Podcast appearances and mentions of Claire Saffitz

Irene's current favorite meal is an Italian sub salad, and, turns out, pre-washed lettuce can sometimes contain bugs. Meg is obsessed with a new cookbook that understands her everyday cooking needs and the the Claire Saffitz chocolate layer cake.Between the two of us we tried Urban Hill, White Horse, Dough Lady, Roux, and Zhu Ting Ji.And, per a listener's request, we have recommendations for eating and drinking in SLC for a day. Hear us out...the Cafe Rio pork salad might be essential for the true cultural experience. 00:00 Introduction and Hyper Fixation Meals03:02 Food Safety and Produce Concerns05:57 Cookbook Discoveries and Recipe Successes09:00 Creative Cooking and Family Contributions12:01 Dining Experiences and Restaurant Reviews21:31 Dining Experiences and Recommendations27:05 Tourist Guide to Eating in Salt Lake City35:07 Exploring Drink Options in Salt Lake City40:04 Dessert Dilemmas and Final Thoughts

Jeremy and Reid are discussing Jack's triumph at EMPAC as we look forward to the My Town premiere at NYU Skirball in November. Other topics include: Ralph Lemon brings joy to PS1, Severance completes, White Lotus continues, Claire Saffitz is the absolute best, six eggs arrive, and the great pasta salt debate continues. Ralph Lemon at PS1◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠⁠➩ WEBSITE⁠⁠⁠⁠⁠⁠⁠ ◦⁠⁠⁠⁠⁠⁠⁠YOUTUBE ⁠⁠⁠⁠⁠⁠⁠◦⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠➩ SUPPORT:⁠⁠⁠⁠⁠⁠✨VIA VENMO!⁠⁠⁠⁠⁠⁠⁠✨ or  ⁠⁠⁠⁠⁠⁠⁠PATREON⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ REID⁠⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠⁠JEREMY⁠⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠⁠JACK⁠⁠⁠⁠⁠⁠⁠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ withdanceandstuff@gmail.com⁠

This week Jeremy and Reid start imagining an A.I. future before someone else does it for us. Other topics include boring TV, Sophia Coppola in The Work of Art, NYCB Swans, and the triumphant return of Claire Saffitz!The Weekly Show with Jon StewartEzra Klein on A.I. ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠➩ WEBSITE⁠⁠⁠⁠⁠⁠ ◦⁠⁠⁠⁠⁠⁠YOUTUBE ⁠⁠⁠⁠⁠⁠◦⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠➩ SUPPORT:⁠⁠⁠⁠⁠✨VIA VENMO!⁠⁠⁠⁠⁠⁠✨ or  ⁠⁠⁠⁠⁠⁠PATREON⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠➩ REID⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠JEREMY⁠⁠⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠⁠⁠JACK⁠⁠⁠⁠⁠⁠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠⁠⁠⁠⁠⁠⁠⁠⁠➩ withdanceandstuff@gmail.com⁠

Why do some recipes just work while others are hit-or-miss? And is there a better way to write recipes overall? Last week we talked about how some recipes deceive you into thinking they're easier than they are. This week we look at what makes a great recipe. Dan talks with Chandra Ram, who judged the prestigious IACP Awards, where she put recipes from popular cookbooks to the test. Then Dan talks with John Becker and Megan Scott, who revised and developed 2,400 recipes for the latest edition of Joy Of Cooking. Joy is one of the most popular cookbooks in history, but it's also one of the only cookbooks to use the "action method" of recipe writing. Plus, special cameos from best-selling cookbook authors Claire Saffitz and Julia Turshen!This episode originally aired on March 16, 2020, and was produced by Dan Pashman and Emma Morgenstern. It was edited by Tracey Samuelson, and mixed by Andrea Kristinsdottir. The Sporkful production team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. Publishing by Shantel Holder.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

Kate and Andrea speak with the editor in chief of New York Times Cooking, Emily Weinstein, about all things recipe writing and recipe curation for the new book Easy Weeknight Dinners. They chat about what makes a great recipe, what are missteps, if there is a formula and all the formatting considerations involved in writing recipes. Emily talks about curating this collection, the idea behind the book, avoiding 'dull and dutiful recipes' and why they decided to bring the NYT comment section into print form. Finally, she shares her thoughts on upcoming home cooking trends and a quick tease of future projects. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Emily WeinsteinWebsiteInstagramFive Weeknight Dishes Newsletter New York Times Cooking Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showEasy Weeknight Dinners by Emily WeinsteinThe New York Times Cooking No-Recipe Recipes by Sam SiftonDessert Person by Claire Saffitz 

Jeremy and Reid are ringing in the new year with some reflections and resolutions. Other topics include Baby Girl, Anora, dense cake, and our next book club pick. Claire Saffitz's Tiramisu The Work of Art by Adam Moss ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠⁠⁠➩ WEBSITE⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠YOUTUBE ⁠⁠⁠⁠◦⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠ ⁠➩ SUPPORT: ⁠⁠⁠✨VIA VENMO!⁠⁠⁠⁠✨ or  ⁠⁠⁠⁠PATREON⁠⁠⁠⁠ ⁠⁠⁠⁠➩ REID⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠JEREMY⁠⁠⁠⁠ ◦ ⁠⁠⁠⁠JACK⁠⁠⁠⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠⁠⁠➩ withdanceandstuff@gmail.com⁠

