Want to learn how to make dessert without touching an oven? This week on Eat Your Words, Cathy Erway is talking with Faith Durand, writer for The Kitchn and author of Bakeless Sweets. Tune into this episode to hear how food packaging allowed generations to forget about the simplicity of gelatin at home! Find out how Faith spices up some traditional pudding recipes. Hear how the book encompasses desserts from all over the world, and why the West is so reliant on the oven. Find out why Faith made her recipes adaptable for people with sugar sensitivities and dairy intolerance. Later, hear Cathy and Faith talk about the future of cookbooks, and why their first love for food writing will always be the web. This program has been sponsored by S. Wallace Edwards & Sons. Thanks to The California Honeydrops for today’s music.
“There were a lot of advancements in food processing and packaging, but in that we lost a lot of history and forgot how easy it was to make a lot of desserts at home.” [6:50]
— Faith Durand on Eat Your Words