baking

Dr. Beth Ricanati is a board-certified internist who has spent her career exploring the connections between everyday habits, stress, and well-being. In her award-winning first book, 'Braided: A Journey of a Thousand Challahs,' she describes how the weekly ritual of baking challah transformed her own life. Now, in the 'Braided Prescription: Seven Practices for Living Well from the Ancient Ritual of Making Challah' Ricanati goes further blending medical science, personal stories, and ancient tradition.She offers seven practical approaches to slowing down, embracing imperfection, building connection, and living with greater intention.

Chef Gail Sokol is back. Today we'll talk comfort foods of the sweet variety. Ray Graf hosts.

Chef Gail Sokol is back. Today we'll learn about flatbreads, and Gail will share her recipe for Spring Focaccia. Ray Graf hosts.

When people say, “Think outside the box,” the box I picture is Bisquick.That’s a popular baking mix, of course, and it’s also what General Mills used to call the biscuits you could make with it.

She's simply mad about grain! Always a Food Friday favorite, Amy Halloran is back to talk about grain, flour, baking and bakeries of yesteryear. Ray Graf hosts.

It was the event they said could never happen. Well, Ray Graf said it could never happen. And he was almost correct.

Chef Gail Sokol is back and so are the holidays! Today Gail will teach us all about Buche de Noel. A lovely sponge cake roll filled with chocolate cream and made to look just like a log. Call in and join the conversation. 800-348-2551. Sarah LaDuke hosts.

Chef Gail Sokol is back to offer tips and tricks for creating Pate a Choux, otherwise known as cream puff dough. Sarah LaDuke hosts.

Chef Gail Sokol is back to teach us the ins and outs of laminated dough. Joe Donahue hosts.

Chef Gail Sokol is back. Today we will learn the secrets of making the perfect cheesecake. Call in and join the conversation. 800-348-2551. Ray Graf hosts.