The real thing I enjoy about cooking and working out - is when the effort is the least interesting part about it. I hate treadmills, but give me a cocktail and a disney pass, I'm walking MILES without a second thought. I hate arm day but I LOVE rowing a boat into the middle of a water feature and snacking with a pal. I hate cycle classes but will bike for hours in a pretty neighborhood. And the same goes for cooking. I wasn't enjoying cooking for myself because I wasn't really looking for the joy of it. And listen, most nights - there is no joy to be found in cooking - because I'm tired and burnt out and already hangry. But! When I do have the space/time to cook and make a thing and really lean into the “art” of it? I have the best time, and make the best results, and feel great about it. I still use my pre-made/half made meals regularly, but I also don't like stress myself out over having to make something from scratch when I do. I get in my head sometimes so bad that everything seems intimidating, especially feeding myself and my partner - but when I stop overthinking shit and just make do with what we have on hand, like an episode of chopped, it becomes an almost meditative experience. Intention really is everything. If I hate the idea of cooking, The Chef soundtrack can put me right back into it. Bourdain said “If you dont want to take teh time to peel garlic, then you don't deserve to eat fresh garlic.” and he's harsher than I am, and maybe he meant to be - but I interpreted that as - we all deserve the fresh garlic, and we deserve to take the time to peel that garlic.  CLAIRE SAFFITZ makes drumsticks: https://youtu.be/Qd0TQeVQ2Z0?si=w1QkTI24xAu74J-nDONATE:www.pcrf.netGet Involved:Operation Olive Branch: Spreadsheets + LinksGET AN OCCASIONAL PERSONAL EMAIL FROM ME: www.makeyourdamnbedpodcast.comTUNE IN ON INSTAGRAM FOR COOL CONTENT: www.instagram.com/mydbpodcastOR BE A REAL GEM + TUNE IN ON PATREON: www.patreon.com/MYDBpodcastOR WATCH ON YOUTUBE: www.youtube.com/juliemerica The opinions expressed by Julie Merica and Make Your Damn Bed Podcast are intended for entertainment purposes only. Make Your Damn Bed podcast is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Get bonus content on PatreonSupport this show http://supporter.acast.com/make-your-damn-bed. Hosted on Acast. See acast.com/privacy for more information.

Today's guest is Genevieve Ko, deputy editor and columnist for the Food section of The New York Times and NYT Cooking. Each holiday season, the Times celebrates Cookie Week, which features show-stopping treats made by their Cooking team all-stars. Contributors this year include Cherry Bombe faves Melissa Clark, Claire Saffitz, Samantha Seneviratne, and Sohla El-Waylly. Genevieve coordinated this year's package and joins host Kerry Diamond to talk all about the cookies that made the cut and how everything comes together. They chat about the 2024 Bûche de Noël cookies, turmeric lemon crinkles, and cheesecake stuffed ginger cookies, just to name a few.Genevieve also shares how she got her start in food media, what it was like working with journalist Mark Bittman and Chef Jean Georges, dreaming about cookies, and more. Click here for Claire Saffitz's Bûche de Noël cookie recipe from this year's NYT Cookie Week.This episode was recorded at Newsstand Studios at Rockefeller Center. Thank you to Kerrygold and Meridian Printing for supporting Radio Cherry Bombe.For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions and show transcripts. More on Genevieve: Instagram, website, NYT Cookie WeekMore on Kerry: Instagram

Today on the show we have two conversations from two of our favorites from the cookbook and online world, Claire Saffitz and Andy Baraghani. Claire is the author of a great recent cookbook, What's For Dessert, and she's truly one of our favorite cooking instructors and personalities on the internet. Andy's rich story and sharp recipe writing chops come together so beautifully in his book, The Cook You Want to Be, published two years ago. So what has Andy been up to this year? It turns out, plenty—both online and offline.Los Angeles listeners! Reserve a ticket for Koreaworld x Caldo Verde on August 15. Matt will be joined by chefs Deuki Hong and Suzanne Goin for a really fun collaboration dinner.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM CLAIRE SAFFITZ & ANDY BARAGHANI:I Tried Making Homemade Strawberry Shortcake Bars [YouTube]Challah Bread [NYT Cooking]Warm Chickpea Bowl with Lemony Yogurt [official]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

For six weeks this spring, Dan hit the road for the biggest tour in Sporkful history, all in celebration of his cookbook Anything's Pastable. He traveled to ten cities and spoke with a stacked line-up of chefs, comedians, and journalists in front of live audiences. In this first of two episodes we're releasing of the best moments from the tour, Claire Saffitz, Sam Sanders, Lindy West, Joanne Lee Molinaro, Pati Jinich, Andy Richter, Kae Lani Palmisano, Kim Severson, Dan Souza, and Ann Kim sit in the host chair and ask Dan questions about the book, his strongly-held food opinions, and more, covering ground we didn't get to in our original series about the cookbook. Nothing is off the table. Claire Saffittz admits to ruining her pan making spaghetti all'assassina. Pati Jinich processes her shock over Dan's pasta enchiladas. And Lindy West plays a game with Dan that's definitely not appropriate for the whole family.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell, with production this week by Johanna Mayer and editing by Tomeka Weatherspoon.Transcript available at www.sporkful.com.

We've only just met, but I'm confident Claire Saffitz and I will be friends  Claire shares the challenges of baking and life in general. She's a star in a new era of food writers who are experts in their knowledge, passionate about their craft, rigorous about their work. Claire majored in history and literature at Harvard, then one day, almost by accident, she became the host of her own cooking show. She has written two cookbooks, Dessert Person and What's For Dessert, both New York Times bestsellers. I've come to New York to meet Claire - we have a lot to discuss.This episode of Ruthie's Table 4 is made in partnership with Moncler.See omnystudio.com/listener for privacy information.

