Podcasts about Pastry

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This week's guest was sketching out his dream bakery in a high school notebook. That alone might not be too remarkable, but turning those daydreams into one of Chicago's most talked-about bakeries certainly is. Pastry chef Justin Lerias is the owner of Del Sur Bakery, where Filipino flavors meet Midwestern pastry traditions in creations like longanisa croissants, turon danishes, and toasted rice croissants. His rise, from working at Lost Larson and Big Jones, to baking hundreds of pastries out of his apartment, to opening a bakery with lines stretching down the block, has been remarkably fast. Even more impressive is the humility, humor, and care with which he has handled it all. This episode, we talk about learning pastry without culinary school, producing hundreds of croissants from an apartment kitchen, Malört tea cake, and so much more.

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Most people know Blake's from the cider mill out in Armada, MI.Five years ago, Bobby Blake took that heritage and launched Bakehouse 46. Today they have six locations across Metro Detroit, from Ann Arbor to Grosse Pointe, and a menu that covers cupcakes, gourmet donuts, savory pastries, bagels, and a full cafe line. They make their donuts fresh in every single store, every morning.I invited Bobby on the show the week before our 313 Studio Launch Event because I needed to taste test what we were serving 130 guests… We ended up just recording the whole thing live!In the episode we covered:→ How Bakehouse 46 grew from a cupcake concept to a full bakery and cafe operation→ What makes the gourmet donut lineup different from the cider mill classics→ The new savory pastry line and where that idea came from→ Why they keep the classics on the menu alongside the monthly rotating specialsBobby, thank you for showing up and agreeing to record last minute. Your baking speaks for itself… But you made it an awesome conversation too.*Chapters*0:00 - Welcome & Intro to Bakehouse 461:07 - Bobby Breaks Down the Bakehouse 46 Story2:05 - Six Locations and What They Offer2:36 - The Cupcake Lineup Explained3:18 - Starting With the Donuts4:32 - Classic Cider Mill Donut vs. Gourmet Donut6:00 - Apple Pie Gourmet Donut Taste Test8:27 - Moving Into the Savory Pastries10:26 - Spinach & Feta and the Margherita Pastry11:40 - Croissants and Bagels15:07 - The Cupcake Taste Test17:13 - Campfire Cupcake and the Monthly Specials19:37 - Final Verdict and Event Preview22:04 - Where to Find Bakehouse 46*Connect with Bobby*https://www.linkedin.com/company/bakehouse46/https://www.instagram.com/bakehouse46/https://www.facebook.com/Bakehouse46/https://www.bakehouse46.com/Become a supporter of this podcast: https://www.spreaker.com/podcast/the-dillon-england-show--6370921/support.*Connect with Dillon*https://www.instagram.com/thedillonenglandshow/https://twitter.com/imdillonenglandhttps://www.linkedin.com/in/dillonmengland/https://www.facebook.com/dillon.england.5*Sponsor — Broadcast Brew (Low-Acid Coffee)*Order our LOW ACID COFFEE “THE BROADCAST BREW”Thank you to Cool Beans Coffee Brewery for your partnership.https://www.coolbeanscoffeemi.com/product-page/broadcast-brew-low-acid-blend*ABOUT THE DILLON ENGLAND SHOW*Authentic conversations with interesting people across personal growth, entrepreneurship, and lifestyle — direct, faith-forward, Detroit grit.Subscribe for full conversations and weekly clips.Share this with someone on your leadership team.Comment your biggest takeaway.

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Un peu comme Obélix et sa potion magique, Élie Bremont est tombé dans la pâtisserie quand il était tout petit. Petit-fils de pâtissier et fils de restaurateurs, il grandit entre les cuisines et les desserts avant de faire de cette passion un métier. Aujourd'hui chef pâtissier au Restaurant La Chabotterie, à Montréverd en Vendée, il développe une pâtisserie à la fois gourmande, généreuse et profondément inspirée par son environnement. Et en 2026, il obtient le trophée “Passion Dessert” supplément coup de coeur pour son dessert autour de la fraise, pistache et du romarin.Ensemble, on a parlé de chocolat sous toutes ses formes (des éclairs de son enfance aux infusions de cacao qu'il explore aujourd'hui) mais aussi de création, de transmission et de curiosité. Élie raconte ses souvenirs avec son grand-père, ses inspirations parfois inattendues (une odeur, une lampe, une plante du jardin du restaurant…), ses essais ratés au houblon, ses associations de saveurs les plus surprenantes et sa quête permanente d'équilibre entre gourmandise, fraîcheur et texture.Au menu de cet épisode :

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Georgie almost gets influenced to queue up for a food she doesn't even like, and she and Geoff discuss novel food items and what they would grab for breakfast. Email us at toastandroast@pm.me!

Helping you connect with God. Every day. Every way.  Read along with today's devotional: https://www.odbm.org/en/devotionals/devotional-category/green-pastries-and-gods-provision  Want to get Our Daily Bread's daily devotionals delivered to your inbox or mailbox? Subscribe for free here: https://odbm.org.   Our Daily Bread Ministries helps millions of people connect with God each day. For more than 75 years, our purpose has remained the same: to reach people with the life-changing wisdom of the Bible.   All Scripture from the New International Version, unless otherwise noted.  SUPPORT Our Daily Bread Your generous support helps us make the life-changing wisdom of the Bible understandable and accessible to people around the world. https://donations.ourdailybread.org/intm9.html?motivation=INTM9  More Podcasts from Our Daily Bread: Discover the Word: https://www.discovertheword.org God Hears Her: https://www.godhearsher.org/podcast  Ways To Connect With Us:  Facebook: https://facebook.com/ourdailybread ​ Instagram: https://www.instagram.com/ourdailybread/ Twitter: https://twitter.com/ourdailybread​ Print Subscription: https://odb.org/getprint​ App: https://odb.org/mobile-resources​ Web: https://odbm.org  #ourdailybread #dailydevotional #bible 

