Baking Radio: Chef Gail Sokol's Baking Podcast

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.

An Oven Side Chat About A Quest for The Perfect Pizza 04/14/2022

An Oven Side Chat About A Quest for The Perfect Pizza Join Chef Gail and her former student, Marshall, as they discuss whether it is possible to make a pizza as good as a pizzeria. Listen as Marshall describes his many experiments along the way towards his quest to create that special pizza at home. /episode/index/show/bakingradio/id/22601297

An Oven Side Chat About Specialty Baking 04/07/2022

An Oven Side Chat About Specialty Baking Learn about the different types of baked goods bakeshop owner Holly Harz makes for her customers with special needs. Listen as Chef Gail and Holly discuss the delicate art of specialty baking which includes: Gluten free, Sugar free, Keto and Paleo. /episode/index/show/bakingradio/id/22601144

An Oven Side Chat with A True Adirondack Baker 03/31/2022

An Oven Side Chat with A True Adirondack Baker Join Chef Gail and Holly Harz, a bakery owner in the Adirondacks in New York state, in a conversation about Holly’s business and how she got started. Learn about the many types of baked goods Holly makes and the wedding cakes she specializes in. /episode/index/show/bakingradio/id/22601081

Not All Fruitcakes Are for Door Stops 03/24/2022

Not All Fruitcakes Are for Door Stops Learn the origins of the holiday fruitcake and why it gets no respect! Chef Gail takes you through a history of this legendary cake, why it ages well, and who is actually still eating it. She then shares her idea and recipe for the perfect fruitcake. /episode/index/show/bakingradio/id/22527095

Soaking Syrups 03/17/2022

Soaking Syrups Learn what soaking syrups are and how easy they are to make. Chef Gail explains their versatility in the baking world, and how they can elevate the flavor of your baked goods. Many suggestions how to flavor soaking syrups are discussed, as well as the best techniques to soak your cakes like a pro. /episode/index/show/bakingradio/id/22056821

Baking with Oats 03/10/2022

Baking with Oats Explore the world of oats. Learn about the different types of oats and how your baking can be affected by which type you use. Ever hear of a groat? Chef Gail will share her knowledge and explain all. /episode/index/show/bakingradio/id/22056788

Deciphering Baking Terms 03/03/2022

Deciphering Baking Terms All professions have their own lingo and bakers are no different. Explore some interesting baking terms with Chef Gail and the explanations behind them. Although the terms she discusses just scratch the surface, this episode will leave you wanting more! /episode/index/show/bakingradio/id/22056761

The Vitality of Vital Wheat Gluten 02/24/2022

The Vitality of Vital Wheat Gluten Explore what vital wheat gluten is and how it can improve your yeast breads. Chef Gail delves into the science of gluten to explain exactly how this magical ingredient works, and how it can up your game in creating the best yeast breads ever! /episode/index/show/bakingradio/id/22056686

The Reuben 02/17/2022

The Reuben Explore the Reuben sandwich, what it is, and how to construct one. Learn the two possible origins of this eclectic sandwich and how it became so popular. Chef Gail shares her special Reuben Braid recipe so that you, too, can make this famous sandwich for a crowd. /episode/index/show/bakingradio/id/22056671

Simply Semifreddo 02/10/2022

Simply Semifreddo Chef Gail explores the world of still frozen desserts, and specifically, the semifreddo. Learn what a semifreddo is, its’ origins, and how to up your game by creating this posh dessert which is so easy to make. The chef also shares one of her favorite recipes for this simple semifreddo. /episode/index/show/bakingradio/id/22056620

The Marvelous World of Macarons 02/03/2022

The Marvelous World of Macarons Learn the difference between a macaroon versus a macaron. Known for their exquisite beauty and flavor profile, they can be expensive when purchased through bakeshops. Why not learn to make them yourself with Chef Gail as your guide? She shares her best macarons recipe, and all the pitfalls you should avoid. /episode/index/show/bakingradio/id/21619751

Fabulous Frangipane 01/27/2022

Fabulous Frangipane Enter the world of frangipane. Learn the origins of exactly what frangipane is and how you can “up your game” when creating tempting pastries using it. Chef Gail shares a simple recipe she has used to much acclaim in the restaurants she has worked in as a pastry chef. She gives you the lowdown on how the frangipane craze actually got started! /episode/index/show/bakingradio/id/21619727

Eating the Curds 01/20/2022

Eating the Curds Learn the origin of curds, and what they are. Chef Gail explores the endless possibilities on how to use this easily made rich treat in your baked goods. She shares her tips on how to get the smoothest, richest curd ever! Her two recipes are shared and two step by step videos to watch her make them. /episode/index/show/bakingradio/id/21619688

Creating the Flakiest Croissants 01/13/2022

Creating the Flakiest Croissants Learn what a laminated dough is. Chef Gail shares her tricks and discoveries in creating the flakiest croissants ever! Learn which shape the dough should be in to create hundreds of flaky layers, as Chef Gail shares her best croissant recipe and a step by step video to watch as she creates them. /episode/index/show/bakingradio/id/21619652