This week on the Creator Economy Live Podcast, we have a very special guest alongside Brendan and Keith, CMO of Rare Beauty, Katie Welch. She has been named Glossy's Top Marketeer in 2022 and has been vital in the meteoric rise of Rare Beauty, the beauty products company founded by superstar musician and actress Selena Gomez.  Katie shares her journey from agency to brand side, looking into the comparisons between traditional and creator-founded brands and the challenges facing influencer marketing agencies. From discussions on the state of influencer marketing agencies to the complexities of the $21 billion influencer industry, this episode provides a comprehensive exploration of the current landscape and what lies ahead for creators, brands, agencies and marketers. 

This week Jeremy and Reid are playing with time. Topics include Amazon returns, Pageant judging, "The Face" and the re-emergence of classic Claire Saffitz.  The Face Julia Fox ⁠NYCB Podcast: Law of Mosaics Claire Recreates ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠➩ WEBSITE⁠⁠ ◦ ⁠⁠YOUTUBE ⁠⁠◦⁠⁠ ⁠⁠⁠⁠INSTAGRAM⁠⁠⁠⁠ ⁠⁠ ⁠➩ SUPPORT ◦ ⁠✨VIA VENMO!⁠⁠✨ ◦ ⁠⁠PATREON⁠⁠ ◦ ⁠⁠THE MERCH⁠⁠ ⁠⁠➩ REID⁠⁠ ◦ ⁠⁠JEREMY⁠⁠ ◦ ⁠⁠JACK⁠⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠⁠➩ withdanceandstuff@gmail.com⁠

How exciting is it to come home after a long day at work and find a sweet treat waiting for you to indulge in joy and comfort?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to bake up an easy rhubarb snacking cake that's as satisfying to eat as it is easy to assemble. Pressed for time this week? Learn Kari's freezer trick for when of her favorite hometown sweets. Tune in for a quick dose of home cooking inspiration!***Links to from this week's show:Claire Saffitz's rhubarb custard cake for Bon AppetitPfaff's Bakery in Pontiac, IllinoisA recipe for Danish-style coffee cake from Taste of Home***We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!

Beloved dessert authority, recipe developer, and YouTube star Claire Saffitz is back on She's My Cherry Pie! In this episode, Claire joins host Jessie Sheehan to tackle a baked good that has long delighted eaters and intimidated home cooks: chocolate soufflé. Claire says there's a lot of fear-mongering around the dessert, but when you break it down into straightforward steps and reduce the batch size, it's an attainable bake for anyone. Tune in for Claire's tips for super stable soufflés and her explanation of why coating the inside of your ramekins with sugar ensures your dessert will rise (and stay) high. The duo also chat about Claire's approach to writing recipes, what being a YouTuber means to her today, her New York Times-bestselling cookbook “What's For Dessert,” and more. Want to bake along? Here is Claire's recipe for Chocolate Soufflé. ​Thank you to Plugrà Premium European Butter and California Prunes for supporting our show. For more information on Cherry Bombe Jubilee, click here.Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox StudiosShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What's For Dessert More on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Our caller this week, Maya, really thinks about how she cooks. She's identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she's in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire.Recipes featured in this episode:CHRIS: One pan chicken thighs with burst tomatoes, harissa, and fetaCLAIRE: -Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing- Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu

Imgur AlbumSpecial equipment - Stand mixerSpecial ingredients - NoneI normally don't just copy and paste recipes, but I'll do so here since the New York Times' paywall is unpredictable. This recipe is by Claire Saffitz and it appears here: New York Times Croissants RecipeBy Claire SaffitzYIELD 8 croissantsTIME 24 hours, largely unattendedThis recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz's step-by-step video on YouTube.) Featured in: How To Make Stunning Croissants At Home. INGREDIENTSFOR THE DÉTREMPE (DOUGH):4 ⅔ cups/605 grams all-purpose or bread flour, plus more for dusting⅓ cup/66 grams granulated sugar1 tablespoon plus 1/2 teaspoon/12 grams kosher salt2 ¼ teaspoons/7 grams active dry yeast¾ cup plus 2 tablespoons/214 grams water, at room temperature½ cup/120 grams whole milk, at room temperature¼ cup/57 grams unsalted butter, cut into 1/2-inch pieces, chilledFOR THE BUTTER BLOCK AND ASSEMBLY:1 ½ cups/340 grams unsalted European or European-style butter (3 sticks), chilled All-purpose flour, for rolling1 large egg yolk1 tablespoon heavy creamAdd to Your Grocery ListIngredient Substitution GuidePREPARATIONTwenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a “+.” (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. (Don't worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you're wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.You're going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don't need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, 1/4-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. (It's OK if the shorter sides round a bit — you're going to trim them.)Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.Dust any flour off the dough's surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a “book,” that's four layers thick. This is a “double turn,” and it has now quadrupled the number of layers of butter inside the dough.Wrap the book tightly in the reserved plastic. If it is thicker than about 1 1/2 inches, or if it's lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a “simple turn,” tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants, see recipes.Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.) .As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles.Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length.Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand.Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as they proof: They're very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal.Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough.Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.TipCroissants are best within an hour or two of baking. After that, revive the croissants by warming in a 350-degree oven for 5 to 8 minutes. Keep wrapped airtight at room temperature.

