Podcast appearances and mentions of Dorie Greenspan

It may sound cliché, but I suspect for most of you, Dorie Greenspan needs no introduction. Dorie is an accomplished baker, whose books range from an oversize volume of never-fail cookie recipes, Dorie's Cookies, to translating the recipes of master Parisian pastry chef Pierre Hermé, making them accessible to home bakers in Desserts by Pierre Hermé. And when Julia Child launched her TV show, Baking with Julia on PBS, she tapped Dorie to write the companion book, Baking with Julia. Dorie describes herself as a part-time Parisian, so I took advantage of her time while she was in Paris recently invited her to stop by my kitchen for a chat. We talked about many subjects, including our favorite baking pans, whether the U.S. is ready for metrics (or at least recipes in weights), how to get the hump in madeleines, and how she wrote, and cajoled recipes from pastry chefs and pâtisseries, for her Paris-based cookbooks; Baking Chez Moi, Around My French Table, and Paris Sweets.Her new book is Dorie's Anytime Cakes and features casual cakes, in all different shapes, sizes, and flavors…When Dorie came by, she (of course) arrived with cakes from Pierre Hermé and a box of macarons, including one flavored with tomato leaves and another with tonka beans. A few show notes:* When asked about her three favorite bakeries in Paris at the moment, she mentioned Michalak, Rayonnance, and Tapisserie in the podcast.* My favorite California Blenheim dried apricots are from Apricot King. * The European-style cake pan we mentioned is the Tea Loaf Pan from King Arthur Baking. (I mention it in my chocolate book, coming out in the spring of 2026.)I hope you enjoy our chat!- David* Follow Dorie on Instagram and Facebook* Visit her website: doriegreenspan.com* Subscribe to Dorie's newsletter: xoxodoriegreenspanSubscribe to my newsletter to get podcasts, recipes, Paris posts, and more sent right to your Inbox! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit davidlebovitz.substack.com/subscribe

Guest Suzanne LenzerBook: PECKISH: Suggestions for the Sophisticated Snacker. Welcome to the Well Seasoned Librarian. This is Season 16 Episode 10. Today we're diving into the delicious world of snacking with author Suzanne Lenzer and her brand new book, PECKISH: Suggestions for the Sophisticated Snacker. Forget rigid mealtime rules, Suzanne is here to liberate your palate and celebrate the joy of nibbling.Suzanne believes that eating should be fun, encouraging us to embrace our cravings with a little bit of this and a little bit of that. PECKISH offers over 75 inspiring recipes for small bites, proving that wonderful food doesn't need to be complicated or picture-perfect. Get ready to rediscover the playful side of your kitchen, fueled by curiosity and a touch of culinary whimsy.With nearly two decades of experience as a food stylist, cookbook author of acclaimed titles like GRAZE and Truly, Madly Pizza,  Suzanne brings a wealth of culinary creativity to the table. Her recipes and styling have graced magazines, television, and numerous cookbooks, and her writing has been featured in publications like Tin House and The New York Times. Join our host Dean Jones as he explores Suzanne's philosophy on snacking and the delightful recipes in PECKISH.Book: Peckish: Suggestions for the Sophisticated Snacker; A Cookbookhttps://www.suzannelenzer.com/my-cookbooksIf you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome back to "The Well-Seasoned Librarian Podcast! Season 16 Episode 9. Today, we're stirring things up a bit as we explore the fascinating intersection of information, community, and… food! I'm thrilled to welcome Amy Nash of the popular blog House of Nash Eats, a self-taught home cook, baker, cookbook author, and the creative force behind millions of delicious recipes. Amy has a new cookbook out House of Nash Eats Everyday and our Host Dean Jones was very eager to talk with Amy about it.If you like this podcast please leave a review, and we always appreciate our listeners sharing the episodes with others.Amy Nash started the successful “House of Nash Eats” blog in 2016 enticing web browsers with hearty main dishes and decedant desserts. Amy is hear to talk to us, and I will now take us to Dean's Conversation with Amy about her new book!If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

BBQ Hall of Famer "Meathead" is one of only 26 living members! Author of the NYT bestseller "Meathead: The Science Of Great Barbecue and Grilling," named a top 100 cookbook by Southern Living (alongside Julia Child!). The BBQ Whisperer & Hedonism Evangelist behind @AmazingRibs, the world's most popular BBQ site. This global judge of food & drink and founder of multiple world championships is dedicated to great flavor. From algae cookies to legendary ribs, Meathead's a culinary icon!The Meathead Method: A BBQ Hall of Famer's Secrets and Science on BBQ, Grilling, and Outdoor Cooking with 114 RecipesAmazing Ribs.com https://amazingribs.com/If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