The Popover Phenomenon 01/06/2022

The Popover Phenomenon The Popover craze is explored. Making a Popover video on her YouTube channel showed Chef Gail just how wildly popular these quick breads are as her video was viewed thousands of times. She delves into the definition of popovers, and explains the science of exactly how these quick breads grow so tall, giving her five best tips and tricks to creating the highest, best popovers ever! /episode/index/show/bakingradio/id/21619619

My Biggest Baking Mistakes and How They Made Me a Better Baker 12/24/2020

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. /episode/index/show/bakingradio/id/16686062

The Gluten Game- How to Create and Control Gluten in Baked Goods 12/17/2020

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. /episode/index/show/bakingradio/id/16686035

Scaling- Adjusting Your Recipe to Fit Your Pans 12/10/2020

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. /episode/index/show/bakingradio/id/16685906

Baking Memories with Grandma Etta 12/03/2020

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. /episode/index/show/bakingradio/id/16685792

The Ultimate Chocolate Cream Pie 11/26/2020

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. /episode/index/show/bakingradio/id/16685693

Five Great Hacks to Making You a Better Baker 11/19/2020

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. /episode/index/show/bakingradio/id/16036901

Yeasty Cinnamon Rolls 11/12/2020

Yeasty Cinnamon Rolls After a quick review of the process of fermentation and how yeasted doughs rise, Chef Gail shares her favorite Cinnamon Roll recipe. Learn how to make this easy and satisfying yeast bread and never go back to store bought cinnamon rolls again! /episode/index/show/bakingradio/id/16036865

Black and White Cookies 11/05/2020

Black and White Cookies Learn the origins of the Black and White cookie, what they are and what you are missing if you have never eaten one. Chef Gail trusts you with her most special recipe giving you tips for success to get the most outrageous Black and White yet! /episode/index/show/bakingradio/id/16036820

Making Focaccia with Your New Sourdough Starter (Part 4 of the Series) 10/29/2020

Making Focaccia with Your New Sourdough Starter (Part 4 of the Series) After a quick review of the first 3 parts of her Sourdough Series, Chef Gail will walk you through one of her favorite sourdough recipes using the wild sourdough starter that you created from Part 3. Learn how to create one of her best recipes for Olive, Onion and Sweet Pepper Sourdough Focaccia. /episode/index/show/bakingradio/id/16036751

Creating a Sourdough Starter (Part 3 of the Series) 10/22/2020

Creating a Sourdough Starter (Part 3 of the Series) Learn how to create your own homemade sourdough starter. Chef Gail will teach you how to be patient and with some tender loving care watch as you grow your starter to have for years to come to bake the most incredible bread. /episode/index/show/bakingradio/id/16036691

The Science of Sourdoughs (Part 2 of the Series) 10/15/2020

The Science of Sourdoughs (Part 2 of the Series) Discover the difference between sourdoughs and other preferments. Chef Gail discusses the science behind the symbiotic relationship that wild yeast can have with the natural bacteria present in the starter. Learn what bacteria contributes to the entire process of sourdough starters, and how their presence contributes to the ultimate flavor of any bread made with them. /episode/index/show/bakingradio/id/15576413

Introduction to Sourdoughs- A Four Part Series 10/08/2020

Introduction to Sourdoughs- A Four Part Series Delve into the world of preferments, and learn the difference between a sponge and a sourdough. Chef Gail discusses why sourdough breads taste so much more flavorful than straight doughs. She explores why they are worth the trouble to create and nurture into a loaf of incredible bread. /episode/index/show/bakingradio/id/15576368

Erythritol, My Favorite Sugar Substitute 10/01/2020

Erythritol, My Favorite Sugar Substitute With so many people these days following different diets and eliminating certain foods, creating delectable baked goods for all to enjoy can be a challenge for even the most talented baker. Following up from her season 1 show on How to Lighten Things Up, Chef Gail discusses her preference for a sugar substitute, erythritol, that works quite well in most baking recipes. /episode/index/show/bakingradio/id/15576332

Transforming My Molten Chocolate Cake Recipe to be Gluten and Sugar Free 09/24/2020

Transforming My Molten Chocolate Cake Recipe to be Gluten and Sugar Free Learn how to make the proper substitutions in a favorite recipe to create a scrumptious baked good that even your friends that are on special diets can eat. Chef Gail shares a recipe from her book “Baking with Success” for her warm individual Molten Chocolate Cake recipe which she transforms into a gluten free and sugar free masterpiece for all to enjoy. /episode/index/show/bakingradio/id/15576290

The Great Genoise (French Sponge Cake) 09/17/2020

The Great Genoise (French Sponge Cake) In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today’s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a “ribbon” as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, “About Professional Baking”. /episode/index/show/bakingradio/id/15576074

Baking Radio: Chef Gail Sokol's Baking Podcast

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