This week, we have just what you need to prepare for this holiday season. First, award-winning author and food scientist Nik Sharma shares his favorite holiday traditions and food pairings that will make your vegetables shine at the table. He is the author of Veg-Table, Recipes, Techniques and Plant Science for Big-Flavored, Vegetable-Focused Meals, and he left us with his recipe for Stuffed Cabbage Rolls. Then, the internet's most beloved cooking star, Claire Saffitz, brings us her top holiday dessert ideas. She covers everything from citrus desserts, like her Souffleed Lemon Bread Pudding, to her holiday cookies, like the Chewy Molasses Spice Cookie, and what to make for New Year's. Her latest book is What's for Dessert, Simple Recipes for Dessert People. Then, award-winning author Toni Tipton–Martin, talks about historical cocktail recipes and their modern interpretations. Her latest book is Juke Joints, Jazz Clubs and Juice: Cocktails From Two Centuries of African American Cookbooks. And she left us with her recipe for Pomegranate Demerara Rum Punch.Broadcast dates for this episode:December 22, 2023 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Have you ever made a babka? We tried a number of recipes for this enriched-dough bread with a ribbon of flavor, and we came up with very mixed results. Listen in on to see what we baked and our favorite babka recipe! Recipes mentioned in this episode: ⁠Babka (America's Test Kitchen Family Baking Book) Cinnamon babka (Claire Saffitz, NYT) Savory babka with ricotta and herbs (Melissa Clark, NYT) Better chocolate babka (Smitten Kitchen) Chocolate babka (Melissa Clark, NYT) Sprinkle butter babka loaf (Nadiya Hussein) Birthday cake babka (What Jew Wanna Eat) Join our Cookbook Club! Our Instagram, ⁠@cookbookclubshow⁠ E-mail us: ⁠cookbookclubshow@gmail.com⁠ Find Renee and Sara on Instagram: ⁠@hipchickdigs⁠ and ⁠@realtor_saragray⁠ Our sponsor: ⁠Dropcloth Samplers⁠ Cook along with us! Next cookbook episode (releasing 12/27/2023): Smitten Kitchen Keepers, by Deb Perelman

Today on the show, we have Claire Saffitz back in the studio for a really entertaining conversation. Claire is the author of a great recent cookbook, What's For Dessert, and she's truly one of our favorite cooking instructors and personalities on the internet. We talk about how to visualize a recipe before baking it, as well as some of the common bakeware mistakes we are all making. Dark bakeware is a big no-no! We also hear a little bit about her journey from Harvard to the kitchens of France to millions of YouTube streams. We all love Claire Saffitz at TASTE, and we hope you enjoy this talk.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.More from Claire Saffitz:Claire Saffitz Makes Tiramisu Icebox Cake [Youtube]The Life and Death of Tart Frozen Yogurt [TASTE]Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]

For today's show, we're re-airing one of our most popular  episodes from earlier this year. Claire Saffitz, the baking sensation behind the bestselling cookbooks “Dessert Person” and “What's For Dessert,” loves making fruit pies and she joins host Jessie Sheehan to chat about it. The duo talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, Claire's favorite types of apples and blueberries, and… you'll all like this… how it's almost impossible to over-bake a fruit pie. Thank you to Plugra Premium European Butter, California Prunes, and Ghirardelli Professional Products for supporting our show. Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studio She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What's For Dessert More on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here

Even Claire Saffitz, one of YouTube's most popular bakers, still gets nervous about a recipe's results. “I don't really get anxious, but sometimes there is that sort of tinge of, ‘Well, I hope this turns out,'” she told Newsweek's H. Alan Scott. And that's after two New York Times best-selling cookbooks, ‘Dessert Person' and ‘What's for Dessert' (Clarkson Potter). After shooting to fame with her videos for Bon Appétit magazine, Saffitz now has shifted to creating her own content for her million-plus subscribers on YouTube. “It is a little bit of a funny thing to me that now I am on YouTube and that's a primary part of what I do. So, when people ask me, what do you do? I say jokingly, ‘Oh, I'm a YouTuber, I guess.'” Visit Newsweek.com to learn more about the podcasts we offer and to catch up on the latest news. While you're there, subscribe to Newsweek's ‘For the Culture newsletter. Follow H. Alan Scott on everything at @HAlanScott. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Jeremy and Reid are discussing the worlds most beloved YA author as well as Claire Saffitz as per usual. Russell Janzen talks with Reid about stuff. ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠➩ WEBSITE⁠ ◦ ⁠YOUTUBE ⁠◦⁠ ⁠⁠INSTAGRAM⁠⁠ ⁠ ⁠➩ SUPPORT W/$.99⁠ ◦ ⁠PATREON⁠ ◦ ⁠THE MERCH⁠ ⁠➩ REID⁠ ◦ ⁠JEREMY⁠ ◦ ⁠JACK⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ⁠➩ withdanceandstuff@gmail.com⁠ ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠

Today's special episode is from our recent conversation with baking cookbook authors Natasha Pickowicz and Claire Saffitz, live at Rizzoli Bookstore in NYC. Natasha is a chef, the founder of the pop-up Never Ending Taste, and the author of More Than Cake. Claire is a recipe developer and the author of the best-selling cookbooks Dessert Person and What's for Dessert. It's a fun conversation about developing cult recipes, the cake renaissance, summer baking, and more. Stay tuned for more live events by subscribing to our newsletter, including book release events with Jordan Michelman and Zachary Carlsen (October 24) and Jing Gao (November 2).MORE FROM NATASHA PICKOWICZ AND CLAIRE SAFFITZ :Yes, You Can Make These Stunning Layer Cakes at Home [Bon Appetit]Claire Saffitz Goes Outside Her Comfort Zone to Embrace Ours [TASTE]Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette [Dessert People]How to Make Delicious Scones at Home [Dessert People]

