Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge. Follow Bake from Scratch:   Instagram: @thebakefeed   Website: bakefromscratch.com     Follow Brian on Instagram: @brianharthoffman  Follow Laura on Instagram: @chubbeekitchen 

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 

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 

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

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...

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

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:  AnkarsrumC&H SugarFollow Bake from Scratch:  Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram:...

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 YeastC&H Sugar  Follow Bake from Scratch:  Instagram: @thebakefeed  Website: bakefromscratch.com    Follow Brian...

Brian and Kyle Grace talk with Vallery Lomas all about her new cookbook, Life Is What You Bake It. As a past winner on the Great American Baking Show, Vallery has gone from being a lawyer in New York City to a full-time baker. We dig into her winding journey and take a sneak peek at her lovely new cookbook.  A special thank-you to our sponsors for this episode, Red Star and Le Creuset. Check out their products here: Red StarLe Creuset Follow Bake from Scratch: Instagram:...

Kyle Grace and Tricia, our Baking and Pastry Editor, are offering a crash course to prepping for the holiday baking rush. From make-ahead hints to baking S.O.S fixes, we’ve compiled our best tips to help you conquer any challenge this holiday season.  A special thank-you to our sponsors for this episode: Red Star YeastOregon FruitAnkarsrumKerrygoldCheck out their products from the links above.    Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on...

Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research chef for C&H Sugar, finding new and creative uses for sugar, from cocktails to cakes to everything in between.  A special thank-you to our sponsor for this episode, C&H Sugar. Check out their products here. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com  Follow Brian on Instagram: @brianharthoffman

Brian and Kyle Grace talk with Tiffany Aaron, an amazing competitive baker. Tiffany shares a look at the realm of competitive baking and the wonderful group of friends she’s made along the way. Tiffany breaks what really needs to go into an award-winning recipe. Plus, Brian and Kyle Grace share the current baking plans.  A special thank-you to our sponsors for this episode Red Star Yeast, C&H Sugar, and Kerrygold. Check out their products here: Red Star YeastC&H SugarKerrygold Follow...

For our latest lesson in the Better Baking Academy with Bob’s Red Mill, we bring you an instant Italian favorite: delightfully dimpled and pillowy soft Summer Focaccia. Whether sweet or savory, focaccia comes together with just a few simple pantry ingredients creating a lofty flatbread that can be customized with an array of toppings. We take things to the next level by talking with Karlee Flores of the blog Olive and Artisan about her edible flower twist on the original. Then we jump into...

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....

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...

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...

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in My Kitchen and Kimberlee Ho of Kickass Baker. Mely, who splits her time between a home in Mexico and a home in Texas, offers insight into the...

Brian and Kyle Grace talk with Amanda Powell of the blog A Cookie Named Desire about the wonders of cheesecake!

The bakers talk with Britney Brown-Chamberlain, the baker behind Britney Breaks Bread.

Brian and Kyle Grace talk with Karlee Flores of the blog Olive and Artisan on the classic favorite pound cake!

The bakers talk with Cheryl Norris, the baker behind Bakes by Brown Sugar and a past contestant on the Great American Baking Show.

Brian and Kyle Grace talk with Kimberlee Ho of the blog Kickass Baker about the many joys of baking Dutch oven bread.

The bakers talk with Maria Provenzano, the baker and DIY expert behind From Scratch with Maria.

Brian and Kyle Grace return to the world of gluten-free baking with Ciarra Siller.