yet? Head over to https://piepodcast.myshopify.com/ to get your limited edition Charming sweatshirt! Pie Podcast is a Sutterink production. Executive Produced by Katie Curtright and crafted together by our wonderful technical engineer, Brian Barcheski. Learn more about your ad choices. Visit megaphone.fm/adchoices

Oh boy you guys. We're tasting Jeni's Boston Cream Pie Ice Cream today, and as Carolyn says, “Just wait and be surprised!” And please heed Marcello's plea and send us your flavor suggestions on Instagram or by email – even if you are a close friend or family member who told us a flavor in person…we'll never remember it!    DM us your suggestions on Instagram at @SundaeFundayPodcast, or email us at sundaefundaypodcast@gmail.com, and join our patreon at patreon.com/sundaefundaypodcast  

In hour three, the show is in midseason form with our Hockey takes. Crowder tells us about a new show he's watching where a cow gives birth to a human??? We take time to celebrate three very important national days. Then, is Vic Fangio's defense underwhelming thus far? 

Join Destination Celebration with Marlo Anderson and the fantastic Latoya Johnson in today's delectable and musical episode. We're indulging our taste buds in the celebration of National Boston Cream Pie Day, savoring the layers of this iconic dessert that delights with every bite. Then, we're grooving to the beats of nostalgia on National iPod Day, reminiscing about the revolutionary music player that changed the way we experience music. It's a day filled with creamy delights and musical memories! Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we cover the story of a small town couple who begin getting death threats and mysterious packages after publishing a popular newsletter. The stalking becomes bizarre and then becomes exponentially worse after they find out who's behind the cyberterrorism.  For dinner, we went coast to coast.  We did a San Diego, California burrito stuffed with chicken and fries with a side of STREET CORN!! Clutch my pearls it was delicious. Next up was Boston Cream Pie which looks nothing like a pie but tastes amazing. For drinks, we had a Cape Codder. What's in that you may ask? Well, it's cranberry and vodka so there you have it.  Time stamp: 30:02 Check out our linktree for links to our socials and ways to listen and support our podcast: The Crime Diner Podcast or call/text us some time  6093003094 Darkcast Network Podcasts Darkcast Network This week we also got to work with some other podcasts we think you should check out! You can find them here: California True Crime Castles and Cryptids Where did we get our info from?    What did we eat?  San Diego's Famous Carne Asada California Burrito Boston Cream Pie Recipe What did we drink?  Cape Codder Cocktail Recipe Sounds: Freesound - "Documentary Music Strings" by tyops

It's another haunting for you! The Omni Parker House is the oldest continuously run hotel in the Country, it's seen Politicians, Actors and famous authors through it's years. The famous kitchen is where the Boston Cream Pie got it's start and Parker House Rolls! With such a rich history it is no surprise it is a haunted destination in Boston! Find us Linktr.ee/thecousinsweird Email us thecousinsweird@gmail.com Support us Patreon.com/thecousinsweird Sources: https://www.ghostsandgraveston.... https://nightlyspirits.com/hau...https://historyofmassachusetts... Wilson, Susan Carolyn. Heaven by Hotel Standards: The History of the Omni Parker House.https://www.atlasobscura.com/p... ""Omni Parker House: A Brief History Haunted Boston Harbor- Sam Baltrusishttps://en.m.wikipedia.org/wik...https://www.hauntjaunts.net/th... Music from Upbeat (free for Creators!):https://uppbeat.io/t/danijel-z... License code: LZ5ZUHQLWV7IN6XH

Welcome to October 23, 2022 on the National Day Calendar. Today we celebrate magical mother-in-laws and the official dessert of Massachusetts.   We're getting close to Halloween and if you think celebrating National Mother-In-Law Day is more than a little scary, here's something to lighten your spirits. The most magical, fictional mother-in-law award goes to … Agnes Moorhead as Endora on Bewitched. Not only did she possess witchy powers, she knew just how to wilt her son-in-law, Darren by simply refusing to call him by his real name. Durwood, Darwin, Dum Dum, What's His Name? If you can relate then celebrate this day with caution. On the other hand if you have a gem of a Mother-In-Law you'll probably want to thank your lucky stars. When it comes to dessert, Boston Cream Pie has a confusing name. With its delicious layers of sponge cake, pastry cream and a shiny coat of chocolate, one has to wonder why it is called a pie? At the time the dessert was created, cakes and pies were baked in the same pans. Thus, their names became interchangeable. The dessert was created by a French pastry chef at the Parker House Hotel in Boston in the late 1800s, but a newly available ingredient put this dessert on the map: baking chocolate. The glistening layers of melted chocolate probably influenced the decision to make it the official dessert of Massachusetts in 1996. On National Boston Cream Pie Day, celebrate the irresistible dessert with a confusing name. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day! Learn more about your ad choices. Visit megaphone.fm/adchoices

National Boston cram pie day. Pop culture from 1954. Oldest fossil, 3.5 billion years old, 1983 Beirut marine barracks bombing, WWII Battle of Leyte Gulf began. Todays birthdays - Johnny Carson, Michael Crichton, Ryan Reynolds, Weird Al Yankovic, Jimmy Wayne, Emilia Clarke, Dwight Yoakam. Jerry Jeff Walker died.

