Best Giulia Scarpaleggia Podcasts (2024)

1
Baking Through Cookbooks with Laura Cortes 44:40

4M ago44:40

44:40

Brian is joined by home baker, food photographer, and blogger Laura Cortes. They talk about the ins and outs of her blog, Chubbee Kitchen, and what goes into her One Book/Two Months challenge. Follow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffman Follow Laura on Instagram: @chubb…

1
Tuscan Cooking and Baking with Giulia Scarpaleggia 30:52

6M ago30:52

30:52

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…

1
Seasonal Baking with Belle English 47:49

7M ago47:49

47:49

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 Ins…

1
A Very Sweet Holiday Episode with Eleonora Lahud 35:09

7M ago35:09

35:09

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: bakefroms…

1
All About Eggs with Lisa Steele of Fresh Eggs Daily 39:45

8M ago39:45

39:45

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, …

1
100 Morning Treats with Sarah Kieffer 30:05

10M ago30:05

30:05

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:…

1
Stuffed with Heather Mubarak 39:09

1y ago39:09

39:09

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 prod…

1
Welcome Back to The Crumb 46:36

1y ago46:36

46:36

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 pro…

1
Life is What You Bake It with Vallery Lomas 41:52

2+ y ago41:52

41:52

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 t…

1
Holiday Hotline: Answering Burning Baking Questions 27:52

2+ y ago27:52

27:52

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 Yeast Oregon Fruit Ankarsrum Kerrygo…

1
Holiday Baking with Eleonora Lahud 36:40

2+ y ago36:40

36:40

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 he…

1
Inside the World of Competitive Baking with Tiffany Aaron 45:08

2+ y ago45:08

45:08

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 s…

1
2x05 - All about the traditional Tuscan sweet treats [Christmas Special] 30:39

2+ y ago30:39

30:39

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients …

1
Better Baking Academy: Focaccia with Karlee Flores 29:06

3y ago29:06

29:06

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 thing…

1
Mooncake Magic with Kristina Cho 44:01

3y ago44:01

44:01

Brian and Kyle Grace talk with Kristina Cho about the delicious world of Asian baking. Kristina brings us right into Mid-Autumn Festival with her first cookbook release: Mooncakes & Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries. From gao (cakes and tarts) to tangzhong-crafted milk bread, this book will have you making a dash to …

1
Better Baking Academy: Gluten-Free Coffee Cake with Amanda Powell 24:21

3y ago24:21

24:21

This episode, the bakers tackle another lesson of our Better Baking Academy with Bob’s Red Mill. We level up coffee cake with a gluten-free transformation that will have even the most devoted gluten enthusiasts smitten. With a simple stir-together batter, this cake also sports a crown of crunchy streusel, providing a harmonious textural contrast to…

1
2x04 - Life in Salento: in conversation with Nina Gigante 34:41

3y ago34:41

34:41

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist…

1
2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro 43:39

3y ago43:39

43:39

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. Sh…

1
2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa 41:24

3y ago41:24

41:24

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled you…

1
2x01 - Let's celebrate: Happy (40th) Birthday Giulia! 39:32

3y ago39:32

39:32

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 This is the first episode of our second season, a special summer edition, a short collection of 4 episodes. In this episode of Cooking with an Italian Accent I switched role and ask…

1
Better Baking Academy: Roulade with Karlee Flores 24:08

3y ago24:08

24:08

The classic roulade should be tender and light, gaining loft from whipping eggs alongside sugar, and moist and flavorful from simple syrup and decadent filling. In our recent lesson of our Better Baking Academy with Bob’s Red Mill, we are celebrating strawberry season with a showstopping Strawberry Roulade, a rolled masterpiece showcasing a perfect…

1
Better Baking Academy: Conchas with Mely Martinez and Kimberlee Ho 33:48

3y ago33:48

33:48

Our latest entry in the Better Baking Academy with Bob’s Red Mill looks at a classic of the pandería: conchas. A famous member of the Mexican tradition of pan dulce (sweet bread), the concha sports an iconic crunchy, sugared topping, sliced to resemble a shell. For this special episode, we bring on two experts: Mely Martinez of the blog Mexico in M…

1
EP46 - A celebration of Spring in a Tuscan kitchen 28:00

3y ago28:00

28:00

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent we celebrate the spring season, its produce, with asparagus, fresh peas, fava beans and monk’s bears. We celebrate fresh herbs, one…

1
Better Baking Academy: Classic Cheesecake with Amanda Powell 26:29

3+ y ago26:29

26:29

For our third lesson of the Better Baking Academy with Bob’s Red Mill, we’re tackling cheesecake! Our cheesecake has an uber creamy, dreamy texture thanks to a triple-threat dairy base comprised of heavy whipping cream, sour cream, and cream cheese. The vanilla bean seed-speckled filling covers a crunchy, buttery crust made with a winning combinati…

