Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts

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Sandwich Surprises: The Perfect Culinary Treat!

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Pierogi Love: New Takes on an Old-World Comfort Food

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Canal House Cooking Volumes 4–6: Farm Markets and Gardens, The Good Life, and The Grocery Store

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Pacific Fresh: Great Recipes from the West Coast

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Comfortable in the Kitchen: A Blue Jean Chef Cookbook

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Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition

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Sweet Maria's Italian Desserts: Classic and Casual Recipes for Cookies, Cakes, Pastry, and Other Favorites

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Tina Nordström's Recipes for Young Cooks: Kid-Friendly Tips and Tricks to Cook Like a Master Chef

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100 Perfect Pairings: Small Plates To Serve With Wines You Love

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Domestic French Cookery, 4th ed

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North Country Cabin Cooking: 275 Quick & Easy Recipes

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The Ultimate Peanut Butter Cookbook

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Muffin Recipes: Delicious Homemade Muffin Recipes

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Quick & Easy Recipes for Desserts: Quick and Easy Recipes, #5

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Ultimate Biscuit Recipes

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Mediterranean Diet Appetizers Cookbook: Easy and Mouthwatering Appetizers Recipes, Your Decisive Choice for Eating and Living Well

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Elaine’S Kitchen: Made from Amish Stock

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Just Peachy

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Sunday Dinner: a Savor the South cookbook

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Instant Pot Cookbook: Top Instant Pot Recipes For Christmas

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Breakfast & Brunch Recipes: Favorites from 8 innkeepers of notable Bed & Breakfasts across the U.S.

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50 Scrumptious Plates from Mama

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Better Than Beef: The Plant-Based Meat Comfort Food Cookbook

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Everything Tastes Better with Bacon: 70 Fabulous Recipes for Every Meal of the Day

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Family Traditions Christmas Baking

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Baking for Breakfast: Sweet and Savory Treats for Mornings at Home

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Nonna's Italo-American Recipes

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South East Asian Cooking

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Francesca's Recipes

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Cooking with Jasmine; Pudding Recipes: Cooking With Series, #10

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Ratio: The Simple Codes Behind the Craft of Everyday Cooking

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Healing Herbal Soups: Boost Your Immunity and Weather the Seasons with Traditional Chinese Recipes: A Cookbook

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I'm Just Here for More Food: Food x Mixing + Heat = Baking

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The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

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Air Fryer Cookbook for beginners: Extremely Easy Recipes to Fry, Grill, Roast and Bake, with Your Air Fryer

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Sheet Pan: Delicious Recipes for Hands-Off Meals

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DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More

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Tartine Bread

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Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

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Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible

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Baking for the Holidays: 50+ Treats for a Festive Season

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Weeknight Baking: Recipes to Fit Your Schedule

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From No-Knead to Sourdough: A Simpler Approach to Handmade Bread

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Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries

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Betty Crocker Cookbook, 12th Edition: Everything You Need to Know to Cook from Scratch

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Baking Favorites: 100 Sweet and Savory Recipes from Our Test Kitchen

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The Big Book of Bread

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Wild Bread: Sourdough Reinvented

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Flour: A Baker's Collection of Spectacular Recipes

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Muffins and Biscuits: 50 Recipes to Start Your Day with a Smile

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The Baking Bible

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No Need to Knead: Handmade Artisan Breads in 90 Minutes

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Hungry Girl Simply 6: All-Natural Recipes with 6 Ingredients or Less

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Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories

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100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More

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The Bread Bible: 300 Favorite Recipes

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Home Baked: More Than 150 Recipes for Sweet and Savory Goodies

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The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

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The Cake Bible

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Mastering Sourdough Starters And Leavens

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109: Winter Squash 101: Cooking tips, recipes, and nutrition know how

Podcast episode

American Pie History: As American as Apple Pie? Although Pie came to America with the first English settlers, American pie focused on the sweet dessert varieties, and apple certainly earned its place at the top. But don't forget pumpkin, pecan, cherry, custard... Petra Paredez of Petee's Pie talks about the history of the many types and flavors from the popular to the forgotten from her book, Pie for Everyone.

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Ep 90: Sensational Stone Fruit: Reunited in Olympia, WA, Stefin and Andrea waste no time recapping their summertime Pies & Prosecco live event. With a fun and enthusiastic group of novice and expert bakers, the duo had a blast making fresh blueberry pies, and sharing lots of learning a...

