This is Episode Seven of Modernist BreadCrumbs: "Thermal Mass," on baking and ovens. We’ll discuss “thermal mass," or the ability to absorb and hold heat, in two-parts: within bread itself, and the ovens it's baked in. It’s a complex physicochemical process… that’s more than just hot air. Modernist BreadCrumbs is...

This week on A Taste of the Past, host Linda Pelaccio welcomes Eric Kayser, artisan baker, founder of Maison Kayser, and author of the book "The Larousse Book of Bread" to the show. Born into a family of French bakers, dating back four generations and recognized as one of the...

How does one define a 'home'? Today on Burning Down the House, Curtis B. Wayne is talking about 'home' from an architectural and design standpoint. Joining Curtis in the studio is Charlotte Barnard, a designer and the Creative Director at Nemo Tile. Also, frequent guest and residential architect Duo Dickinson...

World renowned and critically acclaimed chef and baker Ron Ben-Israel is this week's guest on Chef's Story. Ron is the chef and owner of Ron Ben-Israel Cakes in New York City and is known for his famously detailed wedding and special occasion cakes. Hear how he went from serving in...

Welcome to the first episode of Meet Your Maker, hosted by Rachel Wharton. Rachel is deputy editor at Edible Manhattan and Edible Brooklyn, and she's out meeting the people behind all of the food that we eat. On this episode, Rachel sits down with Keith Cohen, owner of Orwasher's Bakery...

This week on Cooking Issues Dave and Nastassia get out their Valentine's Day gripes early in the morning. But moreover, Celiac disease sufferers, rejoice! Tune in for an episode all about how you can cook without gluten using xanthan and guar gums and even eggs! Learn about how you can...