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Comment faire perdurer ET constamment moderniser l'image d'une maison historique de près de 175 ans ? C'est ce que j'ai demandé à Catherine Chambeau Vaz. Depuis plusieurs années, elle veille sur l'une des plus anciennes maisons gourmandes de Paris : la Maison Louis Fouquet. Héritière de la cinquième génération familiale, Catherine a grandi dans les marmites de la confiserie et l'atelier de chocolat.Et aujourd'hui elle nous ouvre les portes des coulisses de Louis Fouquet. Ensemble, on parle de transmission familiale, de responsabilité, de modernisation, mais aussi de cette intuition qui lui a permis de faire évoluer la maison d'un statut de confiseur historique vers celui de chocolatier-confiseur. Elle raconte comment elle a choisi de désucrer progressivement les recettes de la maison, ce que représente le praliné chez Louis Fouquet, et comment trouver l'équilibre entre tradition et innovation quand plusieurs générations de clients poussent la même porte depuis des décennies.Au menu de cet épisode :

Superstars Josh Groban & Jennifer Hudson are coming to Grand Casino Arena and pastry chef Marc Heu has been recruited to create some special pastries for them. Chef Marc and GCA's Tracy Perlman join Jason on DeRusha Eats!

Tuesday 4pm Hour: Summer weather is upon us! Jason wants to know where listeners love to go in Minnesota? Then on DeRusha Eats he talks with Chef Marc Heu who's making pastries for Josh Groban and Jennifer Hudson as they come to Grand Casino Arena!

I grew up thinking I knew exactly what my favorite dessert was. Strawberry tarts. Always. Every Sunday, my grandpa would come over for tea… and every Sunday he'd say he was bringing “my favorites.” And every single time, something different was revealed when he opened the package. In today's episode of the More Plants Podcast discover how my jolly old grandpa and my mother's love for tea inspired what is still one of my favorite ways to entertain. You'll hear personal stories about how food, family traditions, and culture came together in one of my favorite childhood memories. Featuring Sunday tea rituals, a forgetful (or not) grandpa, and hosting the perfect tea party at home, I take you through a geographical family tree, and give you recipes and ideas for the perfect, cozy, plant-based tea party at home. From Venezuelan childhood memories to European influences you'll learn how to build a beautiful vegan tea spread with sweet and savory options, including tea sandwiches, scones, croissants, and nostalgic apple pastries inspired by one of my favorite childhood moments and a tradition I still carry to this day. You'll also get a delicious recipe for vegan dill cashew cream cheese tea sandwiches with hazelnuts, plus inspiration from our vegan baking course featuring sourdough, bagels, croissants, and more. Whether you're planning a weekend brunch, a tea party with friends, or simply want new vegan baking ideas, this episode will leave you inspired to create a new Sunday tradition of your own in what is still one of my favorite and easiest ways to entertain. In this episode you'll find: A multicultural family story spanning Venezuela, Argentina, Brazil, Germany, and beyond The tradition of Sunday tea and how it shaped my love for food and hosting How my grandpa transformed an old favorite into a new obsession How to create your own vegan tea party at home Sweet and savory menu ideas for a balanced tea spread that caters to everyone A personal take on honoring family through food For all the links mentioned in today's episode, click here, or visit brownble.com/blog

Le plus beau dans l'ouverture d'une boutique de pâtisserie ? C'est l'humain. Les rencontres et les liens qui se tissent. C'est ce que n'a cessé de me répéter Tess Evans-Mialet. En décembre 2025, elle a ouvert Ecir, à Megève : un lieu pensé comme une véritable maison de vie, entre coffee shop, pâtisserie de saison et bientôt terrasse face aux montagnes. Et elle l'a construite à son image : sensible, exigeante et profondément humaine.Dans cet épisode, Tess raconte sans filtre les coulisses d'une ouverture, les doutes, les choix engagés, et surtout l'immense joie de voir naître un projet que l'on porte “du fond des tripes”. Ensemble, on parle autant de Saint-Honoré que de résilience entrepreneuriale, de desserts à l'assiette inspirés du printemps, de sourcing, de montagne, de livres de pâtisserie et de ces petits détails qui font toute la différence dans une boutique.Au menu de cet épisode :

The Turkish Pastry in Our Fridge Wasn't for MeBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

We are still out of town, but we'll be back next week! Until then, please enjoy one our episodes from the end of last year. "How could we talk about Naples and not about the pastries? After all, this is why you listen to Only A Bag! After a few thousand years of outside rule, one of the few good things (which is a weird way of saying, "Thanks for leaving behind some of your food when you ruled over us with an iron fist.") that came from it is the introduction of pastries. Graffa from the Austrian krapfen, baba from the French (and earlier Polish) baba, and sfogliatella from the nuns of Conci die Marini and then through a pastry chef who purchased the recipe and the rights to sell it (which is far more wholesome!). And, of course, like any other sweet thing over the course of history, someone looked at it and asked the age-old question, "Yes, but can it also be fried?". With that, we introduce you to the wonderful world of Neapolitan pastries!"You can join our Patreon for free! Want a shout out on the podcast? Check out our paid tiers. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠patreon.com/cw/theitalytravelpodcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠For articles written by us about Italy, check out our website ⁠⁠⁠onlyabag.com ⁠⁠⁠If you'd like to support us by using affiliate links, but don't have the time to hunt them down, we have put them all in one place! Head over to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.onlyabag.com/affiliate-links⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and you can see all of the companies we have partnerships with and you can use them to support Only A Bag (which we deeply appreciate). Thanks for listening! xDarcy and Nathaniel 

