Podcasts about bravetart

STELLA PARKS, Serious Eats Resident Pastry Chef, shares Bravetart, her new cookbook of iconic desserts LISA LYN, Celebrity Trainer and Fitness Guru, challenges you to the 7-Day Arm Makeover. And, were dishing on the Very Best Fried Chicken and why you need to know about a Pickle Brine

Ashlee and Daniel discuss the December 2022 LOVEland Cookbook Group title Bravetart: iconic American desserts by Stella Parks, as well as the December recipe kits to get you started on homemade Oreo Cookies with Vanilla Oreo Filling (available on Thursday, December 8th while supplies lasts).  More content like Bravetart: BakeWise by Shirely O. Corriher https://lanibakes.co/ Books Mentioned: The Long Way to a Small, Angry Planet by Becky Chambers Fevre Dream, by George R. R. Martin   Theme Music: “Joy Jumping” by Richard Myhill

This story originally aired Dec. 11, 2019. When someone asks me "Do you like a challenge, Dick?" I start looking around for the exits. So what was I thinking when I tried to make Stella Parks' "Impossible" pecan pie pie – a baking project even its creator warns against attempting. The recipe was originally in the draft for her BraveTart pastry cookbook, but the editors thought it too difficult for inclusion. Parks famously refuses to publish the recipe. She doesn't want to deal with the desperate questions and moans of anguish from those who foolishly try it. If you want her Impossible Pecan Pie recipe, you have to ask her for it and she'll send it but you're on your your own. I did, she did, and I was.

Welcome to the season 2 finale! Join Sam this episode to discuss the history of Halloween and some famous candies she remembers going trick or treating for. An old favorite of the podcast, Bravetart by Stella Parks makes a return, and Sam introduces one of her niche interests- by introducing you to Mina Le's YouTube channel. Inatagram: @digitalsous, Email: digitalsous@gmail.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

There are forgotten giants in the food world, people who have profoundly influenced what we eat, but whose names we barely know. James Beard Award-winning pastry chef Claudia Fleming is one of those people. She is the author, along with Melissa Clark of the New York Times, of The Last Course: The Desserts of Gramercy Tavern, which you'll find on the bookshelf of anyone who's serious about dessert. She is also my guest on the next two episodes of Special Sauce, and man does she have some stories to tell! First, in this week's episode, Claudia talks about ice cream, dance, and dessert construction; then, in next week's episode, she'll talk about love and loss. When Claudia first became a pastry chef, it was the era of vertical desserts, which she wasn't thrilled about. As she says in the book, "I wasn't very interested in Legos. I wanted it to taste like something." She expanded on that notion in the interview. "They make things that stacked on top of each other and how high can we make it before it falls down," she says. "Technically, the only way to do that is with tons of sugar and it's almost inedible. You'd have this tiny edible thing on the plate and then you have all of these things on top." Claudia has a gender-based theory for why that trend came about, and why her approach is different: "I think it's a more feminine approach because- I'm going to be really sexist- boys like to build things. Women nourish more. I'm being incredibly generalistic and very sexist, but that's my experience." But before we hear from Claudia, Serious Eater Ryder Cobean asks Kenji for a non-meat alternative to use in Kenji's very fine pressure cooker chile verde. Kenji offers up two ideas. One is soy-based and not so surprising. The other, however, shocked the hell out of me. I'm not giving it away here, but I will give you a hint: It's a fruit I most often associate with the Caribbean. Finally, we hear from our beloved Pastry Wizard Stella Parks about how to improve your banana bread, no matter which recipe you use. Pastry chef legend Claudia Fleming on the rise and fall of Lego-like desserts, Kenji on losing the meat in his pressure cooker chile verde, and BraveTart weighing in on banana bread. Quite an episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/02/claudia-fleming-1-1.html