Ham El-Waylly is a chef, recipe developer, and video creator based in New York City. You may know him from the NYT Cooking channel, where he shares ingenious tips and whips up opulent feasts from niche ingredients alongside his wife, Sohla. But you probably don't know Ham's rich history in food, from growing up in Doha, Qatar, with Bolivian-Egyptian parents in the food business to running research and development at Momofuku's Ando. Today we dig into it all, plus his love of graphic tees and live music, and I hope you'll enjoy it. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast.MORE FROM HAM EL-WAYLLY:Chicken Stroganoff [New York Times Cooking]The World's Smelliest Fruit? Sohla and Ham Try Cooking With Durian [Mystery Menu]What Happens When a Brown Chef Cooks White Food? [GQ]

I'm excited to share a podcast recommendation with you this week. It's a podcast from America called The One Recipe.From the team that brought you The Splendid Table at APM Studios, The One Recipe is a podcast devoted to that one recipe you keep in your back pocket. The one you send to friends, make for your mom, the one you entirely depend on because you know it's going to work. Host Jesse Sparks, Senior Editor at Eater, talks to some of the biggest names in food, including Sohla and Ham El-Waylly, Khushbu Shah, Eric Kim, Soleil Ho, Kristen Miglore, Pati Jinich, Yotam Ottolenghi, Stephen Satterfield, and… the list goes on. He draws out the sweet, funny and surprising stories behind their chosen recipes. It's charming, fun and sure to give you lots of inspiration. The episode I'm sharing with you today is with the brilliant Claire Saffitz. She sits down with Jesse this week to discuss her career trajectory, explain why we shouldn't fear “water baths” and take us step by step through her 3-in-1 recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme. Claire Saffitz is a cookbook author, recipe developer, and video host, she's really fab and definitely on the list of people I'd love to get on Desert Island Dishes.Find The One Recipe wherever you get your podcasts and check out their Instagram @the.one.recipeWe are back on Thursday with another episode of Desert Island Dishes and The Dream Dinner Party will resume next week!Margie x Hosted on Acast. See acast.com/privacy for more information.

We recently had the pleasure of sitting down with the founders of not one but two of America's most exciting independent media brands, each working deeply in and around food. In 2013, former media and beauty executive Kerry Diamond founded Cherry Bombe as a response to the overwhelmingly male-dominated chef and restaurant world. The publication has grown into a serious player, launching podcasts and events that rival some of the major glossies. Kyle Tibbs Jones is a cofounder and director of media at The Bitter Southerner, an iconoclastic magazine and media brand that was founded as a response to the caricatured portrayals of Southern life in mainstream media. The Bitter Southerner has won multiple James Beard Awards and, like Cherry Bombe, is a favorite read for many—including the editors of TASTE. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served.More from Cherry Bombe and The Bitter Southerner:Happy Birthday, Cherry Bombe [Forbes]The Cherry Bombe Podcast Network [official]The Global Love of Boiled Peanuts [official]Blood, Sweat, and Tears [official]

Have you ever eaten prune whip pie? How about pickle cheesecake? Well, B. Dylan Hollis absolutely has. The popular TikTok and YouTube creator has racked up millions (and millions) of views by baking his way through vintage cookbooks that fit his “three Ws”: wacky, weird, and wonderful. Now he has a book of his very own. It's called Baking Yesteryear, and we're thrilled to have him on the podcast to talk about the appeal behind historic baking and much more.Also on the show, Aliza has returned from a trip to Paris and Portugal and fills Matt in on all the cool things she ate and drink. And as you heard at the top, it's the return of TASTE Live, an IRL events series with our friends at Rizzoli Bookstore in Manhattan. Our next event is August 17 with authors Natasha Pickowicz and Claire Saffitz. Natasha and Claire will discuss what they are baking this summer, the making of their latest cookbooks, and much more. The event will be recorded live for this very podcast. Reserve a spot now, first come, first served.More From B. Dylan Hollis:70 Years Later, This Is Still the Best Summer Dessert [The Wall Street Journal[Meet the TikToker Going Viral by Baking His Way Through Great Depression-Era Cookbooks [Eater]Food for the Gods - 1909 Recipe [YouTube]Reserve a spot for TASTE Live at Rizzoli on August 17.

Our caller this week, Maya, really thinks about how she cooks. She's identified more than a dozen types of recipes that she knows she can rely on, and even adapt. But, she's in search of more like these. She wants more meal frameworks that will allow her to think outside the bounds of following a recipe. So, Chris taps Claire Saffitz to help Maya discover more meal types to add to her repertoire. Recipes featured in the episode: From Chris, One pan chicken thighs with burst tomatoes, harissa, and feta From Claire, Cold Noodles i.e.: Cold Miso-Sesame Noodles, Ramen with Steak and Sesame-Ginger Dressing, Rice Noodles with Shrimp and Coconut-Lime Dressing, Udon with Chicken and Garlicky Peanut Dressing, Soba with Tofu and Miso-Mustard Dressing, Cutlet & a Salad: i.e. Cutlet Story, japanese curry w Chicken Katsu Learn more about your ad choices. Visit podcastchoices.com/adchoices

Our host Kerry Diamond is on vacation, so we're sharing a special slice of our baking podcast, She's My Cherry Pie. On this episode, host Jessie Sheehan talks to Claire Saffitz, author of the best-selling cookbooks Dessert Person and What's For Dessert, about one of her favorite things to make—fruit pie.Claire and Jessie chat all things pie dough, why bakeware is so important, butter slices versus cubes, her favorite types of fruit, and how it's almost impossible to over-bake a fruit pie. Thank you to OpenTable for supporting this episode of Radio Cherry Bombe. Check out more about the Cherry Bombe + OpenTable Sit With Us community dinner series here. Radio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Our show is recorded at Newsstand Studios at Rockefeller Center. Subscribe to our newsletter and check out past episodes and transcripts here. More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What's For Dessert More on Jessie: Instagram, her Snackable Bakes cookbook