Figure incontournable de la chocolaterie belge, aujourd'hui Pierre Marcolini nous livre tous ses souvenirs sucrés dans Papilles. Sacré Champion du Monde de Pâtisserie à Lyon en 1995, élu Meilleur Pâtissier du Monde en 2020, il fait partie des pionniers du mouvement “bean-to-bar”, en fabriquant son chocolat directement à partir de la fève de cacao depuis bientôt 30 ans.De ce jour où, en colonie de vacances, enfant, où il tombe amoureux de la matière en mangeant un simple morceau de pain et de chocolat au goûter jusqu'à ses premiers voyages au Mexique, en Inde ou au Congo, il nous raconte tout. Et puis cette prise de partie, de revenir à la fève de cacao pour créer ses propres tablettes. Un travail de plus de 10 ans, à retrouver les bonnes machines, apprendre et tester, avant d'y parvenir. Bref, un épisode aussi passionné que gourmand, où l'on parle autant d'émotion que de cacao.Au menu de cet épisode :

I Thought She Was Bringing Home Pastries She Was Bringing Home LiesBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Eric Dale has spent more than 21 years shaping Denver's pastry scene at Rioja, where he has built a reputation for creative desserts, sourdough baking, and innovative pastry techniques. In this podcast episode, Dale discusses his unconventional journey from studying fashion design to becoming one of Denver's most respected pastry chefs.Before joining Rioja, Dale attended culinary school and later graduated from Johnson & Wales University's Denver campus with a 4.0 GPA. He eventually became pastry chef at Rioja, one of the acclaimed restaurants founded by Jennifer Jasinski and Beth Gruitch. Known for his meticulous bread program and inventive desserts, Dale has helped define Rioja's signature approach to hospitality and baking.Dale shares how his background in fashion design influences his pastry work, from sketching desserts before creating them to thinking deeply about texture, structure, and presentation. He also discusses his passion for sourdough baking, his “bao-nut” concept, and the lessons he learned during the pandemic from renowned baker Nancy Silverton.In this conversation, Eric Dale explores:The connection between fashion design and pastry artistrySourdough baking techniques and fermentationInnovation in modern pastry and dessert menusBuilding Rioja's acclaimed bread programDenver's evolving culinary sceneCreativity, hospitality, and restaurant cultureSubscribe for more conversations with chefs, sommeliers, restaurateurs, and hospitality leaders shaping the food and beverage industry.

The first of the brothers Dearden to grace the pod! Tune into the pod to hear about his career, time on Top Chef and his social media empireGrowing up in Sterling, Va., Brandon Dearden was drawn to the kitchen, often found cooking alongside his grandma, helping at his father's restaurant job and cooking on a line while in high school. He shares his passion for food alongside his identical twin brother and fellow competitor, Jonathan, this season. After earning dual degrees in Culinary Arts and International Baking & Pastry, he trained in Las Vegas, Chicago, Los Angeles and San Francisco. His career includes notable roles with Alinea, Saison Hospitality Group, Wolfgang Puck's Fine Dining Group, Charlie Palmer's Aureole and Daniel Boulud's Dinex Group. Now residing in Hamilton, MT, Brandon is the chef and co-owner of Ember and Grano, bringing a live-fire-driven approach to Montana cuisine built on local grain, seasonal agriculture and trusted ranching partners. Ember focuses on incorporating local ingredients, spotlighting its terroir, beef and hyper-seasonal produce. Grano specializes in American-Italian cuisine with well-executed, simple ingredients. Brandon was recently named a James Beard Award semifinalist for Best Chef in the Mountains. Known for his ability to thrive under pressure, especially fueled by a friendly lifelong sibling rivalry, he approaches every challenge with focus and fire. Instagram: @chefauthorized

Welcome back to our monthly meeting, Besties!   Today's agenda:  Congratulations, Ashley! Surprise appearances from TJ and GC Spilling the tea on a J.P. Morgan investigation A quick update from SHRM and the latest from the Rocket Docket Pause, Consider, Act, plus a few words for HR professionals Your To-Do List: Grab merch, submit Questions & Comments, and make sure that you're the first to know about our In-Person Meetings (events!) at ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrbesties.com⁠⁠⁠⁠⁠⁠⁠⁠.   Follow your Besties across the socials and check out our resumes here: ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrbesties.com/about⁠⁠⁠⁠⁠⁠⁠⁠.    Subscribe to the HR Besties Newsletter - ⁠⁠⁠⁠⁠⁠⁠⁠https://hr-besties.beehiiv.com/subscribe⁠⁠⁠⁠⁠⁠⁠⁠   We look forward to seeing you in our next meeting - don't worry, we'll have a hard stop!   Yours in Business + Bullsh*t,  Leigh, Jamie & Ashley   Follow Bestie Leigh! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@hrmanifesto⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/hrmanifesto⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.hrmanifesto.com⁠⁠⁠⁠⁠⁠⁠⁠   Follow Bestie Ashley! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.tiktok.com/@managermethod⁠⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/managermethod⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://www.linkedin.com/in/ashleyherd/⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠https://managermethod.com⁠⁠⁠⁠⁠⁠⁠⁠   Follow Bestie Jamie! ⁠⁠⁠⁠⁠⁠⁠⁠https://www.millennialmisery.com/⁠⁠⁠⁠⁠⁠⁠⁠ Humorous Resources: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠YouTube⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠ Millennial Misery: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠X⁠⁠⁠⁠⁠⁠⁠⁠ Horrendous HR: ⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠ • ⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠   Tune in to "HR Besties," a business, work and management podcast hosted by Leigh Elena Henderson (HRManifesto), Ashley Herd (ManagerMethod) and Jamie Jackson (Humorous_Resources), where we navigate the labyrinth of corporate culture, from cringe corporate speak to toxic leadership. Whether you're in Human Resources or not, corporate or small business, we offer sneak peeks into surviving work, hiring strategies, and making the employee experience better for all. Tune in for real talk on employee engagement, green flags in the workplace, and how to turn red flags into real change. Don't miss our chats about leadership, career coaching, and takes from work travel and watercooler gossip. Get new episodes every month, follow us on socials for the latest updates, and join us at our virtual happy hours to share your HR stories.

