Melissa Clark

 Melissa Clark has dinner (and comfort) covered. New York Times Columnist and author of 42 cookbooks, Melissa knows how to get a delicious dinner on the table in under an hour. Her newest cookbook Kid in the Kitchen, named One of the Best Cookbooks of the Year by the NYT Book Review, is designed for the tween chef who’s ready to cook on their own, but still needs a little guidance. From sparkly gingerbread cookies to chestnut honey rosemary shortbread with Meyer lemon zest, Melissa is upping the Christmas cookie game. Join us on this episode of Live to Eat as we talk about cooking with beans, the freedom of the Instant Pot, contactless cookie deliveries, and the perfect gift for any budding chef in your home.

Melissa Clark has dinner (and comfort) covered. New York Times Columnist and author of 42 cookbooks, Melissa knows how to get a delicious dinner on the table in under an hour. Her newest cookbook Kid in the Kitchen, named One of the Best Cookbooks of the Year by the NYT Book Review, is designed for the tween chef who’s ready to cook on their own, but still needs a little guidance. From sparkly gingerbread cookies to chestnut honey rosemary shortbread with Meyer lemon zest, Melissa is upping the Christmas cookie game. Join us on this episode of Live to Eat as we talk about cooking with beans, the freedom of the Instant Pot, contactless cookie deliveries, and the perfect gift for any budding chef in your home.

Melissa Clark: Home Cook Advocate

Kate Spies

 Kate Spies is a health and wellness guru. Editor-in-chief of Well+Good, a leading lifestyle and news publication committed to health and wellness, Kate champions the brand’s mission to create inclusive and accessible content for all. Presenting a journalistic perspective, Well+Good provides resources, tips, and expert-led events and panels to support a wellness-minded community. Kate has spent half of 2020 forecasting what wellness trends will shape 2021. From health, self care, beauty, fitness, and my favorite—food, Well+Good’s annual trends report offers insight into what we’ll see in our future (and let’s just say 2021 is looking up). Tune in to this episode of Live to Eat as we chat about intuitive eating, upcycled foods, half-scratch meal kits, and supercharged seltzers.

Kate Spies is a health and wellness guru. Editor-in-chief of Well+Good, a leading lifestyle and news publication committed to health and wellness, Kate champions the brand’s mission to create inclusive and accessible content for all. Presenting a journalistic perspective, Well+Good provides resources, tips, and expert-led events and panels to support a wellness-minded community. Kate has spent half of 2020 forecasting what wellness trends will shape 2021. From health, self care, beauty, fitness, and my favorite—food, Well+Good’s annual trends report offers insight into what we’ll see in our future (and let’s just say 2021 is looking up). Tune in to this episode of Live to Eat as we chat about intuitive eating, upcycled foods, half-scratch meal kits, and supercharged seltzers.

Well+Good’s Kate Spies:  Thought Leader & Trend Forecaster

Carla Hall

 Carla Hall is the Queen of Yes! A former accountant and runway model turned chef, tv host and cookbook author; Carla doesn’t stop. As a competitor on Top Chef and judge on Netflix’s Crazy Delicious and Food Network’s Bakeaway Camp, Carla is a trained chef who knows what it takes to compete in the kitchen. Co-host on “The Chew” for seven seasons, Carla brings joy, personality and positive energy to everything she does. Living by the mantra “Say yes!,” Carla hosts a podcast titled exactly that, where she digs into the idea of finding success through adversity. Join us on this episode of Live to Eat as we talk about morning meditation, enneagrams, and bodybuilding competitions.

Carla Hall is the Queen of Yes! A former accountant and runway model turned chef, tv host and cookbook author; Carla doesn’t stop. As a competitor on Top Chef and judge on Netflix’s Crazy Delicious and Food Network’s Bakeaway Camp, Carla is a trained chef who knows what it takes to compete in the kitchen. Co-host on “The Chew” for seven seasons, Carla brings joy, personality and positive energy to everything she does. Living by the mantra “Say yes!,” Carla hosts a podcast titled exactly that, where she digs into the idea of finding success through adversity. Join us on this episode of Live to Eat as we talk about morning meditation, enneagrams, and bodybuilding competitions.

Carla Hall Says Yes

Dana Cowin

 Dana Cowin is a tastemaker and risk-taker. As the former Editor-in-Chief of Food &amp; Wine for over two decades, Dana’s life revolved around food and wine—making her a distinguished expert in the food and media industries. Dana desires to share the stories of women, and as the host of Speaking Broadly, an inspiring podcast focused on women in the food world, and founder of the newly launched website, Giving Broadly, a curated collection of food products by women entrepreneurs, Dana is fulfilling her mission. She is also a coach for creatives, avid supporter of farmers, and big proponent of easy, one-sheet dinners. Tune in to this episode of Live to Eat as we chat about the best way to learn French, the secret to finding joy in the kitchen, why you need a hot pot base, and where to find Dana’s ultimate artisanal holiday gift guide.

