Podcast appearances and mentions of stella parks

We're looking back at some of our favorite moments from 2024. We'll share the surprises—from the secret lives of vegetables, to the underworld of restaurant reservations—and the best culinary advice we received from guests like José Andres and Stella Parks. Plus, Christopher Kimball and Sara Moulton revisit the most memorable listener questions of the year.You can find our Best Recipes of 2024 collection here.Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

BraveTart is back! Stella Parks is here to set the record straight on baking. From buttermilk to pie dough, Parks reveals what can go so wrong and how to get it right. And we're not done with the sweets yet: We also get a taste for real Vermont maple syrup with veteran sugarer Peter Gregg, we take the anxiety out of baking with blender cakes, “A Way With Words” explores the sticky history of honey, and Cheryl Day returns to answer your baking questions.Get this week's recipe for Blender Cake here.To read more on Stella's interview, visit our blog.Stella Parks image credit: Sarah Jane Sanders Webb.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Juicy, sweet, dark & jammy…we're talking about the arrival of summer berry season!There are so many ways to enjoy summer berries, and in this week's episode, we try to recount all the ways we love to eat them. Juicy strawberries piled on top of a rich poundcake? Yes, please! Classic strawberry shortcake with flaky biscuits and freshly whipped cream? Count us in! We reminisce about the berry dishes of our childhoods, like the brilliant combination of sour cream and summer strawberries that Sonya's grandmother used to make for her, and Kari's family's favorite Midwestern icebox cakes.What's your favorite berry? And what dish are you most excited to eat with summer berries? ***Links to recipes and favorites from this week's show:Sonya's labneh cheesecake with strawberry sauce and her mocha raspberry icebox cakeAngel food cake with three berry compote by Hugo Matheson via Food & Wine Roasted strawberries by Stella Parks for Serious EatsSmitten Kitchen's perfect strawberry summer cake Edna Lewis' blackberry cobblerOlia Hercules Summer Kitchens cookbook, and her recipe for tomato blackberry/mulberry salad Midwestern strawberry pretzel icebox cakeWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

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

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

This time on Special Sauce, another helping of Thanksgiving cooking tips from our podcast archive. This was a special call-in episode with Kenji and Stella Parks, who intelligently and empathetically handled every question from serious eaters. We talk turkey of course, but also pies, stuffing and holiday cookies. Hope you enjoy!

On this episode of Special Sauce I've gone into the podcast vaults to fetch you this classic Thanksgiving themed episode of Special Sauce. Listeners emailed us vexing Turkey Day questions that Kenji and Stella Parks answered in typically wise and funny fashion. Think of it as Special Sauce Reserve.

Chet & Priya talk about Mamoun's, their favorite host gifts, fancy olive oils, how to speed-ripen a banana (roast it), and a spooky spot for a pizza oven! The nibbles: Kurt chats about homemade pork stuffed lumpias with sweet chili sauce, Chet made Stella Parks's gingerbread cake, and Priya tries 365 caramel apple cups. Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod

We're getting close to that special time of year, and rather than posting this day-of, we thought we'd give you all a week to internalize some lessons on Valentines Day and use them when enticing your beau next week. Listen to us bicker about how to best show your love to your SO (or friends and family in your life), the problem with single-day occurrences,  bad gift ideas, and which holidays (besides the day in question) are the sexiest.  Joel was deeply committed to the idea that Oktoberfest is sexier than July 4th; we'll let you decide. Looking for a way to use leftover Valentines chocolate up? Stella Parks has a great Chocolate Cookie Recipe that you can throw all your miscellaneous chocolates in. As always, our theme music is “Drop” by the artist Ketsa. If you like their music, you can find more of it here.We strongly urge our listeners to support the work of Planned Parenthood by donating here. Patreon donations are sweet, but there are more important causes to support.Interested in starting your own podcast? Check out our Buzzsprout link to get a $20 giftcard for signing up to host through them. Support the show

Yo-Yo Ma (Beginner's Mind on Audible) talks pandemic performance, chefs Sohla El-Waylly and Stella Parks play "Food Jazz," Timothy Simons (Veep, The Pole) & Teddy Bressman hear "bald metal."