This week, there's a bakery inside your body, and Tess's bakery has a staffing problem.

One guy walked onto an active airport runway. Lern walked directly into Vegas with equal confidence. Somehow only one of those decisions involved free pastries and Gwen Stefani.In today's beautifully chaotic episode of your favorite daily comedy show, the gang reacts to the horrifying Denver airport tarmac incident where a man breached security and was tragically sucked into a jet engine during takeoff. Naturally, the conversation immediately spirals into Bigfoot theories, airline seating debates, crop dusting near airplane bathrooms, and why Lern believes she personally serves as in-flight security on Southwest flights. Aviation experts? Absolutely not. Loud opinions? Always.Then Lern gives a full recap of her Las Vegas adventure with Tim, including:Secret Cosmopolitan cocktails that numb your mouthA spiritual pilgrimage for a $40 cronutJamie Rivers flying home aggressively hungoverPoolside nachos and questionable financial decisionsDancing with random realtors until 2AMAccidentally becoming an EMT during No Doubt's Sphere concertCatching a floating orange from the ceiling like it was destiny itselfThe crew also dives into 90s nostalgia and debates what nursing homes will look like for our generation. Spoiler alert: instead of wartime hymns, we'll all be listening to Britney Spears, Lil Jon, No Doubt, and Pearl Jam while someone's grandpa named Skyler explains Tinder lore to the nursing staff.Elsewhere in the episode:A brutal relationship Reddit story sparks a real conversation about abusive marriages, lazy husbands, and why leaving toxic situations is never simpleRussian men are now paying to get cauliflower ears so they look like MMA fighters without ever entering a gymThe show debates whether combat-sports “stolen valor” is somehow even sadder than regular stolen valorCelebrity chaos includes Greta Van Fleet fake breakup drama, Red Hot Chili Peppers cashing in for hundreds of millions, David Lee Roth saying confusing old-man nonsense, and Kevin Hart getting roasted into another dimension on NetflixIt's emotional support chaos wrapped inside a comedy podcast with just enough Vegas dehydration to make everybody question reality.Because nothing says “daily comedy show” quite like:Plane engines.Fake fighter ears.Foam oranges.And a nursing home DJ playing “Get Low.”Follow The Rizzuto Show → https://linktr.ee/rizzshow for more from your favorite daily comedy show.Connect with The Rizzuto Show Comedy Podcast online → https://1057thepoint.com/RizzShowHear The Rizz Show daily on the radio at 105.7 The Point | Hubbard Radio in St. Louis, MO.NTSB gathering details on Frontier Airlines evacuation after plane hit and killed person in DenverRanking 11 Of The Best Fads Of The 90sAnxious Worriers With This Personality Profile Had 35% Lower Mortality RiskRussian men are literally ‘breaking' their ears to look like MMA fighters‘Ozempic Penis': Males Are Reporting a Surprising New GLP-1 Side EffectSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 100 hits a little different, because the best parts of Pittsburgh food culture aren't just pierogi, pepperoni rolls, and perfect cookie tables. It's the way people use food to find each other, support each other, and build something that lasts. We're joined by Shayla Penn, who returns to the table to share what's happened since her early appearance on the show, and it's a lot: hosting cooking demos & competitions, founding a non-profit, all while her Facebook community Burgh Eats and Treats has grown to nearly 33,000 members. Shayla is truly cooking with fire in our food community. Then we go from community power to cookie craft with Maddy Hernandez of Pastries A-La-Carte in Pleasant Hills. Maddy is the lead cookie decorator, and she breaks down what it takes to oversee custom cutouts, weddings, and wholesale at a busy Pittsburgh bakery. She shares the sweet headline you'll want to repeat: Pastries A-La-Carte is the official bake shop of the Pittsburgh Penguins, with desserts in the suites and beyond, plus the behind-the-scenes systems that keep quality high when the volume is nonstop.If you like Pittsburgh bakeries, and stories about how local food turns into real connection, you'll feel right at home here. Subscribe for more, share this with a friend who loves a good cookie, and leave a review so more people can find the show.Support the showLiked the episode? We'd love a coffee! 

Between Tony's laptop saga and Peter getting into the probiotics, this episode almost didn't happen. Jeff Drake is exploiting our vulnerability and Brooke Dillman is siding with me because of the Girl Code. We discuss destination weddings, how Jeff and Wendy met, mistakes on alternative weekly covers, Tony's Letterman tickets, cigarettes making a comeback, cows (specifically what they are), baby teeth and more. Plus we did a round of JMOE, HGFY and Podcast Pals Product Picks. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   This episode is brought to you by QUINCE! Quince.com/alisonrosen Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

What if the key to more creative home cooking isn't more options — but better constraints?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll learn how to make a simple, no-knead, no-rise dough for Turkish poğaça—savory pastries filled with spinach, herbs, and feta. You'll also discover a jam-swirled sugar cookie that came to us from a listener suggestion.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Our next gathering is May 13th at 4:30 PM PT! See you soon!***Links:Ayse's poğaça (Turkish pastry) from SonyaSonya's baklava recipeJam sugar cookies from Hewn Bakery in Evanston, IL, and chef Ellen King's book, Heritage Baking (Thanks, Diane, for the rec!) ****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

From one donut shop to 14+ locations — Terry Axiotis didn't just build a business, he built a legacy.

