Hi Bold Bakers!
Welcome back to a new episode of Knead to Know! In today’s episode, I join our host Mia Brabham to discuss the latest baking trends and news — like what is Honeycomb Pasta exactly? I’ll also be answering YOUR questions at the end, so stay tuned!
If you rate the show five stars, we might just read your review on the podcast! Thank you all so much for listening and loving the show. Make sure you’re subscribed so you can catch the new episode each week on Sundays. Here’s what Mia and I talked about this week:
Spring Cleaning With Friends
Courteney Cox posted a video on Instagram saying she’s a total ‘Monica’ because of her kitchen organization skills, and it got us thinking about spring cleaning! I may not label my jars and drawers, but there is a method to my madness and intention behind what I use in the kitchen. Mia and I talk about when to know it’s time to part with old bakeware, some of my favorite bakeware and nifty kitchen finds, and which celebrity kitchen I’d love to see with my own eyes!
Do Cakes Really… Sing?
Mia wants to know about the real sixth sense: cake whispering. TheTakeOut.com asked a burning question on their site recently: do cakes “sing” when they’re done? I give my thoughts on what a “singing cake” sound likes and how to know when your baked creation is done. For me, it’s not so much about sound, but all about how it feels. Listen to the show to hear my full take, in falsetto! Just kidding. But really: let’s talk about how to know when your recipe is really, truly done!
What Is Honeycomb Pasta?
Honeycomb pasta is the newest TikTok food trend! It’s essentially a pie of pasta that looks like a giant honeycomb. Rigatoni gets stacked in a springform, stuffed with string cheese, smothered in pasta sauce, and covered with ground beef and shredded cheese before being baked. Mia wants to know if the string cheese made me cringe as much as it did for her, but you’ll have to listen to the show to find out. I promise not to get too cheesy.
Your Questions, Answered
This week, you all asked really great questions — and I answered! I share the difference between baking soda and baking powder and give a big “hats off” to a fan who milks their own flour at home. She asks if flour that’s not bleached and enriched behaves differently, and I may have a tip or two. Join us on the show to hear my answers!
Until Next Week…
Ask me any question you’d like on social media, which is @BiggerBolderBaking everywhere! You might even make it I can’t wait to hear what you have to say.
Don’t forget — we’re just starting out, so be sure to subscribe, rate the podcast five stars wherever you listen and leave a comment with what you want to see next week if you’re watching on YouTube.
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Check Out Knead To Know‘s Other Season 1 Episodes
You’ll love these recent episodes: