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Best Gail Sokol podcasts we could find (updated August 2020)
Best Gail Sokol podcasts we could find
Updated August 2020
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In part 6, the last of her cookie series, and the last show of season one, Chef Gail shares all of her best cookie making secrets to ensure that your cookies come out just the way you like them. From preparing your pans properly, to using the correct mixing tools, you can’t help but elevate your cookie baking game.…
 
In part 5 of her series, Chef Gail wraps up her discussion of the eight types of cookies with the final two types: the piped cookie and finally the wafer cookie. Piped cookie doughs are soft enough to be piped through a pastry bag fitted with a pastry tip to form cookies of various shapes. A recipe for buttery, Vanilla Strip Cookies is given. The l…
 
In part 4 of her series, Chef Gail delves into sheet cookies and the rolled cookie. Sheet cookies are one of the easiest to prepare in quantity with a simple, looser batter that is poured into a sheet pan. Sheet cookies can even be dressed up with frostings and glazes to elevate them to the next level. They are then cut out into squares or other sh…
 
In part 3 of her series Chef Gail discusses the molded cookie and the bar cookie. These next two types of cookies are really hands-on, as the dough is rolled and shaped. These are great cookies to make with the kids as well or find your inner child. A Gluten-Free Peanut Butter Cookie recipe, and a nutty Almond Biscotti recipe are given.…
 
In part 2 of her series Chef Gail delves head on into the cookie jar further exploring the first two types of cookies, the drop cookie and the refrigerator cookie! Cookies also follow one of three mixing methods. The mixing methods for cookies are not always clear cut as they are for cakes. Two fabulous cookie recipes are shared.…
 
We all love cookies! There are millions of recipes for cookies of all types. There are so many varieties of cookies, so how do you get a handle on which is which? Cookies are categorized based on how they are placed onto a sheet pan. Chef Gail explores each of the eight categories in detail, giving away her favorite recipes throughout the series.…
 
We all love baked goods, and when they are homemade they are that much more special. Homemade implies that someone cared enough to make them for us. There are times when we may wish to lighten up our homemade baked goods. Learn how to substitute key ingredients with healthier options to create a baked good that is just as delicious as the original.…
 
So many people love brownies. Discover that Chef Gail is a diehard brownie lover as well, and always on the look-out for the perfect brownie recipe. She will give you one of her favorite fudge brownie recipes, and then give you four incredible variations. Learn how to change flavors and dress up the simple little brownie.…
 
After plating and decorating your beautiful dessert with sauces and/or powdered sugar, learn how to elevate your creation to a multi-dimensional experience using the thinnest of cookies known as wafer cookies or tuiles. Tuile is the French word for “roof tile”. Add texture and crunch to the plate by learning how to make a simple wafer cookie that i…
 
A slice of chocolate cake or a fruit tart on a plate looks nice, not very exciting, but nice. Learn some easy ways to elevate your desserts to a new level using powdered sugar, cocoa powder, dessert sauces and toothpicks. Picture the dessert plate as your canvas and you are the artist. Listen to Chef Gail’s tips on how to create gorgeous plates on …
 
The last episode of the series explores exactly what occurs when yeast bread goes into the oven to bake. Learn whether or not your bread needs a wash brushed over it before baking, and find out what washes are made of. Discover how yeast bread develops their structure, and what happens to the proteins and starches within the dough to create that st…
 
The series continues with a discussion on steps four through nine of yeast dough production. Learn what de-gassing or punching refer to, and other relevant terms such as, scaling, rounding , resting, and panning. Chef Gail shares her tips and anecdotes on how to create high quality yeast breads.By Gail Sokol
 
Learn the twelve basic steps to creating any yeast bread. Whether you are making an Italian bread, pizza dough, coffeecake or Danish most yeast bread recipes follow these twelve simple steps. In this first of a three part series, the first three steps of yeast bread are discussed. Learn how to measure the ingredients most accurately for the highest…
 
Baking with kids can certainly be a challenge, but it can, also, be very rewarding and create some wonderful memories between you and your child. Chef Gail has been teaching children to bake for over 18 years. She shares her knowledge and tips on how to know when your child is ready to create some wonderful foods with you in the kitchen.…
 
