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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 https://www.chsugar.com/      Follow Bake from Scratch:    Instagram: @thebakefeed    Website: bakefromscratch.com    Follow Brian on Instagram: @brianharthoffman   Follow Lisa on Instagram: @fresheggsdaily 

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: @brianharthoffman Follow Jessie on Instagram: @brownedbutterblondie

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 on Instagram: @brianharthoffman Follow Jessie on Instagram: @jessiesheehanbakes 

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: @thebakefeed  Website: bakefromscratch.com  Follow Vallery on Instagram: @foodieinnewyork Follow Brian on Instagram: @brianharthoffman

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 Instagram: @brianharthoffman

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 Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com   Follow Tiffany on Instagram: @tiffybakes Follow Brian on Instagram: @brianharthoffman

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 the world of kitchen renovation. Question of the episode: What does your dream kitchen look like?    Special links from this episode: Sign up for the Better Baking Academy with Bob’s Red Mill to get our Focaccia recipePurchase Bob’s Red Mill Artisan Bread FlourKarlee’s Recipe for Flower Pressed Summer Focaccia   Follow Bake from Scratch:  Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Karlee on Instagram: @oliveandartisanFollow Bob’s Red Mill on Instagram: @bobsredmill