informative to... well, let's just say aroma-tic.Welcome to the Well Seasoned Librarian Podcast. This is Season 16, Episode "Number Two" , oh sorry, Meant Number 6Today, our fearless leader Dean is chatting with the one and only Gordon Kindness, who's beaming in all the way from across the pond in the UK. Now, Gordon isn't just your average food fancier; he's a gastro-intestinal guru, a content creator who's taking the YouTube, TikTok, and Instagram scenes by storm, one rumble at a time.Known for his refreshingly honest (and sometimes brutally so) opinions, a palate that's braver than a toddler facing broccoli, and a certain je ne sais quoi that often involves unexpected sound effects, Gordon plunges headfirst into the culinary deep end. He fearlessly reviews everything from the newest fancy-pants eateries to those hidden local treasures that might just leave you with a digestive surprise. He even tackles food challenges that could send lesser stomachs running for the nearest porcelain throne.While his distinctive focus on how various edibles interact with his inner workings truly sets him apart (think of it as a very… personal food journey), Gordon's genuine love for all things edible and his knack for connecting with his audience have earned him a truly devoted following – a fanbase that appreciates his unfiltered approach, shall we say. He brings a fresh and often hilariously unrestrained perspective to food reviews, making his content both informative and wildly entertaining (especially if you have a strong constitution... and maybe some air freshener).So, do yourself a flavor and follow Gordon on his social media channels to join his ongoing culinary expeditions and get his uniquely… bottom-line take on the delicious and sometimes explosive world of food!Instagram: @gordonkindness:If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome back to the Well Seasoned Librarian Podcast everyone! We've reached Season 16, Episode 5, and I'm absolutely thrilled to introduce you to a guest who truly understands the magic of books, both on the page and out in the world. Tonight, host Dean Jones is diving deep into the art of book marketing with the brilliant Stephanie Moon! From those clandestine childhood reading sessions under the covers to orchestrating campaigns for New York Times Bestsellers and landing coveted spots on Oprah's Favorite Things, Stephanie's journey has been woven with a love for stories. She's seen firsthand how incredible books can sometimes get lost without a little nudge, and she's on a mission to empower authors to take the reins. We will learn about her insights, her company Checked Off, and maybe even discover what she's reading when she's not changing the book marketing game.We will now take you to Dean's conversation with Stephanie Moon. Stef Moon Co. https://www.stephmoonco.com/If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome to the Well Seasoned Librarian Podcast. This is  Season 16 Episode 4.Today Host Dean Jones will be talking with Bebe Black Carminito who's book The Curated Board: Inspired Platters & Spreads for Any Occasion came out last fall.  Carminito who is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco with her husband and best friend, David Carminito. Website: https://www.atinysoiree.com/champagneandcookies @proofcollective. If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome to the Well Seasoned Librarian Podcast. This is Season 16 Episode 2. Today host Dean Jones is talking to author, food writer Ellen Kanner. Kanner is the author of the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for outlets including HuffPo, VegNews, and Edible South Florida, which calls her “the lovable and entertaining voice of plant-based.” She's a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in — where else? — Miami.If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Well Seasoned Librarian Season 15 Episode 20.Today our host Dean Jones will be talking with Author, Blogger Jessica Merchant. We will be talking with Merchant about her book Easy Everyday and her Blog “Sweet Eats100 Recipes and Meal Prep Ideas for Effortless Eats; A Cookbook.Merchant is a full-time recipe developer and writer who happens to be crazy passionate about all things food. She is the author of Everyday Dinners, The Pretty Dish, and Seriously Delish, and details her adventures in and out of the kitchen on her popular blog How Sweet Eats, which is read by millions.How Sweet Eats: https://www.howsweeteats.com/______Instagram: @howsweeteatsEasy Everyday Book (Now Out!) https://www.amazon.com/Easy-Everyday-Recipes-Effortless-Cookbook/dp/0593796357If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome back, dear listeners, to another delectable season of Well Seasoned Librarian! Can you believe it? Season 16 Episode 1! And to kick things off, Dean has a truly sweet treat for us today.Get ready to have your taste buds tantalized because Dean is sitting down with the incredibly talented Dan Abel. Now, Dan isn't just anyone; he's the heart and soul behind the absolutely divine Bissinger's Chocolates.Rooted in 17th-century France, where their exquisite chocolates graced the tables of European nobility like Napoleon Bonaparte and the Rothschilds, earning them the title of Confiseur Imperial by King Louis XIV, the Bissinger family's confectionery legacy journeyed to America in 1845 with Karl Bissinger, who established their first kitchen near Cincinnati; his son, also Karl, continued this tradition by opening a St. Louis kitchen in 1927, a city that remains the company's home, with their current head candy maker representing the third generation from the original French master candy maker, and to this day, many of their acclaimed confections, praised by figures from European royalty to Oprah and featured in national venues like Starbucks and Whole Foods, are crafted using original recipes dating back to 1899, showcasing a commitment to heritage, quality ingredients, and time-honored craftsmanship over mass production.They scour the globe for the finest ingredients, prioritize Fair Trade, and use only the good stuff – real butter, fresh cream, natural flavors... you get the picture. This isn't just chocolate; it's a labor of love.get ready to dive into the rich and fascinating story behind Bissinger's Chocolates. Dean, take it away!Bissengers Chocolates: https://www.bissingers.com/?tw_source=google&tw_adid=380108473574&tw_campaign=56526533&gad_source=1&gbraid=0AAAAAD6kdF8dnR6UnpLYeHfyZ7-sQRkK4&gclid=CjwKCAjwq7fABhB2EiwAwk-YbM0s8mqUlSDVM9qGcTn-HlyT7WDKXsVT7GJivMnJq-s3c9eHEpYQXxoCVwQQAvD_BwEIf you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. 

Welcome back to The Well Seasoned Librarian! , and we are thrilled to be diving into another culinary adventure with you. This is Season 15, Episode 18, and today we're turning the page on a truly special cookbook from the renowned America's Test Kitchen. Their latest offering, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes", published in 2025 and brought to us by Sarah Ahn and her mother, Nam Soon Ahn, with the editorial expertise of America's Test Kitchen, maintains their high standard beautifully. As a librarian and avid reader, I consistently appreciate ATK's thoroughness, and this book effectively integrates elements of a Korean cuisine guide, a practical cookbook, and a deeply personal narrative from Sarah Ahn, known for her viral "Ahnest Kitchen" videos.This isn't just a collection of recipes; it blends personal connection with practical culinary instruction rooted in Nam Soon's extensive kitchen wisdom. Get ready to explore the engaging mother-daughter conversations woven throughout, offering relatable insights. As expected from America's Test Kitchen, every recipe is rigorously tested. We'll delve into chapters like "The Ahnest Kitchen," a valuable guide to Korean groceries, and comprehensive sections on Banchan and Pickles, foundational stews, yasik, and desserts, as well as chapters on Meats, Soups, Rice and Noodles. Beyond the recipes, we'll touch on the personal moments and intergenerational kitchen wisdom shared. So, settle in and we will go to Host Dean Jones and his conversation with Sarah Ahn.Website https://ahnestkitchen.com/cookbookBook: https://www.amazon.com/Umma-Korean-Kitchen-Wisdom-Recipes/dp/1954210566Instagram: @ahnestkitchen __________If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Welcome back to the "Well Seasoned Librarian," the podcast where we dish up literary delights and culinary curiosities! With our host, Dean Jones, we are absolutely thrilled to bring you a taste of something truly special in Season 15, Episode 17.Today, we have the pleasure of speaking with the brilliant mind behind "Aebleskiver: A New Take on Traditional Danish Pancakes," the one and only Pim Pauling Overgaard! Get ready to have your perception of this classic pancake completely transformed. Pim's gorgeous cookbook, released in October 2024 by The Collective Book Studio, is a revelation, offering a staggering 70 delicious and inventive ways to enjoy these versatile orbs, from sweet indulgences to savory surprises.So grab a cup of something warm, settle in, and prepare to discover a whole new world of Æbleskiver with our guest, Pim Pauling Overgaard, right here on the "Well Seasoned Librarian"!Official Website https://www.pimpauline.com/Book:Aebleskiver: A New Take on Traditional Danish PancakesInstagram: @pimpauline __________If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