Blackout Chocolate Cake, Brown Butter Almond Brittle, Boston Cream Pie, Pineapple Upside Down Cake, Honey Vanilla Bean, Gooey Butter Cake! Yes real ice cream treats waiting for us on the doorstep of the Camelback studios on a very hot Phoenix day! Don't worry, they didn't melt! This was a cool gift sent to us by Marcia Meyer, Chairman of the Be Kind People Project. My conversation with Marcia is now up on radiowilderlive.com on our YouTube channel. Check out what she has to share about where the Project is and where it's going as the celebrate their 10th Anniversary! We had a great time and enjoyed some wonderful music. We have some pretty wonderful music this week on radiowilderlive.com #235, Jeni's Ice Cream.'Just Like Nancy' from DM3, Brand new from Panic at the Disco, 'Do it to Death' and another new beauty from Little Big Town. Great Deuces with Chuck Berry and the MC5. The Dragons, Dahlmanns and Cocktail Slippers, help by adding to our playlist! 'Baby Ruth' will post the show between 2:55-3:00 Eastern and we hope it will jump start your weekend.Shout outs to JSM Management, Ark Self Storage, and Toy Storage Nation. Also to Dan the deductible Defender! Thanks for lending us your ears! Harry and the Wilder Crew!

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. Today Arthur talks about: Boston cream pie obsession

Kirt & Mr. Sal discuss Season 1 Episode 7 of Dexter: New Blood in which Kurt delivers the Boston Cream Pie       ~~~ Relevant Links ~~~ Twitter: https://twitter.com/ShowHoppers Contact Us: showhopperspodcast@gmail.com

Which teams can handle the early season pressure and which teams are out of the frying pan and into the fire? The Celtics face the worst blown lead in their history as the Bulls serve up a big slice of humble pie, and Miami turn up the heat in the kitchen and cook the Mavs. Harry's Hot Sauce gets spicier than a Curry, where we discuss if Zion is a HUGE injury risk, or if he will gobble up playing time and squash any concerns. We will weight and see!

Welcome to October 23, 2021 on the National Day Calendar. Today we celebrate a confusing dessert and a talk show legend.  You may be confused when you order Boston Cream Pie and end up with a piece of cake. Hardly anyone is disappointed, however, by the buttery layers of sponge cake, paired with pastry cream and a shiny coat of chocolate. At the time the dessert was created, cakes and pies were baked in the same pans. Thus, their names became interchangeable. This cake was the invention of a French pastry chef at the Parker House Hotel in Boston in the late 1800s. What landed it on the map was the accessibility of a new ingredient: baking chocolate. Just about anything topped with melted chocolate was bound to be a hit! It became the official dessert of Massachusetts in 1996. On National Boston Cream Pie Day, celebrate the sweet dilemma of the dessert with an identity crisis. Today there are many choices for watching TV late into the night. But for decades, the only show on air after the late news was The Tonight Show. It was so popular that a standup comedian's appearance on the show could make or break their career. If host Johnny Carson asked a comedian to sit on the couch to talk… Well, that was being anointed for greatness. Some of the comics who were chosen include Jerry Seinfeld, Ellen Degeneres, and Eddie Murphy. So it's safe to say that Mr. Carson knew what he was doing. On National TV Talk Show Host Day we celebrate an entertainer and a comedy kingmaker. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

This Delicious Dessert Has An Identity Crisis. Welcome to October 23, 2021 on the National Day Calendar. Today we celebrate a confusing dessert and a talk show legend.  You may be confused when you order Boston Cream Pie and end up with a piece of cake.  Hardly anyone is disappointed, however, by the buttery layers of sponge cake, paired with pastry cream and a shiny coat of chocolate.  At the time the dessert was created, cakes and pies were baked in the same pans. Thus, their names became interchangeable.   This cake was the invention of a French pastry chef at the Parker House Hotel in Boston in the late 1800s.  What landed it on the map was the accessibility of a new ingredient: baking chocolate. Just about anything topped with melted chocolate was bound to be a hit! It became the official dessert of Massachusetts in 1996.   On National Boston Cream Pie Day, celebrate the sweet dilemma of the dessert with an identity crisis. Today there are many choices for watching TV late into the night. But for decades, the only show on air after the late news was The Tonight Show. It was so popular that a standup comedian's appearance on the show could make or break their career. If host Johnny Carson asked a comedian to sit on the couch to talk… Well, that was being anointed for greatness. Some of the comics who were chosen include Jerry Seinfeld, Ellen Degeneres, and Eddie Murphy. So it's safe to say that Mr. Carson knew what he was doing. On National TV Talk Show Host Day we celebrate an entertainer and a comedy kingmaker. I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

A Sense of Ritual to your day 生活中的儀式感。 本集節目有： ★Ganache 甘納許的製作方法； ★Essential Cake Decorating Tools 蛋糕裝飾必備工具； ★Drip Cake 滴落蛋糕。 節目內容文字筆記：https://ettplans.wordpress.com/

What features have making sponge cake and Quintuple Stimulus Vouchers got in common? 全蛋打發和五倍券的共通點是什麼？ 本集節目有： ★Sponge Cake 全蛋海綿蛋糕的製作方法和器具； ★Quintuple Stimulus Vouchers 振興五倍券； ★Baking Basics 烘焙基礎：bain-marie 隔水加熱法。 節目內容文字筆記：https://ettplans.wordpress.com/ 自學英語頻道：https://www.youtube.com/channel/UC3bpi0TLIuYANISUHBeEbhA 英語教學筆記：https://www.pressplay.cc/jean72#act=auto-follow