Dana Cowin is a tastemaker and risk-taker. As the former Editor-in-Chief of Food &amp; Wine for over two decades, Dana’s life revolved around food and wine—making her a distinguished expert in the food and media industries. Dana desires to share the stories of women, and as the host of Speaking Broadly, an inspiring podcast focused on women in the food world, and founder of the newly launched website, Giving Broadly, a curated collection of food products by women entrepreneurs, Dana is fulfilling her mission. She is also a coach for creatives, avid supporter of farmers, and big proponent of easy, one-sheet dinners. Tune in to this episode of Live to Eat as we chat about the best way to learn French, the secret to finding joy in the kitchen, why you need a hot pot base, and where to find Dana’s ultimate artisanal holiday gift guide.

Dana Cowin on Giving (and Eating) Broadly

Amanda Frederickson

 Amanda Frederickson is crushing 2020. Simple Beautiful Food, Amanda’s first solo cookbook was released in the spring and her restaurant, Radish Kitchen, opened in August. Radish is a fast-casual concept that filled a hole in the Nashville community, boasting fresh and healthy food—fast. Formerly a recipe developer for Williams-Sonoma’s Test Kitchen, Amanda is a cookbook master, creating the recipes for 11 different Williams-Sonoma cookbooks, as well as The Staub Cookbook. You can also find Amanda in her kitchen every Wednesday for her Instagram series, Fridge Foraging, teaching home chefs how to cook with what’s on hand. Join us on this episode of Live to Eat as we talk about setting priorities, the wonder of Magic Shell, how to cook from your fridge, and what to do with your Thanksgiving leftovers.

Amanda Frederickson is crushing 2020. Simple Beautiful Food, Amanda’s first solo cookbook was released in the spring and her restaurant, Radish Kitchen, opened in August. Radish is a fast-casual concept that filled a hole in the Nashville community, boasting fresh and healthy food—fast. Formerly a recipe developer for Williams-Sonoma’s Test Kitchen, Amanda is a cookbook master, creating the recipes for 11 different Williams-Sonoma cookbooks, as well as The Staub Cookbook. You can also find Amanda in her kitchen every Wednesday for her Instagram series, Fridge Foraging, teaching home chefs how to cook with what’s on hand. Join us on this episode of Live to Eat as we talk about setting priorities, the wonder of Magic Shell, how to cook from your fridge, and what to do with your Thanksgiving leftovers.

Amanda Frederickson on fast-casual and fridge foraging

Claire Saffitz

 From Tarte Tatin to Twinkies, Claire Saffitz has elevated the baking game. A pastry chef and recipe developer, Claire seeks to give novice and experienced home bakers and cooks more confidence in the kitchen. Previously the Senior Food Editor at Bon Appétit magazine and video host of the creative series, Gourmet Makes, Claire’s love of food (and dessert) stems from her family and her Jewish upbringing. Dessert Person, Claire’s first cookbook is hot off the press and already a NYT Bestseller. Centered on all things sweet, Claire shares her signature recipes for cakes, cookies, pies, tarts and even savory pastry, accompanied by a recipe matrix to outline the time commitment and difficulty of each recipe. Tune in to this episode of Live to Eat as we chat about problem solving in the kitchen, the best apples for baking, and what you should be making for dessert this Thanksgiving.

From Tarte Tatin to Twinkies, Claire Saffitz has elevated the baking game. A pastry chef and recipe developer, Claire seeks to give novice and experienced home bakers and cooks more confidence in the kitchen. Previously the Senior Food Editor at Bon Appétit magazine and video host of the creative series, Gourmet Makes, Claire’s love of food (and dessert) stems from her family and her Jewish upbringing. Dessert Person, Claire’s first cookbook is hot off the press and already a NYT Bestseller. Centered on all things sweet, Claire shares her signature recipes for cakes, cookies, pies, tarts and even savory pastry, accompanied by a recipe matrix to outline the time commitment and difficulty of each recipe. Tune in to this episode of Live to Eat as we chat about problem solving in the kitchen, the best apples for baking, and what you should be making for dessert this Thanksgiving.

Claire Saffitz: Breaking Baking Biases

Kenji López-Alt is an innovator—in and out of the kitchen. Chief culinary advisor of Serious Eats, columnist for the New York Times, and editor for The Best American Food Writing 2020, Kenji is a savvy food writer who offers straightforward tips and techniques for experts, home chefs, and parents alike. The mastermind behind The Food Lab, a NYT Bestseller and winner of the James Beard Award for General Cooking, Kenji shares the science of cooking at home. His latest book, Every Night Is Pizza Night, is a children’s picture book about open-mindedness and community, that also includes an easy (and kid-friendly) pizza recipe. As a chef, restaurateur, and father, Kenji recognizes the need to appreciate and value people, their culture, and of course, food. Join us on this episode of Live to Eat as we talk about the secret to cooking steak at home, the best way to roast your turkey, how to get kids to try new foods, and three ways to avoid toxic culture in the workplace.