Claire Saffitz is, as always, such a freaking delight. She sits down with Jesse this week to discuss her career trajectory, explain why we shouldn't fear “water baths” and take us step by step through her 3-in-1 recipe for Choose-Your-Own-Ending Custards: Crème Brûlèe, Crème Caramel, or Pot De Créme. Claire Saffitz is a cookbook author, recipe developer, and video host. You can follow her on Instagram or YouTube @csaffitz. If you like our show, don't forget to hit like and subscribe and leave us a review! Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

What does cake tell us about now? This week, Jess, Aaron, and Joey talk about Cake Boss, Duff Goldman, Instagram cakes, Julia Child, wedding cakes, and enlightenment. They don't talk about Daniel Craig. references Claire Saffitz on Instagram about the Cake Renaissance Saveur: How to Make Those Fabulously Unhinged Cakes You Saw on Instagram Corrections Department: "Cake Boss" Buddy Valastro's Carlo's Bakery in ... Hoboken "The Other Dude" Duff Goldman's Charm City Cakes in Baltimore Netflix: Is It Cake? Japanese game show Candy or Not Candy The New York Times: Let Them Eat Wacky, Whimsical Cake The New York Times Style Magazine: The Latest Trend in Baking? Making a Mess The 7 charatceristics of the Renaissance Molecular gastronomy 

Hi there!Our Spring 2023 season of the Salt + Spine podcast kicks off right here, right now, with a marvelous returning guest: the delightful Claire Saffitz.In today's episode, Claire and I discuss:* How she's worked to create dessert recipes that speak to everyone—from sweet to tart, simple to complex.* The impact of the pandemic on her creative process as she embarked on writing book No. 2, What's for Dessert.* Which cookbook authors inspire Claire, and which books she turns to time and again—including community cookbooks!* Her advice to home bakers, based on years of creating recipes for curious novices looking for a boost.Plus, as always, we put Claire to the culinary test in our signature game.The Book!We

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

After a three-year, in-person hiatus, KCRW's Good Food PieFest & Contest returns — with a vengeance. Claire Saffitz answers the most burning after-dinner question with a new cookbook. Noah Galuten opens the cupboard and looks at pantry staples with fresh eyes. Reclaiming her identity, Homa Dashtaki abandons a legal career to make yogurt. Chef Farokh Talati explores his Parsi roots in his first cookbook. Finally, Alex Weiser brings fingerling potatoes to Santa Monica Farmers Market and chef Chuy Cervantes of Damian puts them to work.

Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosClaire Saffitz, the baking sensation behind the best-selling cookbooks Dessert Person and What's For Dessert, loves making fruit pies. She and host Jessie talk all things pie dough and fruit pie, from why bakeware is the most important thing for your pie, butter slices versus cubes, her favorite types of apples and blueberries, and… you'll all like this… how it's almost impossible to over-bake a fruit pie. Thank you to Le Creuset and California Prunes for supporting our show. She's My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Claire: Instagram, YouTube, her cookbooks Dessert Person and What's For Dessert More on Jessie: Instagram, her Snackable Bakes cookbook

Happy New Year, listeners! We're happy to share this encore presentation of our most listened-to episode of 2022. Claire Saffitz, cookbook author, Cherry Bombe cover girl, and YouTube's favorite baker, joined host Kerry Diamond last year to talk about Claire's unique culinary path. It took Claire a while to figure out her place in the food world, and she shares the twists and turns it took to get where she is today. Claire also talks about her 2020 bestseller, Dessert Person; shares some tidbits about her 2022 release, What's For Dessert; and why she considers Dorie Greenspan and Claudia Fleming her mentors. Radio Cherry Bombe is recorded at Newsstand Studios at Rockefeller Center in New York City. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here. Pick up a copy of Cherry Bombe magazine's Issue 18 with Claire Saffitz on the cover here.Follow Claire on Instagram and Patreon. Get Claire's salty nut tart with rosemary recipe. Follow host Kerry Diamond on Instagram

This week Jeremy and Reid and talking Claire Saffitz' kitchen and performances Reid forgot. Other topics include Jesus, Apple Pie and and Shrimp Cocktail.◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ➩ WEBSITE ◦ YOUTUBE ◦ INSTAGRAM ➩ SUPPORT W/$.99 ◦ PATREON ◦ THE MERCH ➩ REID ◦ JEREMY ◦ JACK ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠ ➩ withdanceandstuff@gmail.com ◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠◠

[REBROADCAST FROM Nov 7, 2022] Claire Saffitz is one of the most popular bakers on the internet. Her latest cookbook, Dessert Person, was a New York Times bestseller, and her YouTube channel has over a million subscribers. She's embracing simplicity with her latest cookbook, What's for Dessert: Simple Recipes for Dessert People.

This week on Special Sauce it's Claire Saffitz part two. She gives us her take on holiday baking. Cookies will be discussed, of course. Purple Black and White cookies, anyone? Claire also digs deep into her new book ‘What's For Dessert'.