.Greetings, everyone, and welcome back to "The Well-Seasoned Librarian"! Season 15 Episode 15.Today, we have a truly accomplished guest joining us, someone who has not only built a successful baking business but has also graced our television screens. Please welcome Lauren Jacobs, the owner of The Cheerful Baker! Many of you may recognize Lauren from her recent appearance on the Food Network's Christmas Cookie Challenge, where she showcased her incredible talent for combining delicious flavors with stunning designs. We'll be diving into her journey, her passion for baking, and the story behind her thriving cookie decorating and cookie cutter company. I will now take you to Dean's conversation with Lauren Jacobs the Cheerful Baker!Website: https://cheerfulbaker.com/__________If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Welcome to the Well Seasoned Librarian Podcast! It's season 15, episode 16, and your host, Dean Jones, has a fascinating guest for you today. Please welcome culinary enthusiast and marketing expert, Crystal King! Crystal's writing is deeply inspired by her love of Italian history, food, language, and culture. Get ready to hear about her passion and her books, including 'In the Garden of Monsters,' 'The Chef's Secret,' and 'Feast of Sorrow.'" Tune in to this podcast episode for a wonderful conversation with the charming Crystal King!https://www.crystalking.com/__________If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Today's guest is Melissa Weller, the chemical engineer-turned-baker and author of “Very Good Bread.” Melissa is a James Beard-nominated baker and the former head baker at Per Se and Roberta's in New York City. She returns to the show to share her expertise on this iconic French bread.Melissa joins host Jessie Sheehan to explore what it means to be a baker versus a pastry chef, her love for Dorie Greenspan's “Baking with Julia,” and why a sturdy piece of cardboard is a surprising bread-baking essential. The duo walk through her Per Se Baguette recipe—breaking down the importance of pre-shaping and scoring, the difference between poolish and sourdough starter, and why a lid might be your best friend when making baguettes at home.Click here for Melissa's Baguette recipe.To get our new Love Issue, click here. For Jubilee 2025 tickets, click here.Subscribe to our baking newsletter.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events.More on Melissa: Instagram, website, “Very Good Bread” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

What's worth talking about? Pixar's short "Purl" in Bootie and Bossy's Episode 41!What happens when a pink ball of yarn named Purl starts working at B.R.O. Industries? Find out in Kristen Lester's Pixar animated short “Purl.” There's a lot going on in these 8 minutes that's worth talking about. It's “unbeweavable,” as Purl herself would say, but there's a deeper message underneath all of the knitting puns. Purl is the literal and classic “round” character capable of surprise and transformation as she reknits herself in the bathroom to look more like her male co-workers. Her knitting skills are rewarded too: when she looks and talks more like her “flat,” stereotypical male co-workers, she's accepted and listened to. But what's the cost? The arrival of another ball of yellow yarn—"Lacy"—forces her to make a choice: go back to her old, true, round, pink self, or stay flat in her knitted power suit and be accepted by the bros? There's a beautiful arc and message here as Purl returns to her former self. Here's what Kristen Lester, the director, had to say:"I wanted to tell and speak to an experience that I felt like we had not been talking about a lot . . . Believe in your voice, believe in what you have to say, believe in the things that you like. You can get challenged a lot, especially when you are a young woman going into the industry. It's really important to stay true to who you are and believe in yourself."--Kristen Lester, Director of “Purl”But Purl's round, colorful presence also transforms B.R.O. Industries, ostensibly making it a more welcoming place for all. That's the beauty of inclusion—it makes it better for everyone, right? But what about how the men are flattened and stereotyped? And the guys at B.R.O. Industries—what if they don't want to change? What if the culture of scarcity makes them feel like they are losing instead of gaining something? Art prompts these important conversations, and these things are worth talking about, especially today. And speaking of great conversation, did we mention that we will be hosting a Zoom Knit Night with Kim Davis on Friday, April 4, 7:00 PM EST/4:00 PM PST? Put it on your calendars now and plan to join us! We'll be sending out a link to register soon, so stay tuned!And if you need a little snack to go with your wine, may we recommend Dorie Greenspan's recipe for “Savory Cheese and Chive Bread” from her cookbook, Around My French Table? It's easy and versatile—throw in whatever you have on hand—those random hunks of leftover cheese, bacon, walnuts or olives. Even the ungrateful children love it! So whip up some cheesy, savory bread, watch “Purl,” and join us on April 4 for some laughs, some good crafting talk and great conversation!

Lifestyle expert and award-winning fashion designer Peter Som as he is releasing his his highly anticipated debut cookbook FAMILY STYLE: Elegant Everyday Recipes Inspired by Home and Heritage on March 18, 2025 from Harvest (Harper Collins). In the book, Peter will showcase 100 effortless, chic recipes that pay homage to his identity, with nods to his Chinese American heritage-including dishes inspired by his grandma's Cantonese cuisine-as well as his childhood memories of growing up in the Bay area and his mom's love of French food. With praise from Ruth Reichl, Dorie Greenspan, and Jon Kung, Family Style infuses the art of dining in a sophisticated yet approachable manner and introduces readers to new flavor combinations to unleash creativity in the kitchen-whether you are making something on the fly or preparing a dinner for eight. Family Style features 100 elegant and accessible recipes reflecting Peter's unfussy approach to cooking. Home chefs will love Peter's personal tips on experiencing food 'The Family Style Way,' which includes a dining etiquette guide, as well as a 'What's in My Pantry' section with go-to items for your countertop, freezer, spice rack, and more. Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-like-it-s-live--4113802/support.

Bio: Sandra Lau was born in Mexico City and raised in Sydney, Australia. Sandra has worked as a professional vocalist for the past twenty-four years accompanying numerous Latin American artists including Juan Gabriel, Emmanuel and Armando Manzanero, and has also performed as a solo artist. In 2019 Sandra decided to pursue her passion for gastronomy and travel by starting a YouTube channel in which she produces content focused mainly on Mexican cuisine and culinary customs. Sandra also has a YouTube channel about mental health and mental illness. Chinita Food and Travel (YouTube) https://www.youtube.com/c/ChinitaFoodTravel Instagram: https://www.instagram.com/chinita.food.travel/ I Hear You (YouTube) https://www.youtube.com/@IHearYou-SandraLau __________ The National Immigrant Justice Center and its clients thrive on the financial support of caring individuals. Your gift can reunite a family, free a detained asylum seeker, or save the life of an individual who faces deportation to a life-threatening situation. Your support also helps NIJC continue its work to ensure that immigrants, refugees, and asylum seekers have access to the fundamental legal protections and due process rights Americans have always valued.  You can make a secure online donation at www.immigrantjustice.org/donate. f you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Lenzy Ruffin is the Cooking Show Advisor for Park Road Studios. He specializes in teaching chefs how to use YouTube to host a weekly cooking show on TV. Lenzy is on a mission to change our relationship with food. He believes we can make better food choices for both our personal health, as well as for the health of our planet. Lenzy's strategy for achieving this is to teach chefs how to host a revenue-generating cooking show so they can earn a great living by teaching people how to eat healthy, real food. Lenzy hosts an online training community called the Cooking Show Accelerator where he teaches chefs and home cooks how to start a cooking show and build it into a work from home business. Park Road Studios Cooking Show Accelerator https://www.parkroadstudios.com/ Cooking Show Accelerator: https://cooking-show-accelerator.mn.co/ Instagram: https://www.instagram.com/lenzyruffin/?hl=en f you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

[REBROADCAST from Dec. 16, 2020] Dorie Greenspan, James Beard Award-winning cookbook author and cookie expert, joins us to talk holiday cookie baking and take listener calls. One of her most recent cookbooks is Dorie's Cookies.