Kenji López-Alt is an innovator—in and out of the kitchen. Chief culinary advisor of Serious Eats, columnist for the New York Times, and editor for The Best American Food Writing 2020, Kenji is a savvy food writer who offers straightforward tips and techniques for experts, home chefs, and parents alike. The mastermind behind The Food Lab, a NYT Bestseller and winner of the James Beard Award for General Cooking, Kenji shares the science of cooking at home. His latest book, Every Night Is Pizza Night, is a children’s picture book about open-mindedness and community, that also includes an easy (and kid-friendly) pizza recipe. As a chef, restaurateur, and father, Kenji recognizes the need to appreciate and value people, their culture, and of course, food. Join us on this episode of Live to Eat as we talk about the secret to cooking steak at home, the best way to roast your turkey, how to get kids to try new foods, and three ways to avoid toxic culture in the workplace.

Exploring the science and culture of food with Kenji López-Alt

Erin Jeanne McDowell

 Erin wrote the book on pie (literally). Her newest cookbook, The Book on Pie, comes out on November 10, and in it, Erin offers a buffet of different crust recipes, toppings and garnishings for you to mix-and-match, as well as 140 pie recipes. Erin’s first cookbook, The Fearless Baker, was one of the New York Times Best Baking Books of 2017, and The Book on Pie is sure to be another hit. Award winning food stylist, host of Food 52’s Bake It Up a Notch, and regular contributor to NYT Cooking, Pure Wow, and Food 52, Erin is a baking guru. Tune in to this episode of Live to Eat as we chat about how to make leftover pie, why water is better than vodka (don’t worry, only when it comes to pie crusts), and simple ways you can add some drama to your holiday pies this season.

Erin wrote the book on pie (literally). Her newest cookbook, The Book on Pie, comes out on November 10, and in it, Erin offers a buffet of different crust recipes, toppings and garnishings for you to mix-and-match, as well as 140 pie recipes. Erin’s first cookbook, The Fearless Baker, was one of the New York Times Best Baking Books of 2017, and The Book on Pie is sure to be another hit. Award winning food stylist, host of Food 52’s Bake It Up a Notch, and regular contributor to NYT Cooking, Pure Wow, and Food 52, Erin is a baking guru. Tune in to this episode of Live to Eat as we chat about how to make leftover pie, why water is better than vodka (don’t worry, only when it comes to pie crusts), and simple ways you can add some drama to your holiday pies this season.

A Piece of the Pie with Erin Jeanne McDowell

Liz Roth

 Liz Roth is a bomb ass baker. What started as a charitable campaign selling her signature olive oil cake to friends quickly became a successful small business, and Liz went from a one-woman baking powerhouse to the founder of Little House Confections, a cake shop and bakery. With a passion for philanthropy and a desire to support the local community, Liz has a heart of gold. Even in the midst of a pandemic, Liz is following her dreams and bringing joy (and cake) to the greater LA area. Join us on this episode of Live to Eat as we talk about the olive oil cake that became a quarantine phenomenon, the secret to starting a business, how you can support the Covenant House of California, and all the tasty treats on Liz’s menu.

Liz Roth is a bomb ass baker. What started as a charitable campaign selling her signature olive oil cake to friends quickly became a successful small business, and Liz went from a one-woman baking powerhouse to the founder of Little House Confections, a cake shop and bakery. With a passion for philanthropy and a desire to support the local community, Liz has a heart of gold. Even in the midst of a pandemic, Liz is following her dreams and bringing joy (and cake) to the greater LA area. Join us on this episode of Live to Eat as we talk about the olive oil cake that became a quarantine phenomenon, the secret to starting a business, how you can support the Covenant House of California, and all the tasty treats on Liz’s menu.

Liz Roth on passion, perseverance, and philanthropy

Eden Grinshpan

 Eden Grinshpan is bringing the flavor. Host of Food Network’s Top Chef Canada (and you may also know her from Eden Eats on the Cooking Channel), Eden shines on and off the camera. Eden graduated from Le Cordon Bleu in London and received the Grand Diplôme in both Pastry and Cuisine. Her cookbook, Eating Out Loud, is full of bold and colorful dishes inspired by Middle Eastern cuisine and Eden’s own Israeli heritage, and her recipes are as lively as she is spirited. Eden is a fearless visionary who appreciates adventure and oozes optimism. Tune in to this episode of Live to Eat as we chat about the Egyptian condiment you need, the many different ways to approach hummus, why you should eat eggs all day, and how to conquer your fear of public speaking.

Eden Grinshpan is bringing the flavor. Host of Food Network’s Top Chef Canada (and you may also know her from Eden Eats on the Cooking Channel), Eden shines on and off the camera. Eden graduated from Le Cordon Bleu in London and received the Grand Diplôme in both Pastry and Cuisine. Her cookbook, Eating Out Loud, is full of bold and colorful dishes inspired by Middle Eastern cuisine and Eden’s own Israeli heritage, and her recipes are as lively as she is spirited. Eden is a fearless visionary who appreciates adventure and oozes optimism. Tune in to this episode of Live to Eat as we chat about the Egyptian condiment you need, the many different ways to approach hummus, why you should eat eggs all day, and how to conquer your fear of public speaking.

