Everyone makes mistakes, even if they do not want to admit it. Making mistakes in the kitchen can be a learning experience. Learn three of the biggest baking mishaps Chef Gail ever had, how she handled them with humor, and the lessons she learned that helped her become a better baker.

Baking Radio: Chef Gail Sokol's Baking Podcast

My Biggest Baking Mistakes and How They Made Me a Better Baker

Dive into the world of gluten, learn what it is and where it comes from.  Chef Gail will explore the importance of gluten, and discuss how to control it so that you can create the best baked goods ever.

The Gluten Game- How to Create and Control Gluten in Baked Goods

Each recipe makes a certain amount of batter to fit into a specific sized pan or pans. To change the size of your pans you need to adjust the ingredient amounts of your recipe so that you don’t have too much or too little batter. Chef Gail discusses how you can adjust a recipe to fit specific sized pans so you know you will always have the correct amount of batter.

Scaling- Adjusting Your Recipe to Fit Your Pans

Chef Gail discusses wonderful memories of her paternal grandmother, Etta, and how she helped shape the chef she is today. Get her award winning recipe for Blueberry Muffins.

Baking Memories with Grandma Etta

After a quick review of the different types of pie crusts which Chef Gail highlighted in her “Talking Pie Crusts” show from season 1, she delves into her thought process of exactly how she came up with her Ultimate Chocolate Cream Pie recipe. Learn her secrets as she shares this special recipe with her listeners. 

The Ultimate Chocolate Cream Pie

Everyone wants to be a great baker. A continuation of Chef Gail’s season 1 show, Getting Organized on Your Journey to Baking, learn the five easiest yet crucial hacks to becoming the best baker that you can be.

Five Great Hacks to Making You a Better Baker

After a quick review of the process of fermentation and how yeasted doughs rise, Chef Gail shares her favorite Cinnamon Roll recipe. Learn how to make this easy and satisfying yeast bread and never go back to store bought cinnamon rolls again!

Yeasty Cinnamon Rolls

Learn the origins of the Black and White cookie, what they are and what you are missing if you have never eaten one. Chef Gail trusts you with her most special recipe giving you tips for success to get the most outrageous Black and White yet!

Black and White Cookies

After a quick review of the first 3 parts of her Sourdough Series, Chef Gail will walk you through one of her favorite sourdough recipes using the wild sourdough starter that you created from Part 3. Learn how to create one of her best recipes for Olive, Onion and Sweet Pepper Sourdough Focaccia.

Making Focaccia with Your New Sourdough Starter (Part 4 of the Series)

Learn how to create your own homemade sourdough starter. Chef Gail will teach you how to be patient and with some tender loving care watch as you grow your starter to have for years to come to bake the most incredible bread.

Creating a Sourdough Starter (Part 3 of the Series)

Discover the difference between sourdoughs and other preferments. Chef Gail discusses the science behind the symbiotic relationship that wild yeast can have with the natural bacteria present in the starter. Learn what bacteria contributes to the entire process of sourdough starters, and how their presence contributes to the ultimate flavor of any bread made with them.

The Science of Sourdoughs (Part 2 of the Series)

Delve into the world of preferments, and learn the difference between a sponge and a sourdough. Chef Gail discusses why sourdough breads taste so much more flavorful than straight doughs.  She explores why they are worth the trouble to create and nurture into a loaf of incredible bread.

Introduction to Sourdoughs- A Four Part Series

With so many people these days following different diets and eliminating certain foods, creating delectable baked goods for all to enjoy can be a challenge for even the most talented baker. Following up from her season 1 show on How to Lighten Things Up, Chef Gail discusses her preference for a sugar substitute, erythritol, that works quite well in most baking recipes.

Erythritol, My Favorite Sugar Substitute

Learn how to make the proper substitutions in a favorite recipe to create a scrumptious baked good that even your friends that are on special diets can eat. Chef Gail shares a recipe from her book “Baking with Success” for her warm individual Molten Chocolate Cake recipe which she transforms into a gluten free and sugar free masterpiece for all to enjoy.

Transforming My Molten Chocolate Cake Recipe to be Gluten and Sugar Free

In season 1, Chef Gail did a show on the various types of Sponge Cakes that rely on the air that is beaten into eggs to leaven them. On today’s show she discusses a special type of sponge cake known as The Genoise. No need to separate eggs for this sponge cake, but you will learn what it means to form a “ribbon” as the batter is being prepared. Chef Gail shares her special Hazelnut Genoise recipe from her first book, “About Professional Baking”.

The Great Genoise (French Sponge Cake)

Award winning author, educator and chef Gail Sokol shares her experience, recipes, tips and tricks in this weekly baking podcast. Chef Sokol specializes in making baking easy and approachable for people of all skill levels.