Today's guest is Dorie Greenspan, an extraordinary baker, cookbook author, and part-time Parisian. Dorie is back on the show to talk about sablés, the French shortbread cookie, and does a deep dive into her World Peace Cookies, which are a chocolate sablé of sorts, from her book "Dorie's Cookies."Dorie and host Jessie Sheehan also discuss her favorite childhood sweets, the night she nearly burned down her parent's kitchen, the first time she ever tasted fleur de sel, and the new cake book she's working on. This is our last episode of 2024! Stay tuned for a brand new season starting Jan. 25th, 2025. Click here for Dorie's World Peace Cookie recipe. Thank you to King Arthur Baking Company, Kerrygold, California Prunes, and Ghirardelli for supporting our show. For Jubilee 2025 Early Bird tickets, click here. Order the holiday issue of Cherry Bombe Magazine.Visit cherrybombe.com for subscriptions, show transcripts, and tickets to upcoming events. More on Dorie: Instagram, website, “Dorie's Cookies” cookbookMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Have you ever wanted to build the perfect holiday cookie tin but have no idea where to start? Whether you're dreaming of a buttery shortbread with crispy edges, a strudel bar filled with jammy fruit, or a gluten-free confection that doesn't taste like it's missing anything at all… we reveal pro tips for baking your favorite cookies at home with the legendary Zoë François of “Zoe Bakes.”In this episode you'll discover: The one kitchen tool that every home baker should own Foolproof tips for assembling, shipping, and traveling with holiday cookiesEssential lessons for ensuring perfect cookies every time (even when you're making gluten-free swaps!)Don't miss your opportunity to learn practical tips and expert advice from Zoë François, and tune in now!(Photo credit: Wing Ho) ***LINKS:You can learn more about Zoë on her site: Zoe Bakes, Instagram, and YouTube.Grab a copy of her NEW NYT Best Selling cookbook, Zoe Bakes Cookies!Zoë's recipes from this episode:Butter shortbreadSticky coconut maple barsDark chocolate madeleinesCoconut haystacks (gluten-free)Macarons (gluten-free)Some of Zoe's favorite bakers: Dorie Greenspan, Sarah Kieffer and her Vanilla Bean Blog, Rose Levy Berenbaum, Nancy Silverton, and Claudia Flemming***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our Substack newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Author Bio: Christopher Beckman was born in San Francisco and has a doctorate in Near Eastern Archaeology. Based in Geneva, his research focuses on the links between material culture and subsistence patterns. He has lived in the Middle East, Africa, and Europe, with a stint in Hollywood producing horror films. A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Author Bio: Steven Shapin joined Harvard in 2004 after previous appointments as Professor of Sociology at the University of California, San Diego, and at the Science Studies Unit, Edinburgh University. His books include Leviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life (Princeton University Press, 1985 [new ed. 2011]; with Simon Schaffer), A Social History of Truth: Civility and Science in Seventeenth-Century England (University of Chicago Press, 1994), The Scientific Revolution (University of Chicago Press, 1996; now translated into 16 languages), Wetenschap is cultuur (Science is Culture) (Amsterdam: Balans, 2005; with Simon Schaffer), The Scientific Life: A Moral History of a Late Modern Vocation (University of Chicago Press, 2008), Never Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture and Society, and Struggling for Credibility and Authority (Baltimore: Johns Hopkins University Press, 2010), “Eating and Being: A History of Ideas about Our Food and Our Selves (University of Chicago Press, 2024, and several edited books. Image Credit for Author:  Newfrogm - Own work, ByCC BY 4.0, https://commons.wikimedia.org/w/index.php?curid=155155598 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Author bio: Irina Janakievska is a Macedonian-British writer and recipe developer. Irina was born in Skopje, North Macedonia (then one of the republics of former Yugoslavia) but grew up in Kuwait from the late 1980s onwards. In 2001 she moved to London to complete her undergraduate and masters degrees at the London School of Economics in international relations and history. After university, a large corporate law firm sponsored her through law school and Irina became a solicitor. In 2020, Irina left her successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. Irina completed her culinary training at Leiths School of Food and Wine. She has contributed to the Guardian, Foodnetwork US, Whetstone Magazine, Mediterranean Lifestyle Magazine and Pit Magazine, among others. The Balkan Kitchen was shortlisted for the Jane Grigson Trust Award in 2023 and is her debut cookbook.  Irina lives in London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions.  "The Balkan Kitchen" by Irina Janakievska (Quadrille, £27)  Photography: Liz Seabrook  My headshot/author photo credit: Stephanie McGehee The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, https://www.amazon.com/Balkan-Kitchen-Recipes-Heart-Balkans/dp/1784886858/ref=asc_df_1784886858?mcid=1dea723e5d9a3fb787a91348403fcaaa&tag=hyprod-20&linkCode=df0&hvadid=693701446793&hvpos=&hvnetw=g&hvrand=8056607363636911735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2296145217014&psc=1 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Jessie-Sierra Ross is a cookbook author, television contributor, and food & lifestyle blogger at Straight to the Hips, Baby. A native Bostonian and former professional ballerina, Jessie traded in her fast-paced urban life for the farm-to-table landscape of Western Massachusetts. A self-taught cook and avid home entertainer, she brings her unique artistic background to her “light & bright” food photography style and recipe approach. Known for her step-by-step cooking with lush floral touches, Jessie-Sierra shares her easy elegance with a variety of audiences. Jessie-Sierra is very pleased to share her first cooking & home entertaining book, Seasons Around the Table, with Schiffer Publishing. Focusing on seasonal menus, original food & drink recipes, stunning floral table decor, and home entertaining tutorials, Jessie has written a how-to guide for crafting exceptional gatherings at home. With ongoing appearances on NBC, CBS, and PBS stations, Jessie has become one of the region's popular ‘how-to' food & home entertaining specialists. Whether it's sharing her recipes on her blog or live on television, Jessie's goal is to empower the home cook to create their own food experiences for family & friends. Seasons Around the Table is now available via Amazon, Target, Barnes & Noble, and other fine retailers. You can follow Jessie-Sierra on Instagram (@straighttothehipsbaby) and subscribe to her weekly newsletter on Substack, Jessie-Sierra; The Last Bite. If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Author Bio: Toni Tipton-Martin is an award-winning food and nutrition journalist who is busy building a healthier community through her books, foundation and in her role as Editor in Chief of Cook's Country Magazine and its television show. She is the recipient of the Julia Child Foundation Award, which is given to an individual (or team) who has made a profound and significant difference in the way America cooks, eats and drinks; is a three-time James Beard Book Award winner; and she has earned the International Association of Culinary Professionals (IACP) Trailblazer Award, its Book of the Year Award, and Member of the Year Award. She appeared as a guest judge on Bravo's Top Chef, was featured on CBS Sunday Morning's annual Food Show and in the anthology, Best Food Writing of 2016. She received Notable Mention in The Best American Essays of 2015 and is profiled in Aetna's 35th Annual African American History Calendar. Former First Lady Michelle Obama invited Toni to the White House twice for her outreach to help families live healthier lives. In 2014 she earned the Southern Foodways Alliance John Egerton Prize for this work, which she used to host Soul Summit: A Conversation About Race, Identity, Power and Food, an unprecedented 3-day celebration of African American Foodways. Toni has been a guest instructor at Whole Foods Culinary Center, and has appeared on the Cooking Channel's Foodography and the PBS feature Juneteenth Jamboree. She has been a featured speaker at the Library of Congress, Duke University, the University of North Carolina – Chapel Hill and Charlotte; Austin History Center; the Longone Center for American Culinary Research, William L. Clements Library, University of Michigan; Roger Smith Cookbook Conference; Foodways Texas; Culinary Historians of Southern California; International Association of Culinary Professionals; Les Dames D'Escoffier; Webster College; Prairie View A&M University; Women Chefs and Restaurateurs; the College of Charleston; Mississippi University for Women; and Austin Foodways. She has shared her passion for cooks and the community as a freelance writer for Epicurious, the Local Palate, UNC Wilmington's Ecotone Journal, the Austin Chronicle, Edible Austin Magazine, Texas Co-op Magazine, Gastronomica The Journal of Food and Culture, and Cooking Light Magazine. In 2008, after 30 years teaching cooking in the media and demonstrations, Toni founded The SANDE Youth Project as a grassroots outreach to improve the lives of vulnerable families. The 501(c)(3) not-for-profit is dedicated to combating childhood hunger, obesity and disease by promoting the connection between cultural heritage, cooking, and wellness. Through community partnerships with universities, private and public entities, including Oldways Preservation Trust, the City of Austin, Edible Austin Magazine, and others, Toni's foundation has presented two community events, Soul Summit: A Conversation About Race, Identity, Power and Food and the Children's Picnic A Real Food Fair.   Toni is a member of the Oldways African Heritage Diet Pyramid Advisory Committee, Les Dames D'Escoffier Washington, D.C. Chapter, and Jack and Jill of America, Inc. She is a co-founder and former president of Southern Foodways Alliance and Foodways Texas. Toni is a graduate of the University of Southern California School of Journalism. She and her husband are restoring a 19th Century rowhouse, one of the “Painted Ladies” in Baltimore's historic Charles Village. She is the mother of four. Website: https://tonitiptonmartin.com/ When Southern Women Cook: https://www.amazon.com/When-Southern-Women-Cook-American-ebook/dp/B0CVKT3YNW?ref_=ast_author_mpb Jemima Code: https://www.amazon.com/Jemima-Code-Centuries-American-Cookbooks/dp/0292745486/?_encoding=UTF8&pd_rd_w=v2gQ0&content-id=amzn1.sym.05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_p=05575cf6-d484-437c-b7e0-42887775cf30&pf_rd_r=141-8602571-9498943&pd_rd_wg=tuU3h&pd_rd_r=19dbe5ba-704d-4432-84f8-b776698f7759&ref_=aufs_ap_sc_dsk Jubilee https://www.amazon.com/Jubilee-Recipes-Centuries-African-American-Cookbook/dp/1524761737 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Chef Bio:  Fueled by passion, grit and a knack for artful innovation, David Burke is one of the best known and most respected chefs in modern American cuisine with his signature whimsical, boundlessly creative approach to food. In addition to being an internationally celebrated chef, Burke is a restaurateur, artist, philanthropist, businessperson, author, educator, art collector, puppeteer, minister and a doctor of business administration, honoris causa. David Burke Hospitality Management (DBHM) owns, manages, licenses, and consults with restaurants, hotels, clubs and schools worldwide. Currently, Burke and his DBHM team operate or orchestrate the culinary component of 20 restaurants and a retail- commercial bakery. They also oversee a growing roster of David Burke branded products, including cookware, bakeware, steak sauce, cutlery, and wine. At just 26, Burke's kitchen mastery won him the executive chef position of New York City's legendary River Café, where he earned a prestigious three-star review from The New York Times. While at River Café, he became the first (and remains the only) American to win the prestigious Meilleurs Ouvriers de France Diplome d'Honneur, cementing his status as a leading chef on the global culinary stage. He subsequently won Japan's Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard's Who's Who of Food and Beverage in America. Burke has been nominated twice for James Beard's Best Chef and was a familiar face on the popular Top Chef TV show. After opening several restaurants with the founder of the iconic Smith & Wollensky steakhouse brand, and having established a remarkable reputation, Burke set his sights on growing his brand. The first building block was the highly regarded David Burke & Donatella, which debuted in 2003. He went on to form a hospitality company that owned and operated numerous award-winning restaurants around the country.  It was during this period that Burke gained US patents for several innovations, including his famous Himalayan salt dry aging process for beef. In 2015, he founded DBHM to further expand his footprint and to showcase what had become he culinary, decorative, and operational hallmarks of the David Burke brand. The advent of the Covid-19 pandemic threatened that growth; however, Burke continued to push forward. He created the #Feed the Heroes program, which prepared and delivered more than 100,000 meals to frontline workers and charities. And, rather than retrenching, he opened eight new Burke-branded restaurants in North Carolina, Saudi Arabia and his home state of New Jersey between March 2020 and the send of 2022. A feat that helped earn him an Entrepreneur of the Year Award from Ernst & Young. In New Jersey, where he now has nine restaurants and a bakery, Burke also established the David Burke Scholarship at Brookdale Community College for which his annual donation of $10,000 pays the tuition for two students every year – one a culinary arts major, the other majoring in hospitality management. With the pandemic in the rear-view mirror, he is focusing on building a national presence for what is now Dixie Lee Bakery by David Burke, establishing Red Horse by David Burke as a burgeoning steakhouse brand along with that of The Fox & The Falcon by David Burke. In 2023 he opened the second and third Red Horse, along with the first and second Fox & Falcon. Indeed, 2023 was a banner year for Burke with the opening of six restaurants and being awarded an honorary doctorate in business administration by Johnson & Wales. It also saw him enter the fast casual arena with the December debut of the innovative Park Ave Kitchen by David Burke, a restaurant showcasing two concepts – a 50-seat European-style grab-n-go cafe with service and a chic modern American brasserie for upscale dining. So far in 2024, Burke has opened Bernie's at the Red Horse by David Burke in New Jersey's historic Bernards Inn as a live entertainment venue and launched the G.O.A.T. Pizza brand, with its first Cornelius, NC location, his third brand launch I three years. Burke is currently building out a waterfront restaurant in Palm Beach County; it's 2025 will mark his first entry into the Florida market. He is also working on the restaurant operations for a soon-to-be-announced major hotel and retail project, involving another historic New Jersey property. Website https://chefdavidburke.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Author Bio: Heather Bell of @JusttheBells10 is a mother of eight and is a viral cooking and lifestyle influencer. She lovingly and joyfully connects her audience to a big family way of life by sharing her family's meals and the stories and journeys of her eight children and seven of them are adopted! Heather has been a farmer's wife for over twenty-eight years. She and her hardworking husband, Luke, hail from Michigan where, with their 4,000 laying hens, they provide eggs to local grocery stores and restaurants. They raise Clydesdale horses and beef cows, and they operate a masonry business as well. Mama Bell's Big Family Cooking: 100+ Big-Batch Homestyle Recipes Your Family Is Gonna Love! If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Joey is known as “the concept guy” in the foodie world, opening over 40 restaurants, making several TV appearances, and gaining national acclaim. His concepts have been featured and awarded in many publications, including Phoenix Magazine, Thrillist, USA Today and Forbes. Joey's TV features include Food Network, Travel Channel, FOX 10 News, ABC 15 News, NBC's 12News, 3TV/Arizona's Family, and his own show on Food Network: Family Style. Joey and his Maggiore Group founded brands keep the excitement going with several brands going national this year, including Hash Kitchen, The Sicilian Butcher/Baker, and The Mexicano. He looks forward to opening two new concepts within the year: The Italiano which will be fine dining Italian, and The Rosticceria, where guests can look forward to wood fired meats with an Italian accent. Brunch King: Eats, Beats, and Boozy Drinks: https://www.amazon.com/Brunch-King-Beats-Boozy-Drinks/dp/1773272357 Chef Joey Maggiore Website: https://joeymaggiore.com/ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Heidrun Metzler is a German-born baker and author with a degree in social pedagogy and early childhood education. With a passion for baking passed down from her mother, aunt, and grandmother, she began creating recipes at the age of ten. Travels to other European countries and relocation to the United States fueled her baking inspirations. Aside from baking, Heidrun enjoys spending time with her horses, trick training and practicing natural horsemanship. She is also a published children's book author and photographer. Heidrun currently resides with her husband on a farm in Hawaii. German Heritage Baking, Volume I: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets features Mürbeteige Tarts (shortcrusts), Cookies, Sponge Cake Tortes, and Glazes and Fillings. Metzler's second book, German Heritage Baking, Volume II: Time-Honored Recipes, Traditional Techniques, and Culinary Secrets, includes Pound Cakes, Yeast Sweet Doughs, Yeast and Sourdough Breads, Quick (Sweet) Breads, Breakfast Items, and Glazes and Fillings. Connect with Heidrun on her website, heidrunmetzler.com, and on her Vimeo channel, vimeo.com/channels/bakingwithheidrunmetzler/videos, where bakers can find instructional videos with tips for successful baking. ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Erica Walker: I've worn many different professional hats throughout my life – I have been a florist, a baker, a cartoonist, a waitress, a personal banker, a speech therapist, and ultimately a food blogger and business coach! While I've had many a professional adventure, nothing compares to the joy of being a wife and mother. I love cooking for my family and documenting all our delicious recipes on Favorite Family Recipes. I love answering your questions, creating new recipes, and watching you share and enjoy what you make on your own! It brings me so much joy being able to work on FFR every day, working side by side with my sisters. I know with every recipe we share, we're helping you cook meals that will bring everyone together – just like the moments we shared as sisters growing up. Erica lives in Meridian, Idaho with her husband, Jared, an attorney, and her three beautiful girls. Beyond the world of recipes, she loves traveling the world and adventuring with everything from kayaking, to hiking, to scuba diving and taking the family along for the thrill ride. Most Requested Copycat Dishes: 100+ Homemade Versions of Your Favorite Restaurant Recipes https://www.amazon.com/Most-Requested-Copycat-Dishes-Restaurant/dp/1639933190?crid=1ZR367W81ZFDY&dib=eyJ2IjoiMSJ9.EkhLw4VOON3nepQcuKhVUG9nj5gbzQUdEsVUEMOyV9FfPTQoANWLQ-CkZJOby3AP9A4sIacJw4AZ8GWOFEUvVRlgDqbjFzQcbtGaAp3S91ZIJR24Y8nh2agDo2P7xzbhhB2Y8TJ0HMvTe9iKXccC-ZTIzdrbyavJ82tZ3z4halK3H77GvyKYN98BkY-QDbi8cvsXHubGejCJ8LOHVR7RXRvJ0V5gOLYyrrRBo-eZ9F6Wa7U9l6m8ZCPF6yAdLm4kGD6DEHOk-O045cA2z7k_aqDeoXsnVrZY1tnxuN3sq2w.EInRBhbcSLs2VhAhtoLxY0Ww6kgegZKZAnKKNRCjzww&dib_tag=se&keywords=most+requested+copycat+dishes&qid=1726613356&sprefix=most+requested,aps,134&sr=8-2&linkCode=sl1&tag=favofamirec0e-20&linkId=bab1212f08a611635cf2d9595763c879&language=en_US&ref_=as_li_ss_tl Favorite Family Recipes Blog: https://www.favfamilyrecipes.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Nicholas Nugent spent his career as a journalist with the BBC World Service and his spare time collecting a valuable archive of original maps, thus developing a passion for how the growth of the spice ports helped spread the exchange of global culture between East and West. The Spice Ports: https://www.amazon.com/Spice-Ports-Mapping-Origins-Global/dp/168458244X ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