Saskia Falken, in for Pippa Hudson, speaks to Masterchef SA contestant, Josh Lotz, about the pressure test which saw his knocked out of the competition Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Today's guest is Edd Kimber—baker, cookbook author, food writer, and the first winner of “The Great British Bake Off.” He has written eight cookbooks, including his latest, “Chocolate Baking: The Ultimate Guide to Cakes, Cookies, Desserts, and Pastries.”  Ed joins host Jessie Sheehan to talk about growing up in a home where everything was made from scratch and how he taught himself how to bake after working a stressful job. He shares how winning the first season of “Bake Off” changed his life, why he loves cookbook writing, and how he developed his voice as a baker. Then, Ed walks Jessie through his Tahini Milk Chocolate Paris-Brest from “Chocolate Baking.” He gives tips for mastering choux pastry, making stable ganache, and building layers of flavor and texture. Click here for Edd's Tahini Milk Chocolate Paris-Brest recipe.  Subscribe to our Substack for more baking news and recipes Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Edd: Instagram, "Chocolate Baking" cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

She Said the Pastries Were From a Customer Until I Followed Her to the TruthBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Pastry chef, longtime collaborator with Yotam Ottolenghi, and practicing psychologist Helen Goh joins the New Books Network to discuss Baking and the Meaning of Life: How to Find Joy in 100 Recipes, a debut that brings together more than a decade of recipe development with her clinical work in psychotherapy. In this conversation, Goh speaks with host Laura Goldberg about the central question of the book: why we mark important moments with cake. What begins as a simple observation becomes a framework for understanding baking as ritual, a way of expressing care, marking time, and creating meaning through shared experience. Goh describes baking as part of a broader “mosaic” of meaningful acts, where small gestures contribute to a sense of purpose and connection. Drawing on existential thinkers such as Viktor Frankl and Irvin Yalom, she emphasizes that meaning is something we actively construct in everyday life. The discussion also explores her framework of meaningful activity, including autonomy, competence, relatedness, beneficence, and creativity, and how baking uniquely brings these together. Recipes such as the Pandan and Coconut Chiffon Cake, Green Tea and Red Bean Brownies, and the Very Good Apple Pie reflect the book's blend of cultural memory, technical precision, and emotional resonance. Goh reflects on her path from a Malaysian Chinese upbringing without a baking tradition to an international pastry career and a parallel life in psychology. The book ultimately positions baking as something beyond necessity, an act that reveals how people create connection, ritual, and meaning in everyday life. Interview by Laura Goldberg, longtime food blogger at Vittlesvamp.com. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Silencing the Accuser #RTTBROS #Nightlight"Neither give place to the devil." — Ephesians 4:27I came across something recently that stopped me cold. A woman on a Christian video channel called Praise & Pastries with Amber Mercad. She was sharing something most of us have felt but rarely say out loud, the voice that whispers doubt into your ear at the worst possible moment.You know the one. It starts quiet, almost reasonable. Look at you. You really think you're forgiven? Shouldn't it be easier to obey? Maybe you're not even saved at all.That's the accuser, and he is very good at his job.But here's what made this moment so powerful. She didn't fall apart. She didn't argue with the voice. She did what the Word tells us to do, she opened her mouth and spoke truth right back at it. She said, "No weapon formed against me shall prosper, and every tongue that rises against me in judgment, I shall condemn. I rebuke every lie being whispered by the accuser of the brethren. He is a liar, the father of lies, and there is no truth in him. But I am a child of God."And she kept going. "I am saved by grace through faith alone. I am forgiven. I have been redeemed by the blood of Jesus. My life is hidden with Christ in God. He who has begun a good work in me will complete it until the day of His return."Friend, I'm too soon old and too late smart, but I'll tell you this much: one of the enemy's oldest tricks is to make you doubt what God has already settled. He has no new material. Just the same tired lies dressed up in your own voice.The answer isn't to argue theology with the devil. The answer is exactly what this young woman did. Speak the Word. Out loud. With conviction. Because he cannot stand in the presence of truth."Submit yourselves therefore to God. Resist the devil, and he will flee from you." (James 4:7) That's not a suggestion. That's a promise.Your identity isn't up for debate. If you are in Christ, you are hidden with Christ in God (Colossians 3:3). That's settled ground. Stand on it.Let's pray: Father, when the accuser comes whispering, help us open our mouths and speak Your truth louder than his lies. Remind us who we are in You, not because of what we've done, but because of what Your Son has done. In Jesus' name, Amen.#SpiritualWarfare #IdentityInChrist #ChristianWisdom #BiblicalWisdom #DailyDevotion #PracticalBiblicalWisdom #BibleWisdomDaily #RTTBROS #NightlightBe sure to Like, Share, Follow and subscribe it helps get the word out.https://linktr.ee/rttbrosShow NotesEpisode Title: Silencing the Accuser, Nightlight with RTTBROSEpisode Description: When the enemy whispers doubt into your ear, the answer isn't silence. This devotion draws from a powerful moment shared on Praise and Pastries, where a woman of faith pushed back against the accuser with the Word of God and won. If you've ever questioned your salvation or felt the weight of condemnation, this episode is for you. Biblical wisdom teaching reminds us that our identity in Christ is settled ground, not up for debate.Scripture: Ephesians 4:27, James 4:7, Colossians 3:3Full Transcript: [above]Reflection Questions:1. What lies does the accuser most frequently whisper to you, and what specific scripture could you speak back to silence them?2. What does it mean to you personally that your life is "hidden with Christ in God"?3. How does speaking the Word aloud, rather than just thinking it, change the way you resist doubt and condemnation?Like, Share, Follow and subscribe, it helps get the word out.linktr.ee/rttbros

