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Baking Radio: Chef Gail Sokol's Baking Podcast

Mar 26, 2018

Rich and creamy custards are first defined in detail. The science behind how eggs thicken custards is discussed giving the listener an appreciation of the versatility of the egg, especially the yolk. Chef Sokol shares a stovetop custard recipe known as crème anglaise and its many uses. 

Mar 19, 2018

Chef Sokol defines egg foams and discusses how useful they are in certain baked goods. The three types of egg foams are explained and when each is used. Tips to create the fluffiest egg foams or meringues are shared.

Mar 9, 2018

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...

Mar 5, 2018

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...