Netflix's new cooking show takes a leaf from Claire Saffitz's book and challenges its chefs to make their own homemade versions of commercially available snacks. Home Cook and Food Scientist (one of these titles accurately applies) Adam Grosswirth returns to talk about it! Around The Dial takes us through S03 of Mythic Quest, Selena + Chef, and an update on Sarah's Cheers rewatch. Adam pitches the Will & Grace two-parter "Lows In The Mid-Eighties" for induction into The Canon. Then after naming the week's Winner and Loser, it's on to a Game Time that's on the bleeding edge of culture. Grab some Oreos and listen! GUESTS

Netflix's new cooking show takes a leaf from Claire Saffitz's book and challenges its chefs to make their own homemade versions of commercially available snacks. Home Cook and Food Scientist (one of these titles accurately applies) Adam Grosswirth returns to talk about it! Around The Dial takes us through S03 of Mythic Quest, Selena + Chef, and an update on Sarah's Cheers rewatch. Adam pitches the Will & Grace two-parter "Lows In The Mid-Eighties" for induction into The Canon. Then after naming the week's Winner and Loser, it's on to a Game Time that's on the bleeding edge of culture. Grab some Oreos and listen!Show TopicsSnack Vs. ChefATD: Mythic QuestATD: Lego MastersATD: SmashATD: Selena + ChefATD: CheersThe Canon: Will & Grace S03.E08 & 09: "Lows In The Mid-Eighties" Winner and Loser of the WeekGame Time: Peaky MindersShow NotesAdam Grosswirth on TwitterAdam on InstagramThe Bon Appétit Gourmet Makes series"The One Streaming Service You Should Subscribe To For December" at GQ.comAgain With This on PatreonThe Muppeturgy podcastMuppeturgy on TwitterMuppeturgy on Instagram#asseenonTV at Exhibit B. Books"Michelle Williams Shouted Out Her Grams From Dawson's Creek" at Vulture"Sophia Bush And Hilarie Burton Claim 'One Tree Hill' Creator Threatened Their Jobs Over 'Maxim' Shoot, Told Bethany Joy Lenz She Was 'Too Fat'" at Variety.comPhoto: NetflixDiscussionTweet at us @ExtraHotPodcast on TwitterWe are @ExtraHotGreat on InstagramSupport EHG on PatreonExtra Hot Great on Patreon Hosted on Acast. See acast.com/privacy for more information.

Beloved dessert person Claire Saffitz joins Dan for a holiday baking-themed extravaganza and tackles some of the most pressing baking questions of the moment… What's the best way to roll out pie dough into a uniform shape? How can I recreate a relative's secret cookie recipe? And what's the difference between a muffin and a cupcake? Plus, Claire tells us how she and her chef husband divvy up kitchen responsibilities at home, and offers advice to a couple struggling with a food-related dispute. Taped live at Sirius XM Studios in New York City!The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Tracey Samuelson, and Jared O'Connell. Special thanks to our colleagues at SiriusXM, including Danielle Graziano, Chris Howard, Erick Gonzales, Corey Kesluk, and Madeleine Flieger.Transcript available at www.sporkful.com.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora Francis Lam hosts the 2022 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Claire Saffitz, author of Dessert Person, Rick Martinez author of Mi Cocina: Recipes and Rapture from My Kitchen in Mexico, Chef, and Chopped judge Maneet Chauhan, and our very own Jesse Sparks, host of The One Recipe podcast to answer Thanksgiving questions. Broadcast dates for this episode: November 24, 2022

Today on Boston Public Radio: Art Caplan shared his thoughts on Dr. Anthony Fauci's final White House briefing after 50 years in government. Caplan is the Drs. William F. and Virginia Connolly Mitty Professor and founding head of the Division of Medical Ethics at NYU School of Medicine in New York City. Then, we opened the phone lines, asking listeners if bringing food to neighbors is the polite thing to do – or an insult. Corby Kummer weighed in on whether to toss unsolicited gifts of food, and Thanksgiving cruises as stress relief. Kummer is the executive director of the Food and Society policy program at the Aspen Institute, a senior editor at The Atlantic and a senior lecturer at the Tufts Friedman School of Nutrition Science and Policy. Meredith Goldstein shared some of her advice on surviving the holidays with family and loved ones. She also took listeners' calls. Goldstein is the author of the “Love Letters” column, and hosts the “Love Letters” podcast. Shirley Leung updated us on the Orange Line's reliability post-shutdown, and shared her thoughts on Mayor Michelle Wu's response to Mass and Cass. Leung is a business columnist for the Boston Globe. Claire Saffitz shared some of her favorite holiday desserts, as well as her new cookbook, “What's for Dessert.” Saffitz is a chef and freelance recipe developer. She worked at Bon Appetit in their test kitchen until 2020. We ended the show by talking with listeners about stress over the holiday season.

We unwind from election week with 'Parenting is a Joke' podcast host Ophira Eisenberg and 'Fake the Nation' host Negin Farsad. Then, Claire Saffitz tells us about her new cookbook 'What's for Dessert.' Plus, we dip our toes into the weird world of YODELING.