Let's celebrate the reopening with Boston Cream Pie. 開學囉！ 本集節目有： ★經典波士頓奶油派； ★什麼是一半一半(half-and-half)； ★卡士達奶油餡的做法。 節目內容文字筆記：https://ettplans.wordpress.com/ 自學英語頻道：https://www.youtube.com/channel/UC3bpi0TLIuYANISUHBeEbhA 英語教學筆記：https://www.pressplay.cc/jean72#act=auto-follow

Interview with MONICA LYRAE chats with Jon about film scoring, Boston Cream Pie, finding a good therapist with self-care, Teen Titans; two tracks 'Numb', 'A Long Farewell', and her latest album, Spirals. 'Numb' https://youtu.be/IJk3ud7LoPM Find out more about MONICA LYRAE at: https://www.monicalyrae.com/ -------------------------------------------------------------------------------------------------------------------------- Jon Harris of The Rock Metal Podcast interviews rock and metal bands to get the scoop on their latest two songs and news! Want to be on The Rock Metal Podcast? Email Jon at TheRockMetalPodcast@gmail.com Want to support The Rock Metal Podcast? Donate here: https://www.paypal.me/JonJHarris Want to be on our newsletter list? Provide your email address at https://mailchi.mp/af7a2332e334/therockmetalpodcastnewsletter

If Chris Hart were a care bear, he'd be “friendly bear”. He is affable, thoughtful and kind. Maybe that's why it's easy for him to move through the complexity of his practice into mentoring and teaching as a law school professor. He's also a dedicated dad and loves a good laugh. We discuss his leatherbound library, privacy equity, iphones as extensions of our brains, why is Duke Basketball viewed as “Evil” and whether Boston Cream Pie any good.

Missed anything from the show this morning? Catch up on everything from the show including KISS getting shut down at a wedding, your favorite bands with food names, and much more! The post “Jim Bits” 6/18 Boston Cream Pie appeared first on 94.7 WCSX.

Greetings listeners! Welcome back to another episode of The Sassenach Files. This week I'm discussing one of my all time favorite episodes, 305: “Freedom and Whisky”. Join me as I chat about Brianna's identity crisis, Claire and Joe's friendship, and how completely relatable Claire's moments of doubt were when debating her return trip to Jamie. There's also a wee surprise for your ears in this one as I'm always adding a little spice to The Sassenach Files life :)

Yeah, this one took awhile to get out. Harold (@hbombusf) & Jared (@kohaku233) recorded this at PAX East 2020, with special guests Joe Fourhman (@fourhman), Fred Ehrhart (@protoaddict), and Nick Mudry (@nick_mudry). Intro: Billy Joel- We Didn't Start the Fire Outro: Blues Traveler- Hook