Living (and Eating) Out Loud with Eden Grinshpan

Pastry chef, food entrepreneur and TV judge Candace Nelson interviews culinary personalities and other notable nationally recognized figures about their passion for food, their earliest memories of eating, as well as their current cooking and dining routines.

Fist off... 1,000,000,000% TAURUS VIBES. If anyone is going to talk about food it’s going to be a die hard foodie and who are the foodies of the zodiac? TAURUS! Okay now for the actual review. I love how fun Candace makes her discussions with her guests and how much joy she brings to the space of food in the podcast world without making anyone food-phobic. The food podcasts I’ve heard always have some version of restriction and I have been looking for a space to just listen to foodies talk about the joy in eating. This podcast is definitely that. Her guests are well known food bloggers and 5 ⭐️ chefs who have made a huge impact on the culinary world, I hope this podcast keeps putting out content I look forward to my Wednesday’s for this podcast alone. Keeping quarantine fun one episode at a time, keep it up Candace! You’re rocking it💕💕

CANT GET ENOUGH!

I love every episode and look forward to each new one!

Best ever

Live To Eat with Candace Nelson

Danielle Walker

After being diagnosed with an autoimmune disease at the age of 22, Danielle Walker was prescribed a cocktail of medicines which came with severe side effects. When faced with the decision of whether to pursue yet another expensive and punishing treatment, she turned to food instead. After only two days on an elimination diet, Danielle's symptoms improved and she set on a journey to heal herself through food. Through trial and error, she taught herself to cook without grains, dairy and legumes, sharing her recipes with a small online community along the way. Her delectable recipes spread like wildfire, igniting a movement. Today, Danielle is a New York Times Best Selling cookbook author who finds purpose in helping others heal through food. Join us for a touching and inspirational chat that will illuminate the power of food and make you rethink what you eat.   Produced by Dear Media. 

After being diagnosed with an autoimmune disease at the age of 22, Danielle Walker was prescribed a cocktail of medicines which came with severe side effects. When faced with the decision of whether to pursue yet another expensive and punishing treatment, she turned to food instead. After only two days on an elimination diet, Danielle's symptoms improved and she set on a journey to heal herself through food. Through trial and error, she taught herself to cook without grains, dairy and legumes, sharing her recipes with a small online community along the way. Her delectable recipes spread like wildfire, igniting a movement. Today, Danielle is a New York Times Best Selling cookbook author who finds purpose in helping others heal through food. Join us for a touching and inspirational chat that will illuminate the power of food and make you rethink what you eat.   Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

Against All Grain’s Danielle Walker on healing through food

Laurel Gallucci

Laurel Gallucci grew up baking for family and friends but when she developed a serious autoimmune disorder she had to remove gluten and dairy from her diet forever.  Longing for the treats she once loved, she began experimenting in the kitchen and developed a line of grain free, dairy free and refined sugar free recipes that are just as decadent as their traditional counterparts. Join Laurel and I as we discuss her incredible health journey, how baking 300 banana loaves for her wedding prepared her to open Sweet Laurel Bakery and her mission to make friendly ingredient indulgences accessible to everyone.   Produced by Dear Media. 

Laurel Gallucci grew up baking for family and friends but when she developed a serious autoimmune disorder she had to remove gluten and dairy from her diet forever.  Longing for the treats she once loved, she began experimenting in the kitchen and developed a line of grain free, dairy free and refined sugar free recipes that are just as decadent as their traditional counterparts. Join Laurel and I as we discuss her incredible health journey, how baking 300 banana loaves for her wedding prepared her to open Sweet Laurel Bakery and her mission to make friendly ingredient indulgences accessible to everyone. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

S1 Ep. 10 Grain Free Goddess Laurel Gallucci's Journey to Sweet Laurel Bakery

Are you curious what goes on at the Sugar Rush judge’s table when the cameras aren’t rolling? This intimate and irreverent chat with host Hunter March will give you a taste of the hilarity on set, and answer your most pressing personal questions like why is Hunter licking the icing off of cakes, what are his favorite date spots, and why is breakfast his favorite meal of the day. Listen in for lots of laughs with this funny man.

S1 Ep. 3 Sugar Rush Host Hunter March on Breakfast Skillets, Going Gluten Free and Dating in the Instagram Age

Gaby Dalkins

As a child, Gaby Dalkin was a picky eater, but today she is one of the internet’s top food bloggers and author of two successful cookbooks.  Though she was pre-med in school,  Gaby happened into a gig as a private chef, simultaneously photographing the recipes she made for her clients.  Gaby's notoriety as a blogger grew and ultimately What’s Gaby Cooking became a full fledged enterprise.  Tune in to hear how “slutty" brownies put Gaby on the map, why Patagonia should be your next food destination , and how Gaby is heating up the world of salsas and sauces.