Lulling lamination will be the buttery bedtime story baked by our bakers tonight.The show really needs your support right now. Please consider joining Sleep With Me Plus so we can keep coming out free for everyone. Start a free trial at sleepwithmepodcast.com/plusGet your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!This episode is produced by Rusty Biscuit aka Russell Sperberg.Show Artwork by Emily TatGoing through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep and get a special deal exclusive for SWM listeners!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleepCOYUCHI - Coyuchi offers luxury bedding, bath, and home products that you can feel good about. Made with natural fibers and certified to be free of toxins, they'll have you feeling great, too. Get 15% off their organic luxury bedding at coyuchi.com/sleep Learn about your ad choices: dovetail.prx.org/ad-choices

She Said the Pastries Were From a Customer Until I Followed Her to the TruthBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

How can one ingredient completely change your weeknight cooking?In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to make Ham El-Waylly's highly-rated Kung Pao tofu recipe that's perfect for breaking out of a cooking rut. You'll also want to try a loaded veggie sandwich that's a fridge-cleanout hero, and you'll discover a fresh take on a morning pastry.Tune in for a quick dose of home cooking inspiration!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links: Kung Pao Tofu by Ham El Waylly for NYT CookingHam El Waylly's new book book: Hello, Home Cooking: Do-able Dishes for Everyday and our episode with Ham Raspberry Danish with puff pastry videoSonya's blueberry cheesecake danish recipeKari's Veggie Sandwich:Thickly sliced whole-wheat sourdough (Adrian Hale's recipe), but any thick-sliced fresh bread would work!Spread hummus on one slice of bread (I love Little Sesame classic) and top with grated carrot and crumbled fetaMash avocado and a little kosher salt on the second siide, then top with thinly sliced cucumber, peeled and thinly sliced kohlrabi, and honey-mustard pickles (my family's local fave Kaylin & Kaylin)Shred romaine, baby gem, or iceberg lettuce and carefully top one side, then close the sandwich, and cut in halfServe with your favorite chips!****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Bravo personality Daryn Carp shares her top five things trending in pop culture right now in a new edition of “What's Poppin?!.” Lauren Conrad, Stephen Colletti and Kristin Cavallari, stars of “Laguna Beach: The Real Orange County,” stop by to discuss reuniting after 20 years and stick around to play a fun Laguna Beach”-themed game. Author and food stylist Danielle Kartes whips up a delicious ham and cheese puff pastry recipe. And, the latest spring shoe trends to keep an eye on this season. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

6. ITALIAN FOOTBALL AND EASTER TRADITIONS GUEST: Lorenzo Fiori Lorenzo Fiori addresses the Italian national team's failure to qualify for the World Cup and calls for reform. He also shares a traditional Easter cake recipe featuring puff pastry and chard. (6)1943 POPE PIUS XII

Fluent Fiction - Danish: Latte Art & Pastry Hearts: Unlikely Connections in Nyhavn Find the full episode transcript, vocabulary words, and more:fluentfiction.com/da/episode/2026-04-03-07-38-19-da Story Transcript:Da: Når påskesolen skinner over Nyhavn og farverne fra de gamle byhuse spejler sig i det rolige vand, er der en sang af liv og glæde i luften.En: When the Easter sun shines over Nyhavn and the colors of the old houses reflect in the calm water, there is a song of life and joy in the air.Da: Turister og lokale samles for at nyde den lune forårsglæde.En: Tourists and locals gather to enjoy the warm spring delight.Da: Om hjørnet af en brostensbelagt gade ligger en hyggelig café.En: Around the corner of a cobblestone street lies a cozy café.Da: Duften af friskbrygget kaffe og nybagte danske kager fylder rummet.En: The scent of freshly brewed coffee and freshly baked Danish cakes fills the room.Da: Her arbejder Freja, en venlig og snakkesalig barista, der elsker at skabe smukke mønstre i gæsternes latte skum.En: Here works Freja, a friendly and talkative barista who loves creating beautiful patterns in guests' latte foam.Da: Mikkel, en stille og eftertænksom grafisk designer, sidder ved vinduet med en kop kaffe og en blok.En: Mikkel, a quiet and thoughtful graphic designer, sits by the window with a cup of coffee and a notebook.Da: Han kigger på de blanke sider, håber på et strejf af inspiration.En: He looks at the blank pages, hoping for a touch of inspiration.Da: På den anden side af caféen fanger noget hans blik.En: Across the café, something catches his eye.Da: Det er Astrid, en dynamisk madblogger, der med ivrighed tager billeder af sin latte kunst.En: It is Astrid, a dynamic food blogger eagerly taking pictures of her latte art.Da: Hendes kamera klikker, og hun noterer ivrigt i sin notesbog.En: Her camera clicks, and she notes eagerly in her notebook.Da: Mikkel har set Astrid før.En: Mikkel has seen Astrid before.Da: Hendes smil og passion fascinerer ham, men han har aldrig turdet sige noget.En: Her smile and passion fascinate him, but he has never dared to say anything.Da: Han har hørt hende tale om hendes seneste eventyr, nye opskrifter og hendes glæde ved at opdage hemmelige skatte i København.En: He has heard her talk about her latest adventures, new recipes, and her joy in discovering hidden treasures in København.Da: Men nu synes øjeblikket rigtigt.En: But now the moment feels right.Da: Han ser, hvordan hun betages af den bløde kanelskuffe foran hende.En: He sees how she is captivated by the soft kanelskuffe in front of her.Da: Måske kan en fælles kærlighed til danske kager bygge bro mellem dem.En: Maybe a shared love for Danish pastries can build a bridge between them.Da: Efter et par minutters tøven rejser Mikkel sig, krydser forsigtigt caféen og står nu ved hendes bord.En: After a few minutes of hesitation, Mikkel stands up, carefully crosses the café, and is now at her table.Da: "Hej," begynder han med et forsigtigt smil, "jeg kunne ikke undgå at høre, at du også er fan af dansk bagværk."En: "Hi," he begins with a cautious smile, "I couldn't help but hear that you're also a fan of Danish pastries."Da: Astrid ser op, overrasket, men hendes ansigt lyser op.En: Astrid looks up, surprised, but her face lights up.Da: "Ja, det er jeg.En: "Yes, I am.Da: Jeg elsker at finde nye smagsoplevelser til min blog," svarer hun begejstret.En: I love finding new flavors for my blog," she replies enthusiastically.Da: De falder hurtigt i samtale, der springer fra snegle og wienerbrød til kunstneriske projekter og kulturens rolle i deres liv.En: They quickly fall into a conversation that jumps from pastries and wienerbrød to artistic projects and the role of culture in their lives.Da: Inspirationsglæden banker i Mikkels hjerte.En: The joy of inspiration beats in Mikkel's heart.Da: Astrid, med sin nysgerrige ånd, giver ham ideer, han aldrig havde overvejet før.En: Astrid, with her curious spirit, gives him ideas he never considered before.Da: Hendes åbenhed er smittende, og sammen drømmer de om at skabe noget smukt; en fusion af visuel kunst og kulinarisk kultur.En: Her openness is contagious, and together they dream of creating something beautiful; a fusion of visual art and culinary culture.Da: Da dagens lys begynder at falme, har Mikkel og Astrid aftalt at samarbejde på et nyt projekt.En: As the day's light begins to fade, Mikkel and Astrid have agreed to collaborate on a new project.Da: De vil kombinere kunst og mad i en unik oplevelse, måske en udstilling eller en serie af indlæg, hvor de sammen udforsker, hvordan smag og synssans kan forbinde mennesker.En: They want to combine art and food into a unique experience, perhaps an exhibition or a series of posts, where they explore together how taste and sight can connect people.Da: Samtalen har gjort Mikkel mere selvsikker.En: The conversation has made Mikkel more confident.Da: Astrid har tilføjet nuancer til sin historiefortælling gennem Mikkels perspektiv.En: Astrid has added nuances to her storytelling through Mikkel's perspective.Da: De forlader caféen side om side, ivrige efter at fortsætte samtalen, som nu også bliver en rejse mod en dybere forbindelse.En: They leave the café side by side, eager to continue the conversation, which now also becomes a journey toward a deeper connection.Da: Mikkel mærker en fornyet vilje til at tage chancer, mens Astrid opdager skønheden i at tage sig tid til de små, men betydningsfulde øjeblikke i livet.En: Mikkel feels a renewed willingness to take chances, while Astrid discovers the beauty in taking time for the small, yet significant moments in life.Da: Påske i Nyhavn bliver begyndelsen på noget nyt for dem begge, en tid for nye historier og nye venskaber.En: Easter in Nyhavn becomes the beginning of something new for them both, a time for new stories and new friendships. Vocabulary Words:calm: roligecozy: hyggeligfreshly brewed: friskbryggetbaked: nybagtefriendly: venligtalkative: snakkesaligbarista: baristapattern: mønstregraphic designer: grafisk designerinspiration: inspirationdynamic: dynamiskenthusiastically: begejstretadventures: eventyrtreasures: skattetouched: betageshesitation: tøvencautious: forsigtigtenthusiastic: begejstretflavors: smagsoplevelserartistic projects: kunstneriske projektercurious spirit: nysgerrige åndcontagious: smittendefusion: fusionculinary culture: kulinarisk kulturexhibition: udstillingconnect: forbindeconfident: selvsikkernuances: nuancerwillingness: viljesignificant: betydningsfulde

