Cheryl Day

Join cowboy cook Kent Rollins as he shares the hearty delights of chuck wagon cuisine, from famous coffee to burger dogs. Tove Danovich introduces the charming antics of backyard chickens, including the legend of Mike the Headless Chicken. Cheryl Day offers baking wisdom, tackling listener queries and creative techniques. Finally, Martha Barnett delves into the intriguing origins of lemon-related idioms, providing a sprinkle of language fun. It's a flavorful journey filled with culinary tips and lively anecdotes!

Cheryl Day is a celebrated Southern baker and author known for her expertise in desserts, while Anne Byrn dives into the rich history of Southern recipes. They reveal tantalizing tales of lane cakes and chess pies, emphasizing the transformative impact of ingredients like baking powder. Kim Severson weighs in on the MAHA organic food movement and its influence on school food systems. Tips for mastering the perfect pie crust and crafting an Almond and Rum Tres Leches Cake provide delicious insights for all baking enthusiasts.

Tamar Haspel, a food columnist at The Washington Post, tackles ten shocking food truths that challenge common beliefs about diet soda, organic produce, and more. Amanda Herbert uncovers the extravagant dining practices of 17th-century chef Robert May, known for his eye-popping presentations. Cheryl Day, an expert in Southern baking, fields questions while sharing baking tips and debunking myths about carbohydrates. Together, they spark a lively exploration of food, history, and culinary creativity.

This week features Lesley Bannatyne, a Halloween expert and author, who shares insights into Victorian-era Halloween celebrations, complete with playful games and traditions. Food writer Alex Beggs explores the intriguing science behind candy-flavored fruits like cotton candy grapes. Dan Pashman compares the joys of full-size versus miniature Halloween treats, while Lynn Clark introduces a delightful German-style winter squash bread. Finally, Cheryl Day addresses baking queries, focusing on cake frosting and fruit substitutions.

Stella Parks, a baking expert and author of BraveTart, joins the discussion along with Peter Gregg, a Vermont maple syrup veteran, and experienced baker Cheryl Day. They debunk common baking myths and share tips on perfecting techniques, emphasizing the importance of ingredient quality. Tune in for stories about maple sugaring traditions, the art of blender cakes, and the sweet linguistics of honey. Cheryl also tackles listener baking queries, making this a delightful blend of knowledge and culinary fun.