S1 Ep. 7 What’s Gaby Cooking: Gaby Dalkins’ Recipe for Success

Pamela Salzman

Pamela Salzman’s lifelong penchant for healthy, whole foods turned into a second career after she left her high-powered marketing career to raise a family. When a friend encouraged her to share her knowledge, she began teaching cooking classes and quickly developed a passionate following of avid home cooks around Los Angeles. In addition to teaching her waiting- list - only classes , she has written a beloved cookbook, Kitchen Matters, and launched a series of online courses, all espousing her Eat well, Live well, Be well philosophy. Join us to learn how Pamela turned her passion into a successful business, tips on how to make the best choices in the grocery store and why you should add cauliflower to your oatmeal.   Produced by Dear Media. 

Pamela Salzman’s lifelong penchant for healthy, whole foods turned into a second career after she left her high-powered marketing career to raise a family. When a friend encouraged her to share her knowledge, she began teaching cooking classes and quickly developed a passionate following of avid home cooks around Los Angeles. In addition to teaching her waiting- list - only classes , she has written a beloved cookbook, Kitchen Matters, and launched a series of online courses, all espousing her Eat well, Live well, Be well philosophy. Join us to learn how Pamela turned her passion into a successful business, tips on how to make the best choices in the grocery store and why you should add cauliflower to your oatmeal. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

S1 Ep. 11 Inspired Whole Foods With Cooking Instructor and Author Pamela Salzman

Inspired by her piñata-filled childhood in Mexico, Amirah Kassem created the now iconic rainbow explosion cake. But her road to success did not come the traditional way. Amirah attended fashion school instead of culinary school, and her baking side hustle took the fashion and art world by storm. Now, with the success of her first Flour Shop Bakery in NYC, the recently released "The Power of Sprinkles" cake book, and a new kitchen line at William Sonoma, this fanciful baker will move you to embrace your inner child and follow your personal rainbow.    Produced by Dear Media. 

Inspired by her piñata-filled childhood in Mexico, Amirah Kassem created the now iconic rainbow explosion cake. But her road to success did not come the traditional way. Amirah attended fashion school instead of culinary school, and her baking side hustle took the fashion and art world by storm. Now, with the success of her first Flour Shop Bakery in NYC, the recently released "The Power of Sprinkles" cake book, and a new kitchen line at William Sonoma, this fanciful baker will move you to embrace your inner child and follow your personal rainbow.  Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

S1 Ep. 6 Following Your Rainbow: From Fashion to Rainbow Explosion Cakes with Flour Shop Owner Amirah Kassem

Ellen Bennett

Fresh out of culinary school, 23 year old Ellen Bennett unabashedly knocked on the back doors of Los Angeles' most acclaimed restaurants and earned herself a gig. In the kitchen, she came to realize that chef’s aprons were neither durable nor functional. Ellen knew she could make them better… and stylish, too. She launched her apron business while still working in kitchens, hustling to fill orders one by one and getting them in the hands of chefs. Word spread like wildfire about Ellen’s high quality aprons and today, Hedley &amp; Bennett has garnered a cult following, outfitting thousands of restaurants, the world’s most renowned chefs and home cooks. Join us for this riveting tale of Ellen’s entrepreneurial journey from announcing lottery winners on TV in Mexico to revolutionizing an industry with gumption and charm.   Go to Mejuri.com/eat and get free shipping on orders over one hundred dollars!   Produced by Dear Media.

Fresh out of culinary school, 23 year old Ellen Bennett unabashedly knocked on the back doors of Los Angeles' most acclaimed restaurants and earned herself a gig. In the kitchen, she came to realize that chef’s aprons were neither durable nor functional. Ellen knew she could make them better… and stylish, too. She launched her apron business while still working in kitchens, hustling to fill orders one by one and getting them in the hands of chefs. Word spread like wildfire about Ellen’s high quality aprons and today, Hedley &amp; Bennett has garnered a cult following, outfitting thousands of restaurants, the world’s most renowned chefs and home cooks. Join us for this riveting tale of Ellen’s entrepreneurial journey from announcing lottery winners on TV in Mexico to revolutionizing an industry with gumption and charm. Go to <a href="https://mejuri.com/collection/445-live-to-eat" rel="nofollow" target="_blank">Mejuri.com/eat</a> and get free shipping on orders over one hundred dollars! Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

Revolutionizing an industry with Ellen Bennett of Hedley & Bennett

Zoe Francois

With a fanatical following for her show-stopping desserts on Instagram and as the coauthor of a best selling series of artisan bread baking books, Zoe Francois is a veritable pastry superstar.  Yet, having been raised on communes throughout her childhood the only sugar she had access to was the honey from the bees her community raised. This unique upbringing shaped Zoe’s love of dessert as well as her fascination for the science of baking.  Join us for this fascinating conversation about Zoe’s culinary journey to baking stardom and learn what you can look forward to next from this talented baker (spoiler alert: cake!). Produced by Dear Media. 