2020 Cookbook Year In Review with Becky Krystal Staff Writer for Voraciously at Washington Post FoodPhoto credit- Tom McCorkle for The Washington Post; styling by Marie Ostrosky for The Washington Post. Intro: Welcome to the number one cookbook podcast, Cookery by the book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors,Becky Krystal: I'm Becky Krystal, I'm a staff writer for Voraciously at Washington Post Food.Suzy Chase: So Becky it's been a year since we last chatted about cookbooks. And I swear, it feels like it's been 10 years.Becky Krystal: Yes!! I was going to say that, it doesn't feel like normal time.Suzy Chase: It doesn't! How has your year been?Becky Krystal: It's been interesting like everyone else's. Our office closed very early on, actually probably before a lot of other offices so we lost access to our food lab and our kitchen and everything else all of our thousands of cookbooks in mid-March and I've been home ever since cooking in my own kitchen testing in my own kitchen. We've had lots of logistical challenges with regard to photo shoots and I was sending and driving cookies around to everyone for our holiday package and for about six months, I had my three and a half year old home with me. So it's been a year - 21.Suzy Chase: What is one of the hardest things you had to conquer cooking in your own kitchen this year? It'll make us all feel better to hear it.Becky Krystal: I think just figuring out well there's a lot, I guess, but figuring out where to put everything actually has been really challenging because I was testing recipe and I recipes and I also have my own cooking supplies. I have the food I was cooking for my family. You know, sometimes I'd have meat marinating for work and other dishes in various states of preparation and my refrigerator and my freezer were just overflowing and I knew I was going to be doing a lot of baking for cookies so I bought 50 pound bags of flour so I have these massive industrial size buckets of flour, basically still sitting in my dining room. So, uh, space is a pretty big challenge, actually.Suzy Chase: You and the Voraciously team put together your favorite cookbooks of 2020. Can you read us the intro to the article?Becky Krystal: Sure. Like all of you, we’ve been at home for most of 2020, cooking more meals in our own kitchens than we ever expected to. Many of us have turned to familiar ingredients and recipes time and time again, when we just needed to get dinner on the table or couldn’t run out to the store. Thankfully, we’ve also had cookbooks to help us get out of the rut. They introduced us to new dishes, new people and new ways to “go somewhere” without actually leaving our homes. Great cookbooks do a lot of things. They inspire us. They make us think. In 2020, our favorite books were tasty and timely, providing us with satisfying meals and food for thought about underrepresented voices and cuisines, how to make do with what you have, and more. We think you’ll find these 12 cookbooks, each selected by a staffer, just as inspiring this year — and beyond.Suzy Chase: So each cookbook was handpicked by a staff member, which I love. And you can read the whole piece over on Voraciously.com. Could you take us through the process of putting this article together this year? What was the criteria you had to work with and who was included in this?Becky Krystal: Yeah, obviously it was a pretty different year this year. Usually we're in our office and we are getting cookbooks so many in hard copies that, I mean, we're literally tripping over them. So we had to obviously shift that because there's only so much we can pile up in our own houses. So we got as many digital copies as we could. We requested hard copies when we wanted to. And it was just, I mean, we had like a Dropbox file with tons and tons of cookbooks. Basically we asked whoever sent us, can you just send us a digital copy? So all year we were looking at cookbooks, we were cooking out of them. Um, my colleagues Ann Maloney and Joe Yonan, as well as myself, would sometimes feature recipes in our columns over the year and that sort of helped us get a jumpstart on what books we were most interested in. It was just a lot of looking over books. And we had a bunch of meetings where we talked about them and what caught our eye. And we were recommending books to each other and dishes to each other. And then we just sort of looked at our most promising ones and what really spoke to us and what we made dishes out of that we liked and was sort of representative of the diversity of what was out there. And that was kind of how we came around to our list.Suzy Chase: I found it was so hard to cook out of the digital copies this year.Becky Krystal: It's really hard to get as good of a feel for a book in a PDF, which is why when we found one that we thought was especially promising, we would go ahead and ask for a copy. I mean, I still don't really like propping my Kendall or my laptop or my phone up in the kitchen to cook with. So it was really nice when I did have books that I could either cook out of, or I even take my cookbooks down to my printer and scan the recipe and then just have the sheet in front of me. So yeah, it is different both in a tactile sense and just like almost emotional sense to not have tons of books in front of you.Suzy Chase: With the pandemic and some cookbooks being postponed or some canceled all together were you able to spot any cookbook trends this year?Becky Krystal: I think once we start talking about some of these books this'll get into it, but you know, there has been more, I think, of an emphasis and interest on spotlighting cuisines and voices we might not have heard about, or as much about things that have not received the attention they obviously deserve in the publishing industry and even in food media. So we get into all the different African cuisines and In Bibi's Kitchen and obviously even the Russian cuisine and Beyond The North Wind and Korean food in My Korea so I think that's really refreshing. There was still a lot of obviously chef driven books, but like some of those books I just talked about, there's also more, I think of an interest in regular people cooking, right? You know the recipes coming from the Bibi's, the recipes coming from the home cooks in Russia, that's obviously appealing to a lot of home cooks who maybe are intimidated or even put off by these really chefy books. Pie. There was a lot of pie this year, which I think is just wonderful. I love that. So that obviously jumped out to me and bread too, especially sourdough, you know, there were books, I think that were already in the works that just happened to coincide with this uptick of people doing sourdough for the first time myself included. Um, so we had New world Sourdough by Brian Ford. We had Living Bread by Daniel Leader and Lauren Chattman. So I think those are the things that jump out at me in terms of what we could sort of spot this year.Suzy Chase: Okay. So we're going to chat about five of the cookbooks on your list. First off is your personal pick One Tin Bakes by Edd Kimber. What drew you to this cookbook?Becky Krystal: Well, it's baking book and I am a passionate baker. It's definitely my strongest suit. I love the idea that as the title says, everything is made in a 9 by 13 pan, which is not the most glamorous pan it's, you know, the brownies and the blondies and in England, they talk about the tray bakes and stuff, homier things but Edd just had so many different ideas for how to use this one piece of equipment that is inexpensive and really versatile. I mean, I looked through and I wanted to make almost everything in there, which is always a good sign. And I felt like I could, the recipes are really approachable and extremely well-written, which I think is not always the case in cookbooks. And it's not the like sexiest thing to talk about, but a well-written recipe is just absolutely priceless and it's a beautiful book to look at Edd shot all the pictures so it really draws you in. And I just, I think it's lovely. It's not huge, which I also like, because I can feel overwhelmed when I sit down with a book that's like 200 recipes, but there are 70 and you think I could make a lot of these and everything I've made has turned out really great so far.Suzy Chase: Well, baking is not my strong suit. So I loved this cookbook because it seemed super accessible. It wasn't intimidating for me at all.Becky Krystal: Yeah, no, that's, that's definitely true. I mean, they're really, really easy kind of one bowl, couple of ingredient recipes. There are ones that if you feel confident in your skills, you can tackle those. You know, there are a couple of rolled cakes or the layer cakes that sort of stand on their side. So there's a spectrum, but most of it is really approachable even for, I would say beginning bakers really.Suzy Chase: It's funny cause we were talking about the term tin and I said, you know, here in the U.S. we say the word pan and he told me the story about how he actually pitched the title one pan bakes to the publisher. And they were like, um, no, the word pan does not sound nice in the title.Becky Krystal: Yeah. Well, it's also like, it sounds a little more savory almost, you know, there's a lot of talk here people love one pan meals and stuff like that so probably if I heard that, I guess even if you said one pan bakes, but there's something more lyrical about one tin bakes. I agree.Suzy Chase: And I made my very first Dutch Baby out of this cookbook. Did you make the Dutch Baby?Becky Krystal: I did. I actually highlighted it in my regular recipe column a couple of months ago. And it was super popular. I mean, it actually is one of our most popular baking recipes of the year. It's great. I did it with berries. I even tried it with apples. It's so fun and so easy. I thought it was such a delightful recipe.Suzy Chase: I'm going to make that on Christmas morning because it's so easy and it's kind of a showstopper.Becky Krystal: Yeah. You got to get the picture right after it gets out of the oven because it does tend to start to like collapse a little bit. So get your Instagram picture right when you pull it out.Suzy Chase: That's a really good tip now too In Bibi's Kitchen by Hawa Hassan with Julia Turshen. So I think this book is a real gem of 2020, because it fills the void in the cookbook market for African cookbooks. So who chose this cookbook on your staff and why did they choose it?Becky Krystal: Yeah, this was the pick of my colleague Olga Massov who's an assignment editor with us. She is a cookbook author and co-author in her own right so she knows a good cookbook once she sees one. I mean, she just raved about this book. It's an extremely practical book because that's the type of cooking that these women do. It's a lot of pantry ingredients. It's not very long ingredient lists. There aren't a lot of expensive ingredients because often these are people just cooking at home. And even in some parts of the world where these women are from or where they live, they can't access certain ingredients. Even in some places, meat is a rarity. So it's approachable also. I mean, I keep using that word, but it's true. Obviously also with the Black Lives Matter movement, it was incredibly timely to showcase these women who are in Africa or who have immigrated to other places. It was very human, right? Cause each chapter highlighting each of the eight countries has interviews with the women. It's not like, you know, one of these