About the author Diana Goldman is the author of the Plants For You cookbook. She is a chef, food photographer, and culinary educator based in Boston. She is also the creator of Beantown Kitchen, named one of the top 100 plant-based blogs by Feedspot. Diana has presented about plant-based cuisine at numerous companies, organizations, and institutions, including Unilever, The Sierra Club, the T. Colin Campbell Center for Nutrition Studies, Harvard University, and MIT. She has also been awarded multiple grants from Harvard Pilgrim Health Care to teach healthy cooking classes in Boston. Diana's recipes and articles have been featured in several popular plant-based spaces online, including Forks Over Knives, VEGWORLD Magazine, the T. Colin Campbell Center for Nutrition Studies, and Nourish Magazine. Diana received a B.S. in Nutritional Sciences from Cornell University and an Ed.M. from Harvard University. She adopted a plant-based lifestyle in 2013, and since then has continued her nutrition and culinary education. She loves sharing what she's learned and the recipes she has created with others. Follow Diana's blog, IG, YouTube, and TikTok at Beantown Kitchen Beantown Kitchen Blog: https://beantownkitchen.com/about-diana/ Plants for you:(Vegan, Plant-based, Family Friendly Cookbook)https://www.amazon.com/Plants-Plant-based-Family-Friendly-Cookbook/dp/B0D9L8JMF9 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Guest Bio:""I'm a lifelong Californian with a deep-rooted passion for gardening and community. Growing up on a family farm in San Jose, I developed a love for nature and a strong sense of responsibility to others. This led me to a career in genetic research, where I pursued answers with the same determination as a dog chasing a bone. My interest in organic gardening blossomed in high school, and it's been a constant in my life ever since. In 2010, I co-founded Fertile GroundWorks, a nonprofit dedicated to teaching people how to grow healthy food and sharing it with the community. Through our programs, we've empowered thousands of individuals to become more self-sufficient and contribute to a more sustainable future." Fertile Groundworks:https://www.fertilegroundworks.org/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Dennis Prescott is a celebrated Canadian Chef, TV Host, and Cookbook Author with an ever-growing legion of online followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Prescott began working alongside chefs in various restaurants, allowing him to travel the world as a chef. Having spent time experimenting with countless cooking techniques and recipes, and teaching numerous communities how to cook, Prescott's expertise has led him to this role on the Netflix series “Restaurants on the Edge” and History Channel's “The Food That Built America”. Prescott is a proud World Vision and SDG2/WFP Chef's Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally. Cook with Confidence https://www.amazon.com/Cook-Confidence-Inspiring-Recipes-Together/dp/1400251060/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=&sr= ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Author Bio: About the authorAnne Byrn is known to millions of fans through her Cake Mix Doctor, Dinner Doctor, and American Cake cookbooks. Her newest book is called American Cookie, which is a history of the favorite cookies and small sweet bites in America with recipes. When Anne is not in her Nashville kitchen, she is in the garden. Visit her online at www.annebyrn.com. Baking in the American South: https://www.amazon.com/Baking-American-South-Definitive-Southern-ebook/dp/B0CMQ7SRGQ Website https://www.annebyrn.com/ Between the Layers Newsletter https://annebyrn.substack.com/about ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

