Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting history of Italian Cuisine. Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman   Follow Giulia on Instagram: @julskitchen  ..read more

Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check at the family’s restaurant to where she is now.  Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com      Follow Brian on Instagram: @brianharthoffman   Follow Belle English on Instagram: @belle_English  ..read more

Brian Hart Hoffman talks with C&H Sugar expert, Chef Eleonora Lahud, about all things sugar, how we use it, and holiday baking.    This episode wouldn’t be possible without our amazing baking partner, C&H Sugar. Learn more about their products here:    C&H Sugar: https://www.chsugar.com    Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman    Follow C&H Sugar on Instagram:  @chsugar ..read more

Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh Eggs Daily Cookbook. Brian will then talk with our Test Kitchen Director, Laura Crandall, all about meringue and all its forms.   This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:    Ankarsrum https://www.ankarsrum.com/us/    C&H Sugar https://www.chsugar.com/      Follow Bake from Scratch:    Instagram: @thebakefeed    ..read more

Brian Hart Hoffman talks with Sarah Kieffer about her start in the baking world at 9 years old, her successful career as the blogger behind The Vanilla Bean Blog, the recent release of her cookbook, 100 Morning Treats, and a sneak peek at her appearance on Baking School with William Sonoma.  Follow Bake from Scratch:  Instagram: @thebakefeed Website: bakefromscratch.com  Follow Sarah on Instagram: @sarah_kieffer Follow Brian on Instagram: @brianharthoffman ..read more

Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming appearance on Monday Baking School with William Sonoma and Bake from Scratch. This episode wouldn’t be possible without our amazing baking partners, Ankarsrum and C&H Sugar. Learn more about their products here:  Ankarsrum C&H Sugar Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffman Follow Jessie on Instagram: @brownedbutterblondie ..read more

Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking blogger, love for snacking cakes and easy-peasy bakes, and next cookbook.    This episode wouldn’t be possible without our amazing baking partners, Red Star Yeast and C&H Sugar. Learn more about their products here:  Red Star Yeast C&H Sugar   Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman Follow Jessie on Instagram ..read more

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to your nearest Asian grocer. Plus, Kristina offers some tips on making mooncakes, a classic dessert served during the Mid-Autumn Festival. Warning: be prepared to become obsessed with Hong Kong-style French toast.  Special links from this epi ..read more

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to the tender interior. We start by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour to create the batter, adding almond flour for structure and flavor, and folding in a generous addition of berries for a seasonal boost that adds eye-catching color ..read more

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect swirl. We talk with the wonderful Karlee Flores of Olive and Artisan, covering the best way to make and bake your roulade. She also offers insight into her inspired petit four take on our original recipe, and an inside look at her kitchen renovation ..read more