On this week's podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com.  I've big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part one of two.We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You'll hear about the ins and outs of Serious Eats, and you'll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn't blend olive oil in a blender? We get into that.This week's show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.===============================DANIEL GRITZER===============================Serious Eats Website https://www.seriouseats.comDaniel's Instagram https://www.instagram.com/dgritzerDaniel's Twitter https://twitter.com/dgritzer================CONNECT WITH US================SUPPORT US ON PATREON https://www.patreon.com/chefswithoutrestaurantsThe Chefs Without Restaurants Newsletter https://bit.ly/35ctsL3Visit Our Amazon Store (we get paid when you buy stuff) https://amzn.to/3vgcc2fClubhouse https://joinclubhouse.com/@chefsworestosCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Facebook page https://www.facebook.com/chefswithoutrestaurantsJoin the private Facebook group https://www.facebook.com/groups/chefswithoutrestaurantsTwitter https://bit.ly/2TVWdt7Instagram https://instagram.com/chefswithourestaurantsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/YouTube https://bit.ly/3xhnDYV

Cellist Yo-Yo Ma (Words + Music) talks about performing at a COVID vaccination site. Then, he's quizzed on classical music pieces quoted in pop songs. Chefs Sohla El-Waylly and Stella Parks help Ophira Eisenberg and Jonathan Coulton create dishes from random food items in their pantries. Timothy Simons (Veep) and producer Theodore Bressman listen to hair metal parodies about characters with little to no hair.

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

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

The first Oreo rolled out of Chelsea Market in Manhattan in 1912, but despite the cookie’s popularity today, Oreos weren’t an immediate cookie smash hit. In fact, there was already another cookie on the block that looked remarkably similar to Oreos: two chocolate wafers embossed with laurel leaves, and white cream in the center. This cookie was widely loved, made with the highest quality ingredients, and saddled with a curious name: Hydrox. So how did a cookie get a name so bad? Producer Alexa Lim takes us all the way back to the early 1900s, and brings us a story of the rise - and the crumble - of a cookie named Hydrox.   Guests:  Carolyn Burns is the owner of The Insight Connection, and a former marketing director for Keebler. Stella Parks is a pastry chef and the author of Brave Tart: Iconic American Desserts. Ellia Kassoff is the CEO of Leaf Brands. Footnotes & Further Reading:  For more Hydrox history, check out Brave Tart by Stella Parks. Can’t get enough Hydrox? This is a fun website. Credits:  This episode of Science Diction was produced by Alexa Lim, Elah Feder, and Johanna Mayer. Our editor is Elah Feder. Daniel Peterschmidt is our composer and contributed sound design. Fact checking by Danya AbdelHameid. Chris Wood mastered the episode. Our Chief Content Officer is Nadja Oertelt. 

This week….welcome to Well-FED! Haha! Based on a listener suggestion, we’re discussing and cooking from some cookbooks we enjoy, along with our special guest, Halle’s boyfriend Jeremy! Plus what we’re reading this week. Books and other media mentioned in this episode: Episode 74 – Our Favorite Bookish Places Ann’s picks: Zahav: A World of Israeli Cooking by Michael Solomonov and Steven Cook (buy from Bookshop)– Jerusalem by Yottom Ottolenghi and Sami Tamimi (buy from Bookshop)– Zahav (restaurant) Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou (buy from Bookshop)– @madhungry on Instagram– Martha Stewart Living– The Food of Sichuan by Fuchsia Dunlop (buy from Bookshop) Bravetart: Iconic American Desserts by Stella Parks (buy from Bookshop)– Bravetart (blog)– Serious Eats– The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (buy from Bookshop)– @bravetart on Instagram Halle and Jeremy’s picks: Meals, Music, and Muses: Recipes From My African American Kitchen by Alexander Smalls (buy from Bookshop)– Minton’s Playhouse (restaurant) My Korea: Traditional Flavors, Modern Recipes by Hooni Kim (buy from Bookshop)– Daniel (restaurant)– Masa (restaurant)– Danji (restaurant)– Hanjan (restaurant) A Blissful Feast: Culinary Adventures in Italy’s Piedmont, Maremma, and Le Marche by Teresa Lust (buy from Bookshop)– The Great British Bakeoff (TV)– Marcella Hazan’s Tomato Sauce What We’re Reading This Week: Ann: Evelina by Frances Burney (buy from Bookshop)– Jane Austen books Halle: The Comeback by Ella Berman (buy from Bookshop)– Jennifer Lawrence filmography– Darren Aronofsky filmography Well-Read on FacebookWell-Read on TwitterWell-Read on BookshopWell-Read on Instagram