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Episode 200: Italian Food & Feasts: This week on A Taste of the Past, host Linda Pelaccio welcomes Judy Witts Francini to talk all about the food of Italian feasts! Despite not being Italian herself, Judy has an impressive Italian culinary resume including Divina Cucina cooking classes and

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Jet Tila on Technique, Pad Thai, and His Grandmother's Soup

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Ep 63: Of Pies and Pearls: It's week two of Preheated's Second Annual Pie School, but before Stefin and Andrea call the roll, they're talking sweet treats for Valentine's Day and Mardi Gras. Stefin's recommending a Nutella-stuffed chocolate chipper (though not a Nutella-inspired g...

Podcast episode

The Baking Podcast Ep 52: Your Recipes Part Two!: This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON! The recipes: My Favorite Brownies Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g....

Podcast episode

Gabrielle Hamilton: 3/29/16: Gabrielle Hamilton is the chef and owner of Prune in New York City and the author of the New York Times bestselling memoir, Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef.

Podcast episode

The Baking Podcast Ep49: The Doughnut, Part 1: This week the sisters go into the fascinating history of the doughnut and introduce the listeners to an easy yeasted doughnut that has endless variations and possibilities. The recipe Taunya's Notes: After cutting out your doughnut, allow to proof...

Podcast episode

The Baking Podcast Ep21: Battle of the Brittles!: Melody and Taunya go head to head for the title of the best brittle! Melody makes a traditional peanut brittle, while Taunya goes rogue and makes an almond brittle AND then a peanut cocoa nib brittle. They also introduce their mama (who will probably...

Podcast episode

A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of

Podcast episode

Baking Bread... White, Wheat, and Sourdough, and does It Save Money?: Fresh baked bread is so delicious, but is it cost effective?

Podcast episode

Mediterranean Sauce-Making for American Kitchens: Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn a...

Podcast episode

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

#252: The Latest Science on How to Turn Your Body’s Fat Storage Switch Off with Dr. Richard Johnson

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The Baking Podcast Ep11: The Lovely Bundt Cake: In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the...

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139: Suzy Karadsheh

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Episode 12: Flatter, Better, Faster, Stronger: Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread.

Podcast episode

LH 139: The Magic of No-Knead Bread: Episode 139: How to make delicious bread with one simple recipe You’re busy. And you probably long for more delicious, wholesome food…made at home. But you just don’t have the time to make things like homemade bread on a regular basis. Good...

Podcast episode

Episode 335: Dining at Downton Abbey: Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history.

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Antonia Lofaso & Jet Tila

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Cedric Barbaret: A Top Pastry Chef and Dessert Entrepreneur Living the Dream in Amish Country: Cedric Barbaret, owner, operator and chef of Bistro Barbaret & Bakery in Lancaster, PA, has over 25 years of professional pastry experience as well as a Master’s Degree in Pastry from Patisserie Chereau in France. His passion for pastry began at...

Podcast episode

155: Claire Saffitz

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Ep 13: Pie School is in Session: It's National Pie month and Stefin and Andrea are "ready to roll!" Are you ready to tackle an award-winning pie, too? Don't worry, your hosts found one that's perfect for a beginner piemaker since it involves a cookie crumb crust. Speaking of cookies, St...

Podcast episode

Talking Food with Mark Bittman: Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips...

Podcast episode

15: Will Write for Food with Dianne Jacob: Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.

Podcast episode

Rintaro: Merging Japanese and Californian Food Culture At Their Best: Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years. Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food. In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!

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Ep. 26: Derek Sarno - 20% Wicked, 80% Healthy, 100% Sexy!: "Help me learn to prepare wonderful meals!" “I don’t know where to begin in the kitchen!” Here at PLANTSTRONG, these are requests we get all of the time and we totally understand! It can be overwhelming to learn how to make new meals that taste...

Podcast episode

The Korean Sauce Everyone Should Know | Eric Kim: Kristen chats with New York Times staff writer, Eric Kim on his forthcoming memoir and cookbook, Korean American: Food That Tastes Like Home. Eric shares how a stand mixer inspired his love of baking and cooking at a young age, how he grappled with identity in the kitchen, and how his family -- especially his mom, helped to inspire his sticky-sweet, snackable crispy chickpeas with a classic Korean sauce.

Podcast episode

Philip Khoury: Raising the Bar on Plant-Based Desserts: Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at...