On Special Sauce this week, I had the pleasure of continuing my deep dive into the history of fast food with Adam Chandler, the author of Drive-Thru Dreams. But before I tell you more about that conversation, we kicked off this episode, as we always do, with another round of "Ask Kenji." Serious eater Nick Bastow asks Kenji why minced meat has to be cooked before it's added to a sauce, such as a Bolognese or chili. Kenji explains that it's not just about rendering excess fat but also about creating the right texture- which will be different if you're making, for example, his chili sauce for burgers and hot dogs rather than the other recipes named above: "In that recipe, what we actually do is, we take the meat, we don't brown it at all, we add our liquid to it, and we kind of break the meat up in the liquid. And the texture you get from that is completely, completely different.... Like a very chunky paste. So, rather than a chili texture, where you have big chunks of meat that are kind of bound in the sauce, you end up with a much looser- I don't know how to describe it without being completely unappetizing, but it's like a sludge." Though a delicious sludge, to be sure. And, er, speaking of meat in unusual surroundings, Adam Chandler tells a great story about the real-life Colonel Harland Sanders, who sold fried chicken from a gas station in southeastern Kentucky for 20 years before "KFC" ever became a household name. Apparently, Sanders wasn't necessarily the courtly Southern gentleman the company portrays him as; according to Chandler, "He actually got into a feud over roadway traffic being diverted from a [gas] station and shot a guy." The story, which didn't make it into Chandler's book, just gets stranger from there. Beyond telling the fascinating origin tales of Sanders and many other fast food chain founders, Chandler's terrific read also connects the evolution of fast food to the overall history of American culture in the 20th century, starting with the spread of motor vehicles and the increased mobility that that afforded some Americans. "[They wanted] food that was quick and easy, to go, which relates to the White Castle phenomenon in the '20s. This is 100 years ago. And wanting familiar experiences, wanting something that seemed safe. We didn't trust meat. We'd all read The Jungle and were afraid of ground beef. And so to have a restaurant, and eventually a chain, produce the exact same experiences over and over again, in stores that look the exact same, was comforting. And now, that could not be less comforting at all. We want personalized- it sounds dystopian to go into a place and say, 'I'm going to have the exact same experience wherever I go. It's going to look the same.' But a hundred years ago, that was a huge relief." Finally, Stella Parks, the bravest Serious Eater among us, gives us step-by-step instructions for making one of her greatest discoveries, toasted sugar; a kind of dry caramel that's made simply by heating ordinary white sugar in a low oven for several hours. The result is a less sweet form of sugar that can be swapped out for regular white sugar in any dessert. "It's a great way to reduce sweetness and add complexity to your favorite recipes," Stella says. How often do you get to listen to Kenji wax rhapsodic on browning meat, hear about the wild exploits of Colonel Sanders, and be schooled by BraveTart on the joys of toasted sugar, all in one terrific Special Sauce episode? -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-adam-chandler-part-2.html  

Actor, singer and former Parisian Jen Fellman joins me for some strawberry shortcake and passionate conversation. We talk family ties to strawberry shortcake, her life in Paris and how it led her to create her one woman show and her brand new solo album that debuts in September.   Recipes from Baking Illustrated and BraveTart

Pastry chef Stella Parks talks about the science of baking and the secret history of iconic American desserts. Plus, we learn about barbecue around the world, from boodog to hāngi; Dan Pashman tells the history of LA's Cambodian donut shops; and we offer up a simple and summery Austrian plum cake. (Originally aired August 23, 2018.) For this week's recipe, Austrian plum cake, visit: https://www.177milkstreet.com/recipes/austrian-plum-cake-zwetschgenkuchen This week's sponsors: Come in for Sleep Number's Memorial Day Sale and save $1,000 on a new Sleep Number 360 Special Edition smart bed for temperature balancing comfort. Find your nearest Sleep Number store at www.sleepnumber.com/MILK. Go to www.KingArthurFlour.com to see King Arthur Flour’s complete line of products.