MANDY NAGLICH A writer, a judge, a brewer, and a do-er. It's me! Your friendly neighborhood professional taster. The ever-volunteering bartender for the party. A new author of How to Taste: A Guide to Discovering Flavor and Savoring Life. Mostly, I'm a freelance writer and consultant working in the beverage and travel space. Occasionally, I'm a TV personality and professional judge assessing and explaining beer, cocktails, and spirits. Sometimes, I'm using my WSET, Certified Cider Professional, or Advanced Cicerone credentials to teach professionals and consumers about their favorite spirits and fermented beverages. Always, I'm willing to try something new.   When I'm not on deadline or designing a new workshop. you can find me obsessing over homebrewing, searching for a perfect Boulevardier in NYC, or wandering the halls of The Met.  I love having my trusty Cavalier King Charles mix, Chewy, by my side.  CONTACT ME:  I'm based New York City. If you're in town and looking to connect, grab a coffee (or a cocktail) or talk about a project contact me at mknaglich@gmail.com.  Blog: https://www.mandykn.com/ How to Taste: https://www.amazon.com/How-Taste-Discovering-Flavor-Savoring/dp/0806542292/ref=asc_df_0806542292/?tag=hyprod-20&linkCode=df0&hvadid=692875362841&hvpos=&hvnetw=g&hvrand=18154814795932989734&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2281435178058&psc=1&mcid=8e8a69cb4a753c2594b54428c9572748&hvocijid=18154814795932989734-0806542292-&hvexpln=73&gad_source=1#gad_source=1 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