1
EP45 - How to maintain a long-term relationship with your blog 16:12

3+ y ago16:12

16:12

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent I’m going back over our past 12 years of blogging, and I’ll share with you the reasons why we still believe in blogs, and why we lo…

1
The Traveling Baker: Britney Breaks Bread 46:00

3+ y ago46:00

46:00

Brian and Kyle Grace talk with Britney Brown-Chamberlain, the amazing baker behind Britney Breaks Bread. Britney has traveled to over 33 different countries during her career. She shares which country she can’t wait to travel to next, her top recipes on her blog (blueberry muffins and chocolate chip cookies!), and all of the incredible things she p…

1
EP44 - On risotto 17:42

3+ y ago17:42

17:42

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In this episode of Cooking with an Italian Accent I’m sharing why I love risotto, and why I find it is a therapeutic recipe. When making risotto, let your senses guide you. Risotto …

1
Better Baking Academy: Chocolate Cream Cheese Pound Cake with Karlee Flores 29:54

3+ y ago29:54

29:54

With our second lesson of the Better Baking Academy with Bob’s Red Mill, we’re taking on the humble hero of the baker’s repertoire: the pound cake. Named for its simple original recipe formula of 1 pound each of eggs, sugar, butter, and flour, the pound cake has had a number of delicious updates over the years, with bakers introducing tender cream …

1
Baking Science with Cheryl Norris 45:45

3+ y ago45:45

45:45

Brian and Kyle Grace talk with Cheryl Norris, the brilliant mind behind Bakes by Brown Sugar. As a past contestant on the Great American Baking Show, Cheryl had the opportunity to showcase her talent and strengthen her knowledge of baking in different environments. We talk with Cheryl about her time on the show, what she’s been baking since then, a…

1
Better Baking Academy: Dutch Oven Bread with Kimberlee Ho 36:50

3+ y ago36:50

36:50

We kick off our new season of The Crumb with an episode on Dutch oven bread. The first lesson of the Better Baking Academy with Bob’s Red Mill tackles this no-knead bread recipe that harnesses the power of the handy Dutch oven, creating an incredible crumb and crackling outer crust. We bring on baker Kimberlee Ho of the blog Kickass Baker to talk a…

1
From Scratch with Maria Provenzano 45:23

3+ y ago45:23

45:23

Brian and Kyle Grace talk with Maria Provenzano, a DIY expert on Hallmark Channel’s Home & Family and the creator of the blog, From Scratch with Maria. Maria offers tips on how to bring your kids into the kitchen, what she’ll be baking during the holidays, and some sweet inspiration to get you baking in the new year. A special thank-you to our spon…

1
EP43 - Food and motherhood 13:04

3+ y ago13:04

13:04

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 From the last episode of this podcast, a few things have changed. Summer has gone, leaving space to a bright, mild Tuscan autumn, and now it is winter, well, it’s Christmas in a few…

1
Better Baking Academy: Gluten-Free Baking with Ciara Siller 31:52

3+ y ago31:52

31:52

The bakers close out the first year of the Better Baking Academy with a gluten-free baking primer. We’ve taken three of our most popular recipes, Hummingbird Cake, Caramelized Banana Bread, and Gingerbread Cookie Cheesecake Bars and made them gluten free with the aid of Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. For expert insight on the world…

1
Better Baking Academy: Pie with Yossy Arefi 29:30

3+ y ago29:30

29:30

For this month’s lesson of our Better Baking Academy with Bob’s Red Mill, we delve into the science behind the ultimate tender and flaky piecrust. In this recipe, we use Bob’s Red Mill Organic All-Purpose Flour to achieve a consistently tender and flaky crust. Then we’ll take you through par-baking your crust, primed for a rich pumpkin custard fill…

1
Perfect Pies with Erin Jeanne McDowell 41:55

3+ y ago41:55

41:55

Brian and Kyle Grace talk with Erin Jeanne McDowell about the art of pies, from the flaky crust to amazing filling. Erin has come out with her new cookbook, The Book of Pie, and will be answering listener questions on some pie troubleshooting. Plus, we’re sharing some of the exciting things that are on the horizon for Brian, Erin, and the baking co…

1
Better Baking Academy: Danish with Ruth Mar Tam 30:53

3+ y ago30:53

30:53

This month’s lesson is all about lovely lamination—that amazing process that creates unbelievably flaky croissants, puff pastries, and, of course, Danish. Lamination is the process in which you incorporate a firm butter block into a base dough through a number of folds and rolls, creating slivers of butter within the dough. During baking, the water…

