Gabriella Vigoreaux – Culinary Director/Baker Smith Canteen Part Four of our Inspiring Bakers Series, supported by Bob’s Red Mill Gabriella Vigoreaux is the baker and culinary director at Smith Canteen in Brooklyn. She previously worked in the test kitchen at Hearst, where she developed recipes for titles such as Good...

Kaley Laird – Pastry Chef at Rhubarb & The Rhu, Asheville, NC Part Three of our Inspiring Bakers Series, supported by Bob’s Red Mill Originally from Western New York, Kaley Laird’s interest in cooking was sparked as a young child decorating Christmas cookies with her mother. She got an early...

This fall, HRN is heading west to take in the sights, sounds, and tastes of Feast Portland. To gear up for our coverage of the festival, we’re bringing you a look into some of the weekend’s most anticipated events. Friday Grand Tasting Presented by New Seasons Market Friday, September 14th...

Claudia Martinez – Pastry Chef, Tiny Lou’s Part Two of our Inspiring Bakers Series, supported by Bob’s Red Mill A culinary force to be reckoned with at just 25 years old, Claudia Martinez whips up wildly indulgent pastries – often lavishly presented to guests via dessert cart – within the...

Audrey McLeod – Pastry Chef at Hearth, New York City Part One of our Inspiring Bakers Series, supported by Bob’s Red Mill Audrey McLeod oversees the pastry program at chef Marco Canora's acclaimed Hearth restaurant and Zadie's Oyster Room, offering a dessert lineup rooted in house-milled grains, natural sugars and...

This week, we're talking Prince lyrics in German, when pistachio nuts used to be red, Nastassia's special farro recipe (using Bob's Red Mill farro, of course!), dihydromyricetin, Paul Adams' recent bender at Existing Conditions, corn starch, and more! Cooking Issues is powered by Simplecast

Baking Flours 101 Courtesy of Bob’s Red Mill, the presenting sponsor of Modernist BreadCrumbs. Many people refer to baking as more of a science than an art. That is true in many aspects, but especially when choosing your flour. Flour is easily one of the most important, if not the...

How to Sift Flour Courtesy of Bob's Red Mill, the presenting sponsor of Modernist BreadCrumbs. Even for an avid baker, sifting flour can get a bit tricky. With each recipe saying something different, it can be hard to know if sifting flour will truly make or break your end result...

How to Proof Yeast Courtesy of Bob’s Red Mill, the presenting sponsor of Modernist BreadCrumbs. Yeast is probably the number one most important ingredient in baking. Especially with breads and other doughs, yeast is what makes your baked goods rise. You may not exactly understand how that all works, but...

Breaking Down the Difference Between Bread Flour vs. All-Purpose Flour Courtesy of Bob's Red Mill, the presenting sponsor of Modernist BreadCrumbs. Flour is one of the most popularly used baking ingredients out there! While it may not seem like there’s much to it, the variety of baking flours can lead...