Claire Saffitz is one of the most popular bakers on the internet. Her last cookbook, Dessert Person, was a New York Times bestseller, and her YouTube channel has over a million subscribers. She's embracing simplicity with her latest cookbook, What's for Dessert: Simple Recipes for Dessert People, which is out tomorrow. Claire Saffitz joins to take your calls and baking questions.   Sticky Pumpkin-Chestnut Gingerbread SERVES 12 TO 15 DIFFICULTY: 2 (Easy) ACTIVE TIME: 40 minutes TOTAL TIME: 1 hour 40 minutes, plus time to cool SPECIAL EQUIPMENT: 13 × 9-inch baking pan (preferably metal), hand mixer CAKE Neutral oil for the pan 6 ounces (170g) peeled roasted chestnuts (1 generous cup), from a jar or bag, rinsed and patted dry ¼ cup molasses (3 oz / 85g) ½ teaspoon baking soda 1 (15 oz / 425g) can unsweetened pumpkin puree (not pumpkin pie filling) 1 tablespoon finely grated fresh ginger 1½ teaspoons vanilla extract 2½ cups all-purpose flour (11.9 oz / 338g) 2¼ teaspoons baking powder 1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon Morton kosher salt 1½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg 1⁄8 teaspoon ground cloves 1¼ cups granulated sugar (8.8 oz / 250g) 4 large eggs (7 oz / 200g), at room temperature 2⁄3 cup neutral oil (5.3 oz / 150g), such as grapeseed or avocado TOFFEE SAUCE AND SERVING 10 tablespoons unsalted butter (5 oz / 142g) 1 cup packed dark brown sugar (7.8 oz / 220g) 1 cup heavy cream (8.5 oz / 240g), at room temperature ¾ teaspoon Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt   PREHEAT THE OVEN AND PREPARE THE PAN: Arrange an oven rack in the center position and preheat the oven to 350°F. Brush the bottom and sides of a 13 × 9-inch pan, preferably metal, with neutral oil. Line just the bottom of the pan with a rectangle of parchment paper, cut to fit, and smooth to eliminate air bubbles. Brush the parchment with moreoil and set the pan aside. COOK THE CHESTNUTS AND MOLASSES: In a small saucepan, combine the chestnuts, molasses, and ½ cup (4 oz / 113g) water and bring to a simmer over medium heat. Reduce the heat to maintain a very gentle simmer, cover, and cook until the chestnuts are soft and easily break apart when pressed against the side of the pan, 12 to 15 minutes. Remove from the heat, uncover, and mash the chestnuts with a fork or a potato masher to break them down into pieces no larger than a pea (don't mash into a paste, though—you want them to add texture to the cake). MIX THE WET INGREDIENTS: To the saucepan with the chestnut mixture, add the baking soda and stir thoroughly to combine. The mixture will foam, which is normal. Scrape the mixture into a medium bowl, then stir in the pumpkin, ginger, and vanilla. Set the pumpkin mixture aside and let it cool to room temperature, stirring it occasionally (to cool it down very quickly, you can stir it in an ice bath—see Chilling in an Ice Bath, page 358). MIX THE DRY INGREDIENTS: In a large bowl, whisk together the flour,baking powder, salt, cinnamon, nutmeg, and cloves to combine. Make a well in the center and set the bowl aside. BEAT THE EGGS AND SUGAR, THEN STREAM I N THE OIL: In a separate large bowl, with a hand mixer, beat the sugar and eggs on medium-low speed until the eggs are broken up, then increase the speed to medium-high and continue to beat until the mixture is pale, mousse-y, and doubled in volume, about 3 minutes. Beating constantly, very gradually stream in the oil and continue to beat just until the mixture is smooth, thick, and emulsified. MAKE THE BATTER: Add the pumpkin mixture to the bowl with the egg mixture and mix on medium-low just until blended, then scrape that mixture into the bowl of dry ingredients. Mix on medium-low, starting in the centerand gradually working outward, until you have a smooth, evenly mixed batter with no traces of flour. Switch to a flexible spatula and fold the batter several times to make sure it's evenly mixed. Pour the batter into the prepared pan. BAKE: Bake until thesurface of the cake is deeply browned and springy to the touch and a toothpick or cake tester inserted into the center comes out clean, 30 to 35 minutes. Set the cake aside. MEANWHILE, MAKE THE TOFFEE SAUCE: In a medium saucepan, combine the butter, brown sugar, and ¼ cup (2 oz / 57g) water and bring to a boil over medium-high heat, stirring to melt the butter and dissolve the sugar. Continue to cook, stirring often, until the mixture is reduced and slightly thickened, about 3 minutes, then remove the saucepan from the heat and slowly add the cream (take care, it will sputter), stirring constantly until the mixture is smooth. Bring to a boil again over medium-high heat and cook, stirring occasionally, until the toffee sauce is slightly reduced and thickened, about 3 minutes longer. Stir in the salt and set the saucepan aside. SOAK THE CAKE: Use a toothpick to poke deep holes all over the hot cake, then slowly pour 1 cup (8.2 oz / 233g) of the warm toffee sauce over the entire surface. Let the cake sit until it has absorbed some of the toffee sauce and is slightly warm. Cover the saucepan to keep the remaining toffee sauce warm. SERVE: Cut around the sides of the cake with a small offset spatula or paring knife, then use a serrated knife to slice the cake into a 3-by-4 grid to make 12 generous portions, or into a 3-by-5 grid to make 15 slightly smaller portions. Lift the slices out of the pan and transfer to serving plates. The toffee sauce will separate as it sits, so stir to bring it back together. If the butter in the sauce has started to solidify, rewarm it over medium-low heat. Pour the toffee sauce into a small pitcher or serving vessel and serve on the side. Can I . . . Make it ahead? Ideally, no. The cake is best eaten slightly warm while the toffee sauce is glossy (the butter in the sauce will solidify when cool). Any leftover cake can be covered and stored at room temperature for up to 2 days. Rewarm it in a 300°F oven until the surface is glossy again, 5 to 7 minutes. Any leftover toffee sauce, stored in a lidded container in the refrigerator, will keep for up to 2 weeks. Scrape it into a small saucepan and rewarm over medium-low heat, stirring constantly, until it's glossy and fluid. Use a stand mixer instead of a hand mixer? Yes. Combine the sugar and eggs in a stand mixer fitted with the whisk attachment and proceed with the recipe as written. After adding the pumpkin mixture, switch to the paddle attachment, reduce the mixer speed to low, and add the dry ingredients to the bowl in two additions.