About Tony's Chocolonely Tony's Chocolonely is an impact company that makes chocolate, not the other way around. Tony's Chocolonely's vision is to end exploitation in cocoa. Not just their own chocolate, but all chocolate worldwide.  The company was founded in 2005 by 3 journalists from the Dutch TV show ‘Keuringsdienst van Waarde' after they discovered that the world's largest chocolate manufacturers were buying cocoa from plantations that used illegal child labor and forced labor.  Since then, Tony's Chocolonely has dedicated its efforts to raising awareness of and eliminating inequality in the chocolate industry. Tony's Chocolonely leads by example, building direct, long-term relationships with cocoa farmers in Ghana and Ivory Coast, paying them a higher price and working together to solve the underlying causes of exploitation.  Tony's Chocolonely wants to inspire the industry as a whole to make exploitation free the norm in chocolate. They believe that being a better business should be the norm, not the exception. The brand has grown to become the market leader in the Netherlands and its bars are now available almost worldwide, with offices in the Netherlands, USA, UK and Germany.  Tony's Chocolonely is a B-Corp and Fairtrade-certified company. Company URL https://tonyschocolonely.com/us/en ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Featured Author:Marisel Salazar Book:Latin-Ish: More Than 100 Recipes Celebrating American Latino Cuisines  Author Bio: I am a bilingual, Latinx New York City-based food writer, restaurant critic, cook, and recipe developer for publications like the Michelin Guide, Zagat, Infatuation, Wine Enthusiast, VinePair, Thrillist, PureWow and more. I am the creator of the guide's popular column Eating Off Duty: What celebrated chefs eat outside their kitchens. I've been featured on NYT Cooking and do recipe development/digital videos for The Spruce Eats, The Kitchn, Food52, Delish, Buzzfeed Tasty, Tastemade and more. I am a member of the National Association of Hispanic Journalists, the Newswomen's Press Club of New York, and the International Association of Culinary Professionals. ExpertiseMy specialties are traditional to modern Latin-ish foods with fun riffs (I am originally from Panama and part Cuban), Japanese food (I lived in Japan for 4 years), Hawaiian food (I lived in Hawaii for 3 years), Spanish cuisine (I lived in Madrid), and wine (I write for top wine publications and studied wine tasting. I love fun wine pairings). My range within the food industry is deep: I cover fine dining, the technical side of cooking, dive deep into cultural context and have interviewed politicians, celebrity chefs, non-food celebrities to undocumented workers. When I'm not writing about food, I write for beauty, health, and wellness publications like Well + Good, PureWow, and mindbodygreen. I also co-author and ghostwrite cookbooks with celebrity chefs and have a treatment for my own cookbook currently in development. On-CameraIn front of the camera: I'm also the host of United States of Spirits on Spirits Network and Driven to Dine on MSG Networks. Catch me on Food & Wine's newest show Beat the Receipt! I am the host of HelloFresh's latest mini-digital series Fresh Takes on Takeout. I've been featured on NY1, ABC10, InsideHook, NYT Cooking and more. Borrowed Time is my debut documentary as host and co-producer, currently in post-edit. It focuses on the effects of Covid-19 on the restaurant industry. Website: https://www.mariselsalazar.com/home Latin-Ish: (August 20) https://www.amazon.com/Latin-Ish-Recipes-Celebrating-American-Cuisines-ebook/dp/B0CK43XP61 ⁠⁠ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Sara Calvosa Olson is a Karuk asiktávaan (woman) and táat (mother) of two teenage sons. Growing up in Salyer & Hoopa in Northern California, she now lives in Marin with her husband, also from Hoopa. Chími Nu'am is a labor of love, sharing Indigenous culinary traditions and inspiring readers to connect with their own food heritage. “I believe that by understanding and appreciating our food systems, we can contribute to a more sustainable and just world.” Chimi Nu'Am https://www.amazon.com/Ch%C3%ADmi-Nuam-California-Foodways-Contemporary/dp/1597146153 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