With a fanatical following for her show-stopping desserts on Instagram and as the coauthor of a best selling series of artisan bread baking books, Zoe Francois is a veritable pastry superstar.  Yet, having been raised on communes throughout her childhood the only sugar she had access to was the honey from the bees her community raised. This unique upbringing shaped Zoe’s love of dessert as well as her fascination for the science of baking.  Join us for this fascinating conversation about Zoe’s culinary journey to baking stardom and learn what you can look forward to next from this talented baker (spoiler alert: cake!). Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

S1 Ep. 5 From the Commune to Cookbook Stardom: Sweet Success with Zoe Francois of @zoebakes

Brian Hart

At the age of 18, Brian Hart Hoffman began his career in the airline industry where he traveled the world, discovering exotic foods and baked goods. Yearning for these delicious discoveries back in Birmingham, he would spend hours in the kitchen making them himself, unknowingly igniting his passion for baking. When Brian joined the family business, Hoffman Media which prints 11 Southern-focused publications, he quickly realized an opportunity to publish a magazine solely dedicated to baking. Four years and four cookbooks later, Brian is now President of Hoffman Media and his brain child Bake from Scratch is thriving at a time when most magazines are struggling to stay afloat. Anyone with a sweet tooth will salivate at Brian’s scrumptious descriptions of scones, brownies and raisin bread. Tune in to learn what white barbecue sauce is, get in the spirit for holiday baking and find out why you need to book trips to Bermuda and Birmingham stat.   Produced by Dear Media. 

At the age of 18, Brian Hart Hoffman began his career in the airline industry where he traveled the world, discovering exotic foods and baked goods. Yearning for these delicious discoveries back in Birmingham, he would spend hours in the kitchen making them himself, unknowingly igniting his passion for baking. When Brian joined the family business, Hoffman Media which prints 11 Southern-focused publications, he quickly realized an opportunity to publish a magazine solely dedicated to baking. Four years and four cookbooks later, Brian is now President of Hoffman Media and his brain child Bake from Scratch is thriving at a time when most magazines are struggling to stay afloat. Anyone with a sweet tooth will salivate at Brian’s scrumptious descriptions of scones, brownies and raisin bread. Tune in to learn what white barbecue sauce is, get in the spirit for holiday baking and find out why you need to book trips to Bermuda and Birmingham stat. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

Baking from Scratch with Brian Hart Hoffman

Lisa Ludwinski

Lisa Ludwinski founded the nationally acclaimed @sisterpiedetroit bakery, which celebrates the seasons and local produce of Michigan through scratch-made pies. Her start-up story is far from traditional, raising funds for a brick and mortar with an all-night dance-a-thon and creating a community-forward business based not just on profits, but planet and people too. The result is a thriving business and unique culture that is deeply woven into the city of Detroit and the agricultural ecosystem of Michigan.  Tune in for Lisa’s tips on how to bake the perfect pie and her sage advice for aspiring bakery owners.   Produced by Dear Media. 

Lisa Ludwinski founded the nationally acclaimed @sisterpiedetroit bakery, which celebrates the seasons and local produce of Michigan through scratch-made pies. Her start-up story is far from traditional, raising funds for a brick and mortar with an all-night dance-a-thon and creating a community-forward business based not just on profits, but planet and people too. The result is a thriving business and unique culture that is deeply woven into the city of Detroit and the agricultural ecosystem of Michigan.  Tune in for Lisa’s tips on how to bake the perfect pie and her sage advice for aspiring bakery owners.   Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

S1 Ep. 9 Sister Pie Founder Lisa Ludwinski on Building a Sisterhood with Pie

Annie Campbell

Annie Campbell is beloved by celebrities for her elegant events brimming with towering “naked” cakes, luxurious grilled cheeses and signature herbaceous cocktails. But her road to coveted event planner almost didn’t happen. When she was approached to cater a large dinner with only 24 hours’ notice, Annie - who had never previously catered an event - fearlessly pulled the gig off, impressing her first clients. Word quickly spread about Annie’s flawless events, effortless style and top tier team. Ten years later, her business is booming as she has her sights set on a cookbook and brick and mortar location. Tune in for a lively chat about building a business grassroots style and to find out why you should incorporate flash mobs and gin &amp; tonics into your next celebration.   Produced by Dear Media. 