glossy lifestyle books, it teaches you about the cultures. Each intro also includes facts about the countries like their economy and the religion and language geography, stuff like that. It doesn't feel clinical though. It feels like you're just learning something. And it also fights this misunderstanding that African food is all the same. It gets lumped together a lot. And there are obviously differences and each of these countries deserves to be looked at on its own as opposed to, I mean, a massive continent, right? I mean, you would never dream of saying, Oh, European food, but that's what happens with African food.Suzy Chase: Totally. That was my biggest takeaway. Just the diversity of the food on the continent. And it's not a country. Like people think it's a country. It's not.Becky Krystal: I mean, how many more people are in Africa then all the other countries and other places combined I mean, it's unfortunate that it gets lumped together. And I think we all need to do better about making sure we highlight these different cultures and recipesSuzy Chase: Now to My Korea by Hooni Kim.Becky Krystal: Yeah. My Korea was actually the pick of our restaurant critic, Tom Sietsema. It's funny because Tom loves doing stuff like this because he is always, well, I was going to say dining out, he's doing mostly takeout these days. So he loves being able to dive into a book that he can cook at home. And he went shopping at H Mart and got ingredients. And he loved the fact that this is such a great book for people to get a better idea of Korean food. You know, it's not quite the same as Africa, but a lot of us, we think, okay, Korean barbecue, maybe some kimchi, whatever. And there's so much more to this cuisine. And it's just a beautiful book to, you know, Tom, it's a very visceral book. When you look at the photos, there are lots of little things you can start adding to your pantry to add flavors like, you know, the goguchang and the chili flakes and dried anchovies. And a lot of this frankly, is very appealing to me right now in this winter weather, you know, he's got stews and short ribs and dashi. I actually talked to him when I, we ran his bulgogi recipe in conjunction with the story and he said, I wanted to write a book to introduce people to Korean food and I think he succeeded incredibly well.Suzy Chase: I had him on the podcast in late April when we were like the epicenter of the pandemic. And it was a really hard time for him, but he was so smart because he pivoted with his two restaurants to do meal kits and my family and I have gotten his meal kit about almost every week. It has gotten us through this pandemic. It's so good and it's so much food!Becky Krystal: It's also really smart because especially now when so many of us are not doing a lot of grocery shopping, not everything is going to be available when you take your one little trip to the grocery store so if he's helping people get access to these ingredients and dishes, they might not otherwise be able to do in their streamlined kind of shopping then yeah that's a really great idea.Suzy Chase: This is my favorite kind of cookbook because it tells his personal story and then weaves in the recipes.Becky Krystal: Yeah, no, that's really refreshing. I mean, if you want someone to commit to reading and cooking out of your cookbook, I think there has to be some kind of relationship with the reader. I think at least I personally enjoy that voice of the author and learning something about them and why this matters to them. I think it makes you want to invest in it more too.Suzy Chase: We love Hooni.Becky Krystal: Yeah. He's, he's great. I learned a lot from him just inspeaking to him, you know, about his, his recipes.Suzy Chase: Totally, I had him on again in September because I wanted to get an update and he's just so wonderful to chat with.Becky Krystal: Yea he is.Suzy Chase: So next is Beyond The North Wind by Darra Goldstein.Speaker 2: Yeah. This was the pick of Tim Carman who's one of my fellow staff writers. It's such a beautiful book to look at and to read. And like I said, there is a lot that I think people don't know about Russian cuisine and like some of the other books too, the recipes often don't have a ton of ingredients they're usually pretty accessible. You know, not a ton of us around here have access to buckthorn, which is like one of her favorite things to call for but she makes a point of saying like, okay, if you don't have like the horseradish leaves or currant leaves it'll be okay. And one of the things Tim pointed out and something that she sort of alludes to in the book is that, you know, how long, like Rene Redzepi has been teaching everyone about fermenting and foraging and stuff and that sort of caught our attention. People in these places in Russia have been doing stuff like this for a long time, fermenting things and kombucha and all this stuff and I think that's probably not something many people know about and you know, it's just the classic making do with what you have nd that's what these people have been doing for hundreds of years, especially in these places that are very far North.Suzy Chase: My two takeaways from this cookbook, um, were Russians love the taste of sour and they also love honey. I made her honey cake.Becky Krystal: Yeah. Honey cake is also think maybe having a little bit of a moment, you know, there was the Baking At The 20th Century Cafe book, which also had like a really famous honey cake recipe. I mean, I think that's incredibly timely. They've been doing honey using honey for, you know, hundreds of years. And, and I get questions from readers who don't want to use refined sugar and I feel like I should just refer them to a lot of the recipes in here because before they had access to the beet sugar and stuff, they were cooking with honey and it's trendy for some people, but not for these people who it's their tradition.Suzy Chase: This cookbook is almost like a trip to Russia. Her photos are extraordinary.Becky Krystal: Yeah. Actually I was reading it last night and it was called and I was under my blankets and I felt like this feels very appropriate and I could almost see, you know, the Northern lights and the snow. And you know, it's the same with My Korea also and In Bibi's Kitchen, I mean the photography itself also is really important to setting the mood and helping you feel like you're really going somewhereSuzy Chase: The last cookbook we're going to chat about as Modern Comfort Food. I mean, God love Ina for pushing up this publication of the cookbooks so we could all have it mid pandemic.Becky Krystal: So Modern Comfort Food was the pick of Mary Beth Albright, who is our food video guru. And I mean, it's delivers on what it promises, right? It's nothing in the right way. It's nothing that you're like, Oh, I've never heard of that. Right. I mean, she says, she likes to find the things that appeal to us and puts her twist on them. So yeah, tomato soup and grilled cheese. She's got a shrimp and linguine fra diavolo. She uses that same spicy sauce to do the spaghetti squash bake, which I've really been wanting to do since I have one from my farm box, it's friendly and it's not intimidating. And I think for those people who are turned off by extremely novel things or people who are just devotees of Ina, they're not going to be disappointed in this book.Suzy Chase: She's just so real. Like in the cookbook, she wrote about the evolution of a recipe with her Boston Cream Pie that she'd been trying to perfect for years. And I was like, you know, she didn't have to tell us that she's been like struggling to perfect this for years. So I was so thrilled to read that story, how she was chatting with Christina Tosi and she suggested something like a syrupy glaze that you brush on the cake to give it lots of flavor and it also keeps it moist. And so I love that story and how real Ina is.Becky Krystal: Yeah. I mean, we've all been there. Like, there's just this thing that's bugging us and we're trying to master a recipe. And so yeah, I found that very relatable and I found the idea of an orange scented cake and pastry cream in Boston Cream Pie, just, I mean, yeah, 10 out of 10 we'll eat.Suzy Chase: So I had on Trent Pheifer and he has his Instagram and blog called Store Bought Is Fine and he's cooking his way through all of Ina's recipes. Are you familiar with him?Becky Krystal: I am not actually. I think I need to, I know but yeah, it's like he's pulling a Julie & Julia thing, but with Ina which sounds really fun.Suzy Chase: Exactly. Oh my gosh, you have to follow him on Instagram. He's amazing. And he was so much fun to talk with. So what are you looking forward to eating in the new year and what cookbooks are you looking forward to in 2021?Becky Krystal: I am looking forward to eating anything that I don't cook. Um, I've been doing, you know, we've been doing takeout, but, uh, I definitely miss eating what my colleagues make for me. Um, I sometimes will get things that they drop off or if I take home from a photo shoot, but I definitely miss that. And yeah, sitting in a restaurant meal, definitely. Cookbooks. Obviously my list is a little baking heavy because I love baking. Uh, so the things that jump out to me there, Roxanna Jullapat who contributed one of the cookies to our holiday cookie issues has a book called Mother Grains coming out. A lot of whole grains. We previewed a recipe from there, with Linzer cookies that are made with corn flour and we're really excited about that one. The Cookie Bible by Rose Levy Beranbaum, who I know you've talked to I think. I mean, of course that's going to be good. Zoë Bakes Cakes by Zoë François who is someone who I absolutely adore. She's great on Instagram and I swear by her. Artisan Bread In Five Minutes A Day that she's done with Jeffrey Hertzberg, To Asia With Love by Hetty McKinnon, who also contributed a cookie to our package. She's great. I mean, she's one of those people who also seems to be always churning out books and recipes, and they're all interesting I mean, I just, and people are always making her recipes. I'm really excited about that one. Life Is What You Bake It by Vallery Lomas who is also really fun baker and she was a previous winner of The Great American Baking Show. Got a shout out to Dorie Greenspan who I know, and also just absolutely adore Baking With Dorie Sweet Salty & Simple, sort of more on the savory side. Julia Turshen who we talked about with In Bibi's Kitchen and she has a book coming out Simply Julia 110 Easy Recipes For Healthy Comfort Food. And then one of my other favorite people, Patty Jinich has another book coming out, Patty Jinich Treasures Of The Mexican Table Classic Recipes Local Secrets. I think that also has the potential to do a lot of what we've talked about with these other books in terms of introducing people to different ideas and sort of more home cooking. So those are some of the things I'm really jazzed about for 2021.Suzy Chase: For me, in 2021, I'm looking forward to eating a chef cooked meal inside a restaurant, not on the street or take out and I'm eagerly awaiting Water, Wood, and Wild Things, Learning Craft and Cultivation in a Japanese Mountain town by Hannah Kirshner. I can not wait for that. So head on over to Voraciously.com to check out all 12 of their favorite cookbooks of 2020, and thanks so much, Becky for coming on Cookery by the Book podcast.Becky Krystal: Thanks Suzy. Let's do it again next year!Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