John Devore Bio: John DeVore is a two-time James Beard Award–winning writer and editor who has worked for The New York Post, SiriusXM, and Conan O'Brien's Team Coco. He's also written for Esquire, Vanity Fair, and Marvel Comics, among many others. John lives in Brooklyn with his partner and their one-eyed mutt. Theater Kids https://www.amazon.com/Theatre-Kids-John-DeVore/dp/1493077767 John Devore on Medium: https://johndevore.medium.com/ Instagram: @johndevore ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio:  like to say I teach traditional Southern Appalachian heritage skills while living on a homestead in east Tennessee in the foothills of the Smoky Mountains. I'll teach you how to make and do like our Mamaw's did but with modern conveniences. And all the while I'll be snuggling chickens, drinking coffee, and listening to music. I've been homesteading for over a decade now and would not have it any other way. I like to take photos, trail run with my good girl pup Anna Lee, knit, make pies, grow food, and, of course, read. Website: https://chickenlibrarian.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio: Who is this guy, anyway? It all started in 2018 when my friend, Adam, sent me a PDF of “The Up-To-Date Sandwich Book” of 1909. Within its pages lie 400 recipes for all kinds of sandwiches. And I mean all kinds. We both thought, “this would be kind of fun to make ‘em and share on social media.” And so I did, first on Instagram, then on TikTok, YouTube, and Facebook. The first attempt on Instagram did not go well. In fact, I let the account just float without posting for nearly two years. It was only after success on TikTok did I realize that my first approach on Instagram was not right. So I did it again and sure enough, it took off. I've always been passionate about food, cooking, culture, and of course, eating. The great thing about sandwiches, in addition to being portable, is that the possibilities of what can go between the bread (and the bread itself) seem limitless. And it cuts across cuisines around the world. My professional background is in graphic design and marketing (including an 11 year run scaling Netflix from a small start up to an international brand). I like to run, golf, and stick my feet (or swim) in the ocean with my fiancé Christine as often as possible. We also travel the country in a van solving mysteries but that's for another time.* I also have other food related social accounts where I review potato chips/snacks from around the world, try (and often fail lol) recipes, and make sweet/savory ice cream combos: Website: https://www.sandwichesofhistory.com/ Sandwitches of History: https://www.tiktok.com/@sandwichesofhistory In the Chips with Barry: https://www.tiktok.com/@inthechipswithbarry Merch: https://www.sandwichesofhistory.com/merch Pre Order Sandwitches of HIstory:The Cookbook ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Amy Bruni is a professional paranormal investigator, bestselling author, podcaster, and TV host. In 2007 she began appearing on Ghost Hunters, one of the longest-running and highest-rated paranormal television shows. Now, she's the co-star and executive producer of The Travel Channel's Kindred Spirits and host of the true crime podcast Haunted Road. Amy is the owner of Strange Escapes, a company offering paranormal excursions to some of America's most notoriously haunted destinations.  She is the author of Food to Die for and Life with the Afterlife.  Amy currently resides in Newport, Rhode Island. Amy Bruni Website:https://www.amy-bruni.net/ Food to Die For: https://www.amazon.com/Food-Die-Recipes-Americas-Legendary/dp/1400245591/ref=sr_1_1?dib=eyJ2IjoiMSJ9.HJXqAvVPl_blOGqLOUoXifLxF-BasIXzR9qV7HqthLZqzs57PoiOaX-S_oImsvbrr2waVFSqFsZZNbuukCJ-SYDkTi10IovO_xfmKonslsyM3ChW6du4GtW4Cctm81RqlqUcsmIAWMFF-f44KAL-1GiV- XcHY5ygB8r3kHa6o6s54_s2sEzd0F33dQzP4kct27PJ1VPdqnMfN1T44t4KD427DZKtlzJ73gHjzijzf3o.5bjrLBrjtL5-A2QPy7Z2GD8p82seYjohYF8aaSAA5zw&dib_tag=se&qid=1719865358&refinements=p_27%3AAmy+Bruni&s=books&sr=1-1&text=Amy+Bruni ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Bio:Louiie Victa is a chef, recipe developer, food photographer and stylist based in Las Vegas.  She specializes in cookbook, commercial and editorial food and beverage photography.   After working in professional kitchens for 20 years, Louiie finally merged her twin passions of the visual and culinary arts. She has done research and development EATER National and for their newly released cookbook, Eater: 100 Essential Restaurant Recipes from the Authority on Where to Eat and Why It Matters, Anova Culinary, Bon Appetit, and Butcher Box.  She frequently shoots architecture, food, and people for Eater Vegas. She has also worked with the James Beard Foundation as a book committee member for the 2022 Media Awards cycle. In her free time, Louiie loves to turn her phone to airplane mode, work on her fine art food photography projects, travel, ride her mountain bike, do yoga, cook outdoors, and spend time with her naked cat, Dobby. Website: https://www.louiievicta.com/ ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

Cookbook author and baker extraordinaire, Dorie Greenspan, joins Michele to discuss the long, winding and unforeseen journey to Dorie's great baking career. Dorie grew up in a household that did not cook home-cooked meals, and as a young adult, she first pursued an academic PHD. Cooking was not on her radar. But when Dorie's perceptive husband witnessed how much Dorie loved baking, he encouraged her to pursue it; and Dorie did — with enthusiasm. Today, in addition to having been mentored by food-world icon, Julia Child, Dorie has written 14 cookbooks, won five James Beard awards, and has her very own, prized kitchen in Paris. In this episode, find out how Dorie's story begins by mistakenly burning down her mother's kitchen, and ends with Dorie being one of the best bakers in the business – and stay tuned for a lovely soft-shell crab recipe that Dorie loved to share with her mother, on the back steps of her childhood Brooklyn home.Dorie Greenspan was born in Brooklyn and pursued a PHD in gerontology before becoming an internationally recognized cookbook author and baker. Dorie has been a columnist for New York Times Magazine and The Washington Post. She's written 14 cookbooks and won five James Beard awards as well as the Cookbook of the Year award from the International Association of Culinary Professionals. Dorie was awarded the Mérite d'Agricole – the Order of Agricultural Merit – by the French Consulate for her writings about France's food. Today, she lives with her husband Michael in New York City, Westbrook, CT and Paris, France. Hosted on Acast. See acast.com/privacy for more information.

Merriam-Webster's Word of the Day for January 28, 2024 is: ne plus ultra • nay-plus-UL-truh • noun Ne plus ultra refers to the highest point of development or success that something may achieve; it is a synonym of acme. // The company's latest electric car is being hailed as the ne plus ultra of automotive achievement. See the entry > Examples: "Vanilla is earthy. It's ethereal. It's exotic. It's indispensable in some recipes and, when added to others on a whim, seems essential. … The ne plus ultra of flavoring." — Dorie Greenspan, Food52.com, 25 Feb. 2022 Did you know? It is the height, the zenith, the ultimate, the crown, the pinnacle. It is the peak, the summit, the crest, the high-water mark. All these expressions, of course, mean "the highest point attainable." But ne plus ultra may top them all when it comes to expressing in a sophisticated way that something is the pink of perfection. It is said that the term's predecessor, non plus ultra, was inscribed on the Pillars of Heracles at the Strait of Gibraltar, which marked the western end of the classical world. The phrase served as a warning: "(Let there) not (be) more (sailing) beyond." The New Latin version ne plus ultra, meaning "(go) no more beyond," found its way into English in the early 1600s.