Stella Parks/BraveTart is here, and she brought cake! Topics: The big headphones. 3D. LSD. Take half. Meetings. Speaking. Hello, listener. Always something to learn. Creating spaces. Everyone gets arrested. Navigating parties. Lemonade party. A list. Full Dinty, again. She’s ok. A hamster. Alaska. A wide-legged jean. Both eyes. Choose your choice. Greyhound. Flavorful Origins. PorknWhiskey. Wilford Brimley. Oatmeal. Will Scarlett.Follow Stella Parks on Instagram and Twitter.Read Stella on Serious Eats.Follow CarbfacePod on Instagram and Twitter.Our PO Box:CarbfacePO Box 595New York NY 10185

I can't believe my first episode is going live! This is incredibly exciting. I had no idea what to expect making a podcast. I never thought of myself as a podcast host, and yet I feel totally comfortable in front of the mic. Thank you for tuning in.  This first episode features Ericson Just, and stand up comedian and podcaster originally from Philly, based in LA and currently touring the country. We talk about chocolate cake and family dynamics and why it's okay to eat cake for breakfast.  Today's recipe can be found in BraveTart by Stella Parks.

Top o' the mornin' to ya! On this Emerald Isle themed episode of Your Last Meal, Rachel talks to Irish comedian and writer Maeve Higgins about why Irish butter is better, the food that confused her most at her first American Thanksgiving, and of course - her last meal! You'll get the history of the fish pie from Ireland's Michelin starred chef and food columnist JP McMahon. We also have a butter battle with Brian Cleer, marketing director for Kerrygold North America and Stella Parks, Senior Editor at "Serious Eats" and author of the James Beard Award-winning cookbook "BraveTart." Is European butter really superior or is store brand American butter just as good? Then, Rachel talks about one of the biggest Christmas traditions in Japan - getting a bucket of KFC fried chicken - with KFC Japan's Yuko Nakajima. All that... and why a single gal at a party should always stand by a crock pot full of Lil Smokies.

Also on this week’s show: Barbecue around the world, from boodog to hāngi; LA’s Cambodian donut shops; whisk tips; and Austrian plum cake.

On today's episode of Gin and Cake, we find out who takes the coveted cake plate in the final episode of Season Three of the Great British Baking Show. Fastidious Ian? Brave Nadiya? Beautiful Tamal? They're all winners in our eyes! But not really, because one actually wins. Along the way, we'll visit a cathedral of learning, struggle to pronounce words, bemoan bad Halloween decorations, wave our jazz hands, and wipe away tears. So. Many. Tears. We'll also say hi to a few friends, give a book reccy, and shout hurrah for a Bravetart. So, grab a delicious beverage, open a box of tissues, and enjoy Episode 33. It's Gin and Cake time! SUPPORT US! Gin and Cake is on Patreon! https://www.patreon.com/ginandcake If you like the podcast and want to join us for more exclusive content while supporting our show, you'll lighten our hearts like a perfectly made Victoria sponge. Thank you! CONNECT WITH US! On Twitter: @ginandcakepod (https://twitter.com/ginandcakepod) On Facebook: https://www.facebook.com/ginandcake/ And PLEASE SUBSCRIBE and leave a REVIEW on iTunes or any podcast app or service out there. Thanks!

It's the 70th episode of Preheated, and the duo waste no time jumping into sunny Citrus Month. Andrea is pleased to see that fashion designers clearly got the memo about the month's theme, but is not surprised that Stefin's closet is already bursting with several items of citrus clothing. Andrea also offers a cautionary tale about keeping Meyer lemons in the fruit basket, and Stefin updates listeners on her massive recipe organization project, which has turned into an entertaining walk through her personal food trends from the past 20 years. (Parsnips and sangria anyone?) Next, the duo introduce the month's first bake along: Sunny Lemon Bars from Bravetart author Stella Parks. In Citrus 101, Andrea gives a run-down of the anatomy of a citrus fruit, from the zest to the juice, and the duo share some of their favorite citrus desserts -- from a Key Lime Pie to a Blue Ribbon-winning Lemon Drizzle Cake.Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

In this episode I have the pleasure of breaking bread with a food hero of mine. Stella Parks, also known as Bravetart, is a pastry chef who trained at the CIA, the Culinary Institute of America. In 2012 she was named one of Food and Wine’s Best New Pastry Chefs and was this year nominated for a prestigious James Beard Foundation award. Stella is the resident Pastry Guru at Serious Eats, the website renowned for its meticulously researched recipes with a generous dose of the science behind your favourite foods. I have been a fan of Stella’s for years now and really appreciate the time, effort and generosity of everything she puts out. In this episode we talk about how boxes of cake mix set her on her culinary path and the link between Oreos and time travel. Stella also troubleshoots questions from followers on US/UK baking recipes. See acast.com/privacy for privacy and opt-out information.