In episode 51 Cecilia and Carly head to spooky New England and one of America's oldest cities, Boston. Join them as Cecilia takes us to some of the city's creepiest cemeteries. Then, Carly checks us into the city's most haunted of hotels, Omni Parker House. Grab yourself a Fenway Frank or piece of Boston Cream Pie and buckle up, baby! 

Disclaimer: the views, information, or opinions expressed during the PWG wellchat podcast series are solely those of the individuals involved and do not necessarily represent those of Pediatric Wellness Group [PWG] and its employees. PWG is not responsible for and does not verify for accuracy any of the information contained in the podcast series available for listening on this site. The primary purpose of this podcast series is to educate and inform. This podcast series does not constitute medical or other professional advice or services.This podcast is available for private, non-commercial use only. You may not edit, modify, or redistribute this podcast. PWG and the developers of this podcast assume no liability for any activities in connection with this podcast.Here's an outline of our first episode:Episode 1 --> setting the stage We are located in Redwood City, CA near Silicon Valley aka tech mecca correction: in the recording we mention that we are south of Silicon Valley, actually we are north of the valleyHow we met PICU rotation story How we designed this practice Balthazar's in NYC with Tricia creating a vision for our ideal space and practice Warm, inviting Art, colors, flooring, etc. Not sterile, want to make a visit to doc less anxiety provoking because "no one likes to go to the doctor's" Snacks for kids --> apple, organic lollipops Coffee for parents "take a break" Books [for kids and adults], inspiring messages on screen, tactile toys, FISH TANK We knew we succeeded when a yelp review mentioned that their child is having a tantrum because she wanted to go to doctor's office! How we opened up the practice No one would lend us money we were 2 women doctors with no formal management training First Republic supported us, we love Greg Leando! Weren't sure how this would be received by people, really grateful that people followed us Why we are passionate about private practice Allows us to practice the way we feel is best for ourselves and our families Build relationships : People trust us and can open up to us, we can then have an impact esp with teens We *know* your child and can recognize when something is not right Important for you to be seen as a whole person, not just a number Integrate multiple tools for wellness Western medical tools such as vaccines Other healing traditions such as acupuncture, Chinese medicine, Ayurveda HPV vaccine story We are graded on this as a performance metric We have more latitude to craft an individual solution rather than strictly following algorithms Why a trifecta? Boston Cream Pie story Really at the heart of what we see every day What is wellness? We think it represents a healthy body, mind, and heart.Need a healthy body, mind and heart to live a joyous and fulfilling life Foundation of wellness: sleep, nutrition, exercise --> like the base of Maslow's triangle Trifecta for teens: balancing family with job/school and friendships/relationships Will come back to this idea of trifecta again and again How our episodes will work Set up some science, give you overview Deeper dives into specific areas Why are we talking about this?