Amateur chefs and wanna-be bakers have a lot more time to spend in the kitchen thanks to stay-at-home measures meant to slow the spread to the coronavirus. And this week’s guest has some great tips for upping your recipe game. Brother Andrew Corriente is a Franciscan Capuchin friar and the winner of the latest season of “The Great American Baking Show: Holiday Edition.” Brother Andrew gives a behind-the-scenes look at the beloved reality show, tells us about the spiritual benefits of baking and shares what he’s been making for his Franciscan community under quarantine. In Signs of the Times, we discuss Pope Francis’ Easter call for a “universal basic wage” and his decision to form a new commission to study women deacons. Plus, stories about how priests are ministering in hospitals and prisons during the coronavirus pandemic. Today, April 17, is America magazine’s 111th anniversary! If “Jesuitical” has been a source of community or spiritual accompaniment for you, please consider supporting us on our giving day. You can become a part of our Patreon community to help with the cost of producing Jesuitical or make a donation to America Media here. We are committed to bringing you the Catholic news of the week, informative and meaningful interviews and even bonus episodes during these uncertain times. We cannot do the work we love without your support. Thank you.   Links from the show In Easter message, Pope Francis proposes universal basic wage  Pope Francis has set up a new commission to study women deacons Cadre of Chicago-area priests trained to minister to dying coronavirus patients Related: English bishops: To lower risks, chaplains shouldn't give last rites U.S. bishop says cellphones cannot be used to administer sacraments Canadian priest volunteers to be incarcerated rather than leave inmates   What’s on tap?Prosecco. Christ is risen, and so are our glasses! What’s for dessert? Strawberry Chantilly! “I got the idea for a freeze-dried fruit Chantilly from Stella Parks of Serious Eats. I loved the idea and decided to play with the ratios and ended up with this recipe. Bright, sweet, and with a TON of strawberry flavor.” – Brother Andrew Corriente, O.F.M.Cap.  70 grams Freeze-dried Strawberries (Trader Joe’s brand) 100 grams Sugar 1/8 tsp Kosher Salt 675 grams Heavy Cream 1 tsp Pure Vanilla Extract Combine strawberries, sugar, and salt in a food processor and blend for about one minute. Pour in heavy cream and extract and scrape the bottom of the processor with a rubber spatula to properly mix in everything. Process until it becomes very thick and creamy. Scrape and process again to get any stray pieces. Ensure everything is homogeneous. Serve.

White flour is in short supply, so what should you do when you want to bake? We’re joined by pastry wizard Stella Parks (@bravetart) to help us answer your questions, and comedian W. Kamau Bell (@wkamaubell) tells us about the magic of two-ingredient pancakes – an easy breakfast that his daughters love. Visit homecooking.show for a complete list of foods discussed in the episode, as well as cooking ideas and resources! 

On the first new Special Sauce episode of 2020, we go deep and wide on a whole range of topics. First the insanely talented chef Sean Brock, whose new book, South: Essential Recipes and New Explorations, has just been published, takes us on part of his extraordinary journey as a chef. Brock talks about picking vegetables in his grandmother's kitchen and getting his first job in a restaurant kitchen as a teenager, which he describes as feeling like walking on to a pirate ship. He then delves into how that first restaurant job set him on the path to becoming a James Beard Award-winning chef. But Brock doesn't just talk about his success; he also reveals how his proclivity for obsessively going down culinary rabbit holes and working in fits of manic intensity threatened his mental and physical health and well-being. But before we get to Brock, Serious Eater Zack Kreines asked Kenji about his favorite cut of meat, and his answer might surprise you, and our pastry wizard Stella Parks rounds out the episode with the key ingredient to her pumpkin cake (which she says is superior to pumpkin pie), a three-dollar purchase that'll enable anyone to make the "fluffiest cake in the universe." Any episode of Special Sauce that covers Kenji's favorite cut of meat, Sean Brock's extraordinary life story, and Stella giving us the key to making the fluffiest cake in the universe is worth a listen. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/01/special-sauce-chef-sean-brock-on-the-perils-of-working-too-hard.html

