64. The Very Best of Holiday Bake Offs with Erika Kwee (@thepancakeprincess)
Release Date: 10/28/2024
91. Seven Brothers: From a Humble Grill in Hawaii to 16 Locations & Counting
That Was Delicious
Join thousands of other listeners on our Substack, ! In this inspiring and insight-packed episode, Brooke sits down with Utah-based entrepreneur and restaurateur Shem Hannemann to talk about the highs, lows, and hard truths of building restaurant brands that people love. Shem opens up about his early creative ventures, what it really takes to start a restaurant from scratch, and how his passion for design, people, and food have fueled a career rooted in both hospitality and hustle. From the initial concept of Sunday’s Best to facing hard moments of burnout, Shem delivers a transparent...
info_outline
90. How Thirst Drinks Founder Ethan Cisneros Built One Of Utah’s Fastest-Growing & Most Beloved Drink Brands
That Was Delicious
Join thousands of other listeners on our Substack, ! In this high-energy, entrepreneurial episode, Brooke sits down with Ethan Cisneros, founder of the beloved Utah-based drink and treat chain Thirst. Ethan dives deep into how he started the company at just 22 years old and scaled it into a rapidly growing business built on branding, customer experience, and unapologetic hustle. From hand-delivering cookies on Instagram to using content creation as a hiring tool, Ethan offers a masterclass in what it means to obsess over your customer and build community through food and drinks. ...
info_outline
89. 7 All Time Favorite 30-Min Meals
That Was Delicious
Join thousands of other listeners on our Substack, ! Brooke Eliason shares seven of her all-time favorite 30-minute meals—each one tested, loved, and perfect for busy weeknights. As a mom of three and passionate food writer, Brooke knows how crucial it is to have fast, reliable, and delicious recipes that don’t compromise on flavor. From comforting curries to vibrant steak tacos and a recipe inspired by a €350 Michelin-starred lunch in Italy, this episode is packed with inspiration for your next weeknight dinner. Tune in for practical tips, recipe backstories, and Brooke’s...
info_outline
88. Kenji López-Alt: James Beard Award Winner, 3x Best-Selling Author, and A Master of Food Science
That Was Delicious
Join thousands of other listeners on our Substack, ! In this insightful episode, Brooke sits down with the multi-hyphenate culinary voice J. Kenji López-Alt to discuss his unconventional journey from biology student to architecture major to professional cook—and ultimately, one of the most influential food writers of our time. Kenji opens up about the roots of The Food Lab, the success of The Wok, his love of food science, and how personal experiences shaped his approach to recipe development. From peeling 1,000 eggs in a data-driven experiment to publishing a children's book about...
info_outline
87. How Italy Expert Livia Hengel Turned Her Passion for Travel into a Global Career
That Was Delicious
Join thousands of other listeners on our Substack, ! In this inspiring and wanderlust-filled episode, Brooke chats with Rome-based food and travel writer Livia Hengel. From a childhood spent across continents to building a career spotlighting Italy’s culinary and cultural gems, Livia shares her serendipitous journey into travel writing and the creation of her digital magazine The Italy Edit. Listeners will gain an inside look into Italian culture, hidden gems across the country, Livia’s top recommendations for off-the-beaten-path Rome, and why she believes solo travel can be...
info_outline
86. How To Make Phenomenal Ice Cream From Home With Salt & Straw’s Co-Founder Tyler Malek
That Was Delicious
Join thousands of other listeners on our Substack, ! In this deliciously rich episode, Brooke reconnects with Tyler Malek, the mastermind behind Salt & Straw's imaginative and story-driven ice cream flavors. Tyler returns to discuss his new cookbook, Salt & Straw: America's Most Iconic Ice Creams, sharing the philosophy, process, and passion behind the recipes. From tales of starting with used ice cream machines to building one of the most beloved small-batch ice cream brands in the country, this episode offers listeners a behind-the-scenes look at what makes Salt &...
