The Crumb - Bake from Scratch
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The Crumb - Bake from Scratch
A baking podcast from Bake from Scratch magazine that highlights the culture, people, and places behind the world of baking.
Episodi recenti
57 episodi
Baking Through Cookbooks with Laura Cortes
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 go...
Tuscan Cooking and Baking with Giulia Scarpaleggia
Brian is joined by Tuscan food writer and cookbook author, Giulia Scarpaleggia to discuss her most recent cookbook, Cucina Povera, and the interesting...
Seasonal Baking with Belle English
Brian talks with Belle English, the talented Williams Sonoma Culinary & Test Kitchen Director. Belle shares her journey from working at the coat check...
A Very Sweet Holiday Episode with Eleonora Lahud
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...
All About Eggs with Lisa Steele of Fresh Eggs Daily
Brian Hart Hoffman talks with “eggspert,” Lisa Steele about her chicken farm, cooking and baking with different kinds of eggs, and her cookbook, Fresh...
100 Morning Treats with Sarah Kieffer
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 Vanill...
Stuffed with Heather Mubarak
Brian Hart Hoffman talks with Heather Mubarak about her recently released cookbook, Stuffed, her career as the owner of Toffee Box, and her upcoming a...
Welcome Back to The Crumb
Brian Hart Hoffman talks with Bake from Scratch contributing editor Jessie Sheehan about her interesting career path to becoming a successful baking b...
Life is What You Bake It with Vallery Lomas
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,...
Holiday Hotline: Answering Burning Baking Questions
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 bak...
Holiday Baking with Eleonora Lahud
Kyle Grace and Baking & Pastry Editor Tricia Manzanero Stuedeman welcome the holiday season with a chat with Eleonora Lahud. Eleonora is a research ch...
Inside the World of Competitive Baking with Tiffany Aaron
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...
Better Baking Academy: Focaccia with Karlee Flores
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 sof...
Mooncake Magic with Kristina Cho
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 firs...
Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell
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 transforma...
Better Baking Academy: Roulade with Karlee Flores
The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decaden...
Better Baking Academy: Conchas with Mely Martinez and Kimberlee Ho
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 traditio...
Better Baking Academy: Classic Cheesecake with Amanda Powell
For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture th...
The Traveling Baker: Britney Breaks Bread
Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different cou...
Better Baking Academy: Chocolate Cream Cheese Pound Cake with Karlee Flores
With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Na...
Baking Science with Cheryl Norris
Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show,...
Better Baking Academy: Dutch Oven Bread with Kimberlee Ho
We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles...
From Scratch with Maria Provenzano
Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria...
Better Baking Academy: Gluten-Free Baking with Ciara Siller
The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Humm...
Better Baking Academy: Pie with Yossy Arefi
For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In...
Perfect Pies with Erin Jeanne McDowell
Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new coo...
Better Baking Academy: Danish with Ruth Mar Tam
This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Dan...
Bigger Bolder Baking with Gemma Stafford
Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life...
Better Baking Academy: Challah with Sam Adler
For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: chall...
Better Baking Academy: Cookie Flour Power with Rebecca Firth
Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour...
Better Baking Academy: Pâte à Choux with Laura Kasavan
Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are...
The New World Sourdough with Bryan Ford
In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford...
Better Baking Academy: Pizza Power with Andris Lagsdin
Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you o...
John Whaite’s Great British Baking
Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School...
Better Baking Academy: Making Great Galettes with Michele Song
Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from...
Better Baking Academy: Gluten-Free Cake with Ciarra Siller
We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are tea...
Quarantine Baking with Joanne Chang
Brian and Kyle Grace bring on Joanne Chang of Boston’s Flour bakery to talk about how we can support our local bakeries during this time of uncertaint...
Better Baking Academy: Erin Clarkson Makes Macaron Magic
Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and...
Bake from Scratch: Volume Four Cookbook Preview
Brian and Kyle Grace give a sweeping overview of Bake from Scratch: Volume Four, our new cookbook that features more than 650 recipes. Brian highlight...
Odette Williams on Simple Cake
Odette Williams gives Brian and Kyle Grace insight into her cookbook, Simple Cake: All You Need to Keep Your Friends and Family in Cake, her manifesto...