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Baking

The Leonard Lopate Show

Melissa Clark Bakes Holiday Cookies, Using Your Favorite Recipes!

Tuesday, December 16, 2014

We asked for your holiday cookie recipes, and you answered our call! We received over 60 recipes, Melissa Clark picked her favorites, and tested the recipes out herself.

The Leonard Lopate Show

Melissa Clark Bakes Your Holiday Cookie Recipes, Country Legend Billy Joe Shaver Performs In Studio

Tuesday, December 16, 2014

Melissa Clark returns with holiday cookies! Billy Joe Shaver performs live in studio. Sarah Wildman on her grandfather's lost love. Robert Beachy on gay culture in pre-Weimar Berlin.

The Leonard Lopate Show

Recipe: Dorie Greenspan's Lemon Madeleines

Friday, December 12, 2014

Madeleines are the ne plus ultra of teacakes. 

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The Leonard Lopate Show

How to Bake the Perfect Loaf of Bread

Friday, October 03, 2014

Samuel Fromartz describes his quest to hone his breadmaking skills and his knowledge of bread, from seed to flour to the biochemistry of sourdough. 

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The Brian Lehrer Show

Michael Pollan Cooks

Tuesday, May 13, 2014

The food activist and author discusses how cooking changes both food and our relationship to the food industry.

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Last Chance Foods

Recipe: Sourdough Starter

Friday, April 11, 2014

Take some good whole wheat or whole rye flour, combine with distilled water, and wait. Those are the basics. Baker Austin Hall explains the details of how to make a sourdough starter. 

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Last Chance Foods

Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

Friday, April 11, 2014

Baker Austin Hall explains how to combine flour and water to make a little community of yeast and bacteria, also known as sourdough starter or levain. Get 'em going, and they'll help raise and flavor your bread. 

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Last Chance Foods

Last Chance Foods: Getting a Start on Christmas Cake

Friday, November 15, 2013

Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.

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Radiolab

Pies Will Cure Nothing

Thursday, March 14, 2013

Lulu Miller's personal take on pies, in honor of Pi Day.

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The Brian Lehrer Show

Open Phones: Pi(e) Day!

Thursday, March 14, 2013

Today is Pi Day, where we celebrate both "π" and "pie." Glen Whitney, executive director of MoMath, discusses the mysteries of 3.14.... Plus, since we are never ones to let a good homonym pass by, we'll also talk about "pie." Do you see an intersection between math and baking? How do you plan to celebrate Pi Day? Call us at 212-433-WNYC, or 212-433-9692, or leave a comment here. 

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The Leonard Lopate Show

Please Explain: The Science of Baking

Friday, March 08, 2013

Shirley Corriher, author of BakeWise: The Hows and Whys of Successful Baking, and Chef Scott McMillan, a pastry art Instructor at the Institute of Culinary Education in New York City, explain the particulars of baking—from different flours to measuring by weight to the differences between baking powder and baking soda.

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The Leonard Lopate Show

Sara Moulton on Cookies

Wednesday, December 08, 2010

TV host and cookbook author Sara Moulton talks about the ins and outs of baking holiday cookies, as well as what makes the recipes in the new Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 so reliable and delicious. She’ll also pick her favorite recipes from our listener holiday cookie recipe swap, and we’ll speak with some of those listeners about what makes those recipes their favorites.

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The Takeaway

The White House Pastry Chef on Patriotic Desserts, Obama's Sweets

Wednesday, June 30, 2010

This Fourth of July weekend, a lot of us will be eating hot dogs, potato salad, corn on the cob, and hamburgers. But when we’re done feasting on the char-broiled delicacies that have come to represent our nation’s independence, how should we finish it all off?

Bill Yosses has some suggestions. He’s the official White House Pastry Chef, and author, along with Melissa Clark, of a new cookbook called “The Perfect Finish.” Chef Yosses joins us live from the White House, where he gives us the scoop on everything from what he serves official visitors to the first family's favorite sweets.

Below, Bill Yosses and Melissa Clark's red, white and blue berry buttermilk bundt cake with orange glaze.

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The Takeaway

Summer Fruit Pie Smackdown

Wednesday, June 23, 2010

It's summer time, and what better time to enjoy a fruit pie or the triumph of culinary competition? We're doing both in The Takeaway's summer fruit pie smackdown.

Melissa Clark from the New York Times is ready to rumble with her sour cherry pie. And Deb Perelman of smittenkitchen.com brings her own strawberry rhubarb pie to the competition.

Serving as the judge is Emily Elsen, third-generation pie maker, featured chef on the Cooking Channel's Unique Eats, and owner (along with her sister Melissa Elsen) of Four and Twenty Blackbirds Pie Shop in Brooklyn, NY.  (recipes after the jump.)

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The Takeaway

So Many Strawberries, So Little Time

Wednesday, April 21, 2010

There's an overabundance of strawberries across the country, and rock-bottom prices to match. Why? And what should we do with all of them?

Janet Keeler, food and travel editor of the St. Petersberg Times explains where all these strawberries came from, and shares recipes for making the most of them. And Lauren Der, 2009 Strawberry Queen of Plant City, Fla., shares stories from America's strawberry capitol.

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The Takeaway

Gearing Up for the Pillsbury Bakeoff

Wednesday, April 07, 2010

The first Pillsbury Bakeoff took place in 1949 with amateur cooks from around the country competing for top honors and $50,000 (the equivalent of roughly $400,000 in today's dollars - not bad!).

In the decades since, the take-home for the winner has gotten bigger and bigger. This year’s grand prize winner, who will be crowned on Monday, April 12, will receive one million dollars, as well as kitchen appliances and a shout-out from Oprah Winfrey.

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The Takeaway

A Girl Scout Cookie Smackdown

Wednesday, March 31, 2010

Today, we take our inspiration from the Girl Scouts. Across much of the country, Girl Scout cookie selling (and for some, eating) season is winding down. And if you’re like us, that means you’ve stockpiled boxes and boxes of Thin Mints, Do-Si-Dos, and Samoas.

Watch a video of the girl scout cookie smackdown!

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The Takeaway

Fall Baking as Summer Recedes

Wednesday, September 30, 2009

As the weather starts to cool, but summer's harvest is still available, New York Times food writer Melissa Clark has been inspired to bake. But she hasn't been baking sweets — there are a lot of savory items on her fall menu. She joins us with lots of ideas for using the last of the summer tomatoes and the best of the fall harvest.

Click through to read the recipes mentioned this morning, and read Melissa's article, Ripe for Autumn's Hearth, in today's New York Times.

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