An international man of mystery, Mikey the Mole traveled the world solving crime and getting his ass kicked. Today we celebrate National Mole, Boston Cream Pie, iPod, Swallows Depart from San Juan Capistrano, and TV Talk Show Host Day. Hosted by Sean Michael Beyer and starring the voices of Nick Pasqual, Adam Carbone, and Angela Hicks. Special guest voice Mike Dargatis as Mikey the Mole and featuring Michael Richard Thrasher. Written & Produced by Sean Michael Beyer. Audio Engineer, Sound Mix & Design by Shadow Mercury. ©2019 Eye Scream Films & Media http://www.nationaldayriff.com Follow us on Facebook, Twitter and Instagram @nationaldayriff Sponsored by: Flatiron Pepper Co http://www.flatironpepper.com Use promo code RIFF10 for 10% off your first order. You'll never go back to generic red pepper flakes.

In this special episode we feature a star-studded lineup of guests including El Patronn, Paul J Daly, and Micah Birkholz who joined your host Ryan Gerardi live from Boston at the CarGurus Navigate Conference along with Clearshift Founder Jeff VanderWal and Remora, Inc. President Christian Jorn. As you can tell from the title, there's a lot going on in this podcast. Enjoy and feel free to catch the original live stream recording from our website: Not Your Dad's Car Lot - Live from Boston. Get full access to AutoConverse at autoconverse.substack.com/subscribe

In this special episode we feature a star-studded lineup of guests including El Patronn, Paul J Daly, and Micah Birkholz who joined your host Ryan Gerardi live from Boston at the CarGurus Navigate Conference along with Clearshift Founder Jeff VanderWal and Remora, Inc. President Christian Jorn. As you can tell from the title, there's a lot going on in this podcast. Enjoy and feel free to catch the original live stream recording from our website: Not Your Dad's Car Lot - Live from Boston.