Annie Campbell is beloved by celebrities for her elegant events brimming with towering “naked” cakes, luxurious grilled cheeses and signature herbaceous cocktails. But her road to coveted event planner almost didn’t happen. When she was approached to cater a large dinner with only 24 hours’ notice, Annie - who had never previously catered an event - fearlessly pulled the gig off, impressing her first clients. Word quickly spread about Annie’s flawless events, effortless style and top tier team. Ten years later, her business is booming as she has her sights set on a cookbook and brick and mortar location. Tune in for a lively chat about building a business grassroots style and to find out why you should incorporate flash mobs and gin &amp; tonics into your next celebration. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media. </a>

Ep. 16  Hollywood Event Planner Annie Campbell on Faking It 'til You Make It

Catherine McCord

Catherine McCord grew up in a Southern family who farmed, preserved and composted and who instilled in her a deep appreciation for wholesome food. Later as a new mom, she realized the lack of resources available to help parents feed their children healthfully . So she drew on her upbringing, as well as her culinary school pedigree to start Weelicious, a site devoted to nutritious smoothie and meal recipes for kids and families.  Parents responded passionately to Catherine's fast, fresh and healthy recipes and Weelicious was a success. And that was just the beginning. Today, her family-centric food empire includes Weelicious as well as two cookbooks, the One Potato Box organic home kit meal service and a line of dressings and sauces - all with the goal of making healthy eating accessible to families nationwide.  A must-listen for parents and foodies alike, tune in for Catherine’s tips on getting kids to eat well, why you should own an air fryer and the many reasons to add bee pollen to your diet.   Produced by Dear Media.

Catherine McCord grew up in a Southern family who farmed, preserved and composted and who instilled in her a deep appreciation for wholesome food. Later as a new mom, she realized the lack of resources available to help parents feed their children healthfully . So she drew on her upbringing, as well as her culinary school pedigree to start Weelicious, a site devoted to nutritious smoothie and meal recipes for kids and families.  Parents responded passionately to Catherine's fast, fresh and healthy recipes and Weelicious was a success. And that was just the beginning. Today, her family-centric food empire includes Weelicious as well as two cookbooks, the One Potato Box organic home kit meal service and a line of dressings and sauces - all with the goal of making healthy eating accessible to families nationwide.  A must-listen for parents and foodies alike, tune in for Catherine’s tips on getting kids to eat well, why you should own an air fryer and the many reasons to add bee pollen to your diet.   Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

S1 Ep.12 Weelicious & One Potato Box founder Catherine McCord on making healthy eating accessible for families

Camilla Marcus

Camilla Marcus is redefining restaurant culture with her popular New York restaurant West~bourne which pays homage to her California upbringing. “Accidentally vegetarian, decidedly wholesome,” it is on track to become the first zero waste certified restaurant in Manhattan. A departure from traditional hierarchical restaurant organizations, everyone in West~bourne is cross trained to perform all jobs, including doing the dishes. The result is a culture of passionate employees who subscribe to the company’s tenet of curiosity. Join me for an enlightening chat with Camilla to find out why she believes almond milk is on its way out, why she thinks heirloom mushrooms are the next kale and why you should start carrying a handkerchief.   Produced by Dear Media.

Camilla Marcus is redefining restaurant culture with her popular New York restaurant West~bourne which pays homage to her California upbringing. “Accidentally vegetarian, decidedly wholesome,” it is on track to become the first zero waste certified restaurant in Manhattan. A departure from traditional hierarchical restaurant organizations, everyone in West~bourne is cross trained to perform all jobs, including doing the dishes. The result is a culture of passionate employees who subscribe to the company’s tenet of curiosity. Join me for an enlightening chat with Camilla to find out why she believes almond milk is on its way out, why she thinks heirloom mushrooms are the next kale and why you should start carrying a handkerchief. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

S1 Ep. 15 Taking the California Lifestyle East: West~bourne Founder Camilla Marcus

Gemma Stafford

Gemma Stafford grew up cooking and baking as a respite from Ireland’s cold winters, but at the tender age of six, an 80’s movie starring Diane Keaton planted the seed of moving to America.  After training in cookery (that’s the Irish way to say that she attended culinary school), Gemma revisited her American dream and found a job working in a Lake Tahoe casino kitchen. A year later, she was a pastry chef in a Michelin-starred San Francisco restaurant and today, her Bigger Bolder Baking community has a worldwide audience of self-proclaimed Bold Bakers. Gemma’s mug cake recipes requiring only a microwave have garnered tens of millions of views and her new cookbook aims to make baking accessible to everyone, regardless of kitchen gadget ownership. Join me for a lively chat with Gemma and find out why she thinks writing a cookbook is like giving birth to a baby and what happens to all her dessert leftovers.

S1 Ep. 14 Baking Up the American Dream: Bigger Bolder Baking’s Gemma Stafford

Adeena Sussman

Adeena Sussman grew up in a religious Northern California home where cooking and entertaining were constants. As an adult, she immersed herself in the burgeoning food writing world and realized her calling for co-authoring cookbooks. 11 cookbooks later, including my own The Sprinkles Baking Book, Adeena has launched her first solo cookbook. Inspired by her recent move to Israel, Sababa harnesses Israel’s rich history and melting pot of ethnicities to transport you to the Middle East. Combining the familiar with the exciting, Sababa has taken the culinary world by storm, earning a spot on The New York Times’ Fall’s Best Cookbooks list. Tune in for a sensory-filled chat with Adeena’s mouthwatering descriptions of pita, spices and figs, find out why hummus tastes better in Israel and learn which country makes the best sesame seeds in the world.   Produced by Dear Media. 

