The flakiest of all doughs, laminated doughs are defined and discussed in detail. Learn the differences between the three types of laminated doughs: Danish, Croissant and Puff Pastry. Chef Sokol explains how each of the laminated doughs is created and the nuances of each. 

Discover why cheesecake is really not a cake. Typical bottom crusts for cheesecakes are discussed along with other options. Find out how a traditional cheesecake filling can be embellished with different flavors. Chef Sokol teaches you how to attain the creamiest cheesecake. A simple vanilla cheesecake recipe is shared.

Pâte à Choux, the basic dough from which cream puffs are derived is discussed. Chef Sokol explains how cream puffs are a special type of dough that are steam leavened. Steam as a powerful leavening agent is discussed in detail. The versatility of this type of dough is reviewed, along with the many fillings with which each type can be filled. 

Gluten is defined. How gluten develops, and its importance to baked goods is discussed. Some of the ingredients used in gluten-free baking are reviewed. A recipe for Chef Sokol’s favorite gluten-free flourless chocolate cake is shared. 

The eastern European cookie known as rugalach is discussed. Chef Sokol gives the listener a standard rugalach dough recipe from which many varieties can be created. Two different methods of shaping rugalach, and both sweet and savory fillings are reviewed.

Quick breads are defined and their ease of preparation is discussed. The three mixing methods used to prepare quick breads, the creaming method, the muffin method and the biscuit method are defined and reviewed in detail. Chef Sokol shares the recipe for her award winning blueberry muffins.

Learn how to create a yeast dough from just five simple ingredients. Chef Sokol will walk you through all the steps to create one of the simplest of yeast breads. Learn how to properly store your bread so you can savor every morsel.  

The microscopic organism, yeast, is discussed in detail. The two most common types of yeast are explored. The importance of the fermentation reaction is discussed in relation to yeast breads. Chef Sokol explains the importance of harnessing the carbon dioxide gas bubbles produced from the fermentation process and how they are affected by gluten development. 

Learn how to create perfect whipped cream. Chef Sokol gives you her best tips on how to stabilize that whipped cream so that it lasts for hours. She also shares an anecdotal story of an unfortunate incident she experienced making whipped cream in the beginning of her culinary career.

The definition of an oven custard is discussed. Typical oven custards are reviewed, and a simple recipe for crème brûlée is given and how to make it is discussed in detail. Learn how to tell exactly when the custard is ready to take out of the oven.