The Chiffon cake as a special type of separated egg foam cake is discussed in detail. This type of cake contains two ingredients that no other sponge cake has- baking powder and oil. Chef Sokol explains what each of these ingredients does for the texture of this specialty sponge cake. A favorite recipe for a Citrus Chiffon cake is given.…
 
Cakes that use the Sponge method are explored in detail. Sponge cakes are leavened with air, and have less fat than other types of cakes. They are made from egg foams or meringues. The two basic categories of sponge cakes are discussed in detail- Whole Egg Foams and Separated Egg Foams. Chef Sokol breaks down the different types of each category of…
 
Mousses are defined and discussed in detail. Some mousses use eggs and some do not. Learn about the different types of mousses with chocolate mousse being the emphasis. Chef Sokol reviews the difficulties of combining chocolate and cream, and how to avoid these issues. An authentic recipe for French Chocolate Mousse is given with step by step guida…
 
Did you know that a marshmallow is really a stabilized meringue that can be made with or without egg whites? Learn why you would want to make them yourself, and how easy they are to create. Find out Chef Sokol’s best tips to get the fluffiest marshmallows ever. She also shares an easy recipe, so you, too, can make your own marshmallows!…
 
When granulated sugar, known as sucrose, is heated to the point that it melts and browns, it is known as caramel. Learn the science behind making caramel. Chef Sokol will explain the process of crystallization, and why it is so important to prevent its’ formation to get the smoothest caramel.By Gail Sokol
 
We tend to use adjectives to describe what we love about our favorite cookies. These adjectives include words like: chewy, soft, crispy or hard. Did you know that cookie characteristics can be manipulated by using specific ingredients, or changing the baking time, and even greasing or not greasing the pan the cookie is baked on? Learn how to create…
 
Chemical Leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: baking powder and baking soda. Combined with certain wet and dry ingredients in the recipe, these chemical leaveners help the baked good to rise. Learn the difference between baking powder and baking soda and…
 
Discover why cheesecake is really not a cake. Typical bottom crusts for cheesecakes are discussed along with other options. Find out how a traditional cheesecake filling can be embellished with different flavors. Chef Sokol teaches you how to attain the creamiest cheesecake. A simple vanilla cheesecake recipe is shared.…
 
Pâte à Choux, the basic dough from which cream puffs are derived is discussed. Chef Sokol explains how cream puffs are a special type of dough that are steam leavened. Steam as a powerful leavening agent is discussed in detail. The versatility of this type of dough is reviewed, along with the many fillings with which each type can be filled.…
 
Quick breads are defined and their ease of preparation is discussed. The three mixing methods used to prepare quick breads, the creaming method, the muffin method and the biscuit method are defined and reviewed in detail. Chef Sokol shares the recipe for her award winning blueberry muffins.By Gail Sokol
 
The microscopic organism, yeast, is discussed in detail. The two most common types of yeast are explored. The importance of the fermentation reaction is discussed in relation to yeast breads. Chef Sokol explains the importance of harnessing the carbon dioxide gas bubbles produced from the fermentation process and how they are affected by gluten dev…
 
The definition of a stovetop custard made with a starch is discussed. The benefits of using a starch when making a custard is explained. Learn why you can bring a custard with a starch added to the boil and not have it curdle. Chef Sokol walks you through a delicious, stovetop custard recipe made with a starch known as vanilla pastry cream. She dis…
 
Eggs are one of the most versatile ingredients to a baker. Chef Sokol begins with a discussion of the anatomy of the egg and the importance of each part. Learn how eggs affect batters and doughs through their own super powers. From their ability to hold air to their natural emulsifying capabilities, the egg is a true wonder of the kitchen packaged …
 
We all love that perfect apple pie with just the right balance of filling to crust. Learn to create the perfect flaky pie crust, and the perfect apple pie filling that will complement it. Chef Sokol will take you through all the nuanced steps of pie baking. Listen as she helps you learn to make the flakiest pie dough ever, and gives you all her har…
 
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