French Pastries & Pronunciation! Mastering the art of saying French Pastries correctly and asking with confidence!Head to https://speakfrenchavecmoi.com/french-pastries-pronunciation/

Cliff and Kendall are pulling out all their sweet teeth, honey! They've got the #tea on pudding and the lowdown skinny on pastries and pies as well, girl! Also: a new segment, the brainchild of Kendall, called "Connection Confusion" and classic segment Stupid Questions (did Cliff reveal too much??). Don't miss this one, it's been 65 million years in the making! 

Stephanie is frazzled, Thomas is fried, then they share about sharing. hey@so-sillerious.com • Patrons

5. Economic Trends in Lancaster CountyGuest: Jim McTague Summary: Jim McTague highlights Lancaster's resilient economy amid rising gas prices. He observes residents seeking "instant gratification" through pastries during wartime and notes steady progress on local infrastructure projects like a new data center. (5)1939 OKLAHOMA

 PREVIEW FOR LATER Jim McTague explores a flourishing French pastry business in Pennsylvania where customers seek affordable instant gratification through high-quality, rich treats priced under ten dollars that consistently sell out for the owners daily. (2)1877 BUCKS COUNTY PA

Born and raised in northeast Ohio, Matthew Ratliff earned an Associate Degree in Baking and Pastry at the prestigious Culinary Institute of America in Hyde Park, N.Y. Chef Ratliff stayed on at the CIA for a one-year fellowship as a Teaching Assistant. He completed his internship at the Ritz-Carlton in Laguna Beach, California, which included working in their five-star, five-diamond restaurant, as well as all other areas of the resort. After his time in sunny California, he returned to the East Coast to become the Assistant Pastry Chef at Little Palm Island Resort & Spa on Little Torch Key, Florida accessible only by boat or seaplane. His next stop would be at Desserts International in Exton, Pennsylvania, where he worked under CMPC (Certified Master Pastry Chef) and owner Gunther Heiland. Desserts International is a wholesale bakery specializing in European style wedding cakes and extravagant desserts that are supplied to top restaurants, casinos, and hotels nationwide.   Chef Ratliff also made his mark at The Inn at Perry Cabin, in St. Michaels, Maryland, a five-star hotel and resort. There he provided custom wedding cakes and creative desserts at the award-winning Sherwood's Landing Restaurant. In October 2007, Chef Ratliff began working at The Everglades Club under CMPC Chris Northmore. Matthew took over as the Pastry Chef at the end of 2019, and currently still works at the club as the Executive Pastry Chef.   Throughout his career, Chef Ratliff has worked with three CMPC's in the United States: Gunther Heiland, Chris Northmore, Frank Volkomer. In addition, he has worked with Stéphane Glacier, MOF (Meilleur Ouvrier de France Pâtissier). Matthew has also been a contributor to Pastry Arts Magazine, and the Pastry Arts Summit.   Chef Ratliff has earned several high ranked pastry certifications: WCMPC (World Certified Master Pastry Chef), CMB (Certified Master Baker) and CEPC (Certified Executive Pastry Chef). In 2006, Matthew started competing in nationally ranked pastry competitions, winning several, including FoodNetwork's Sugar Impossible Challenge and the Flying Sugar Challenge.   In this episode, we discuss:  How a fun job at a diner inspired his career in the culinary industry          Studying pastry at the Culinary Institute of America in Hyde Park Externship at the Ritz-Carlton Laguna Beach and a job at Little Palm Island Resort in FL Matt's big challenge: working for and learning from Gunther Heiland at Desserts International What it was like to compete in three FoodNetwork competitions A typical day for Matt at The Everglades Club Matt's top kitchen tips and advice for aspiring pastry chefs And much more!