Doug and Sheldon Welcome Dawn Hartill, Nate White and Nate Hamlin to Craft Brew Underground for another installment of the nations, no the worlds, only Ultra Quiz.  We cover Pumpkin Spice, Zucchini and things so sublime we dare not list them here. Thanks to our Earnest Audience for making this a great show!! check out www.ultraquizplus.com for more info about upcoming live shows.  

In this episode the delicious dishes explore the connections between communism, Boston Cream Pie, and LGBTQIA+ Pride.  Once you've listened to the episode, head on over to DrunkDish.com for reference images, recipes and more. And to celebrate Pride month we’ve put together a lovely little reading and watch list for you that highlights some of the queer culinary pioneers we idolize, and stories of LGBTQ+ food history. Why are we sharing these? Well, 2 out of 3 of our hosts identify as members of the LGBTQ+ community, and the one who doesn’t is a strong and vocal ally. We’re here, we’re queer, and we like carbs.

It's time to review the Boston Cream Pie from Sugar and Soul, and our hosts think a few modifications made this a stellar cake! Next up, Andrea and Stefin continue their regional culinary tour traveling into the Southwest for New Mexico's state cookie, the bizcochito. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find all of the recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Our hosts start the show raving about rhubarb and hoping this annual sign of spring will result in some more spring-like weather. In the meantime, they'll make pie! The St. Louis Gooey Butter Cake turned out beautifully for Stefin, and gave Andrea a few challenges. The next stop on the USA culinary tour is introduced, and you can bake along with the hosts with the official Massachusetts state dessert, Boston Cream Pie. Finally, make a quick stop into Intimidation Station and talk with the hosts about the best way to separate eggs. and some creative ideas for those leftover yolks and whites. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find all of the recipes on their baking website, www.preheatedpodcast.com. Join the fun!

Today on Cause Talk Radio, Megan and Joe talk to Peter Strebel, Chief Marketing Officer at Omni Hotels & Resorts, about Say Goodnight to Hunger (#SayGoodnightToHunger). This action-triggered donation program feeds a family of four dinner for an entire week whenever guests book a stay directly at OmniHotels.com. Since the programs launched in June, Omni Hotels has donated 3 million meals. Donations support Feeding America and local food banks in the 42 communities where Omni's 60 hotels are located. On the show, Megan, Peter and Joe discuss: Joe's love of Boston Cream Pie and its connection to the Omni Parker House in Boston. How Omni Hotels got involved with Feeding America and the kick-off ofSay Goodnight to Hunger in June. How Omni Hotel employees have supported the program in their communities. Feeding America's local footprint made it a perfect nonprofit match for Omni! How the program is geared toward Millennial customers and employees. 45% of Omni employees and 25% of Omni customers are Millennials. How being the father of a Millennial (who works at TOMS!) inspired Peter to take the next step in Omni's social responsibility efforts. How support for this program began at the very top of the Omni organization. What has surprised Peter the most since the launch of the program. What Feeding America brings to the table as a partner of Omni Hotels. How Omni Hotels is communicating with employees about the program to show the impact of their efforts. Links & Notes Omni Hotels Say Goodnight to Hunger Omni Hotels on Facebook

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you've ever had Flour Bakery's Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music. “I love doing design work publications where the writing is super interesting.” [10:00] — Erin Jang on THE FOOD SEEN

On this episode I will be going over the delicious classical French Pastry known as Eclair. Alot of Americans love Eclairs, inlcuding me. Eclairs are the French version of Cannoli, but instead they are pate a choux , and they have pastry cream and chocolate. On this show I will discuss exactly what eclairs are and what pate a choux is, the origin of Eclairs, typical ingredients for Eclairs, and other desserts that can be made from Eclairs. Feel free to call in with any Eclair questions or comments or even Sunday dinner questions at 646-716-6458. I have a delicous chocolate eclair and boston cream pie recipes in store for you. Chef Cardinale's Cooking and Recipe Page Our Facebook Page..... JOIN IT! www.blogtalkradio.com/chefalexcardinale  

Last week, the major networks finalized their fall schedules and released information on which pilots have made it onto their slates. Tonight, join Soaps In Depth executive editor Richard M. Simms and his guest, Daniel Malen of thetvaddict.com, as they prove you don't actually have to see a show to judge it! Having waded through tons of press material and watched the trailers, the pair predict which shows will be hits... and which will be gone faster than a Boston Cream Pie left in Richard’s protective custody.

Last week, the major networks finalized their fall schedules and released information on which pilots have made it onto their slates. Tonight, join Soaps In Depth executive editor Richard M. Simms and his guest, Daniel Malen of thetvaddict.com, as they prove you don't actually have to see a show to judge it! Having waded through tons of press material and watched the trailers, the pair predict which shows will be hits... and which will be gone faster than a Boston Cream Pie left in Richard’s protective custody.