In part two of my conversation with the extraordinary bakers Amy Scherber of Amy's Bread and Melissa Weller of High Street on Hudson, we take a deep dive into what makes a proper (and I would say perfect) bagel, keeping wholesale bread fresh and high-quality, as well as the balancing act required to make entrepreneurship, marriage, and parenthood work. Both bakers have overcome extraordinary hurdles in the process of building their baking empires. Melissa recounts making bread in an outdoor wood-burning oven, without easy access to running water. Amy gets into the importance of crafting a unique product and opens up about the experience of juggling work, motherhood, and marriage- especially difficult when your husband is your VP of sales. Also in today's episode, Kenji helps Serious Eater Nate the Greatest answer two egg-related queries. First, he wants to know whether boiling eggs in a flavored broth imparts any flavor, and second, whether marinating the cooked egg in that broth has any additional effect. Kenji, of course, has all the answers. After Kenji schools us on eggs, we head into our test kitchen to catch up with Stella Parks, who takes us on a brownie-baking journey. "I've thought about brownies more than anyone else alive. I think about brownies every day, and I think about how fudgy they should be and how chewy they should be. I test batches side by side, over and over and over again. So join me on this journey as we make brownies from scratch." It’s hard to argue with that. So, what makes a perfect bagel? How does a superstar baker manage her personal relationships and grueling hours? Plus, Kenji on eggs and Stella on brownies….Now that's what I call a perfect episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/12/special-sauce-kenji-on-eggs-plus-wisdom-from-two-master-bakers.html

This week it’s Thanksgiving Rules: turkey, cranberry sauce and cake versus pie. We chat with Stella Parks about her pumpkin pie secret and a fresh twist on à la mode; Vivian Howard invites us to her kitchen for North Carolina turkey and sides; Alice Waters, Erin French, Joanne Chang, Gonzalo Guzmán and more chefs, authors and friends recount their Thanksgiving tales of disaster, culinary wisdom and family memories; Dr. Aaron Carroll talks food safety and stuffing; we make a quick Cranberry and Candied Ginger Buckle; and Adam Gopnik explores the magic of leftovers. Get this week's recipe: Cranberry and Candied Ginger Buckle. Check out our 2019 Thanksgiving roundup. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how. This week's sponsors: Go to kingarthurflour.com/milkstreet to get 25% off several products. Use promo code MILKSTREET at checkout. Go to masterclass.com/MILK for $30 off your first year of the All-Access Pass. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

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

This week's episode of Special Sauce kicks off with our new culinary Q&A segment, "Ask Kenji." At the behest of listener Dave Shorr, Kenji lays down the law on the best way to freeze chicken. It’s a simple process that includes placing chicken pieces into a zipper-lock bag and pouring in a saltwater brine. Tune in to learn more about why- and be sure to read up on the benefits of freezing flat. Next, Little Tong Noodle Shop owner Simone Tong explains how she came to open a restaurant serving mixian. These rice noodles, which are typically served in a brothy sauce with an array of toppings, hail from China’s Yunnan Province, and were largely unfamiliar to her customers. We both agreed that building a restaurant around a relatively unknown dish might not have been the wisest business decision, but she was undeterred. "I was naive and I was brave," she says. “I was like a New Yorker, confident." Tong’s confidence and bravery were well rewarded. "Yeah, like you and many other food writers, supporters and foodies, they eat my food and they decided that they like it and they share the stories...and slowly, gradually people come. People come and I cook." Finally, we listen to Serious Eats' very own pastry wizard Stella Parks as she tackles an at-home version of the famed (enormous) Levain chocolate chip cookie. “These cookies are no joke,” she says. “They came not to play, but to slay. You can kill a man with these cookies. Not that you should, but if you needed to, it would certainly get the job done.” You can watch the full video of her process and get the recipe for those cookies right here. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=448957