1
Bigger Bolder Baking with Gemma Stafford 40:20

3+ y ago40:20

40:20

Brian and Kyle Grace talk with Gemma Stafford, the amazing baker behind the blog and YouTube channel Bigger Bolder Baking. Gemma talks about her life as an Irish baker in America, as well as classic Irish baking tips. We explore Barmbrack, the classic Irish fruitcake served during Halloween. Plus, we dig into our Authentic Ireland issue, the ultima…

1
Better Baking Academy: Challah with Sam Adler 29:35

4y ago29:35

29:35

For our ninth module in the Better Baking Academy with Bob’s Red Mill, we’re taking on an enriched bread dough steeped in history and tradition: challah. Rich with eggs and often beautifully braided, challah is served during many Jewish holidays and for Shabbat. For Rosh Hashanah, the Jewish New Year, challah is shaped into an intricately knotted r…

1
Better Baking Academy: Cookie Flour Power with Rebecca Firth 37:37

4y ago37:37

37:37

Our eighth module in the Better Baking Academy with Bob’s Red Mill is about two things we know and love: chocolate chip cookies and the power of flour. Featuring recipes that make the most of Bob’s Red Mill Organic All-Purpose Flour, Artisan Bread Flour, Stone Ground Whole Wheat Flour, Cassava Flour, Super-Fine Blanched Almond Flour, and Semolina F…

1
EP42 - In conversation with: Irina Georgescu, author of Carpathia 1:08:54

4y ago1:08:54

1:08:54

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Before a well-deserved pause to welcome our baby girl into the world, and to get used to a completely new life, I’m so happy to share the latest episode of Cooking with an Italian a…

1
Better Baking Academy: Pâte à Choux with Laura Kasavan 27:40

4y ago27:40

27:40

Welcome back to the Better Baking Academy with Bob’s Red Mill! This seventh module is all about pâte à choux. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month.…

1
EP41 – Everything you want to know about pound cake 17:26

4y ago17:26

17:26

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 In today’s episode we’ll be talking in details about the pound cake, known as quattro quarti in Italian. This is probably the cake I make more often, especially in its version made …

1
EP40 - Get to know us better 17:35

4y ago17:35

17:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 We reached the 40th episode of our podcast "Cooking with an Italian Accent"! So it's time to celebrate and to recap what we’ve done so far in these 15 months spent together, what yo…

1
The New World Sourdough with Bryan Ford 51:46

4y ago51:46

51:46

In the time of quarantine and social distancing, the world has become obsessed with sourdough. With this revival in mind, we reached out to Bryan Ford, the sourdough genius behind the new cookbook New World Sourdough. Bryan describes his baking style as having Honduran roots blended with a New Orleans upbringing, bringing a sourdough spin to South …

1
Better Baking Academy: Pizza Power with Andris Lagsdin 33:42

4y ago33:42

33:42

Our sixth module in the Better Baking Academy with Bob’s Red Mill is a pizza party! Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. For this lesson, we’re fe…

1
John Whaite’s Great British Baking 36:53

4y ago36:53

36:53

Brian and Kyle Grace talk with John Whaite, winner of the third season of The Great British Bake Off and owner of John Whaite’s Kitchen Cookery School. John opens up about falling back in love with baking during quarantine and how teaching feels like his unique calling. He offers some sweet inspiration if you’re thinking of giving British baking a …

1
EP39 - Three books about Italian cooking you must have 10:35

4y ago10:35

10:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 oday we are talking about cookbooks. When I was organizing my cookbooks on the bookshelves, I rediscovered some favourites from the past that needed some more love, and realised the…

1
Better Baking Academy: Making Great Galettes with Michele Song 32:29

4y ago32:29

32:29

Our fifth module in the Better Baking Academy with Bob’s Red Mill is all on the galette, the free-form tart that has endless possibilities. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials strai…

1
EP38 - Our virtual Tuscan cooking class 10:14

4y ago10:14

10:14

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 Juls’ Kitchen is a family business. Tommaso and I work together to teach classes, develop recipes for clients, taking photos, producing the podcast, and writing the blog and the new…

1
EP37 - In conversation with: Regula Ysewijn, food writer 54:35

4y ago54:35

54:35

Subscribe to our newsletter, Letters from Tuscany: https://julskitchen.substack.com/ Use this link to get 10% off for 1 year: https://julskitchen.substack.com/podcast10 This is a special episode with a dear friend, Regula Ysewijn. We met in London in 2011, at the Food Blogger Connect, and since then we’ve become best friends, supporting each other …

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Giulia Scarpaleggia Podcasts

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