baking

Baking With Less Sugar

Jul 9, 2015

  Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot - came up with this winning formula: Minus the sugar equals plus the flavor.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar contains 60-plus recipes for anyone who loves to bake and wants to cut back on the sugar - playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice.

 It wouldn’t be the holidays without a little pie. Pumpkin pie, apple pie, pecan pie, any pie will do. Food and agriculture writer Deanna Fox is here to talk about the fine art of the pie, which has been around since ancient Egyptian times, and originally made popular by the Roman Empire. 

    

  Josey Baker (that's his real name!) is a former science teacher turned San Francisco baking sensation.

Josey Baker Bread combines step-by-step lessons with more than 100 photographs, offering easy-to-follow guidance for aspiring bakers. Recipes start with the basic formula for making bread— requiring little more than flour, water, time, and a pan—and build in depth and detail as the user progresses to more complex loaves, including Josey's cult favorite Dark Mountain Rye.

It’s Food Friday again! Today we’re talking about breads and baking. Matt Funiciello of Rock Hill Bakehouse is here with us, along with grain industry expert June Russell of GrowNYC

Jeanne Sauvage has devoted herself to investigating and developing new gluten-free recipes. She imparts her knowledge to all in the book: Gluten-Free Baking for the Holidays: 60 Recipes for Traditional Festive Treats.

Amy Traverso is the Lifestyle Editor for Yankee Magazine and she joins us to talk about The Apple Lover's Cookbook and Yankee's Lost & Vintage Recipes

Everyone has a stack of recipe cards, whether they’re neatly filed away or tucked in places only the chef can find, we know they’re there. Some contain the family’s most treasured cake & cookie recipes, while others are from friends and friends of friends. Either way, they’re a part of our baking history. No one knows this more than Rebecca Ffrench. Coming from a family of home bakers, she’s found the perfect ideas for preserving family recipes and gives us her favorites in Sweet Home.