This week, we’re excited to welcome ED LEVINE and the STARS OF SERIOUS EATS—J. Kenji López-Alt, Maggie Hoffman, and Carey Jones—to Salt + Spine, the podcast on stories on cookbooks.This episode was recorded in front of a live audience at The Civic Kitchen in San Francisco.Ed Levine is the founder of Serious Eats, the James Beard-winning food website, and author of Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption.J. Kenji López-Alt is the chief culinary consultant for Serious Eats and author of James Beard-winning The Food Lab: Better Home Cooking Through Science.Carey Jones is a former managing editor and New York editor for Serious Eats. She’s the author of Brooklyn Bartender: A Modern Guide to Cocktails and Spirits and Be Your Own Bartender: A Surefire Guide to Finding (and Making) Your Perfect Cocktail.Maggie Hoffman is the founding editor of Serious Eats: Drinks and a former managing editor of the site. She’s the author of The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit and Batch Cocktails: Make-Ahead Pitcher Drinks for Every Occasion. She previously appeared on Salt + Spine here.Also in today’s show:We’re chatting with Sierra Tishgart, co-founder of Great Jones, about The Book of Bread by Judith and Evan Jones. See more on the Great Jones Instagram.Bonus Salt + Spine Features:Recipe: Classic Cherry Pie by Stella Parks See acast.com/privacy for privacy and opt-out information.

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

Fellow actor, friend and founder of the Wander Women Sisterhood, Tara Tagliaferro joins me on this week's episode of I'm Just Here for the Cake. Here's the thing, the audio is terrible because my equipment wasn't cooperating, but I couldn't bring myself to rerecord this episode, it was such a beautiful conversation that needed to be shared in its imperfection. So that's what we are celebrating in this episode, the perfectly imperfect. Gluten free Brown Butter Carrot Cake by Stella Parks   Follow Tara on IG @taratagthecoach

I was so excited to sit down with Nicole (EP 90) who is a pastry chef that can make some amazing cakes with various colors and designs. She has skills and I thoroughly enjoyed our interview. Let me know what you think! Show notes: 5:31 - The one dessert Nicole would prepare if her life depended on it.  6:35 - What inspired Nicole to start her own business. 7:50 - "Never stop learning ... " 11:18 - Competition scares Nicole. 15:55 - Making a cake in the humid Ohio weather.  20:25 - Why depression runs deep in the chef world.  22:47 - How Nicole manages her hectic schedule.  27:21 - "I would like to be better at taking criticism... " 28:50 - "Don't be such in a rush ... " 31:37 - "Food is love ... " 36:23 - "Always eat dessert first ... " How to reach Nicole: Website | Instagram Book Recommendations: "BraveTarts" by Stella Parks  "The Last Course" by Claudia Fleming "Sister Pie" by Lisa Ludwinski  

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

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

Have you ever wondered what cookbooks a food podcaster loves? Join host Nicole Schwegman as she shares and explores her top ten cookbooks of 2018! From no-knead breads to incredible smashburgers courtesy of the Baking Steel, sinfully delicious brownies, pad thai to incorporating more vegetables into your meals, delicious Persian meals, reimagined roast chicken, how to make elevated gourmet meals for one, odysseys of food and heritage, to divine pies and wine pairings, there’s something for everyone!   10) Bread Toast Crumbs: Recipes for No-Knead Loaves & Meals to Savor Every Slice by Alexandra Stafford   9) Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by Andris Lagsdin   8) BraveTart: Iconic American Desserts by Stella Parks   7) Night + Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends by Kris Yenbamroong   6) Six Seasons: A New Way with Vegetables by Joshua McFadden   5) Bottom of the Pot: Persian Recipes and Stories by Naz Deravian   4) Dining In: Highly Cookable Recipes by Alison Roman   3) Solo: A Modern Cookbook for a Party of One by Anita Lo   2) Shaya: An Odyssey of Food, My Journey Back to Israel by Alon Shaya   1)  Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski   Honorable Mention: Wine Food: New Adventures in Drinking and Cooking by Dana Frank and Andrea Slonecker    Recipes Mentioned in this Episode Alexandra Stafford’s Peasant Bread recipe Andris Lagsdin’s Smashburger Recipe BraveTart’s Brownies recipe Kris Yenbamroong’s Pad Thai recipe Naz Deravian’s Tahdig recipe Alison Roman’s Roast Chicken recipe   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Stella Parks and Daniel Gritzer are back for the second part of our Ask Special Sauce holiday edition, and we tackle some of the most pressing issues many of us face when cooking during the holidays. For example, take the sticky subject of royal icing, which, according to Stella, is great for making a bunch of holiday-appropriate treats far in advance."You can make a bunch of frosted snowflakes, and they'll keep for weeks, without any kind of loss of quality, because there's nothing really perishable happening," Stella says. "The high sugar content of the frosting ensures that there's not really any bacterial activity coming from the egg whites." Mr. Gritzer offers up some advice for prepping and storing fresh herbs, including the importance of using a salad spinner to wash and dry them. The key to storing tender herbs like cilantro and parsley? "Treat them like fresh-cut flowers," Daniel says. For further instructions, you're going to have to listen, but I will give you a hint that the next thing to do involves herb millinery. Daniel also answers the vexing question of how to cook a beef tenderloin to satisfy both the people who like their meat rare and the folks who like their meat medium, which I will similarly leave for you to discover. Finally, I asked both of them to tell me what they don't like about the holidays. Daniel's answer won't surprise you; his is a fairly common complaint. But Stella's, on the other hand, is most decidedly not commonplace. In fact, it's a hilarious, Grinchian shocker. But this is one gift I'm not giving away. You're going to have to find out for yourself by checking out the episode. Happy Holidays, Serious Eaters, from all of us here at Serious Eats World HQ!   https://www.seriouseats.com/2018/12/special-sauce-holiday-cooking-part-2-2.html