Adeena Sussman grew up in a religious Northern California home where cooking and entertaining were constants. As an adult, she immersed herself in the burgeoning food writing world and realized her calling for co-authoring cookbooks. 11 cookbooks later, including my own The Sprinkles Baking Book, Adeena has launched her first solo cookbook. Inspired by her recent move to Israel, Sababa harnesses Israel’s rich history and melting pot of ethnicities to transport you to the Middle East. Combining the familiar with the exciting, Sababa has taken the culinary world by storm, earning a spot on The New York Times’ Fall’s Best Cookbooks list. Tune in for a sensory-filled chat with Adeena’s mouthwatering descriptions of pita, spices and figs, find out why hummus tastes better in Israel and learn which country makes the best sesame seeds in the world. Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media</a>.

It’s all Sababa: explore Israeli tastes and flavors with cookbook author Adeena Sussman

Jesse Tyler Ferguson

Julie Tanous

Jesse Cook

Modern Family’s Jesse Tyler Ferguson has always said that if he hadn’t been an actor, he would have been a chef! But it wasn’t until he met Julie Tanous at a dinner party that he found the perfect partner with whom to explore his culinary side. Julie had left a career in PR to attend culinary school and become a professional chef and also shared Jesse’s passion for food and musical theater! They began cooking together regularly and the Southern and Southwestern-Inspired food they created ultimately led to a popular blog called Julie &amp; Jesse Cook Since then, Jesse has hosted the James Beard Awards twice and Julie and Jesse have landed a big-time cookbook deal. Tune in for a hilarious chat as we discuss Jesse being micro-managed by Martha Stewart, the comical word that is “spatchcock” and how unicorn cakes are so yesterday.   Produced by Dear Media.

Modern Family’s Jesse Tyler Ferguson has always said that if he hadn’t been an actor, he would have been a chef! But it wasn’t until he met Julie Tanous at a dinner party that he found the perfect partner with whom to explore his culinary side. Julie had left a career in PR to attend culinary school and become a professional chef and also shared Jesse’s passion for food and musical theater! They began cooking together regularly and the Southern and Southwestern-Inspired food they created ultimately led to a popular blog called Julie &amp; Jesse Cook Since then, Jesse has hosted the James Beard Awards twice and Julie and Jesse have landed a big-time cookbook deal. Tune in for a hilarious chat as we discuss Jesse being micro-managed by Martha Stewart, the comical word that is “spatchcock” and how unicorn cakes are so yesterday.   Produced by <a href="http://www.dearmedia.com" rel="nofollow" target="_blank">Dear Media.</a>

S1 Ep. 13 Jesse Tyler Ferguson and Julie Tanous of Julie & Jesse Cook

Katie Parla

Rome-based journalist and cookbook author Katie Parla was drawn to Southern Italy for its storied art history, but stayed for its remarkable food. In the sixteen years since relocating, Katie has immersed herself in the food and culture of Southern Italy,  earning a masters in Italian gastronomic culture, a sommelier certification and an archaeological certification, and now devotes her life to writing about it and educating others. Her most recent cookbook (she’s written and edited over 20!), Food of the Italian South, spotlights the region's rich cultural food traditions. Join us as Katie dishes on her favorite trattorias and gelaterias in Rome, explains why you should mill your own flour and shares what you should be drinking this summer instead of Aperol Spritzes. A must listen for any Italophile.

S1 Ep. 08 Not Just a Roman Holiday - Award-Winning Food Writer Katie Parla’s Love Affair with Southern Italy

Jacques Pépin

Jacques Pépin is a world renowned chef, author, TV personality and educator. His numerous awards include 16 James Beard Awards, a Daytime Emmy Lifetime Achievement Award, and France’s Legion of Honor. Celebrated for his technique and talent, Jacques is widely known for his many acclaimed television series on PBS, including the Emmy-winning, Julia and Jacques Cooking at Home. Jacques is the author of 30 cookbooks, and the latest, Jacques Pépin Quick and Simple, offers timeless and easy recipes anyone can cook. Join us on this episode of Live to Eat as we chat about Jacques' favorite place in the world to eat, his genius advice for learning how to cook, and tried and true tips for a perfect Thanksgiving turkey.

Jacques Pépin is a world renowned chef, author, TV personality and educator. His numerous awards include 16 James Beard Awards, a Daytime Emmy Lifetime Achievement Award, and France’s Legion of Honor. Celebrated for his technique and talent, Jacques is widely known for his many acclaimed television series on PBS, including the Emmy-winning, Julia and Jacques Cooking at Home. Jacques is the author of 30 cookbooks, and the latest, Jacques Pépin Quick and Simple, offers timeless and easy recipes anyone can cook. Join us on this episode of Live to Eat as we chat about Jacques' favorite place in the world to eat, his genius advice for learning how to cook, and tried and true tips for a perfect Thanksgiving turkey.

Jacques Pépin:  The Quintessential French-born American Chef

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