Stella Parks spent six years developing the recipes for BraveTart. In the cookbook, the pastry chef, who has a blog of the same name, bakes iconic American desserts and delves into their histories. Listen as she chats with Helen and Greg about trying to recapture childhood food memories, what she’s learned from McDonald’s apple pie, and her running theory for why Oreos are called Oreos. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of THE FOOD SEEN, pastry chef Stella Parks charmed a sweet tooth constituency in in Lexington, KY, for sweets and scribing on her blog BraveTart. She wasn't necessarily reinventing dessert, instead fortifying them with plenty of sugar, butter, chocolate ... leading her to document the history Chocolate Chips Cookies (which precede Ruth Wakefield's 1938 "Toll House Chocolate Crunch Cookies"), cakes, pies, doughnuts, snacks (learn how to make your own "Fauxreos"), puddings, and candy bars, all documented in her book project "BraveTart: Iconic American Desserts". She also runs pastry program for Serious Eats, reconditioning dessert and something to seek, rather than just wait until the end of a meal.

We had a Bravetart day! Stella Parks, shining star pastry chef and writer from Woodford County, Kentucky, senior editor at Serious Eats, and author of the forthcoming book, Bravetart: Iconic American Desserts (Norton, August 15, 2017), gratified our wish to talk about making a gorgeous, huge cookbook, and edified our vanilla curiosity. Enjoy!

Our first Call Special Sauce with Stella Parks was so nice, we decided to do it twice. Leah from DC wanted to come up with ideas for baked goods that "would just really light people on fire" at her daughter's school's bake sale table—in a metaphorical sense, that is. Both Carol from Connecticut and Kelly from Massachusetts had holiday pie questions, which Stella deftly handled, advising on blind baking, the best fat to flour ratio to keep moisture at bay in a dough, and highlighting salt's role in effective browning.   We also talked about the notion that there are "cake people" and "pie people" in this world. Stella doesn't buy it: "I think it's a false dichotomy that's meant to pit us against ourselves. There is cake, and there is pie, and there is room for both in our hearts." I love the way Stella humanizes almost everything in the baking universe.    Want to learn more, including how Stella's "Danger Brownies" got their name? You're just going to have to listen. Happy holiday baking, Serious Eaters. 

Let's face it: One of the main reasons we look forward to the holiday season is the copious amount of baked goods we get to make and eat. So, with that in mind, I invited our pastry wizard, Stella Parks (aka BraveTart), to take calls on a special holiday baking episode of Call Special Sauce. And I strongly urge serious eaters everywhere to take a listen. Why? Mostly because Stella is so knowledgable and unpretentious. But it's also because no matter what she's talking about–whether it's on the difference between a French tart and a pie ("To me, it comes down to a ratio issue.") or on why she quit making brownies in Kentucky to move to Japan, without knowing a single word of Japanese ("That was when I had my quarter-life crisis.")–listening to her wax down-home poetic on baking and life is as much fun as eating an entire baking sheet of perfect chocolate chip cookies.

On today's episode of Special Sauce, Kenji and I fielded a wide variety of potentially vexing questions about cooking on a boat (Mike in Cyprus), preparing acidic foods in cast iron cookware (Julia in New York), making the most of small kitchens (Andrew in New York), marinades vs. brines (Kevin in DC), and leaving out food overnight (Philip in Pittsburgh).  This episode was truly all over the map, and we loved every minute of it. I hope you will, too.   By the way, don't miss the holiday baking questions we saved for next week, when our very own BraveTart, a.k.a. Stella Parks, will join me on the next installment of Call Special Sauce. 

Serious Eats' pastry expert, Stella Parks, a.k.a. BraveTart, is so disarmingly charming as our guest on Special Sauce, you'll undoubtedly fall in love with her the way all of us have. After attending the Culinary Institute of America, working in restaurants in Lexington, Kentucky, and living in Japan, Stella now has her hands full with testing and writing Serious Eats' dessert recipes while she finishes her upcoming cookbook, titled BraveTart after her online moniker.