Award winning author, educator and chef Gail Sokol shares her experience, recipes, tips and tricks in this weekly baking podcast. Chef Sokol specializes in making baking easy and approachable for people of all skill levels.
My Biggest Baking Mistakes and How They Made Me a Better Baker
Everyone makes mistakes, even if they do not want to admit it. Making mistakes in the kitchen can be a learning experience. Learn three of the biggest baking mishaps Chef Gail ever had, how she handled them with humor, and the lessons she learned that helped her become a better baker.
The Gluten Game- How to Create and Control Gluten in Baked Goods
Dive into the world of gluten, learn what it is and where it comes from. Chef Gail will explore the importance of gluten, and discuss how to control it so that you can create the best baked goods ever.
Scaling- Adjusting Your Recipe to Fit Your Pans
Each recipe makes a certain amount of batter to fit into a specific sized pan or pans. To change the size of your pans you need to adjust the ingredient amounts of your recipe so that you don’t have too much or too little batter. Chef Gail discusses how you can adjust a recipe to fit specific sized pans so you know you will always have the correct amount of batter.
Baking Memories with Grandma Etta
Chef Gail discusses wonderful memories of her paternal grandmother, Etta, and how she helped shape the chef she is today. Get her award winning recipe for Blueberry Muffins.
The Ultimate Chocolate Cream Pie
After a quick review of the different types of pie crusts which Chef Gail highlighted in her “Talking Pie Crusts” show from season 1, she delves into her thought process of exactly how she came up with her Ultimate Chocolate Cream Pie recipe. Learn her secrets as she shares this special recipe with her listeners.
Five Great Hacks to Making You a Better Baker
Everyone wants to be a great baker. A continuation of Chef Gail’s season 1 show, Getting Organized on Your Journey to Baking, learn the five easiest yet crucial hacks to becoming the best baker that you can be.
Super practical and fun
Love her approach and sensibility. Would love to hear her favourite personal takes/tweaks more often vs the gold standard recipe