info_outline
85. 5 Things That Expert Travelers Do
That Was Delicious
Join thousands of other listeners on our Substack, ! In this solo episode, Brooke comes to you from Florence, Italy to share six essential practices that expert travelers live by. Drawing from her personal travel experiences and years of leading Female Foodie Tours across Italy, Brooke offers practical, heartfelt advice for building memorable, stress-free trips. Whether you’re planning your first international adventure or you're a seasoned jet-setter, this episode is packed with tools to help you travel smarter, embrace culture, and enjoy meaningful, magical moments. Key...
info_outline
84. How To Beat Jet Lag Like A Pro
That Was Delicious
To get 2026 Female Foodie Tours info before anyone else, becoming a paying subscriber to . In this solo episode of That Was Delicious, Brooke shares her tried-and-true strategies for overcoming jet lag—gleaned from years of frequent travel across Europe, Asia, Africa, and beyond. Whether you're planning your dream vacation or returning home from a whirlwind trip, Brooke offers practical, honest, and experience-backed advice to help you feel like yourself faster in a new time zone. From the importance of getting sunlight to using caffeine strategically and knowing when (and...
info_outline![83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated] show art](https://assets.libsyn.com/item/35602115?height=50&width=50)
83. Laurel Evans: From Texas To Milan For 20+ Years As A Cookbook Author, TV Host, & Recipe Developer [Updated]
That Was Delicious
Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke sits down with cookbook author, recipe developer, and television host Laurel Evans. Born and raised in Texas, Laurel moved to Milan over 20 years ago and has since built a fascinating career bridging American and Italian cuisine. From her early days of culture shock and learning the language to becoming a well-known voice in Italian food media, Laurel shares her journey, insights on Italian food culture, and what it’s like raising a family in Italy. She also discusses her cookbooks,...
info_outline
82. AI’s Most-Asked Italy Travel Questions, Answered (Part Two)
That Was Delicious
Join thousands of other listeners on our Substack, ! In this episode of That Was Delicious, Brooke continues her two-part series on answering the most commonly asked questions about traveling in Italy. She shares practical insights on Italian dining etiquette, tipping culture, how to find the best non-touristy restaurants, and transportation tips. Brooke also dives into cultural nuances, shopping recommendations, and essential travel advice to ensure a smooth and enjoyable experience in Italy. Whether you're planning your first trip or are a seasoned traveler, this episode is...
info_outlineKey Takeaways
- [05:50] Pumpkin Bread Evolution: Erika shares how she developed her pumpkin bread recipe by combining elements from popular recipes like Tartine and Smitten Kitchen.
- [10:20] Perfect Pumpkin Pie: Erika's pie winner, Flour Bakery’s recipe, stands out for its rich pumpkin flavor and silky texture, making it worth the effort.
- [16:00] Apple Pie Tips: Thinly sliced apples are key for the perfect apple pie texture, ensuring even cooking and avoiding the dreaded raw middle.
- [22:15] Ditch the Corn Syrup: Erika recommends using brown sugar or golden syrup in pecan pie for more flavor and better texture.
- [26:03] Ginger Sugar for Molasses Cookies: For an extra kick, roll ginger molasses cookie dough in ginger sugar before baking to boost the ginger flavor.
- [47:30] Tangzhong Method for Yeasted Rolls: Using this technique adds extra moisture and tenderness to rolls, as seen in Joshua Weissman's winning recipe.
Notable Quotes
- (09:32) "The secret to a standout pumpkin pie is pulling it out of the oven when it's just a bit jiggly—then it finishes cooking to creamy perfection."
- (22:15) "Ditch the corn syrup for pecan pie. Using golden syrup or brown sugar adds so much more depth and flavor."
- (26:25) "If you love your molasses cookies spicy, rolling the dough in ginger sugar will hit your taste buds with a punch of flavor."
Resources
- Best Pumpkin Bread Bake-Off
- Best Pecan Pie Bake-Off
- Best Sugar Cookie Bake-Off
- Follow The Pancake Princess on Instagram
- Follow Female Foodie on Instagram