Discover how to elevate your family's nutrition this season with expert insights from Shasity Ireland on The Ash Said It Show. This episode explores the best healthy springtime snacks, high-protein swaps, and artisanal food pairings featuring Southern Recipe Small Batch and Bakehouse Bread Company to help you celebrate National Nutrition Month with flavor and function. Spring is the ultimate season for a pantry refresh, moving away from processed "junk food" toward nutrient-dense, high-protein alternatives that satisfy the whole family. One of the most significant shifts in the snacking world is the gourmet evolution of the pork rind. Brands like Southern Recipe Small Batch are dismantling the traditional snack stigma by offering macro-friendly options in sophisticated flavor profiles such as Pineapple Ancho Chile and Sea Salt & Cracked Pepper. These aren't just for snacking straight from the bag; they serve as a versatile "secret ingredient," acting as a crunchy, low-carb breading for Southern favorites or a high-protein topping for savory dishes. For those tracking macros or seeking clean-label snacks, these small-batch rinds offer a satisfying crunch without the nutritional compromise. When paired with the artisanal craftsmanship of Bakehouse Bread Company, you can create the ultimate balanced brunch board. Every NYC foodie knows that a "hero" loaf or signature pastry from a dedicated bakehouse is the gold standard for quality. To style the perfect springtime spread, pair these artisanal crusts with local seasonal ingredients like whipped goat cheese, fresh berries, or local honey to balance hearty textures with light, spring flavors. In honor of National Nutrition Month, focusing on high-protein swaps is an effective way to improve daily wellness. Replace standard salad croutons with crushed pork rinds for added protein and less gluten, or swap traditional sugary spreads on your Bakehouse toast for nutrient-dense almond or cashew butter. Celebrating nutrition means making mindful choices—like "eating the rainbow" with vibrant spring produce and choosing artisanal, small-batch brands that prioritize quality ingredients over fillers. By integrating these healthy swaps for the whole family, you can enjoy gourmet flavors while supporting a high-protein, active lifestyle throughout the spring and beyond.

The morning after last week's show, Apple confirmed our thoughts, and the rumors, announcing the all-new MacBook Neo. Starting at $599, this laptop packs a punch. We discuss who it's for (spoiler, a lot of people) and what it means for Windows Laptops. Plus, we have plenty of other tech news to get caught up on and all our usual segments, to help you get out there and tech better! Watch on YouTube! - Notnerd.com and Notpicks.com INTRO (00:00) Asteroid 2024 YR4 will not impact the Moon (03:45) MAIN TOPIC: MacBook Neo (06:05) Say hello to MacBook Neo I can't believe it: Apple's $599 MacBook Neo just lit a monstrous fire under the Windows laptop market — Microsoft better be panicking Apple's strange TikTok videos capturing Gen Z's attention DAVE'S PRO-TIP OF THE WEEK: Set a timer to finish at… (19:20) JUST THE HEADLINES: (24:45) United Airlines can now boot passengers who refuse to use headphones with their devices Seagate just unleashed 44TB hard drives Walgreens testing body-worn cameras for employees Robotic surgery performed remotely on patient 1,500 miles away Hacked Tehran traffic cameras fed Israeli intelligence before strike on Khamenei Florida woman given major jail sentence for illegally selling Microsoft product keys IBM scientists unveil first-ever 'half-mobius' molecule WITHIN REACH! Tied 1-1, this is round 3 (28:10) TAKES: Meta's AI display glasses reportedly share intimate videos with human moderators - A new app alerts you if someone nearby is wearing smart glasses (35:10) Grammarly is using generative AI to provide 'expert' reviews from famous authors and academics (40:20) Anthropic finds 22 Firefox vulnerabilities using Claude Opus 4.6 AI model (42:40) BONUS ODD TAKE: Walkmanland (44:35) PICKS OF THE WEEK:  Dave: Small Cream Cheese Spreader Knives Set,Wooden 5in,Stainless Steel Butter Knife Spreader for Cocktail, Condimets, Dips, Appetizers, Jam, Pastry, Sandwich, Toast, Bagel, Charcuterie Board Serving Party Supplies (49:55) Nate: Veken Coffee Canister, Airtight Stainless Steel Kitchen Food Storage Container with Date Tracker and Scoop for Beans, Grounds, Tea, Flour, Cereal, Sugar, 16OZ, Gray (54:05) RAMAZON PURCHASE OF THE WEEK (56:35)

Pastry chef and Emmy-nominated host of Zoe Bakes, Zoe Francois joins Steph March to talk about The MN Bars Bake Sale at Graze on March 21st and the book she's writing about pies. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.