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

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

They must've known it was Preheated's Citrus Month: Prince Harry and Ms Meghan Markle have announced the cake flavour for their royal wedding in May, and it's an on-theme choice: Lemon-Elderflower. Both hosts are losing their minds over this inspired selection (though they first have to discuss what exactly an elderflower is) and are relieved to see that Harry and Meghan are #teambuttercream. Coming back down to earth, the duo review Sunny Lemon Bars from Stella Parks, and though both had some issues with the custard's texture, they gave the vibrant taste and color two enthusiastic thumbs up. Taking one for the team, Andrea did some independent lemon-bar investigation and decided she's going to try a thinner layer of custard and a larger bar size, like the delicious version she ate at Eugene, Oregon's Sweet Life Patisserie. Speaking of independent investigation, Stefin's on the hunt for tapioca in London for this week's bake along, Coconut Tapioca Pudding with Mango and Lime. Finally, the duo discuss tools and hacks to make squeezing juice easier and seed-free, Andrea admits she wants a zester, and a misguided search for a citrus implement leads Stefin to a new fashion accessory. You can read the show notes here. Bake along with Stefin and Andrea in their baking Facebook group, Preheated. You can find links to recipes on their baking website www.preheatedpodcast.com, as well as on their Pinterest page. You can also follow the hosts on Twitter and Instagram, using handle preheatedpod. Join the fun!

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

Amanda and Jeremiah interview Calli of Calli Marie Bakes. She runs the food program at Brew Five Points in Jacksonville, FL, is the author of the cookbook Calli Marie Bakes, and has a thriving cake business. Calli shares her love of seasonal and stress free baking, her passion for Kolaches, meeting Alton Brown and gives tips for perfect cake drips. Amanda and Jeremiah also answer listener questions. Calli’s website: www.callimariebakes.com Calli’s book Calli Marie Bakes: www.callimariebakes.com/store/calli-marie-bakes Calli’s Vanilla Bean Chiffon Cake with Strawberry Buttercream Cake recipe: www.culturalcouncil.org/news/cakes-ru…r-calli-marie Brew Five Points: www.instagram.com/brewfivepoints/ Czech Kolaches recipe: www.kingarthurflour.com/recipes/czech…laches-recipe Rose Levy Baranbaum books: www.realbakingwithrose.com/my-books/ Brave Tart by Stella Parks: bravetart.com/blog/BraveTartIconicAmericanDesserts The Kitchn Baking Tutorials: www.thekitchn.com/categories/baking_tutorials Connect with Calli:Instagram: www.instagram.com/callimariebakes/Facebook: www.facebook.com/Calli-Marie-Bake…239904859357627/ Connect with Amanda: Instagram:

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

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

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

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

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

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

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

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